BBQ Pork Loin Steaks | Tender & Smokey Glazed

Pat the pork loin dry and cut into steaks approx. 2–2.5 cm thick (or use pre-cut steaks). Allow the meat to come to room temperature about 20 minutes before grilling.

For the rub, mix smoked paprika, garlic powder, fine table salt, and ground black pepper in a small bowl. Brush both sides of the steaks thinly with vegetable oil and rub evenly with the spice mix.

In a small saucepan, stir together the barbecue sauce, dark beer, honey, and medium-hot mustard until smooth.