Smoked Berkshire Pork Ribeye "Steak" with Peach-Habanero BBQ Sauce
This smoked Heritage Berkshire pork ribeye gets a hot sear to caramelize the exterior before being finished with a sweet and spicy peach-habanero BBQ sauce. The pork is already smoked, making this a simple way to bring bold smokehouse flavor to the table with a fresh fruit glaze.
Ingredients
- 1.5 lbs Smoked Heritage Berkshire Pork Ribeye, sliced into steaks
- 1 tbsp neutral oil
- 2 ripe peaches, diced
- 1/2 habanero, minced, seeds removed for less heat
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
Instructions
- In a saucepan, combine the diced peaches, habanero, apple cider vinegar, brown sugar, ketchup, and Worcestershire sauce. Simmer for 15 minutes, or until the peaches begin to break down.
- Blend the sauce until smooth, or leave it chunky if preferred. Set aside.
- Heat the neutral oil in a skillet or grill pan over medium-high heat.
- Sear the smoked pork ribeye steaks for 3 to 4 minutes per side, just long enough to caramelize the exterior and warm them through.
- During the final minute of cooking, generously brush the pork ribeye steaks with the peach-habanero BBQ sauce.
- Transfer the steaks from the pan and let them rest for 3 minutes. Serve with additional peach-habanero BBQ sauce on the side.
Serving Tips
Serve the smoked Berkshire pork ribeye with extra peach-habanero BBQ sauce for dipping. For a different take, pile the sliced pork onto a brioche bun with additional sauce to create a sweet, smoky, and spicy pork steak sandwich.
