Recipes · Main dishes
Paprika and Marjoram Pork Neck Steaks
AI-written · not yet kitchen-tested
Well-marbled pork neck stands up to searing. Paprika should brown rather than burn, so the steaks move from direct heat to the gentler indirect zone to finish.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) pork neck steaks, 4 pieces about 3/4 inch thick
- 2 tbsp canola oil
- 2 tsp smoked paprika
- 1 tsp dried marjoram
- 1 clove garlic
- 1 tsp salt
- 0.5 tsp black pepper
Method
- Grate the garlic and mix with oil, paprika, marjoram, salt and pepper. Thinly coat the steaks and marinate covered in the refrigerator for 30 minutes.
- Let charcoal ash over outdoors only and bank it on one side. Set up direct and coal-free indirect zones, aiming for about 425 °F (220 °C) over the coals.
- Scrape off excess marinade and sear directly for about 3 minutes per side. Move away from flare-ups immediately; never pour oil or beer onto the coals.
- Close the lid and finish indirectly for another 8 to 10 minutes. Measure at least 158 °F (70 °C) for 2 minutes in the thickest part with a clean thermometer and serve on fresh ware.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.