Simply put, local meat is the best, if available.  This is a pork sirloin steak brought out about an hour before cooking, seasoned with garlic powder, sea salt and freshly ground black pepper.  I used organic olive oil to wipe the hot clean grill.  Sear!  Turn a few times and keep flames at bay with a splash or water on the unwanted flames if necessary.  This was cooked to a medium.  I like to stand them up fat side toward the heat to sear the fat – because it’s delicious! Mashed potato and a fresh salad that includes arugula and whole basil leaves is a crisp accompaniment to a flavor fully seared meat.  Happy Spring!