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sliced pork steaks with grilled veggies and bowl of vinaigrette
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5 from 1 vote

Brined Pork Steaks with Prosecco Vinaigrette

Juicy + flavorful Brined Pork Steaks with Prosecco Vinaigrette will become your new go-to for big summer entertaining. A little bit of Italian countryside, plopped right into your back yard!
Prep Time10 mins
Cook Time50 mins
Overnight Brine (up to 24 hours)12 hrs
Total Time13 hrs
Course: Main Course
Cuisine: American, Italian
Keyword: Grill
Servings: 6 people
Author: Sip + Sanity | Linda Feller

Equipment

  • Non-reactive dish for brining (glass or stainless are good)

Ingredients

Brine

  • 2 cups water
  • ¼ cup kosher salt
  • 2 tbsp sugar
  • 1 tbsp black peppercorns crushed
  • 1 tsp dried marjoram
  • 1 tsp red chili flakes
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 head garlic cut in half across the center
  • 2 cups ice cubes
  • 2 1-in thick pork shoulder steaks boneless or bone-in, about 2 to 2.5 lbs

Prosecco Vinaigrette

  • 6 tbsp extra virgin olive oil
  • 2 tbsp prosecco vinegar or any white wine vinegar or lemon juice
  • ½ tsp dijon mustard
  • 1 small shallot finely minced
  • 1 large garlic clove finely minced
  • 2 tbsp fresh parsley chopped
  • kosher salt + fresh cracked pepper to taste

Instructions

  • In a small saucepan, combine the water through the head of garlic over medium heat. Warm slowly and stir until sugar and salt are dissolved. Turn off the heat and stir in 2 cups of ice cubes to cool it down.
  • Place the pork steaks in a non-reactive container (a shallow glass or stainless steel dish works well). Pour the cooled brine over the steaks. If necessary, add just enough cool water so the steaks are completely submerged. Cover and refrigerate overnight or at least 12 hours.
  • Remove the steaks from the fridge 1 hour before you begin roasting. Drain the brine from the steaks and pat them dry with paper towels. Reserve the rosemary and garlic if you'd like. Place the steaks into an oven-safe dish or roasting pan (you can use the same dish you brined in), and place the rosemary and garlic on top. Preheat the oven to 325°F.
  • Meanwhile, prepare the vinaigrette by whisking all the ingredients together in a small bowl.
  • Cover the pan with foil, and roast the steaks for 45 minutes. The steaks should reach 140°F in the thickest part when done.*
  • Preheat your outdoor grill. Clean and oil the grates. Grill the steaks on high for 2 to 3 minutes on each side to sear the meat and get some crispy edges.**
  • Rest the steaks for several minutes before slicing. Serve with a drizzle of prosecco vinaigrette.

Notes

*There will be some carryover cooking as well as a finishing sear on the grill. Feel free to grill the steaks longer than indicated over medium-high heat if you prefer.
**You can also sear these on your stove top in a hot cast iron skillet.