Grilled Delmonico Pork Steaks
Ingredient and serving inspiration. Your finished dish will vary.
The collar steak’s marbling rewards a hot sear followed by gentle finishing. Serves 2.
Ingredients
- 2 Mangalitsa Delmonico steaks
- Salt and black pepper
- 1 tablespoon olive oil
- 1 teaspoon chopped rosemary
- Lemon wedges
Method
- Pat the steaks dry and season with salt, pepper, oil, and rosemary.
- Set up the grill with direct and indirect heat. Sear over direct heat, turning to brown both sides. Watch for flare-ups from the rendered fat.
- Move to indirect heat and finish to at least 145°F at the center. Rest at least 3 minutes.
- Slice across the grain and finish with lemon. Serve with grilled vegetables.
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Cook with confidence
Use a food thermometer: whole pork chops, steaks and roasts need 145°F followed by at least a 3-minute rest; ground pork and fresh sausage need 160°F. For ham, follow its label: fully cooked ham from a USDA-inspected plant reheats to 140°F; other cooked ham and leftovers to 165°F. Raw fresh ham needs 145°F and a 3-minute rest.