Pork scotch steaks are nice and meaty, and if not over-cooked, succulent to eat. Slicing them makes them go further.
Ingredients
—1 tsp fennel seeds 1 Tbsp olive oil ½ tsp flaky sea salt, plus extra for sprinkling ¼ tsp freshly ground black pepper 1 Tbsp Lillie’s Q Smoky Barbeque Sauce – plus extra for drizzling 1 tsp lemon juice 2 pork Scotch fillet steaks (400g/14 oz total), patted dry with paper towels
Method
—1 Mix fennel seeds, oil, salt, pepper, Smoky Barbeque Sauce and lemon juice in a shallow dish. Add pork steaks and turn them in the marinade until evenly coated. Cover and leave at room temperature for about 40 minutes, or up to 6 hours, refrigerated. (if keeping in the fridge, bring to room temperature before cooking – allow 15-20 minutes.)
2 Heat a ridged grill pan over high heat. Let it get hot to the point of shimmering. Turn steaks in marinade to coat, then transfer to pan. Immediately, lower the heat to just under medium (if you don’t, the meat will burn) and cook for about 4 minutes (use a splatter screen if you have one). Turn steaks and cook for 3-4 minutes more, depending on the thickness. Meat should still have resistance and a little spring. Read about it here Meat
3 When steaks are just about ready, spoon over any remaining marinade and sprinkle with sea salt, then turn steaks over and cook for 30 seconds (to cook the marinade). Dish onto a board and sprinkle with a little more sea salt. Rest steaks for 5-7 minutes before slicing. Drizzle with a little more sauce and serve.
Recipe Notes
The worst thing you can do to pork is overcook it – it will toughen and be dry. If you are unsure how to cook the steaks to perfection, click on the link here and read before starting. Touch Test Although these notes are about beef, they pretty much apply to pork. Remember the meat will keep cooking for a few minutes once it is removed from the pan. Remove the pork when it is passing from medium-rare to medium and you should hit perfection.
Lillie’s Q Smoky Barbeque Sauce (one of a range of superior American barbecue sauces recently imported into New Zealand) is available from specialty stores but substitute your favourite smoky barbecue sauce if not available. (not a typo, the American spelling has a q in barbecue and in New Zealand we use a c, although we abbreviate barbecue to BBQ not BBC, for obvious reasons, so I have kept the q in barbecue when naming this particular product, but reverted to a c in other instances. Hopefully. I’m not perfect!) Also see Chicken Nibbles with Ginger & Allspice Rub
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