Pork plate steaks are a thicker, fattier pork steak from the belly-shoulder area, 300–400g a pack, often already dressed for the grill. They are not a 135g loin steak. They want medium heat and a bit more time. Pork Plate Steaks - 300-400g is the plain pack. BBQ, Thai and sweet chilli versions sit in pork plate steaks and BBQ pork.
BBQ and oven
BBQ over medium, 5 to 6 minutes a side, 70°C, rest 5 minutes. The fat will flare; keep a cool zone. Oven: 180°C for 22 to 25 minutes, turning once. BBQ Pork Plate Steaks - 300-400g and Thai Pork Plate Steaks - 300-400g take those times; watch the last 5 minutes on the Thai and sweet chilli because the sugar catches. A 300–400g pack is two people with rice or a bun, not four. Shop Thai pork and chilli lime meat if you are browsing by flavour rather than by the plate-steak shape.
Pan and air fryer
Pan on medium, 5 minutes a side. Air fryer 180°C for 14 to 16 minutes, turning once. High heat is how a sweet chilli plate steak goes black while the middle is still behind. Probe. These steaks have enough fat to stay juicy if you do not chase a steakhouse crust. Rest. Slice across if you are sharing.
Loin steaks versus plate steaks
Loin steaks are leaner and faster. Plate steaks are richer and more BBQ. Do not cook them on the same timer in the same pan unless they are the same thickness. Leftovers, sliced, are a next-day noodle topping. A 300–400g flavoured pack is a week-night grill that does not need a homemade marinade. Freeze extra packs as they come; they defrost overnight. Serve with something sharp — slaw, lime, pickled chilli — because the fat and the glaze both want acid.
A 300–400g plate-steak pack is a two-person grill. If you are feeding four, buy two flavours rather than doubling the same glaze so the plate is not only one note of sweet chilli. Rice or a bun, something green, and a lime. That is the whole side dish list. They are rich; they do not need cheesy chips as well unless you insist.
Medium heat, 70°C, rest, watch the sugar. That is a pork plate steak, plain or Thai, and it is the BBQ pork cut that is not a rib and not a sausage.