3 tablespoons fennel seeds 2 tablespoons black peppercorns 1 1/2 tablespoons salt 1 (4-pound) piece boneless pork blade roast, Boston butt or pork butt

Step 1 Using a spice grinder, blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside.

Step 2 Trim any excess fat from the exterior of the pork roast and cut the pork across the grain into uniform one-half to three-fourths-inch steaks. Set aside the steaks for about one hour to bring them to room temperature. Dust both sides of each steak with a scant teaspoon of the fennel mixture and rub to distribute across the surface.

Step 3Grill the steaks over a hot fire, turning when well browned, 3 to 4 minutes per side. Set aside for 5 minutes before serving.

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