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.