Oven-Baked BBQ Pork Steaks

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I like barbecue, in fact, I love it. I also like anything grilled -- fruit, vegetables, even potatoes (parboiled first, of course). But while I like the idea of grilling, I don’t actually like doing it. As a consequence, I miss out on lots of delicious food. (Not that I don’t get, plenty, trust me.) That’s not to say that I haven’t done it, because two of my favorites are barbecued chicken thighs, as well as one of the best hamburgers that I’ve ever eaten. Largely, it just seems like so much trouble to me.

My grill is placed, diagonally, in one of the corners of my deck. It is surrounded -- and I am talking three pots deep -- by herbs, plants, and flowers. The thought of not only moving those out of the way, but trying to find someplace to go with them in the process, means that the only good time for me to grill would be mid-winter, and who wants to do that? That is why this recipe for oven barbecued pork steaks has become one of my instant faves! It is super simple to put together, requires little to no effort, and just lazes away slowly cooking in your oven, while you get on with things, enjoying the smoky aroma. My suspicion is that this would also work on ribs and thick pork chops. I may try an experimental burger over the weekend. If you like barbecue as much as I do, you will love this.

Oven-Baked BBQ Pork Steaks

 4 (1” thick) pork steaks

 DRY RUB

1 T. Montreal Steak Seasoning

1 T. Montreal Pub Burger Seasoning

1 T. Jerk Seasoning

 1 T. onion powder

1 T. garlic powder

1 T. sweet paprika

1 t. espresso powder

¼ c. dark brown sugar

1 c. BBQ Sauce (I use Traeger)

 Preheat oven to 350°F.

Pat pork steaks dry with a paper towel; set aside.

 Mix the dry rub ingredients together in a small bowl.

 Place a long sheet of heavy-duty aluminum foil into the bottom of a straight-sided 9” x 13” pan (I like this one.), allowing 6” overhang on either side.

Place pork steaks on top of the foil, and generously slather 1 tablespoon of the dry rub on both sides of the pork, rubbing it into the meat. Wrap pork steaks completely with the foil.

Bake at 350°F for 1-1/2 hours. Reduce heat to 275°F and bake for 1-1/2 additional hours. Remove from oven, open foil, and slather on the barbecue sauce. Return to oven and continue to bake for another 1/2 hour.

 

Cheesy Mushroom Toast With Mustard and Thyme

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I spotted a version of this recipe on the Maille mustard website. Ashamedly, I adapted their recipe using the mustard of a competitor. I know; I feel terrible about it. But, in my defense, I have three different kinds of Maille mustard in my fridge, including a giant crock of stone ground, so it isn’t that I’m not a staunch supporter of theirs, my head was just turned by a sexy new kid on the block. Boar’s Head’s (This is not a sponsored post; I am not being paid to mention them.) Pepperhouse Gourmaise is a yummy mustard blend containing white, green, and pink peppercorns. I’m on my second bottle of the stuff. Seriously, I could eat it with a spoon. Because of the peppercorns, it does give off some heat, so if you think that’s going to bother you, use the mustard of your choice.

I love this mushroom toast! I had a slice for lunch, made it again, and cut it into portions to serve as a snack, and offered up smaller slices for a brunch. I don’t know anyone who's tried this who hasn’t fallen absolutely in love. Because mushrooms have a woodsy, meaty taste, I always add Montreal Steak Seasoning when I cook them. It adds so much flavor and earthiness. Give this a try. How many recipes are as versatile? So good!

Cheesy Mushroom Toast With Mustard and Thyme

Based on a recipe from Maille

2 T. butter

4 c. sliced baby bella or cremini mushrooms

2 cloves garlic, finely minced

1/8 t. Montreal Steak Seasoning

2 slices thick rustic bread (I used Pane Turano from Aldi)

3 T. Boar’s Head Pepperhouse Gourmaise

1 c. shredded Gruyere

Pinch dried thyme leaves, optional

Salt and pepper, if desired

Melt the butter in a sauté pan over medium high heat. Add the mushrooms and sweat, stirring occasionally, about 3 minutes. Add the garlic and sauté, stirring often, until mushrooms are browned and all liquid has evaporated.

Preheat the broiler. Spread the mustard on one side of each piece of bread. Top each slice with a sprinkle of cheese. Evenly top with the mushrooms and then top each with another generous sprinkle of cheese. Broil until the cheese is melted and starting to brown, about 2 minutes.