This recipe turns inexpensive pork steaks into a succulent dinner, featuring a sauce of baby portobello mushrooms and tangy blue cheese paired with Head Country All-Purpose Premium Marinade.
Seventh-generation Colorado native Adam McKenzie created ThisJewCanQue in 2017 to share his love for and skill at grilling, smoking, and BBQing. With an intentional sense of irony (Adam is Jewish), his love of pork, beef, and all things outdoor cooking has evolved into a robust platform on which fellow BBQ aficionados have congregated. Adam has become known in his circle of influence for his Saturday morning meat-slicing videos, which have garnered many millions of views. Adam cooks from his suburban Denver home that he shares with his wife, Isabel, and their Goldendoodles, Halley and Maggie. As an elementary school STEM teacher, Adam loves the change of pace and focus that grilling provides in his time away from the classroom. Adam cooks on Traeger Grills and has a cookbook coming out in Spring 2021.FOLLOW ADAM
4 pork shoulder steaks (about 3/4 inch thick)
1/2 bottle Head Country Marinade
1/4 C. water
1/4 C. BBQ rub, like my Double Smoke
For the Mushroom-Blue Cheese Sauce:
2 Tbsp. butter
1 shallot, minced
1 clove garlic, minced
1 pound baby portabello mushrooms, sliced
1 C. chicken broth
4 sprigs thyme
1/2 C. half and half
2 Tbsp. fresh ground pepper
1/2 C. freshly crumbled blue cheese
In a pan, combine 1/2 a bottle of Head Country All-Purpose Marinade with water. Stir to combine, then add the pork steaks. Turn to coat. Refrigerate at least 1 hour, or up to overnight.
Preheat grill to 450° F. Use a cast iron insert or griddle and allow to get very hot.
Spray the cast iron with a bit of cooking spray as it heats.
Remove pork steaks from Marinade and pat dry with a paper towel. Season both sides with BBQ rub.
Cook pork steaks on hot griddle for a few minutes per side, until crusty and brown and the internal temperature reads 145° F.
In a cast iron skillet over a stove top, saute the butter with shallots and garlic. When the shallots and garlic turn translucent, add mushrooms and cook about 10 minutes until softened and browned.
Deglaze your pan with chicken broth, then add the thyme sprigs. Stir to get any browned bits off the bottom of the pan.
Turn down the heat on the stove, and carefully stir in the cream. Bring to a simmer and allow to reduce slightly. Add black pepper and stir well.
Just before serving, stir in the blue cheese and season to taste.
Slice the pork steaks against the grain into 1/2 inch slices and arrange on a platter.
Top the pork with the pan sauce and extra crumbled blue cheese. Enjoy!