Barbeque Pork Steaks

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Full Size Enamelled Roasting Tin
Full Size Enamelled Roasting Tin
Full Size AGA Grill Rack
Full Size AGA Grill Rack
18cm Stainless Steel Saucepan
18cm Stainless Steel Saucepan
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young

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Pork steaks served with this tangy sauce have a distinctly American flavour. Some of the sauce is brushed over the pork just before they are taken from the heat.

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Serves 6


  • 6 pork steaks

For the sauce

  • 1 red onion, peeled and quartered
  • 200ml (700 oz) tomato ketchup
  • 2 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 3 tbsp molasses
  • Salt and black pepper
  • 1 tbsp rapeseed oil
  • 1 clove of garlic, peeled and cut into quarters
  • 1 tsp chipotle powder


If the pork steaks have a depth of fat on the top then snip through this with a pair of scissors to prevent the steaks curling up when cooking. Process all the sauce ingredients together until smooth. Heat the sauce in a saucepan, cover then place in the Simmering Oven for 30 minutes.

Place the pork steaks into a large grill rack set in the roasting tin.

2, 3, 4 and 5 Oven AGA: Slide the roasting tin onto the top set of runners in the Roasting Oven and grill for 8-10 minutes, then turn over and grill the other side, for about another 10 minutes until the fat has browned and gone crispy. Brush the pork steaks with a little of the sauce and return to the Roasting Oven for 5 minutes.

Conventional Cooking: Simmer the sauce on a low heat. Cook the pork steaks under the grill or on the barbeque.

Serve hot with the sauce served separately.

Tip: Chipotle powder is ground dried smoked Jalapeno chillies. As an alternative you could use 0.5 teaspoon of chilli powder.


By Dawn Roads

AGA Food Editor

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