Teriyaki Pork Steak
Submitted by jackaroo
Thick-cut pork loin steaks marinated in soy sauce, molasses, sherry, ginger and garlic, then grilled or broiled in just 10 minutes. A rich, glossy teriyaki dinner for two.
YIELD
2 servingsPREP
45 minCOOK
15 minREADY
1 hrsMolasses is the unexpected star of this teriyaki marinade.
It brings a deep, almost bittersweet richness that you just can’t get from honey or brown sugar alone, and when it meets soy sauce, sherry, fresh ginger and garlic, the result is a dark, glossy coating with serious depth.
Thick pork loin steaks soak in that mixture for anywhere from 30 minutes at room temp to 4 hours in the fridge, then hit the grill or broiler for just 5 minutes a side.
Serve alongside grilled vegetables and noodles for a complete meal that feeds two with minimal effort.
Chef Tips
- Pat the steaks dry with paper towels before grilling. Surface moisture steams instead of searing, and you want grill marks, not a soggy crust.
- Bring the chops to room temperature for 30 minutes before cooking. Cold meat straight from the fridge will cook unevenly, dry on the outside and undercooked in the center.
- Use fresh grated ginger if you can get it. The flavor difference over ground ginger is night and day in a simple marinade like this.
- Five minutes per side is a guideline. Use a thermometer and pull at 145F for juicy, slightly pink pork.
Ingredients
Directions
Place pork in shallow dish.
In a small bowl, whisk together soy sauce, sherry, molasses, ginger, garlic and pepper.
Pour over meat.
Turn meat to coat both sides.
Cover dish and allow meat to marinate at room temperature for ½ hour or in fridge for up to 4 hours, turning occasionally.
(Bring meat to room temp for ½ hour before cooking).
With paper towels, pat steaks to dry surface slightly.
To Grill or barbecue, place steaks on greased grill over medium heat.
Grill 5 minutes each side.
To Broil: place steaks on broiler rack and broil 4 inches from heat, 5 minutes each side.
Serve with grilled vegetables and noodles.
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