Barbecued Pork Steaks

When you want grilled pork that’s big on flavor but light on effort, this is your go-to.

Thick-cut pork tenderloin steaks get brushed on both sides with a quick sauce that’s nothing more than barbecue sauce, honey, Worcestershire, garlic salt, and mustard stirred together in a bowl.

Sixteen minutes over medium-hot charcoal with one flip and one extra basting is all it takes.

The honey and barbecue sauce caramelize into a glossy, slightly charred coating while the tenderloin stays pink and juicy in the center. Six ingredients. Thirty minutes. Dinner’s done.

Pro Tips

• Pork tenderloin is lean, so watch the clock. Eight minutes per side is the sweet spot; any longer and it dries out fast.
• Brush the sauce on before the steaks hit the grill AND during cooking. Two coats builds more flavor than one.
• Let the coals burn down to medium-hot, not screaming. You want the honey to glaze, not scorch.
• Rest the steaks 3 minutes off the grill before serving. The juices need a moment to settle.