A delicious grilled pork coppa steak recipe made by slicing a whole coppa roast into thick steaks and cooking them over charcoal. A whiskey garlic butter mop sauce keeps the meat juicy and adds savory, aromatic flavor.
We’re excited to share this straightforward grilled pork steak method using a coppa roast. These steaks are ideal for a charcoal grill and are basted with a simple whiskey garlic butter mop sauce while cooking. The recipe highlights a favored cut in a new way: slice the roast into thick steaks, season, and grill over hot coals for a flavorful crust and tender interior.
The step-by-step directions are easy to follow, even for first-time grillers. Cutting the coppa roast into 1½ to 2-inch steaks exposes the marbling and lets the heat form a rich sear while the mop sauce keeps the meat moist. This technique works well for both backyard barbecues and weeknight dinners when you want something special without excessive fuss.
What we love about this recipe
EASY TO FOLLOW – Clear steps for prepping, grilling, and making the mop sauce make the recipe approachable for cooks of all levels.
GREAT FLAVOR – Coppa is well-marbled and naturally tender, producing juicy, beefy pork steaks when grilled over charcoal.
What is Coppa Steak?
Coppa (also called capocollo or coppa roast) is a flavorful, well-marbled portion of the pork shoulder or top of the shoulder. Often favored in barbecue for its balance of meat and fat, coppa delivers rich, tender steaks when cooked properly. Besides grilling, coppa also responds well to roasting or braising for other preparations.
Where to Buy
Coppa roast can sometimes be found at specialty butchers or well-stocked grocery stores. Sources that offer pasture-raised pork typically deliver better flavor and texture because of more varied diets and higher welfare practices. If your local market doesn’t carry coppa regularly, check with local butchers who can often order or cut it to your specifications.
Choosing higher-quality pork can improve the final dish: well-marbled meat stays juicy through high-heat grilling, and pasture-raised animals often produce meat with deeper color and flavor. Ask your butcher about origin and farming practices if provenance matters to you.
Ingredients
- 4 ½ to 5 pounds coppa roast, thawed and cut into steaks
- 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
Coppa Pork Steak Recipe
- Prep the Meat: Slice the coppa roast into 1½ to 2-inch thick steaks. Pat dry, then 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 hot grates. Flip every 2 minutes, basting with the mop sauce between flips to build flavor and keep the surface moist.
- Monitor the Temperature: Grill and flip until the steaks develop a good sear and the internal temperature reaches about 135°F. Baste one final time, then continue cooking until the internal temp reaches at least 140°F. Total cook time is typically 8–10 minutes depending on thickness and grill heat.
- Rest and Serve: Remove the steaks from the grill and let them rest 5–10 minutes before slicing. Resting allows juices to redistribute, yielding a juicier, more tender result.
How to Make the Mop Sauce
- Melt the Butter: In a small saucepan over medium heat, melt the butter.
- Sauté Shallot and Garlic: Add the finely diced shallot and sliced garlic. Sauté until the shallot softens and the garlic is fragrant, about 2–3 minutes.
- Add Whiskey and Lemon: Stir in the whiskey or bourbon and the lemon juice. Cook 1–2 more minutes to meld the flavors and burn off some alcohol.
- Finish: Remove from heat and use the warm mop sauce to baste the steaks while grilling.
Recipe Tips
- Flip Frequently: Turning steaks every two minutes promotes even cooking and helps prevent burning while allowing you to baste often.
- Baste for Moisture: Use the whiskey garlic butter mop sauce regularly to keep the surface glossy and flavorful.
- Use a Thermometer: An instant-read meat thermometer ensures accurate doneness; remove steaks at 140°F for a juicy result.
- Rest Before Slicing: Allow steaks to rest for 5–10 minutes after grilling so juices redistribute and the texture firms slightly for easier slicing.
Serving Suggestions
Coppa steaks pair well with classic barbecue sides: grilled vegetables, charred corn, potato salad, coleslaw, or a simple green salad with a bright vinaigrette. For a heartier plate, serve with roasted potatoes or creamy grits. A squeeze of fresh lemon or a drizzle of the reserved mop sauce elevates the finished dish.
Recipe Summary
This grilled pork coppa steak recipe yields juicy, flavorful steaks with a rich seared exterior and a buttery, aromatic mop sauce. Total time is about 30 minutes, including prep, grilling, and resting. Serves approximately 6 people depending on portion size.
Nutrition (per serving, approximate)
- Calories: 650 kcal
- Protein: 71 g
- Fat: 37 g (Saturated fat: 17 g)
- Carbohydrates: 1 g
Other Pork Recipes to Try
If you enjoyed this coppa steak method, try other pork favorites like slow-roasted shoulder, pan-seared pork chops, or braised pork with aromatic vegetables. Each technique highlights different qualities of pork, from crispy sears to melt-in-your-mouth braises.