Originally Posted by Rub'n Wood BBQ
It has been a long time since I live in STL (where pork steaks are king) and all I remember is season, sear, and braise in a pan filled with a gallon Maulls sauce and a couple of busch lights (must be cheap STL beer). Braise until way over done and try to enjoy
If you had to "try" to enjoy a real STL pork steak...you weren't in Saint Louis!
Busch Light might be cheap but its better than Natty! I don't even cook them in beer anyway. Its a waste when a little Q sauce in the pan works just as good.
18" OTS, 22" OTG, SJ Silver, Vintage 1981 Coleman Bullet, PBC, UDS, QMaster Senior ATC