Pork Steak Marinade Recipe
A savory BBQ flavored marinade for pork steak that'll tenderize the pork and infuse the entire steak with a delicious BBQ flavor!
Ingredients
- ½ cup avocado oil or olive oil
- ¼ cup BBQ sauce
- ¼ cup apple cider vinegar
- 2 tablespoons pork rub homemade link below or store bought
- 2 lb pork steaks
Instructions
- If you're making our homemade pork rub recipe, combine all of the rub ingredients in a small bowl. It'll use more than is needed for this recipe. If you're using store-bought, just skip this step!
- Combine all of the marinade ingredients in a small bowl, which includes the avocado oil, apple cider vinegar, pork rub, and BBQ sauce.
- Add the pork steak to a 1 gallon Ziplock bag. Pour the marinade over the pork steak, making sure to squish it around and cover all of the pork. Press out excess air from the bag to increase the contact between the marinade and the meat.
- Place the Ziplock bag inside of a shallow dish and marinate the pork for a minimum of 2 hours in the fridge. Placing the bag inside of a dish prevents accidental leaks into your fridge by chance there's a little hole in your bag.
- Before you cook the pork steaks, start bringing them to room temperature by setting the pork on the counter 30 minutes before your preferred cooking method.
- Proceed cooking the pork by baking it, pan-searing, air frying, grilling, or pressure cooking! Any way, it's a WHOLE LOTTA YUM!
Notes
We prefer to make homemade pork rub over store-bought, it's easier to control the ingredients, it only takes 5 minutes to mix, plus it uses common ingredients already in your pantry. But of course whatever your favorite store-bought rub is can be used instead.
The pork shoulder steak marinade works well for bone-in pork steaks or small cut boneless pork steaks.
Leave the pork in the marinade for at least 2 hours but not longer than 24 hours, meat can start to break down the protein and the pork will start to get mushy.
As a general rule of thumb, you need about ½ cup of marinade per pound of meat.
We're using apple cider vinegar as the acid, which tenderizes the meat, other acids that make a great substitute are plain white vinegar, pineapple juice, or orange juice.
Tried this recipe?Please consider Leaving a Review!