Grilled Pork Scotch Steak with Glazed Peppers and Polenta
A juicy, perfectly cooked pork scotch steak grilled to medium doneness, served over creamy burnt butter polenta and sweet, tangy balsamic glazed peppers. Using a meat thermometer ensures the pork stays tender, succulent, and safe to eat without ever being overcooked.
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🍳 Cooking Flow
Season pork steaks with oil and salt, then grill for 8 minutes on one side and 2 minutes on the other until 58°C. → Rest the steaks on a wire rack for 5-6 minutes to reach an internal temperature of 63°C. → Cook sliced peppers, onion, garlic, balsamic, and brown sugar until sweet and jammy, then fold in basil. → Cook polenta in stock until tender and fold in sage-infused brown butter. → Assemble plate with polenta, glazed peppers, sliced pork, and remaining brown butter.
Cooking Steps
Brief Cooking Order
Season pork steaks with oil and salt, then grill for 8 minutes on one side and 2 minutes on the other until 58°C. → Rest the steaks on a wire rack for 5-6 minutes to reach an internal temperature of 63°C. → Cook sliced peppers, onion, garlic, balsamic, and brown sugar until sweet and jammy, then fold in basil. → Cook polenta in stock until tender and fold in sage-infused brown butter. → Assemble plate with polenta, glazed peppers, sliced pork, and remaining brown butter.
Introduction
A juicy, perfectly cooked pork scotch steak grilled to medium doneness, served over creamy burnt butter polenta and sweet, tangy balsamic glazed peppers. Using a meat thermometer ensures the pork stays tender, succulent, and safe to eat without ever being overcooked.
Step 1
Prepare and season the pork scotch steaks with olive oil and sea salt on all sides.
Step 2
Place the pork steaks on a preheated grill over medium-high heat. Grill for approximately 8 minutes on the first side, then flip and cook for another 2 minutes, or until the internal temperature reaches 58°C (136°F).
Step 3
Remove the pork steaks from the grill onto a wire rack and let them rest for 5-6 minutes so carryover cooking brings the internal temperature up to a safe and juicy 63°C (145°F).
Step 4
Thinly slice the peppers, red onion, and garlic. Sauté the onions and peppers in olive oil until softened, then add garlic, balsamic vinegar, and brown sugar, cooking down on low heat until jammy. Stir in picked fresh basil.
Step 5
Simmer chicken stock, whisk in polenta, and cook on low heat until soft. Brown the butter with sage in a separate pan until nutty, then stir 3/4 of the brown butter into the cooked polenta.
Ingredients List
Important Notes
Pork is safe and at its juiciest when cooked to 63°C (145°F). Removing it from the heat at 58°C allows carryover cooking to finish the job without drying out the meat.
If cooking without a thermometer on a 2-3 cm thick cut, grill 8 minutes on one side, 2 minutes on the second side, and rest for at least 2 minutes.
For thinner steaks, reduce the grilling time slightly to prevent overcooking.
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