T-Bone Pork Steaks with Caper Salsa

Everybody is familiar with the beefy T-bone steak, but did you know you can get that same cut from the pig? Bet your butt you can, and the payoff can be just as impressive! Similar in structure to its beef cousin, the pork T-bone features a strip loin on one side of the bone, with a tenderloin on the other. The strip portion is denser, packed with plenty of meaty flavor, while the tenderloin is super tender and flavorful. The loin and tenderloin sections tend to have slight variances in how they are cooked, so the key to perfecting this cut, in my opinion, is to grill the steak hot and fast over direct heat while using convection heat (by closing the lid) around the steak to ensure that it cooks evenly and quickly.

T-Bone Pork Steaks with Caper Salsa

Matt Moore

The key to perfecting this cut, in my opinion, is to grill the steak hot and fast over direct heat while using convection heat (by closing the lid) around the steak to ensure that it cooks evenly and quickly. Contrary to old-school opinion, these are best served at a medium temperature. I like to buy thick chops, about 1-1/2 inches thick, and ask my butcher to preserve as much of the tenderloin as possible for a well-rounded steak. The briny, garlicky caper salsa adds just the right bite to balance out these cookout favorites.

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Hands on 30 minutes mins

Course Dinner

Cuisine American

Servings 4 people

Ingredients

  

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Pork Steaks 

• 4 bone-in T-bone pork steaks (10 to 12 ounces each)
• 1/2 cup light soy sauce
• 1/2 tablespoon kosher salt
• 1/2 tablespoon fresh-cracked black pepper
• 1/2 tablespoon garlic powder
• 3/4 teaspoon crushed red pepper

Caper Salsa

• 2 tablespoons capers, drained and minced
• 1 tablespoon minced shallot
• 1 clove garlic, minced
• 1/2 cup chopped fresh flat-leaf parsley
• 1 scallion, finely minced
• 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh-cracked black pepper

Instructions

 

• At least 2 hours prior to cooking, or up to 6 hours, combine the pork steaks and soy sauce in a Ziplock bag, seal the bag, and toss the chops in the sauce to evenly coat. Place the bag in the refrigerator for at least 1-1/2 hours, or up to 5-1/2 hours, removing the bag to set at room temperature 30 minutes prior to cooking.
• Drain off the excess soy sauce, discard, and season the steaks evenly with the salt, black pepper, garlic powder, and red pepper.
• Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 500° to 550°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to high [500° to 550°F] on one side.)
• Place the pork steaks on the grill over direct heat, cover, and cook for 6 to 8 minutes per side, turning often to ensure an even sear. Remove the steaks from the grill when the internal temperature reaches 140°F. Transfer the steaks to a plate to rest for 5 minutes.
• Meanwhile, in a small bowl, combine the capers, shallot, garlic, parsley, scallion, vinegar, oil, salt, and black pepper. The salsa can be made up to 4 hours in advance and kept at room temperature.
• Serve the pork steaks with a generous dollop of caper salsa.

Notes

Recipe reprinted with permission from Butcher on the Block by Matt Moore (‎Harvest, an imprint of HarperCollins Publisher, May 2023). Photography by Andrea Behrends.

Keyword Butcher on the Block, Capers, Grilling, Matt Moore, Pork, Summer