Recipe: St. Louis Pork Steaks

PatioDaddio · 09-23-2012, 01:50 AM

St. Louis Pork Steaks

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 (I used Bud Light)
18 oz Your favorite barbecue sauce (I used KC Masterpiece Sweet & Tangy)

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 in disposable aluminum pans and cover with
half of the beer and barbecue sauce mixture.

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!

Makes about 6 servings

-----

John

Stoke&Smoke · 09-23-2012, 02:36 AM

That looks dayum good CD!

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2

El Ropo · 09-23-2012, 03:36 AM

Looks like two servings from here! Maybe one.

Garyclaw · 09-23-2012, 07:19 AM

Outstanding John!!

I love pork steaks but never had them over 3/4 in.

Looks like a gotta job for a butcher

, and a great meal coming this week sometime!
Thanks John.

RAZORBACK JIM · 09-23-2012, 07:38 AM

Thanks...I too, love pork sreaks and will give this a try!!!!!

Big George's BBQ · 09-23-2012, 07:46 AM

John that sounds awesome Will have to try it

FireChief · 09-23-2012, 08:16 AM

Wow, those look amazing !

Johnny_Crunch · 09-23-2012, 08:37 AM

Looks good. I grew up on those as I was born in STL my mom cooked them all the time. Not popular in TX at all and hard to find.

GrillNewbie · 09-23-2012, 08:39 AM

Yummy !

Wornslick · 09-23-2012, 08:50 AM

When ever I heard BBQ come out of my Dads mouth when I was a kid I knew it was Pork Steak for supper. He loved them and so do I, thanks for the pics.

HickoryJ · 09-23-2012, 08:50 AM

great idea. will definitely have to ask for them to be cut. dont recall seeing them in the case. thanks for sharing

HickoryJ · 09-23-2012, 08:52 AM

is the beer just for taste? or does it do anything else for the steaks. my wife hates beer. was wondering about a substitute for the beer. cola? sprite?

cameraman · 09-23-2012, 08:53 AM

Just what I needed, a reason to eat more pork! Looks great P Dadio.

---k--- · 09-23-2012, 08:59 AM

Always great posts. Thanks.

criffaaa1 · 09-23-2012, 09:02 AM

gotta try doing em this way, looks great and thanks.

09-23-2012, 01:50 AM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Recipe: St. Louis Pork Steaks St. Louis Pork Steaks 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 (I used Bud Light) 18 oz Your favorite barbecue sauce (I used KC Masterpiece Sweet & Tangy) 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 in disposable aluminum pans and cover with half of the beer and barbecue sauce mixture. 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! Makes about 6 servings ----- John

09-23-2012, 02:36 AM	#2
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	That looks dayum good CD! Sent from my SAMSUNG-SGH-I897 using Tapatalk 2 __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

09-23-2012, 03:36 AM	#3
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Looks like two servings from here! Maybe one. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

09-23-2012, 07:19 AM	#4
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Outstanding John!! I love pork steaks but never had them over 3/4 in. Looks like a gotta job for a butcher, and a great meal coming this week sometime! Thanks John. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

09-23-2012, 07:38 AM	#5
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn Downloads: 0 Uploads: 0	Thanks...I too, love pork sreaks and will give this a try!!!!! __________________ BUBBA KEG CONVECTION GRILL (2) VISION GRILLS KAMADO PRO CERAMIC CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER (2) WEBER SMOKEY JOE (3) SMOKINTEX PRO 1400 (2) BBQ GURU RED THERAPEN PIT-MASTER IQ 110

09-23-2012, 07:46 AM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	John that sounds awesome Will have to try it

09-23-2012, 08:16 AM	#7
FireChief Full Fledged Farker Join Date: 05-05-09 Location: El Paso, Texas Downloads: 0 Uploads: 0	Wow, those look amazing ! __________________ .

09-23-2012, 08:37 AM	#8
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Looks good. I grew up on those as I was born in STL my mom cooked them all the time. Not popular in TX at all and hard to find. __________________ J Crunch

09-23-2012, 08:39 AM	#9
GrillNewbie On the road to being a farker Join Date: 08-04-12 Location: Birmingham, MI Downloads: 0 Uploads: 0	Yummy !

09-23-2012, 08:50 AM	#10
Wornslick On the road to being a farker Join Date: 09-24-06 Location: Hannibal Missouri Downloads: 0 Uploads: 0	When ever I heard BBQ come out of my Dads mouth when I was a kid I knew it was Pork Steak for supper. He loved them and so do I, thanks for the pics. __________________ Wornslick Stumps GF-112

09-23-2012, 08:50 AM	#11
HickoryJ Knows what a fatty is. Join Date: 09-19-12 Location: Dunkirk, Ohio Downloads: 0 Uploads: 0	great idea. will definitely have to ask for them to be cut. dont recall seeing them in the case. thanks for sharing

09-23-2012, 08:52 AM	#12
HickoryJ Knows what a fatty is. Join Date: 09-19-12 Location: Dunkirk, Ohio Downloads: 0 Uploads: 0	is the beer just for taste? or does it do anything else for the steaks. my wife hates beer. was wondering about a substitute for the beer. cola? sprite?

09-23-2012, 08:53 AM	#13
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	Just what I needed, a reason to eat more pork! Looks great P Dadio. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

09-23-2012, 08:59 AM	#14
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	Always great posts. Thanks. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

09-23-2012, 09:02 AM	#15
criffaaa1 is one Smokin' Farker Join Date: 08-14-11 Location: Cleveland OH. Downloads: 0 Uploads: 0	gotta try doing em this way, looks great and thanks. __________________ 22.5 ots, 22.5 wsm, kingsford deluxe