Pork Steaks with Mushroom-Blue Cheese Pan Sauce
A delicious, hearty dish that tops marinated, grilled pork steaks with a creamy sauce made of mushrooms and blue cheese.
Ingredients
- 4 pork shoulder steaks (about 3/4 inch thick)
- 1/2 bottle Head Country Marinade
- 1/4 cup water
- 1/4 cup BBQ rub like my Double Smoke
- cooking spray
Mushroom-Blue Cheese Sauce
- 2 tbsp butter
- 1 shallot, minced
- 1 clove garlic, minced
- 1 pound baby portabella mushrooms, sliced
- 1 cup chicken broth
- 4 sprigs thyme
- 1/2 cup half and half
- 2 tbsp fresh ground pepper
- 1/2 cup freshly crumbled blue cheese
Instructions
- In a pan, combine 1/2 a bottle of marinade with water. Stir to combine and then add the pork steaks. Turn to coat and refrigerate at least 1 hour or up to overnight.
- Preheat Traeger Grill to 450° F. Use a cast iron insert or griddle and allow to get very hot.
- Spray the cast iron with a bit of cooking spray as it gets hot.
- Remove pork steaks from marinade and pat dry with a paper towel. Then season both sides with BBQ rub.
- Cook pork steaks on hot griddle for a few minutes per side, until crusty and brown and the internal temperature reads 145° F.
- In a cast iron skillet, saute the butter with the shallots and garlic. When translucent, add mushrooms and cook about 10 minutes until softened and browned.
- Deglaze your pan with chicken broth, then add the thyme sprigs. Stir to get any bits off the bottom of the pan.
- Turn down the heat on the stove, and carefully stir in the cream. Bring to a simmer and allow to reduce slightly. Add black pepper and stir well.
- Just before serving, stir in the blue cheese and season to taste.
- Slice the pork steaks against the grain into 1/2 inch slices and arrange on a platter.
- Top the pork with the pan sauce and extra crumbled blue cheese.