How to cook
Wash and dry the large neck steaks. Put them in a greased baking pan and rub them with hot pepper, dried rosemary, cumin and black pepper, as well as a little olive oil. Leave them like this at room temperature.
During this time, peel the head of garlic only from the outermost dry skin and separate the cloves. Peel two of them completely, slice them thinly and tuck them between the folds of the pork.
The remaining unpeeled cloves can be lightly crushed or left as is. Put them around the meat and pour the beer. If the steaks are not very fatty, you can drizzle with more olive oil.
Put them in an oven heated to 360°F (180°C) and bake, until the meat becomes tender and the beer has reduced by half.
Then increase the heat of the oven, season the meat with salt and bake, until it has nicely browned without burning it, so that the pork doesn't dry out. It took me about an hour because my steaks were pretty thick and big.
Serve them with your favorite side dish, by sprinkling each serving with freshly chopped fresh rosemary and roasted garlic cloves.
Enjoy these pork neck steaks with rosemary and garlic!