Pork neck steaks seared under a grill weight with garlic, soy and honey
Serves 4 · 60 minutes · Grill weight and griddle
Pork neck steaks buckle as they cook, so only parts of the meat colour. With a grill weight on top, the whole slice stays against the hot griddle and glazes evenly.
Pork neck steaks, also sold as pork collar, marinated in garlic, soy, honey and thyme make a juicy weeknight dinner that needs a hard sear. The grill weight presses the slices flat against the hot griddle so the marinade caramelises across the whole surface, and a short rest keeps the meat juicy all the way through.
Ingredients
Serves 4
- 4 boneless pork neck (collar) steaks, about 1.5 cm thick (about 700 g)
- 3 tbsp soy sauce
- 1 tbsp runny honey
- 2 tbsp rapeseed oil
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh thyme
- Freshly ground black pepper
- Potato salad or coleslaw, to serve
Method
- Mix the soy sauce, honey, 1 tbsp of the oil, garlic, thyme and pepper. Set aside 2 tbsp of the marinade. Turn the meat in the rest and leave to marinate at room temperature for 30 minutes.
- Set the griddle across two rings or burners over a medium-high heat and stand the grill weight on it so that it heats up too, about 5 minutes.
- Wipe excess marinade off the meat with kitchen paper, or the honey will burn. Brush the griddle with the remaining oil.
- Lay the steaks on the griddle and put the grill weight on top. If they don't all fit under the weight, move it between them every minute. Cook for 3–4 minutes until the underside is deeply caramelised.
- Turn the steaks and cook for another 3 minutes under the weight, until the core temperature reaches 65–68 °C. Lower the heat if the surface darkens too quickly.
- Rest the meat for 5 minutes, brush with the reserved marinade and serve with potato salad or coleslaw.
Why it works
The 1.5 kg grill weight holds the whole slice flat against the carbon steel, so the pork can't buckle and brown only at the edges. Preheated, it also cooks the meat from above, so it is done sooner and has no time to dry out.
FAQ
What core temperature should pork neck reach?
65–68 °C gives juicy pork that is just pink in the centre. The temperature rises a couple more degrees as it rests.
How long can pork neck be marinated?
From 30 minutes up to a day in the fridge. Any longer and the soy makes the meat salty and firm.
Can I use the grill weight on a barbecue?
Yes. Put it on the meat directly on the barbecue grate or on a griddle in the barbecue, ideally preheated first.
Comments