St. Louis Pork Steaks
October 23, 2012
Recently I was introduced to the wonders of pork steaks by VIP blogger John Dawson of PatioDaddioBBQ.com. Pork. Fire. Beer. Let’s get it on!
Having been partially raised in Columbia, Missouri I thought it high time that I feature a great grilled staple of the region — pork steaks. St. Louis pork steaks are “steaks” that are cut from a pork butt. They are typically seared over a hot charcoal fire and then braised in a mixture of beer and barbecue sauce. How can you possibly go wrong with that?
These are really simple, but the results are spectacular. I use a basic “Dalmation” (salt and pepper) seasoning with a little garlic. I’d urge those of you that are barbecue masters to resist the urge to over-complicate things by adding a bunch of extra ingredients.
You want steaks that are cut at least an inch thick, but I prefer 1 1/4″. If you can’t find them in the case at your local store (they’re typically labeled as “blade steaks”), just ask the butcher to cut some from a pork butt.
OK, let’s get this show on the road.
Ingredients
4 large Pork steaks, 1 1/4″ thick
3 Tbs Kosher salt
1 1/2 Tbs Black pepper, ground fresh
2 tsp Granulated garlic (not “powdered”)
16 oz Beer
18 oz Your favorite barbecue sauce (I used KC Masterpiece Sweet & Tangy)
Note: You’ll also need two 9×13 disposable aluminum roaster pans.
Method
Combine the salt, pepper and garlic in a small bowl and mix well.
Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight.
Start your grill and prepare for direct cooking over high heat (450-500º). Sear the steaks on each side.
While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.
Put the steaks in a single layer into the disposable aluminum pans and cover them with the beer mixture, putting half of the beer and barbecue sauce mixture into each pan.
Cover the pans tightly with foil.
Move your coals to one side of the grill for indirect cooking. Put the pans on the side of the grill opposite the coals and cook, indirect, for 90 minutes.
Note: Add charcoal as needed to keep the temperature at about 350º throughout the rest of the cooking time.
Remove the steaks from the pans and quickly sear them over direct heat (about 2 minutes per side). Remove to a platter and let rest for about five minutes.
Serve and enjoy!
Source: PatioDaddioBBQ.com
Pork Steaks are awesome and a very great meat to practice your Smoking and Grilling skills. I like this recipe. Beer makes it all better
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Gonna give it a shot. Thanks
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In Texas we call these Mexican T-Bones, Luv them.
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This sounds like the way I do ribs.
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This is very similar to a current recipe I use and it always leaves you wanting more. YUM!
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I live in St. Louis and ate pork steaks when I was young. Started eating them again. Tried your recipe. Really good!!
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Strangely enough, St. Louis was the place where I ate my first pork steak... some 40+ years ago. Loved it - been cooking them ever since - only mine are Cajun-rubbed for hours before grilling, and the sauce is on the side (optional).
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Thank you for the recipe! I have been wanting to know what other seasonings/marinades to use for pork steak other then dry rubs. I can't wait to try this!
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I've been a big fan of pork steak for years, and this recipe looks pretty good. Thanks!
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This pork steak is awesome ! Pork Steak is so under rated and the secret is keeping the cut thick to seal in juices and favor so this recipe is on the mark ! Nice change for tradition beef steak .
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