Oven-baked pork neck steak

Cut pork neck across the grain into 1.5–2 cm steaks. Mix olive oil (15 g), Dijon mustard (5 g), paprika (3 g), garlic powder (3 g), rosemary (1 g), thyme (1 g), basil (1 g), salt (1 g), and pepper (1 g). Rub the meat with the mixture.

Place the steaks on a baking tray and cook under the grill at 220°C for about 20 minutes, turning halfway through. If there is no grill setting, use conventional top-and-bottom heat.