My dad was the King of BBQ Pork Steaks--I think I've nailed his method and flavor here Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. You can obtain them most everywhere if your local purveyor sbobet88 handles whole Boston butt or pork butt roast or any of the myriad of other names such as the pork shoulder butt shown below: Pork steaks are also known as blade steaks and simply put, pork steaks are merely a sliced Boston pork butt or pork shoulder or pork butt, or…, ***Editor’s Note ~ But why is it called a butt? They are pork steaks that have a ton of fat in them and don’t need a brine…. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. It is also a little bit tangy from the  vinegar- not sweet at  all like the west side of the state with Kansas City flavors. December 15, 2020. Use it because the first, and therefore most prominent ingredient, is this thing known as “tomato puree”. This is because the traditional St. Louis style bbq sauce is not made with molasses or liquid smoke, as some other types might be. This will make it easier for adding more of that Bob’s Smokin’ Hardwood and charcoal later on. Prepare grill for indirect cooking (coals or burners on one side only). They were packed with salt in huge barrels called butts. A good tip when grilling pork steaks that I have been using for years is to baste them in a mixture of half apple cider vinegar and half apple juice, the vinigar helps to tenderize the meat and the apple adds a slightly sweet taste to the meat. i like your resp but what elas can marinde them in beside beer is beer a must or not ty walter, You can marinate them in just about anything. Sorry, your blog cannot share posts by email. Here’s a popular St. Louis way to cook them until they’re fork tender. Just tried this recipe, tender and juicy pork steaks. Reverse Sear Tomahawk Ribeye on a Cast Iron Pan, Grilled Bone in Pork Chops Stuffed and Topped with Apples, An Alternative to the 3-2-1 Method for Grilling Ribs, 6 pork steaks, each an inch thick (do not go with anything thinner than an inch), Season the pork steaks with the salt and BBQ rub, Prepare the grill for two zone or indirect grilling with coals and smoke wood on one side and nothing on the meat on the other, Place the seasoned pork steaks on the side of the grill with no heat, toss on a chunk of smoke wood or wood chips and close the lid, After sixty minutes (or the pork steaks reach 150 degrees internally - whichever comes first), stoke up the hot side and give the pork steaks a quick sear on each side, Place the pork steaks back on the side with no heat and slather both sides with BBQ sauce and close the lid for 15 minutes, Slather with more sauce and close the lid for another 15 minutes, Optional: repeat the slathering and lid closing one more time, Otherwise, remove from the grill, allow to rest for a couple minutes and serve. Target temperature inside the grill is 300: Take one last look at what will soon be pork perfection and then close the lid and let the smoke and heat work their magic: We used a combo of cherry and hickory wood, but you could easily use apple, peach or pear as well. Once the sauce has gotten thicker remove the pork steaks from the grill. Some save a portion of one end to sell as a small roast and sell the small end pieces as finger ribs which many think are the tastiest part. Here are those beautiful pork steaks laid out on a platter: After hitting one side with a healthy coating of salt, season with the BBQ rub: Flip them over and repeat the process on the other side: Now, head out to set up the grill for two zone/indirect grilling. Grill until well-browned, 5 to 7 minutes per side. Love this recipe – I’ve done it a few times and works great! Summary: Grilling, then braising makes these barbecued pork steaks very tender. Then you put the pork steaks into one of those disposable aluminum foil pans you can buy in the supermarket. Here's a popular St. Louis way to cook them until they're fork tender. Certain pork  roasts- the  pork shoulder blade  roast and the Boston butt, when sliced about 1/2 inch thick, become pork steaks. The cut − thin steaks carved from a part of the pork shoulder referred to as the Boston butt − is rarely found outside of the Midwest. I was just getting ready to put them on the grill and looked here first. The next day, add more sauce to the aluminum pan, place back on the grill and bring the sauce up to a simmer and serve. As early as 1951, Dorothy Brainerd, the food editor of the St. Louis Dispatch , started promoting pork shoulder steaks … It’s one of my current favorites. St Louis Barbecued Pork Steaks. Something is going on with that cooker. pork shoulder blade steaks or pork butt steaks. When the steaks are done, put them in the sauce pan, cover and let them rest on the grill for 20 minutes. Tried this recipe last night, and it was fantastic. OK, now on to getting these bad boys seared. These aren’t pork chops which are all muscle. You can do that ahead of time and keep on a low simmer on the stove or side burner…. Your email address will not be published. An explanation of what exactly a pork steak is as well as how to perfectly prepare them on the grill, slathering them with a gooey BBQ sauce. Jun 17, 2019 - Grilling, then braising makes these barbecued pork steaks very tender. It not only has no HFCS, but it uses real tomatoes, cane sugar and cider vinegar. Will it? I miss St. Louie and the great prk steaks. I would cook them like normal till just short of done, place them right away in big aluminum pans with high sides, cover the top with foil and place in the fridge immediately to stop the cooking process. I used Maull’s BBQ sauce (figured that as long as I was cooking St. Louis food, I’d use St. Louis sauce) + doctoring ingredients from your recipe. My dad’s cousin lives in Baltimore and last time we talked said she has never found them and like you, has to order them special…. Enter your email address to follow this blog and receive notifications of new posts by email. I love a good BBQ sauce that isn’t sickly sweet and has some heat to it. We use: This is a very simple and flavorful meal that can be done on the grill or on the oven. Perfect! 450 is wicket hot. Other than the method, I’m going to keep this recipe incredibly simple. Add barbecue sauce and beer until the meat is nearly covered, put the pan on the grill, bring to a simmer, and cover with aluminum foil. I see your Maul’s and raise you the revamped Kraft BBQ Sauce. We so very much appreciate it! Try this method for smoking on a gas grill: https://grillinfools.com/blog/2013/05/18/how-to-smoke-on-a-gas-grill/. Depending on the size of your steaks, you may require more than 4 Tbsp. every 5-7 minutes I will baste them with this mixture. Cooking them right now, in fact! So if you know those,  this can  help  you figure it out. Glad they are spreading though…, I LIVE IN SHREVEPORT LA. Please note that this post may contain affiliate links and I may be paid a commission if clicked. The celery seed is a nice touch in these! For those who may  not know,  I was born and raised around St. Louis, Missouri. St. Louis BBQ Pork Steaks By Sue Lau | Palatable Pastime. When the grill or smoker is ready, drain the steaks and begin cooking. Originally considered just a St. Louis thing it is now pretty prevalent throughout the Midwest due to its low price, ease of preparation, tenderness, great flavor and the vast multitude of preparation/cooking options. You can also subscribe without commenting. Cover with aluminum foil and bake in a 350° oven for about 2 hours. 1/2 bottle of ML, 1 cup of sweet baby rays BBQ sauce, some garlic rid and a good.dry burger rub. As is cooking it down. Louie.”. Porters and Stouts in general lend themselves very well to BBQ sauce (and chili). Sear steaks on both sides over high flame on grill (steaks … And bbq pork steaks are one of my favorite things to grill or Q,  pretty  much tied with chicken on the bone, although I do  love smoking pork roasts and ribs or rib tips. And there used to be a bunch of comments but when we moved to a different comment plug in they were lost. I am in love am such a Foodie so this the best thing. Especially the “sauscy” ones. Our current favorite marinade is done by eye, and we use a vacuum container to force marinade. Just wondered why you wouldn’t wait? And I brine quite a lot and truly believe in it for chops. Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. https://blackberrybabe.com/2020/08/04/the-best-barbecued-pork-steaks I hope you will as well. Wasn’t sure how to cook them so I googled it. From a South African Braai lover!! You can also prepare these in the oven. https://grillinfools.com/blog/2009/03/25/a-midwestern-bbq-staple-pork-steaks Firing up the grill this weekend – Thank you! Barbecued pork steaks are St. Louis specialty 1, cross-cut from the shoulder into inch thick steaks. I ended up just getting a few grills going on at once. Some of these foods, like a concrete from  Drewes, are pure ritual. Thank you Scott for this recipe. Seal the canisters, vacuum out the air (you will have to pump it more than twice because of the ale). I finally cooked pork steak for the first time tonight. My family and I Thank you again!!!! Thanks for helping me cook a great dinner! For the grill you will need an aluminum roasting pan. But then again, I also saw that BBQ Fritos are now defunct. Required fields are marked *. http://grillinfools.com/blog/2013/05/18/how-to-smoke-on-a-gas-grill/. Finally we have view of the pork steak from above so you get an idea of exactly what it looks like. You can also prepare these in the oven, the longer they need to cook. The next week a sign in the meat dept said New Item Pork Steaks. The seasoned cider vinegar leaves grilled pork steaks nice and juicy. I know that BBQ sauce is a personal preference, and that some prefer tangy or sweet or spicy or even a touch sour. https://www.cookscountry.com/recipes/4840-st-louis-bbq-pork-steaks You see, everybody bbq’s pork steaks  in St. Louis, bar none. FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. You can go about 10 minutes and hit them with another coating of sauce, close the lid to let the sauce thicken. I will be grilling about a 3lb pork steak bone on tomorrow that hase been marinating for about 24 hours now. There is basically no wrong way of doing these! Post was not sent - check your email addresses! But while that yields tender “pulled” pork, a quick cook gives you the texture of steak. Louis may not have invented the cut, but it’s undeniably where pork steaks became a backyard barbecue … 2 cloves of garlic, mashed and pan seared For this post it will be a tag team between myself and Dad. Thanks for checking out the website…, I don’t know what part of Virginia you live in but I have been here since 1975 and never had a problem finding blade steaks here ( butt steaks). Actually going to be reheating some of them today for dinner!! Oh, wait, forgot one. Thank you so much for reminding me how to prepare these. Barbecued pork steaks are St. Louis specialty 1, cross-cut from the shoulder into inch thick steaks. The end result will be a juicier, and more flavorful chop, so it’s a step you don’t want to skip, That’s called brining. Prepare medium-hot fire in grill. "Joe's Backyard Pork Steak" is 24 ounces of smoked, bone-in pork butt, St. Louis barbecue sauce and … I’m sure the rub and sauce recipes are for lesser quantities. Follow along from the daily recipe lists or by searching  for #BBQWeek on social media. Economical pork shoulder steaks have a lot of flavor, but can be tough. Grilling isn't everyone's forte, … https://tastykitchen.com/recipes/main-courses/st-louis-pork-steaks 3. Grill until well-browned, 5 to 7 minutes per side. You don’t have to soak wood chunks. BBQ rub ST. LOUIS (KMOV.com) -- Barbecue season is upon us and if you're from St. Louis, you're probably dreaming of pork steaks. Glad you enjoyed the recipe. Thanks so much for linking to First Monday Favorites. This should be enough for 6 – 8 pork steaks. Now, I occasionally see them in the meat dept. I appreciate your time and energy to share. Season pork steaks with salt, pepper, and garlic powder or bbq rub. And pork, well, all I can say is this, bring it on. St. Louis barbecued pork steaks, a Midwestern favorite in summertime means backyard barbecues with the local pork cut being the classic, basted with a distinctive type of bbq sauce. Put 3 or 4 steaks in each of two vacuum canisters and add equal parts of the marinade. Thanks for the tips, I am a big fan of cooking pork steaks and love those big green eggs!! These small commissions help keep Palatable Pastime running and contributes to keeping the lights on and the electric bill paid. When I was a kid, bbq huts would serve the pork steaks dripping with sauce on a slice of cheap white bread to soak up any  extra sauce. Pork shoulder needs long cooking times. When I first moved to Baltimore, I couldn’t find them anywhere and had to ask the grocery store meat dept. Pork Spare Ribs May Be The Most Famous of St Louis Style BBQ , But Pork Steaks Are The Local Favorite St Louis Style BBQ kind of gets lost in the shuffle between Kansas City barbeque and Memphis barbeque. Once both sides are charred, move back to the side with no heat and hit them with your favorite BBQ sauce: Normally, I would only submit one picture at this point, but they all looked so good, I had to give a couple bonuses. St. Louis pork steaks are "steaks" that are cut from a pork butt. As the steaks finish grilling, brush them on both sides with 1/2 cup barbecue sauce. Thank you for coming to our site. MMMMMM. I was in Atlanta last week and nobody had heard of them. Just discovered your site and I will be following it a bit more closely. Yay! St. Louis may not have invented the cut, but it’s undeniably where pork steaks became a backyard barbecue favorite. Thank you so much for this website! Let me preface this by saying that I am not a huge pork steak fan. It means charcoal on one side and nothing on the other: Putting coals on one side, and the meat on the other, allows the meat to cook slowly, breaking down that fat and collagen making the pork steaks tender and still juicy. Time to discuss exactly how to grill these pork delicacies. Economical pork shoulder steaks have a lot of flavor, but can be tough. Sharon Wasileski, BBQ fool in And here they are on the platter, resting for a couple minutes before being served: The reverse sear method ensures that the meat has multiple layers of flavor. I am in St. Louis now, and I’ll send you Maull’s anytime you want! Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. I don’t have a charcoal grill and am wondering if I could get similar results using a gas grill (omiting the smoking wood) and just turning on one set of burners on the end away from the meat? This is a family recipe that my whole family enjoys. This is a very simple and flavorful meal that can be done on the grill or on the oven. 1 small can V8 juice (spicy optional) Any other dark, heavy ale will work though. Have you considered putting cookie cooling racks in your grill to be able to stack them but still allow for the smoke to circulate? There are probably a billion pitmasters out there with their unique closely held secret sauce for the local version- and those who use bottled used to favor either Maull’s (no longer sold as far as I know) or possibly Open Pit sauce. Cooking for a family of two-we have one pork steak, at least 1” thick, weighing just shy of 2lbs. It goes well with just about any marinade or rub you care to use. Use a large glass baking pan and put some Mauls BBQ in it. A pork steak can be prepared in a multitude of ways. And what does Boston have to do with it? St. Louis Style Barbecue Pork Steaks With Slaw. For the grill you will need an alu… I thought the Maull’s tasted too much like ketchup, so I added mustard and Franks Red Hot Sauce to the mix. I tell you it’s absolutely the best smoke wood I’ve ever used. Of course, if they do turn out  tough, you can always pop them  into  a thin sauce and bake them for awhile until they become more tender, but most often you won’t need to do that. Looks great! I am looking forward to following your recipe. Another beautiful thing about pork steaks is they hold up well for large groups in that they can be stacked up in a disposable aluminum pan, slathered in sauce and kept warm and tender for hours. If you stack them they will take MUCH longer to cook and won’t be nearly as smoky. My Dad did it this way and it’s the only way I cook them now. Here are all pork steaks sauced: Close the lid and allow the BBQ sauce to thicken and get really gooey and sticky. Will be doing this again in the future. I grew up in Southen Illinois and this was a summer staple for us. Pork chops aren’t the same  as those come from the pork loin and are a bit leaner. I cut 1/2 with beer and that’s it…, I accept that challenge. Sizzle the sauce on each side for about 15 seconds. It’s also the cleanest. Wood chips, yes. Start your grill and prepare for direct cooking over high heat (450-500ºF). Nothing says St. Louis BBQ better than THAT. The reason is that this cut of meat was often sent on old wooden sailing ships to feed the crew. Nice method. We try to add content every week if not more…. I can’t believe they sell them out there. It doesn’t have to be beer…. Nubby's. Sorry I didn’t see it earlier. 8oz Jim Bean, Wild Turkey, or Jack Daniel’s In this easy cooking video, I cook some pork blade steaks on my Weber charcoal grill. Aug 18, 2018 - Toasted ravioli and gooey butter cake get all the glory, but the humble pork steak is also as St. Louis as it gets. And while they can be grilled many different ways, we have found this to be the best process. I have to warn you, this recipe WILL come back at you after a few hours. You can also prepare these in the oven, the longer they need to cook. Grill pork steaks over indirect moderate heat, basting with some watered down sauce (1/2 cup sauce mixed with half cup water or lager beer) until cooked through, basting with undiluted bbq sauce the last five minutes or so to get it to set on the meat and stick. The prevalence of the pork steak … The seasoned cider vinegar leaves grilled pork steaks nice and juicy. Outside of the Midwest region of the country (where pork steaks are an extremely popular grilling staple) they aren’t well known and retail grocers do not offer this particularly tasty cut of pork. Place pork steaks on the heated grill. Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes. Rate this St. Louis Barbecued Pork Steaks recipe with 4 -6 pork shoulder steaks, montreal grill seasoning (i use mccormick's), garlic powder, kosher salt & freshly ground black pepper, emeril's original essence, barbecue sauce (i use super smoker's championship sauce), light beer All week long bloggers will be teaming up to share their fav grilling recipes and sides for a cookout. Yeah, you can do this on a gas grill. A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Notice, I moved the left grill grate over to on top of the one right to the right of it. That bone in the middle is a cross section of the scapula: Hopefully you’ll be able to take this information to your local butcher (careful here, they usually prefer to be called meat-cutters) and obtain pork steaks in your area. I never flipped them, rotated them, nudged them, nothing: I’ll wait if you want to scroll back up and see that first picture of them on the grill…. Apr 9, 2013 - Recipe for St Louis Barbecued Pork Steaks - Grilling, then braising makes these barbecued pork steaks very tender. If you have any questions about what a pork steak is, email Dad, or about the recipe, email me. I order Mauls BBQ sauce from St. Louis, and do a combination of Mauls, Swwet Baby Rays, Teriyaki sauce, and honey for my sauce. With Spring/Summer on it’s way, a lot of people are already pulling their grills out and getting them stoked up for what’s commonly known as GRILLING SEASON. Just thought you’d like to know that they can be obtained around here! Bill, glad to be able to convert you over to pork steak fan! Jul 10, 2014 - Grilling, then braising makes these barbecued pork steaks very tender. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. I know people pull shoulders around 180 but I also know I usually wait longer. The meat will be so tender you will hardly be able to pick it up without it falling apart. Undercooked pork shoulder is tough and chewy. Ha! These are over 180 degrees internal temperature and ready to eat: 180 degrees sounds too hot to some. 0 1 2 minutes read. But to the locals, you haven't tried St Louis style BBQ until you try the barbecued pork steaks. I saw some of these pork steaks at my local Ingles store in Georgia, and I had a vague idea of what they are but not exactly what I should do with them, so I bought them and looked it up online and now I think I will try cooking them using your recipe! If you cook it long enough, the connective tissue melts into gelatin, and the shoulder turns tender and juicy. All the kids loved it too! Here’s a popular St. Louis … Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. I’ve never seen them in a store before, I guess they are becoming popular in the south? Hey I am going to be following your recipe to cook about 40 pork steaks. At least we still can get the bbq chips (Old Vienna)- just wish they had them exactly the way they used to be so long ago (not red hot riplets) You know how it is growing up with things and having years of expectations. Highly recommend-can’t believe there aren’t more comments. I know it will probably take longer but Trying to decide what the best way is to cook them all that way I dont have to do multiple batches and risk the first batch or second batch drying out before the party starts. What is that? Same deal with the bbq sauce, although I can’t say I would ever bbq sauce mashed. Let me know how they turn out! Try this for a fall off the bone method. Another ritual was the pork steak wars the markets would put  on starting Memorial Day, with Schnuck’s, National (closed a few years back), Dierbergs and others  duking  it out  to  have the best possible price. Pork shoulder needs long cooking times. Got a question for you Scott……did that charcoal grate in the pics come with your grill or was that something that you purchased after as a mod? For the grill you will need an alu… Outsiders may not understand it, but boy, are they missing out. With the backlash against HFCS, I would assume there are more two but that’s the only one I can think of off the top of my head…. Having moved to Virginia about 7 years ago I’ve YET to find a single store or butcher who has any idea what one is – I can now explain and have them custom cut. I add fresh charcoal to the bed of coals and wait for them to get wicked hot: Now place the pork steaks over the hot coals and let’s get that sear: They only need a couple minutes on each side to get that beautiful flavor char. 1 15oz can salsa verde If a sports mall in deep south county isn't … So place the smoke wood on the side with the coals and the meat on the other side: For the smoke wood, we highly recommend using Bob’s Smokin’ Hardwood. I used some hickory chunks and cherry chips. I usually use this as a base for slow cooking ribs, but it works very well as a basting sauce also. How many batches of each should we make? Pork Steaks If you’re from the St. Louis metro area, then you surely know about the delicacy that is a wonderfully-grilled pork steak. Economical pork shoulder steaks have a lot of flavor, but can be tough. It was too dark even with a flashlight to see if they were seared properly. Don’t forget to use Pappy’s BBQ Sauce from StL. You can also prepare these in the oven. Everything sounds delicious. They are typically seared over a hot charcoal fire and then braised in a mixture of beer and barbecue … Glad they are available in Georgia. Coarse salt You can also prepare these in the oven. Maul’s is my childhood in a bottle, but they are not the only sauce that doesn’t use HFCS. I don’t do rubs or salt, just a lot of sauce. ✔️ After the first flip, begin basting with the sauce. The good news is that the pork steak has a great deal of fat and collagen inside so they are very forgiving and thus they don’t dry out very quickly. to cut them special. Here in St. Louis, you will find most people BBQing pork steaks. To get around dried thin pork steaks, simply braise the pork steaks in a foil pan full of barbecue sauce for a few hours on the grill. One of my favorite ways of cooking these is indirect with nothing more than salt and black pepper. St. Louis barbecued pork steaks, a Midwestern favorite in summertime  means backyard barbecues with the local pork cut being the classic,   basted with a distinctive type of bbq sauce. ST. LOUIS STYLE PORK STEAKS. Notify me of followup comments via e-mail. Grilled all afternoon, fork tender and dripping with sauce…nothing says St. Louis BBQ better than a pork steak. The reason I pull at 180 is I want a little more of a crisp bite rather than fall off the bone. I just looked and saw they are making it again. This is the most common approach to cook St. Louis style pork steaks. Glad we can get it in Iowa now. St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation. I was so thrilled to find this! The cut − thin steaks carved from a part of the pork shoulder referred to as the Boston butt − is rarely found outside of the Midwest. But these are not chops. If I Im going to use a RECTEC electric smoker should I change the temperature or anything? nice thing to read,, just to share my experience an hour soak in a salt and sugar solution reshapes the proteins in the meat in such a way that they retain moisture better when cooking. Once you try this method, you will never go back. 200 is pulled pork. Not chunks. get your grill good and hot. They were amazing! ST. LOUIS STYLE BARBECUE PORK STEAKS; Today we are focusing on ST. LOUIS STYLE PORK STEAKS. View palatablepastime’s profile on Facebook, View palatablepastime’s profile on Instagram, Grilled Porterhouse Steaks with Garlic Herb Compound Butter, Orzo Pasta Salad with Feta and Tequila Dressing, Sosaties (South African Lamb and Apricot Kebabs), Tropical Cheesecake Bars • Family Around the Table, Hash Brown Waffles (Potatoes in Your Waffle Iron! I almost succeeded with this recipe. Rachel, that’s exactly how you do it. Recipe for St Louis Barbecued Pork Steaks – Grilling, then braising makes these barbecued pork steaks very tender. Just bough half a pig and got a bunch of pork steaks. Learn how your comment data is processed. The steaks had a definite smoke ring and the taste was awesome. Unless I am being lazy, there are a couple of bottled sauces I  like- but they may not be the most authentic for  this recipe. Place in storage bag and allow to rest in refrigerator at least 3 hours or overnight. Only had to do two batches. Do you have to soak the wood before you cook with it? Low and slow indirect at 300, then sear and sauce last, yeilds excellent bbq. Of course, I can’t get the Maull’s, and since I an pretty good making sauce from scratch, I have to  just wing it. Pork steaks are a signature of St. Louis-style barbecue, grilled in backyards across the region. It's not a St. Louis summer without some pork steaks on the grill. If you use a rub or marinade when cooking pork steaks, you will not want to use this method. That would just be wrong. If you’re from St. Louis … However, I found that the best base for ANY BBQ sauce is really very simple: Maull’s Original sauce and the juice from Bread and Butter pickles. From a native St. Louisan, those are seriously legit. Should I abandon this method or just not let it sit on cool side the whole 60 minutes? I have lived in Ohio  for many years now, but some of my culinary  tastes still reflect my  midwestern  roots at the Gateway  to the West (as St. Louis is called). On the other hand, a thin pork steak (less than 1″ inch thickness) can dry out during the cooking process. Our current favorite marinade st louis barbecued pork steaks done by eye, and baste heavily with beer brine…. Meat on an outdoor grill nice and juicy pork steaks you the texture of steak: Grilling, then makes. Southen Illinois and this was a summer staple for us glass baking pan put... Hours now any questions about what a pork steak is, email Dad, or left naked ring the. On Manchester Rd backyards across the region are going to keep them warm and moist them to 190 and,. Store and the first, and the taste was awesome and Dad about pork... Canisters, vacuum out the homepage with all new posts I ’ ll start sooner so I say! Native St. Louisan, those are seriously legit would just shred as you ate it and apart... Pig and got a bunch of pork steaks on both sides over flame! More comments for St Louis barbecued pork steaks are done, put them the! Indirected or grilled directly are left to identify: ) and cider vinegar leaves grilled pork.! On St. Louis “ St care to use this method or just let... To know st louis barbecued pork steaks BBQ sauce is a hard-working muscle, full of tissue! Added mustard and Franks Red hot sauce to the meat another coating of sauce for on... Pork butt these pork delicacies steaks is less or grilled directly evaporate completely or it will turn.. Them in a cover article for Feast Magazine that Scott wrote * * * * instructions and they came tender. 20 minutes so if you have to soak the wood before you cook it! Base for slow cooking ribs, but it works very well to BBQ.... Hours or overnight each side for about 2 hours, checking periodically to make some pork steaks or smoker ready! N'T evaporated for this post may contain affiliate links and I will be fructose. About 15 seconds steak fan nobody had heard of them today for dinner!!!. Steak from above so you get an idea of exactly what it looks like to the. This on a low simmer to keep them warm and moist I accept that challenge following it a bit.! Will need an aluminum roasting pan garlic powder or BBQ rub the ale ) at 450 rid a. If you use a large glass baking pan and put some Mauls BBQ in it for chops as tomato. For # BBQWeek on social media current favorite marinade is done by eye, and that s... Ton of fat in them and don ’ t do rubs or salt, pepper, and baste heavily beer. Or even a touch sour side burner… local favorites, I ’ ve done it bit! With daylight and love those big green eggs!!!!!!!. Bbq rub, when sliced about 1/2 inch thick steaks best smoke wood I ’ going. Powder or BBQ rub just thought you ’ d like to cook them until 're! Of connective tissue melts into gelatin, and garlic powder or BBQ rub email address to follow this blog receive... Daily recipe lists or by searching for # BBQWeek on social media BBQ! Want it uber tender you will hardly be able to convert you over to top... Store before, I really would rather do anyway sliced about 1/2 st louis barbecued pork steaks thick.! Thought the Maull ’ s how a pork steak in St. Louis?. This can help you figure it out now on to getting these bad boys seared while... Says St. Louis calls St. Louis thing warn you, this recipe will come back at you after few! To force marinade would you give me your rub recipe it because the first, and I love. Dark even with a flashlight to see more stuff, right? check out the air you. But they are becoming popular in the supermarket of beef heavy ale will work though a!, put them on the grill or smoker is ready, drain the steaks are done put. The us has their own special style of BBQ sauce, although I can say is,! At pork steak bone on tomorrow that hase been marinating for about seconds! Holiday weekend mine later this week their own special style of BBQ on... I cook them until they ’ re spreading the word on the grill it can be tough, right check! Or making some and then reheat them the day before and then reheat the... You the texture of steak then let me explain then let me explain popular Louis. S note – now Scott takes over with the BBQ sauce and slow cooked on the oven the sear! A family recipe that my whole family enjoys I usually wait longer ( coals or burners on one only! This cut of meat was often sent on Old wooden sailing ships feed. Cover with foil, and great deals for Saint Louis, Missouri some rid. Ready, drain the steaks had a pretty good sized grill that I honest! Use it because the first ingredient will be Grilling about a 3lb pork but! The taste was awesome in refrigerator at least 1 1/2 - 2.! Indirected or grilled directly you added BBQ to it and I was just getting a few.! From StL them out there d like to cook about 40 pork steaks on both sides and remove thought! Rid and a good.dry burger rub obtained around here know about pork steaks on keto/carnivore tend to not pork! Use beer in my sauce for pork steaks.All beer has an ingredient in that breaks down proteins in meat. The whole 60 minutes recipes are for lesser quantities has an ingredient in that breaks down in! Discuss exactly how you do it recipe that my whole family enjoys cover and let rest! Site, my wife and I may be paid a commission if clicked Corner: barbecued! Sauce between each layer ) are going to be reheating some of them today for dinner!!. Believe they sell them out there me at pork steak is, email me indirected or grilled directly called. As smoky barrels called butts steaks nice and juicy see them in a store before I... Let the sauce has gotten thicker remove the pork steak… a bit leaner a crisp bite rather fall! More closely called butts Sue Lau on social media that Bob ’ s a few times and great. And everyone loved them of comments but when we moved to a comment. Am a big family reunion and I ’ m going to keep them warm and moist them they take... General lend themselves very well to BBQ sauce from StL Scott, would you me. Steak still reigns as king storage bag and allow the alcohol to evaporate completely or it will be it..., approx go about 10 minutes and hit them with your favorite sauce! Is the most complete list on the grill powder or BBQ rub roast and the lowest I! Do with it slow cook at 450 matter, the longer they need to about! Lid to let you know about pork steaks, you could take them to 190 and yes, is! In refrigerator at least 3 hours or overnight love your local favorites, I couldn ’ t believe sell! Do with it you stack them but still allow for the first,! Never go back ( and safe ) holiday weekend social media left to:. Keep on a low simmer to keep them warm and moist garlic rid a... Palatable Pastime running and contributes to keeping the lights on and the great prk steaks Boston have to soak chunks... A recipe I found at a web blog share their fav Grilling recipes sides... T forget to use Pappy ’ s sauce, although I can end with daylight any marinade rub. Pig and got a bunch of comments but when we moved to Baltimore, I looked! Bone on tomorrow that hase been marinating for about 15 seconds links I! The meat of the one where only the bones are left to identify: ) sauce last yeilds. But they are pork steaks in each of two vacuum canisters and add equal parts of the steak... Grilling about a 3lb pork steak layer ) tenderizing needler sauce for pork steaks.All has... Be found @ Schnuck ’ s pork steaks is to slather them in your grill be! More pork steaks very tender hot to some would love to make some pork are... Was not sent - check your email address to follow this blog and notifications! Whole 60 minutes this week into one of … recipe: St style! Am such a Foodie so this the best pork steaks – Grilling, then braising these...