Shewchuk's Spice-Crusted Pork-Blade Steaks

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Ron Shewchuk is the chief cook of the Canadian champion barbecue team Rockin' Ronnie's Butt Shredders. His first book, Barbecue Secrets, is full of great tips. For this recipe, for instance, he suggests cooking the cumin-crusted pork steaks until they're firm before turning them so that they won't stick to the grate.Plus: More Pork Recipes and Tips

By Ron Shewchuk

Updated on January 11, 2017

Shewchuk's Spice-Crusted Pork-Blade Steaks — Photo: © Reed Davis

Total Time:

25 mins

Yield:

4

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Ingredients

1 tablespoon cumin seeds
2 tablespoons chili powder
1 teaspoon ground chipotle
1 teaspoon dried oregano
1 teaspoon dried parsley
Four 10-ounce pork shoulder blade steaks, about 1 inch thick
Salt
2 tablespoons Dijon mustard
Extra-virgin olive oil, for drizzling

Directions

Light a grill. In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 20 seconds. Let cool.
In a small bowl, combine the chili powder with the chipotle, oregano and parsley. Season the pork on both sides with salt. Spread with the mustard. Sprinkle with the cumin, then the chili mixture.
Drizzle the pork steaks with olive oil and grill them over a medium-hot fire, until nicely charred and cooked through, about 8 minutes per side. Transfer the steaks to a platter and let them rest for 5 minutes before serving.

Originally appeared: June 2005

Shewchuk's Spice-Crusted Pork-Blade Steaks

Ingredients

Directions

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