Ingredients
Method
Step-by-Step
- Drain the sliced peaches, reserving 1/2 cup of the juice. Cut the peaches into bite-size pieces and set them aside.
- Combine the reserved peach juice, ketchup, honey, cider vinegar, soy sauce, Dijon mustard, garlic powder, and ground ginger in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 5 minutes.
- Remove the saucepan from the heat and stir in the chopped peaches. Keep the sauce nearby while you prepare the grill.
- Preheat the grill to medium heat. Grill the pork steaks covered for approximately 4 to 6 minutes per side, adjusting for thickness.
- Brush the pork with the peach barbecue sauce during the final few minutes of grilling. Cook until the thickest part reaches 145°F, then rest the pork for at least 3 minutes before serving.
- Serve the grilled pork steaks with the remaining peach barbecue sauce spooned over the top or offered on the side.
Notes
Reserve the peach juice carefully because it provides sweetness and moisture for the sauce. If using peaches packed in heavy syrup, reduce the honey slightly if you prefer a less-sweet sauce. Apply the honey-based sauce near the end of grilling to prevent scorching, and use an instant-read thermometer because pork steaks vary in thickness.
