Onion flavor without burnt fragments

Slice onions thinly and press them lightly with salt to release some juice. The steaks need not float in liquid. Shoulder steaks contain seams of fat that can drip and cause flare-ups, making a clear indirect zone particularly valuable. Do not serve the raw marinade onions as a side. If you want onions on the plate, cook a separate fresh batch that has not contacted raw pork.

Pork neck steaks vary in their distribution of fat. Turn and move pieces according to their own browning rather than one rigid shared schedule. A fatty edge may color before the center. Keep tongs ready and an escape area clear; do not pour a drink over food to suppress flames. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 4 pork shoulder steaks, about 6 oz / 180 g each
  • 2 onions
  • 2 tbsp canola oil
  • 1 tbsp apple cider vinegar
  • 1 tsp fine salt
  • 1 tsp paprika
  • ½ tsp black pepper

Method

  1. Slice onions into thin half-moons and press with salt. Add oil, vinegar, paprika and pepper. Coat the pork and refrigerate in a covered container for two to four hours.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Scrape away and discard all onion fragments. Brown steaks over medium direct heat for about 5–6 minutes per side. Move away from flames and finish over indirect heat with the lid closed as necessary.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. Check the thickest part of each steak. Rest for at least three minutes, then serve on clean plates with bread and cabbage salad. Do not pour marinade over the hot grill or offer it as an uncooked sauce.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.