Pork steaks are one of the best meats to put on your grill or smoker. This cut is freakishly delicious even when it just seasoned with a little salt and pepper. Imagine how incredible it will be after you give it a soak in this pretty awesome pork steak marinade!
This marinade adds tons of flavor to your pork steaks and, thanks to the high sugar content, will help you get spectacular grill marks.
How to Use The Marinade for Pork Steaks
I find that the meat gets better coverage if I place the pork and the marinade into a one gallon Ziploc bag and remove the excess air. Place the Ziploc bag into a secondary container just in case a leak develops.
For maximum flavor you should marinade the pork steaks in the refrigerator for at least four hours before cooking.
If you are short on time, then you can reserve one cup of the marinade and marinade the pork steaks at room temperature for 30 minutes in the remaining two cups. While you are grilling, baste the pork steaks with the reserved cup of marinade.
To get the best grill marks you will need to pat the pork steaks dry with paper towels before they go onto the grill.
Pork Steak Marinade
- 1 cup Apple juice
- 1 cup of regular Coke
- 1 cup of regular Sprite
- 1/4 cup Salt
- 1/4 cup Dark Brown Sugar
- 1 tbs Black Pepper
- Combine all ingredients in a small bowl and stir until the salt and brown sugar have dissolved.
- Place the marinade and pork steaks into a one gallon Ziploc bag and let the meat marinade for four hours.
- Remove the pork from the marinade and pat dry with paper towels before grilling or smoking.
Replace the sodas with beer.
Replace the Coke and Sprite with Cherry Flavored Dr Pepper.
Cooking Pork Steaks
Pork steaks are amazing on either a grill or a smoker. I use a grill when I want to make a quick meal and the smoker when I want maximum flavor.
If you are going to grill these then use direct heat but make sure you keep an eye on things as the high fat content of pork steaks can cause flareups.
Regardless of whether you grill or smoke this cut, the important part is to cook them to an internal temperature of 145F.