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Neck steak with roasted peppers

Name: Neck steak with roasted peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: FOR
Ingredients: 4 red bell peppers; 4 pork neck steaks; (each 2–2.5 cm thick and about 250 g heavy); 1 tbsp olive oil; Sea salt; 4 sprigs of sage; 4 tsp soft butter (alternatively garlic or herb butter); freshly ground black pepper

Manuel Weyer | June 22, 2026

When cutting off the pepper tops, try to leave the core intact, so you can remove it whole and don’t have to pick out the individual seeds.

Neck steak with roasted peppers

Rated 5.0 stars by 1 users

portions

FOR 4 SERVINGS

preparation time

10 Minutes

cooking/baking time

15 Minutes

When cutting off the tops of the peppers, try to leave out the core so you can remove it whole and don’t have to pick out the individual seeds.

Image of Neck steak with roasted peppers

Ingredients

4 red bell peppers
4 pork neck steaks
(each 2–2.5 cm thick and about 250 g heavy)
1 tbsp olive oil
Sea salt
4 sprigs of sage
4 tsp soft butter (alternatively garlic or herb butter)
freshly ground black pepper

preparation

Place the peppers in the middle of the grill rack (about 10 cm above the flames) and roast all around for 6–8 minutes. Work over direct medium to high heat at 200–220 °C. Remove the peppers from the rack and let them sweat in a covered bowl for 8–10 minutes.
Pat the steaks thoroughly dry, rub thinly all over with oil, and season with salt. Hang the rack higher (about 30 cm above the flames) and cook the steaks for 10–12 minutes, turning once. Grill over indirect medium heat at 160–180 °C.
Meanwhile, peel the skin off the peppers, cut off the tops, and remove the core. Cut the peppers crosswise into 1 cm wide strips.
Pick the sage leaves. Hang the rack lower (about 10 cm above the flames) and sear the steaks on one side until you can see the color. Then turn, spread 1 tsp butter, 1 sage sprig, and pepper strips on the meat, and sear again until you can see the color (internal temperature 76–78 °C). Grill over direct medium to high heat at 200–220 °C.
Remove the steaks from the rack, place on plates, and let rest for 3–5 minutes before serving.
Finally, season with sea salt and black pepper.
Tip: Whether fish, meat, or poultry: to prevent sticking to the grill, it’s important that the surface of the food is as dry as possible. The best way is to take the food out of the packaging, pat it thoroughly dry, and wrap it in baking paper. For on the go, you can then transport it in airtight storage boxes or ziplock bags.