Spice-Crusted Pork Blade Steaks
From Rockin’ Ron Shewchuk
I love pork blade steaks because they’re inexpensive, extremely tasty, and very hard to ruin. The cumin seeds add an earthy tang and an interesting texture to these rich, chewy steaks. Serve them with your favorite summer sides (I like grilled asparagus and cherry tomatoes).
For the rub:
- 2 T. powdered ancho chiles (if you can’t find ground anchos, any chile powder will do)
- 1 T. granulated garlic
- 1 T. granulated onion
- 1 t. freshly ground black pepper
- 1 t. ground chipotles (substitute cayenne pepper if you can’t find ground chipotles)
- 1 t. dried oregano
- 1 t. dried parsley
For the steaks:
- 1 T. cumin seeds
- 6 pork blade steaks (8 to 10 oz. each)
- kosher salt
- 2 T. Dijon mustard
- extra virgin olive oil
Combine the rub ingredients in a small bowl and set the rub aside.
Toast the cumin seeds in a dry sauté pan over medium heat until they’re fragrant and just starting to turn light brown. Remove the cumin from the pan and set it aside.
Generously season the blade steaks with salt. Using the back of a spoon or a basting brush, coat the steaks with a thin layer of mustard. Sprinkle the cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. Sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil. (You’ll have rub left over, which is great for grilling just about anything.)
Prepare your grill for high direct heat. Place the steaks on the cooking grate and close the grill. I like to throw a chunk of hickory or mesquite among the coals a minute or two before I start cooking to add an extra dimension of flavour.
Cook the steaks for 8–10 minutes, turning them once or twice, or until they’re springy to the touch. Remove the steaks from the grill, tent them with foil, and let them rest for 5 minutes. Drizzle them with a little olive oil and serve. Serves 6.