Steven Raichlen's - Monroe County Pork Steaks with Spicy Vinegar Dip

Steven Raichlen's - Monroe County Pork Steaks with Spicy Vinegar Dip

Yield: Serves 4

For the Monroe County Vinegar Dip:
8 tablespoons (1 stick) unsalted butter2 cups distilled white vinegar2 tablespoons freshly ground black pepper
2 tablespoons granulated white sugar or brown sugar1 tablespoon cayenne pepper1 tablespoon coarse salt (sea or kosher)1 tablespoon hot sauce, such as Frank’s RedHot)

For the pork:
2 pounds pork shoulder steaks (blade steaks) or thin-cut pork chopsCoarse salt (sea or kosher) and cracked or coarsely ground black peppercornsCreamy Poppy Seed and Horseradish Slaw, for serving (see recipe)

Step 1: Make the Vinegar Dip: Melt the butter in a heavy saucepan over medium-high heat. Add the vinegar, pepper, sugar, cayenne, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.

Step 2: Generously season the pork steaks on both sides with salt and pepper. Keep the Vinegar Dip warm in a saucepan.

Step 3: Set up a Arteflame and preheat to high and use the plancha or grill grate for direct heat. Brush and oil the grill grate.

Step 4: Arrange the pork steaks on the grate and grill until sizzling, browned, and cooked through, about 4 minutes per side. Start basting or mopping the steaks with Vinegar Dip once you turn the meat. When the pork steaks are cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Gluttons for punishment can dip twice, spooning a little extra dip on top before serving.

Watch video of Steven Raichlen cooking this recipe on the Arteflame 40" One Series grill.

Denver Cavins

Do you like any of these recipes?

All of these recipes can be made on any of our grills and grill inserts.