Cedar Planked Pork Steaks

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15 - 20 minutes


    • 1 lb
      500 g
      Canadian Pork Loin Centre Pork Steaks, boneless, butterfly
    • 1 Tbsp
      15 mL
    • 2 tsp
      10 mL
      EACH lemon pepper and light brown sugar
    • 1 tsp
      5 mL
      EACH dried tarragon and basil
    • 1/4 tsp
      1 mL
      garlic powder
    • 1
      untreated cedar plank, about 12x6"/30x15 cm*


Line a baking sheet with wax paper and place pork chops on it. Combine paprika, lemon pepper, brown sugar, tarragon, basil and garlic powder. Sprinkle both sides of chops with this mixture and rub it in. Refrigerate pork, uncovered, for 2 hours or up to 12 hours. Soak cedar plank in cold water for 2 hours. Preheat barbecue on high; reduce heat to medium. Remove plank from water; arrange pork steaks on smooth side. Place plank on the grill; close barbecue cover and grill pork steaks 5 to 10 minutes per side to an internal temperature of 155-160ºF (68-71ºC). Do not overcook. Remove plank from barbecue and transfer steaks to a plate. Cover loosely and let rest a few minutes before serving. Serve steaks with corn on the cob and sliced fresh tomatoes, which have been drizzled with balsamic vinegar and sprinkled with freshly ground black pepper.

*Buy an untreated cedar plank at your local hardware store and cut to size. Wash thoroughly.

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