St. Louis Style Pork Butt Steaks Tutorial

[Stlsportster]

Been a few discussions about St Louis style pork steaks lately. When I was at the store last night I checked the managers special section and saw these...I said..it's time for a tutorial.

Here is Patio Dadio"s take.

The high level summary is to get a pork butt, sliced into 1-1.5 inch thick steaks. Season, grill direct for color, pan with a thinned BBQ sauce and cover, braise until fork tender. Some may grill again at the end for a little carmelization.

Traditionally the BBQ sauce is Maull's and it's thinned with beer. I had great luck a few weeks ago with a SBR, Blues Hog Championship blend and Root Beer sauce for some chuck..so I did that again.

Here we go.

Pork Butt

Layed out..see the thickness

Seasoned with Blues Hog.

On the Weber, set up for indirect. Grill until you get the color you want.

Panned. Tried to use 2 but realized they wouldn't fit on the Weber without being right over the hot zone, so I consolidated.

After about 90 minutes running at 375 they were fork tender. I tried to pull them out and give them a quick sear again, but they kept falling apart so I gave up.

Plated with some Asian slaw.

Bites. So tender.

All gone.

 

[SirPorkaLot]

Great tutorial!

 

[Bacchus2b]

Much better looking than the sliced pork butt I had during three years in St. Louis! My neighbors method was to throw the pork steaks in a crock pot with a vat of BBQ sauce for a couple of hours and serve with sliced white sandwich bread.

You got great color on your sear, and it looks quite tasty!

 

[Happy Hapgood]

Our SIL brought some of those pork steaks down here from STL along with several of that killer Maull's sauce. I turned over the grill to him and he turned out some Great pork steaks!

THAT! Was a good evening.

 

[Bob C Cue]

What does a St. Louis guy know about barbecued pork steaks anyhow? LOL!

Looks great by the way. Thanks for posting. Need to go get me some soon.

 

[BillN]

Nice work, looking good.

 

[Stlsportster]

What does a St. Louis guy know about barbecued pork steaks anyhow? LOL!

Looks great by the way. Thanks for posting. Need to go get me some soon.

It's like a right of passage. Pork steaks, toasted ravioli, and provel cheese.

 

[cullenbranson]

Nice!

 

[BrickBrewHaus]

Awesome. Thanks!

 

[Rib bonez]

Looks good! Going to have to give them a shot.

 

[Whisky]

I'll have to give that traditional method a try.

Normally I just grill direct until 145 IT. Way better then any pork chop I've had!! Love the flavor of the marbling.

 

[Bill-Chicago]

It's like a right of passage. Pork steaks, toasted ravioli, and provel cheese.

So far I've got 2 out of 3 down.

I'm just not finding the love for Provel yet though.

 

[EricD]

That looks awesome! I'm so gonna make these

 

[Jrogers84]

Much better looking than the sliced pork butt I had during three years in St. Louis! My neighbors method was to throw the pork steaks in a crock pot with a vat of BBQ sauce for a couple of hours and serve with sliced white sandwich bread.

You got great color on your sear, and it looks quite tasty!

Apparently my step dad was your neighbor.....

 

[effinUker]

I'll have to give that traditional method a try.

Normally I just grill direct until 145 IT. Way better then any pork chop I've had!! Love the flavor of the marbling.

If my old man had ever eaten a pork steak, he would have never let my mom buy pork chops.

 

[BeerBQ]

I've cooked pork chops this way and they're always great. I'll have to try it with steaks. Those look fantastic.

 

[PotBelly]

Thanks for the info

 

[cfrazier77]

It's like a right of passage. Pork steaks, toasted ravioli, and provel cheese.

Sounds like a good st louis challenge there. Who can make the best plate that contains all three.

 

[TravelingJ]

I made these tonight, they were great! I've never cooked this cut before, but we really enjoyed the flavor. I was afraid I had overcooked them, but they just pulled apart with only a fork, and I think we enjoyed them more than pork chops.

What do you normally thin your sauce with?

 

[Stlsportster]

I made these tonight, they were great! I've never cooked this cut before, but we really enjoyed the flavor. I was afraid I had overcooked them, but they just pulled apart with only a fork, and I think we enjoyed them more than pork chops.

What do you normally thin your sauce with?

Traditionally it’s beer. I’ve used apple juice and also used root beer or cola.

Glad you liked them!!