Coppa Pork Steaks
Sink your teeth into these juicy, reverse-seared Coppa Pork Steaks. Crispy on the outside, incredibly tender on the inside, and served topped with rich, melt-in-your-mouth Vidalia onions.
Ingredients
- 2 coppa pork steaks 1-inch thick
- 2 Tbsp brown sugar
- 1 ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 Vidalia onion thinly sliced
- 3 Tbsp olive oil divided
- 2 Tbsp butter
- 4 –6 fresh sage leaves
- 2 tsp granulated sugar
- ½ tsp kosher salt for the onions
Instructions
- Pat the steaks dry with paper towels. Sprinkle generously with the brown sugar, kosher salt, and black pepper.2 coppa pork steaks, 2 Tbsp brown sugar, 1 ½ tsp kosher salt, ½ tsp ground black pepper
- Place the steaks on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, for at least 2 hours (or up to 24 hours).
- Preheat your oven to 250°F. Set steaks out on countertop at room temperature for 30 to 45 minutes to take the chill off.
- Scatter the thinly sliced Vidalia onion across the bottom of the baking sheet and drizzle with olive oil. Place the wire baking rack with the steaks directly over the onions.1 Vidalia onion, 3 Tbsp olive oil
- Bake for about 20 minutes, or until the internal thermometer registers 110°F to 120°F. Remove the baking sheet from the oven.
- Heat the remaining tablespoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat until very hot and just starting to smoke.
- Place the steaks in the hot skillet and sear about 1 ½ minutes. Flip the steaks.
- Add the butter and fresh sage leaves to the pan. Tilt the skillet slightly, and use a spoon to baste the steaks with the foaming sage butter for another 1 ½ minutes.2 Tbsp butter, 4 –6 fresh sage leaves
- Remove the steaks from the skillet and transfer to a cutting board; allow them to rest for 3 to 5 minutes.
- Quickly toss the roasted onions directly into the hot skillet to soak up the
- remaining sage butter and pan juices. Add the granulated sugar and salt. Cook over medium heat, stirring frequently, until the onions are deeply browned, and caramelized.2 tsp granulated sugar, ½ tsp kosher salt
- Plate the juicy coppa steaks and top generously with the savory caramelized onions.
Because coppa pork steaks have excellent fat marbling, dry-brining and precise internal temperature checks are key to achieving optimal juiciness, flavor, and a perfect crust.