BBQ pork loin steaks are the midweek grill favourite — quick over the coals, juicy in the middle, and easy to feed four from one pack. Pork Loin Steaks 4x 135g is the plain tray for your own rub; Garlic Pork Loin Steaks 4x 135g is the garlic-ready pack when you want flavour built in. Shop both in BBQ and pork.
BBQ method
Pat the steaks dry. Season plain packs with salt, pepper, and a light oil rub; go easy on salt for garlic or piri-piri packs. Get the BBQ to medium — not a raging hot sear that burns the outside before the middle is done. Oil the bars lightly. Grill 4 to 6 minutes a side with the lid down where you can, until the centre hits about 70–72°C and the juices run clear. Rest three minutes on a warm plate. Move to a cooler zone if the outside is browning too fast. Do not pierce repeatedly with a fork — tongs keep the juices in. Watch glazed and garlic packs from minute six; sugar and garlic burn on fierce heat. A final minute over hotter coals crisps the fat edge if it looks pale.
Grill, pan and oven backup
No BBQ: medium grill 4 to 6 minutes a side, hot pan 3 to 5 minutes a side, or oven 200°C for 14 to 18 minutes. Browse BBQ for loin steaks, ribs and belly, and pork for chops and sausages beside.
What to serve
Slaw, corn, and soft rolls, or mash and apple sauce for a cooler evening. Leftover loin slices into sandwiches or fried rice — reheat gently. Freeze spare packs flat; thaw fully so they cook evenly on the grill.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.