The Rev. Ej'S Pork Steak Po'Boy Recipe

Name: The Rev. Ej'S Pork Steak Po'Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rub:; 1 cup dark brown sugar; 1/4 cup kosher salt; 4 tablespoons fresh ground black pepper; 2 tablespoons celery seed; 2 tablespoons onion powder; 2 tablespoons mustard seeds; 2 tablespoons all-spice; 2 tablespoons dark chile powder; 2 teaspoons cayenne; For the sandwich:; 4 to 8 Boneless Boston Butt Steaks cut no more than a 1/2 inch thick; 1/2 cup kosher salt, if you use table salt use a 1/3 of a cup; 1/4 cup dark brown sugar; 32 ounces ice water, cubes still in it; 32 ounces really hot tap water; 2 loaves of crusty, airy French bread; 1 head of roasted garlic, roasted till tender; 1 tablespoon creole mustard of your choice; 1/2 cup mayonnaise; kosher salt and fresh ground pepper; bread and butter pickles; 4 cups shredded romaine; unsalted butter, softened

Servings: persons

For the rub:
1 cup dark brown sugar
1/4 cup kosher salt
4 tablespoons fresh ground black pepper
2 tablespoons celery seed
2 tablespoons onion powder
2 tablespoons mustard seeds
2 tablespoons all-spice
2 tablespoons dark chile powder
2 teaspoons cayenne
For the sandwich:
4 to 8 Boneless Boston Butt Steaks cut no more than a 1/2 inch thick
1/2 cup kosher salt, if you use table salt use a 1/3 of a cup
1/4 cup dark brown sugar
32 ounces ice water, cubes still in it
32 ounces really hot tap water
2 loaves of crusty, airy French bread
1 head of roasted garlic, roasted till tender
1 tablespoon creole mustard of your choice
1/2 cup mayonnaise
kosher salt and fresh ground pepper
bread and butter pickles
4 cups shredded romaine
unsalted butter, softened

1
If your are using any whole spices grind them fine and then make the rub by combining all the rub ingredients. Break up any clumps of brown sugar. Place in an air tight container until needed.
2
To brine the pork steaks combine the hot water with the 1/2 a cup of salt and the 1/4 cup of brown sugar in a large mixing bowl. The bowl should be large enough to hold the steaks and all the liquid. Stir until all is dissolved and then add the ice water. Using you finger test the brine temperature and make sure it is cold. Add the steaks, place the bowl in the fridge and brine for two hours.
3
In a small mixing bowl squeeze the roasted garlic head and cream it with the back of a spoon. Add the mustard, mayo and mix. Taste and season the mayo with salt and pepper if needed.
4
Near the end of the brine time start your grill and get it good and hot. Preheat the oven to 350 degrees so you can warm the bread.
5
Remove the steaks from the brine and pat them dry with a paper towel. Pour some of the rub into a shallow casserole and drag the steaks through the spices giving them a nice coat.
6
Cook the steaks on the grill blackening them, not burning, until they are cooked through. About half way through the steak cooking time get the bread into the oven.
7
Split the hot bread in half lenghtwise. Butter one side and mayo the other. Add a handful of shredded romaine and then top with a steak and pickles and serve. An icy cold Dixie beer would be my choice.

1051

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the rub:, 1 cup dark brown sugar, 1/4 cup kosher salt, 4 tablespoons fresh ground black pepper, and more.

Yes, The Rev. Ej'S Pork Steak Po'Boy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Rev. Ej'S Pork Steak Po'Boy

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