Pork neck steak Idar Oberstein style

Ingredients for 2 servings:

• 2 boneless pork neck steaks, approx. 250 – 300 g each
• 1 large butcher’s onion(s), approx. 500 g, sliced
• ½ tsp ground pepper
• 1 tbsp salt

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 45 minutes

Basic recipe of the regional classic, BBQ

Grilling in a kettle grill. In a bowl, mix the onion slices with salt and pepper. The mixture can be quite salty. Set the onion aside for a while to allow the liquid to escape. Submerge the steaks in the mixture so that they are completely surrounded by the onions and completely covered in the juices. Marinate the steaks for 24 hours and mix thoroughly after 12 hours. Remove the steaks from the marinade and dry briefly before placing them on the grill. If you like, you can strain the onions and fry them separately as fried onions and serve them on the side (can be salty. Be careful). Traditionally, the steaks are very thick. The thickness is worth it, as the meat becomes super juicy. I recommend the 50/50 method with a kettle grill: one side embers, the other side a “resting zone.” Grill approximately 300g of meat per piece on the charcoal grill for approximately 5 minutes on each side. Let it rest next to the embers with the lid closed for approximately 20-30 minutes (1 minute per gram). Turn the meat halfway through, as it’s still being grilled indirectly. If you’re not using a kettle grill, grill the steaks according to your own experience. They’re often prepared on a swivel grill. The specified cooking time is not suitable for this! This is a basic recipe that can be adapted according to your region or personal taste. Bay leaves, garlic, paprika, herbs, etc. can give the steaks a wonderful flavor using this base. Other meats, such as chicken breast or veal chops, also taste great marinated this way.