A delicious grilled pork coppa steak recipe made from a whole coppa roast, sliced into thick steaks and cooked over charcoal. A whiskey-garlic butter mop sauce adds savory flavor and helps keep the meat tender and juicy.
We’re excited to share this grilled pork steak using a coppa roast. These steaks are best when cut thick and grilled over hot coals, then basted repeatedly with a whiskey garlic butter mop sauce. The recipe offers a tasty way to showcase a flavorful, well-marbled cut of pork.
The instructions are straightforward and suitable for first-time coppa grillers. Cutting a whole coppa roast into 1 1/2–2 inch steaks lets you get even cooking and a great sear while retaining juiciness inside.
What we love about this recipe
EASY RECIPE – Clear, step-by-step guidance for prepping, grilling, and making the mop sauce makes this approachable for cooks of all levels.
BEST FLAVOR – Coppa is well-marbled and tender, producing juicy, richly flavored pork steaks when grilled properly.
What is Coppa Steak?
Coppa comes from the top of the pork shoulder and is prized for its marbling and meaty texture. Sometimes called the “money muscle,” it holds up well to direct heat and develops great flavor when grilled. Coppa can also be roasted or braised, but slicing it into steaks and cooking over charcoal produces a delicious, juicy result.
Where to Buy
Some specialty grocers and online butchers carry coppa roast. We used Porter Road, which offers pasture-raised pork from small farms and ships frozen. Pasture-raised pork tends to have deeper color and richer flavor thanks to varied diets and more activity, which contribute to better marbling and texture.
Porter Road and similar artisanal butchers focus on humane practices and hand-cut portions that you might not find at a standard grocery store.
Ingredients
- 4 ½ to 5 pounds coppa roast, thawed
- Kosher salt
- Ground black pepper
Mop Sauce
- ½ cup butter
- ½ shallot, finely diced
- 2 garlic cloves, sliced
- 2 tablespoons whiskey or bourbon
- 1 teaspoon lemon juice
Coppa Pork Steak Recipe
- Prep the meat: Slice the coppa roast into 1½–2 inch thick steaks. Season all sides generously with kosher salt and ground black pepper.
- Grill the steaks: Preheat a charcoal grill to medium-high. Place the steaks on the grates and flip every 2 minutes, basting with mop sauce between flips.
- Check the temperature: Grill until the steaks develop a good sear and the internal temperature reads 135°F. Baste once more, then continue until the temperature reaches at least 140°F. Total cook time is about 8–10 minutes.
- Rest and serve: Remove the steaks and let them rest 5–10 minutes before slicing to allow juices to redistribute.
How to Make the Mop Sauce
- Melt the butter: In a small saucepan over medium heat, melt the butter.
- Sauté aromatics: Add the diced shallot and sliced garlic and cook until the shallot softens and the garlic is fragrant, about 2–3 minutes.
- Add whiskey and lemon: Stir in the whiskey and lemon juice and cook another 1–2 minutes to meld flavors.
- Finish: Remove from heat and use the warm mop sauce to baste the pork steaks while grilling.
Recipe Tips
- Flip frequently: Turning the steaks every 2 minutes promotes even cooking and prevents charring.
- Baste while grilling: Regular basting with the whiskey garlic butter keeps the meat moist and layered with flavor.
- Use a thermometer: Check for an internal temperature of 140°F for properly cooked pork.
- Let it rest: Resting for 5–10 minutes yields juicier, more tender slices.
What to Serve with Coppa
Serve coppa steaks with simple, complementary sides: grilled vegetables, charred corn, a crisp green salad, mashed potatoes, or a tangy slaw. Pick sides that balance the rich, buttery flavors of the mop sauce.
Recipe
Grilled Pork Coppa Steak Recipe
Ingredients
- 4 ½ to 5 pounds coppa roast, thawed
- Kosher salt
- Ground black pepper
Whiskey Garlic Butter Mop Sauce
- ½ cup butter
- ½ shallot, finely diced
- 2 garlic cloves, sliced
- 2 tablespoons whiskey or bourbon
- 1 teaspoon lemon juice
Instructions
Whiskey Garlic Butter Mop Sauce
- In a small saucepan, melt the butter over medium heat.
- Add the diced shallot and sliced garlic and sauté until softened and fragrant, about 2–3 minutes.
- Stir in the whiskey and lemon juice and cook another 1–2 minutes, then remove from heat.
- Use the warm sauce to baste the pork while grilling.
Grilled Pork Steak
- Slice the coppa roast into 1½–2 inch steaks and season all sides with kosher salt and black pepper.
- Preheat a charcoal grill to medium-high and place the steaks on the grates.
- Flip the steaks every 2 minutes, basting with the mop sauce after each flip, until they have a good sear.
- When the internal temperature reaches 135°F, baste once more and continue cooking until it reaches at least 140°F. Total cook time will be around 8–10 minutes.
- Remove from the grill and rest 5–10 minutes before slicing and serving.
Nutrition
Carbohydrates: 1 g
Protein: 71 g
Fat: 37 g
Let us know how it was!