Grilled Pork Steaks with Mop Sauce

Pork Steaks

• 5 pork steaks, cut approximately ½ inch thick
• All-purpose BBQ rub, to taste

Beer Mop Sauce

• 1 (12 oz) beer of your choice
• 4 oz apple cider vinegar
• 2 oz Worcestershire sauce
• 2 oz hot sauce
• ½ Vidalia onion, thinly sliced
• 1 stick butter
• 1 lemon, thinly sliced with seeds removed

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Charcoal grill
• Instant-read thermometer
• Mop brush or basting brush
• Small saucepan (for mop sauce)

1. Set up the grill

Load your grill with Royal Oak charcoal and set up for two-zone cooking — one side for indirect heat and one side for direct high heat.

2. Season the pork steaks

Generously season both sides of each pork steak with your favorite all-purpose BBQ rub.

3. Make the beer mop sauce

In a small saucepan, combine the beer, apple cider vinegar, Worcestershire sauce, hot sauce, sliced Vidalia onion, butter, and lemon slices. Heat over medium until the butter is melted and everything is combined. Keep warm throughout the cook.

4. Cook indirect

Place the pork steaks on the indirect heat side of the grill. Cook low and slow, maintaining consistent heat, until the internal temperature reaches 180°F (82°C). At this temperature the pork shoulder cut becomes tender and is ready for the final stage.

5. Sear and mop

Move the pork steaks over to the direct heat side of the grill. Mop generously with the beer mop sauce and continue grilling, mopping continuously and flipping frequently to build up a deep, lacquered mahogany crust. The mop sauce dripping into the coals will steam back up and add another layer of flavor to the meat.

6. Rest and serve

Remove the pork steaks from the grill and let them rest for 5–10 minutes before serving. Serve with any remaining warm mop sauce on the side.