Grilled pork steak with sriracha beer basting sauce

Cut a steak about an inch and a quarter thick from a boneless pork shoulder, leaving the fat cap on.

Rub with a touch of oil and season liberally with kosher salt and coarse black pepper, including the fat edges; let sit about 10 minutes to come to room temperature.

Make a basting sauce of barbecue sauce, a couple tablespoons of sriracha, and a little Modelo to thin it.

Grill on a hot, sprayed grill at medium-hot, turning about every minute and a half; use the unlit side to pause cooking.

Once both sides have good colour, baste only in the last five minutes, because the sugars in a sweet sauce burn and encourage flames; close the lid, and keep basting and flipping.

Pull at about 140 and rest about 10 minutes; it rises about five degrees to about 145.