It's not customary to cook pork medium-rare as you would a beef steak, but you still want it to be moist and flavorful. A short brining does the trick.


  • 1/2 cup salt
  • 1/2 cup sugar
  • 4 pork steaks, cut 1 inch thick
  • 1/4 cup olive oil
  • 8 cloves garlic, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper


Dissolve the salt and sugar in a large bowl half full of cold water. Place the pork steaks in the bowl and refrigerate for at least 1 hour and up to 4 hours. Remove the steaks from the brine and pat dry. Brush both sides with the olive oil.
In a small bowl, mix together the garlic, parsley, thyme, basil, onion powder, salt, and pepper. Rub into the steaks and let them sit for 1 hour at room temperature, or transfer to a sealable container and refrigerate for up to 4 hours.
Prepare coals for a medium-hot fire. When the coals are ready, grill the steaks, turning once, until they are cooked through, about 8 minutes. Serve immediately.

Serves 4

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Submitted 5/5/06.
Source: The Tailgating Cookbook
Submitted By: Lionel Mandrake

Grilled Herb-Crusted Pork Steaks