Smoky dry-rubbed pork steaks for a tasty barbecue feast

Ingredients for Smoky dry-rubbed pork steaks

• 10 ml fennel seeds

• 30 g light brown sugar

• 20 ml kosher salt

• 15 ml smoked Spanish paprika

• 10 ml garlic powder

• 10 ml mustard powder, preferably Colman’s English

• 1 lemon, juiced

• 1 orange, juiced

• 1.8 kg boneless pork butt, cut crosswise against the grain into two or three 5 cm-thick steaks

• 45 ml grapeseed oil (or sunflower oil, or vegetable oil)

How to make Smoky dry-rubbed pork steaks

1. Toast the fennel seeds in a dry small frying pan over medium-low heat, tossing occasionally, until nutty and fragrant, about 1–2 minutes.  Transfer to a cutting board and coarsely chop, then place in a small bowl.  Add the brown sugar, salt, paprika, garlic powder, and mustard powder.  Zest the reserved lemon and orange, adding the zest to the bowl, and toss to combine.  Rub the pork all over with the dry rub, pressing it onto the surface to adhere well.  Place the steaks on a wire rack set over a baking tray and chill for at least 3 hours, or up to 24 hours.

2. Preheat the oven to 160°C (fan) or 170°C (conventional).  Thoroughly pat the pork steaks dry with kitchen paper.  Heat a large ovenproof frying pan (preferably cast iron) over high heat until smoking.  Drizzle the steaks with oil and rub to cover all surfaces.  Working in batches if necessary, sear the steaks on all sides until deeply browned and lightly charred, about 4–5 minutes per side.  Keep a close eye on them, as they will colour quickly due to the sugar.  Transfer the steaks to a plate and reserve the frying pan.

3. Wipe out any accumulated dry brine and juices from the baking tray, then place the steaks back on the rack set over the tray.  Return the frying pan to high heat.  Halve the reserved lemon and orange, then sear them cut side down until charred; set aside.

4. Transfer the steaks to the oven and bake until an instant-read thermometer inserted into the thickest part registers 60°C, about 30–40 minutes.  Start checking after the first 30 minutes, as the time will vary based on the shape and size of your steaks.  Once cooked, transfer the steaks to a cutting board and let them rest for 10 minutes.

5. Thinly slice the steaks on a diagonal, transfer to a platter, and squeeze the charred citrus halves over them before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.