German Schweinesteak (Grilled Pork Steak)

• •4 pieces Boneless pork loin steaks or pork neck steaks (Nackensteaks)
• •3 tablespoons Olive oil
• •2 tablespoons Dijon mustard (or medium-hot German mustard)
• •2 cloves, minced Garlic
• •1 teaspoon Sweet paprika
• •0.5 teaspoon, crushed Caraway seeds
• •1 teaspoon (or to taste) Salt
• •0.5 teaspoon (or to taste) Freshly ground black pepper

Instructions

1. 1

   Pat the pork steaks dry with paper towels. If there's any excessive fat, you can trim it, but a little fat adds flavor and keeps the steak moist.

2. 2

   In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, sweet paprika, crushed caraway seeds, salt, and freshly ground black pepper until well combined.

3. 3

   Place the pork steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the steaks, ensuring they are evenly coated. Rub the marinade into the meat. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor. If time allows, remove the steaks from the refrigerator 20-30 minutes before grilling to bring them closer to room temperature.

4. 4

   Preheat your grill (gas or charcoal) to medium-high heat. Clean the grill grates thoroughly and lightly oil them to prevent sticking.

5. 5

   Place the marinated pork steaks on the hot grill. Grill for 3-5 minutes per side for a good sear and nice grill marks. Then, reduce the heat to medium or move the steaks to a cooler part of the grill to finish cooking, flipping occasionally, until an internal temperature of 145°F (63°C) is reached. This usually takes another 5-10 minutes depending on thickness.

6. 6

   Once cooked, remove the steaks from the grill and place them on a clean cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

7. 7

   Serve the German Schweinesteak whole or sliced, accompanied by traditional German sides such as fried onions, German potato salad (Kartoffelsalat), sauerkraut, or a fresh green salad.

Chef's Tips

• 💡**Choose the Right Cut:** Pork neck steaks (Nackensteaks) are traditionally favored in Germany for grilling as they are well-marbled and stay juicy. Pork loin steaks are also excellent but can dry out quicker if overcooked.
• 💡**Don't Overcook:** Pork loin, in particular, can become dry if cooked past 145°F (63°C). Use a meat thermometer for accuracy. A slight pinkness in the center is perfectly safe and desirable for tenderness.
• 💡**Resting is Key:** Always rest your grilled meats. This step is crucial for juicy results, allowing the muscle fibers to relax and reabsorb their juices.
• 💡**Marinade Time:** While 30 minutes is fine, marinating for a few hours really allows the flavors to penetrate the meat and tenderize it. Avoid marinating for more than 8 hours as the acids in mustard can start to break down the meat too much.
• 💡**Serving Suggestions:** For an authentic experience, serve with crispy fried onions, a creamy German potato salad, or a side of braised red cabbage (Rotkohl).