Pork Neck Steaks with Beer and Mustard

01Method

1. 1

   Score the edges of each steak in several places so they don't curl up while cooking. Slice the onion into half-rings.

2. 2

   Make the marinade: mix together the oil, mustard, crushed garlic, ginger, chopped herbs, and pepper, then stir in the onion cut into larger pieces so it's easy to pick out after marinating.

3. 3

   Coat both sides of each pork neck steak generously with the marinade, layer them in a bowl, cover, and leave to marinate overnight in the fridge.

4. 4

   The next day, heat a pan (ideally a grill pan) and lightly brush it with oil. Season the steaks with salt and cook each one for about 4 minutes per side.

5. 5

   Stack the cooked steaks on a sheet of foil, wrap tightly, and let them rest for 5 minutes. Meanwhile, pour the beer into the pan with the cooking juices, add the honey, season with salt and pepper, and let it reduce gently to the amount of sauce you want.

6. 6

   Taste the sauce and adjust the seasoning. Finish by stirring in the butter, return the steaks to the pan, turn off the heat, and cover with a lid so the meat warms through and gets coated in the sauce.

7. 7

   In a second pan, fry the bread slices in oil until golden, blot dry with paper towel, and rub with a halved garlic clove. Serve the steaks alongside the toast and a spoonful of ajvar.