Grilled Pork Coppa Steak Recipe
A delicious grilled pork steak recipe made using a whole coppa roast from Porter Road, cut into thick steaks and then cooked on a charcoal grill.
Servings: 6
Calories: 650kcal
Ingredients
- 4 ½ to 5 pounds Coppa Roast thawed (ships frozen from Porter Road)
- Kosher salt
- Ground black pepper
Whiskey Garlic Butter Mop Sauce
- ½ cup butter
- ½ shallot finely diced
- 2 garlic cloves sliced
- 2 tablespoons whiskey or bourbon
- 1 teaspoon lemon juice
Instructions
Whiskey Garlic Butter Mop Sauce
- In a small saucepan, melt the butter over medium heat.
- Add the finely diced shallot and sliced garlic to the melted butter.
- Sauté until the shallot is soft and the garlic is fragrant, about 2-3 minutes.
- Stir in the whiskey or bourbon and the lemon juice.
- Continue to cook for another 1-2 minutes, allowing the flavors to meld together.
- Remove the sauce from heat.
- Use the mop sauce to baste your pork steaks while grilling.
Grilled Pork Steak Recipe
- Slice coppa roast into 1 ½ to 2-inch thick steaks. Season generously with kosher salt and ground black pepper, ensuring all sides of the steaks are coated.
- Preheat grill to medium-high heat. Place the pork steaks on the grill grates.
- Flip the steaks every 2 minutes, basting with whiskey garlic butter mop sauce after each flip. Continue grilling and flipping until the pork steaks have a nice sear.
- Check the internal temperature of the steaks. Once they reach 135°F, baste one last time.
- Cook until the internal temperature reaches a minimum of 140°F. The total cooking time should be between 8 to 10 minutes.
- Remove the pork steaks from the grill. Let them rest for 5-10 minutes. Slice and serve.
Nutrition
Calories: 650kcal | Carbohydrates: 1g | Protein: 71g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 368mg | Potassium: 1298mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 5mg
