You can buy pork steaks often labeled as pork blade steaks, or pork shoulder steaks. Or you can buy a whole pork butt/pork shoulder and slice those into the steaks. Due to the well-marbled nature of pork shoulder, don’t have your grill too hot or else you’ll be fighting flare-ups constantly. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to medium-high. We want to cook as hot as we can without heavy flare-ups. A little here and there is fine, but the flare-up should only last for a few seconds. If it last longer, we’ll move the steaks to a empty section of the grill until it calms down.
In bowl combine oil, garlic, soy sauce, onion powder, brown sugar, salt and black pepper. Add pork steaks and coat them evenly in the marinade.
Cover the bowl and marinate pork for at least 30 minutes or up to overnight.
Pre-heat grill on medium heat *see head note. Scrape the grill grates to make sure they are clean.
Cook steaks for 6-10 minutes per side or until nicely charred and cooked through (turning the pork steaks several times every couple minutes will actually help cook them quicker and more evenly-it just needs more attention which isn’t a bad thing considering the flare-up nature of the pork steaks).
Serve hot and scrumptious straight up, or for sandwiches, on rice etc…