And like any beef steak- you can certainly get a tough one even if  you  choose carefully, but well marbled meats from a reputable  butcher are usually pretty nice. I just looked and saw they are making it again. 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. Love this recipe – I’ve done it a few times and works great! That’s the thing about BBQ, even on a bad day, it’s still a great day barbecuing…. 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. These are over 180 degrees internal temperature and ready to eat: 180 degrees sounds too hot to some. I miss St. Louie and the great prk steaks. 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. 2. And what does Boston have to do with it? My Dad did it this way and it’s the only way I cook them now. Don’t forget to use Pappy’s BBQ Sauce from StL. Ingredients. get your grill good and hot. I usually use this as a base for slow cooking ribs, but it works very well as a basting sauce also. The seasoned cider vinegar leaves grilled pork steaks nice and juicy. Rodney, I just use whatever is in the pantry. 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. 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. All the kids loved it too! 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. 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. Prepare grill for indirect cooking (coals or burners on one side only). When the grill or smoker is ready, drain the steaks and begin cooking. Pork shoulder needs long cooking times. You don’t have to soak wood chunks. When the steaks are done, put them in the sauce pan, cover and let them rest on the grill for 20 minutes. Undercooked pork … I left St. Louis in 1995 and had worked at Charlotte’s Rib in & on Manchester Rd. Not chunks. 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. For the most complete list on the internet of smoke woods and what meats they pair well with, click this link. Louis sauce”. You could do these in a smoker, but really, this is a grilling recipe so the cook time  is short and sweet, about the same as a pork chop. For those who may  not know,  I was born and raised around St. Louis, Missouri. Summer in St. Louis has a smorgasbord of signature tastes, but the pork steak still reigns as king. Time to discuss exactly how to grill these pork delicacies. Here’s a popular St. Louis way to cook them until they’re fork tender. Everything sounds delicious. 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! Hands down the best pork steaks are the one where only the bones are left to identify :). Yeah, you can do this on a gas grill. At the 30 minute mark, they are bronzing up nicely: But I’m out of smoke, so a couple chunks are added: At the 60 minute mark, the pork steaks are sitting about 150 degrees and ready for the sear: Notice I haven’t moved them once. Put 3 or 4 steaks in each of two vacuum canisters and add equal parts of the marinade. Rachel, that’s exactly how you do it. I love your local favorites, I am sharing mine later this week! If a sports mall in deep south county isn't … Required fields are marked *. Learn how your comment data is processed. Barbecued pork steaks are St. Louis specialty 1, cross-cut from the shoulder into inch thick steaks. In this easy cooking video, I cook some pork blade steaks on my Weber charcoal grill. It would just shred as you ate it and fall apart when taking it off the grill. Moose Drool can be found @ Schnuck’s. 4 pork steaks, about 1/2-inch thick Garlic salt and pepper, to taste 1/4 cup Dijon-style mustard 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce . Cooking for a family of two-we have one pork steak, at least 1” thick, weighing just shy of 2lbs. I love this St. Louis tradition! Check EVERY other bottle of sauce at your grocery store and the first ingredient will be high fructose corn syrup. And that process is the reverse sear method. If cooking in oven, preheat to 350°F. Wasn’t sure how to cook them so I googled it. We are planning on cooking 20 pork steaks for a party. Wouldn’t it be better to run the internal temp up closer to 200 like you would a pork shoulder or a brisket, sufficiently breaking down all that fat? The reason is that this cut of meat was often sent on old wooden sailing ships to feed the crew. Can’t wait til tomorrow. A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. I assume 200 would be too tender… Thanks! Actually going to be reheating some of them today for dinner!! 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. Since we are cooking them like they are in a “oven” by slow cooking and doing the two zone grilling am I able to like stack them kinda like first layer horizontally and then the second layer vertically? I was so thrilled to find this! Oct 12, 2014 - Grilling, then braising makes these barbecued pork steaks very tender. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. Pork shoulder needs long cooking times. I gave this a try last night with three 1 inch thick pork steaks. 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. Bill, glad to be able to convert you over to pork steak fan! Place in storage bag and allow to rest in refrigerator at least 3 hours or overnight. This is the most common approach to cook St. Louis style pork steaks. Other than the method, I’m going to keep this recipe incredibly simple. 1 small can V8 juice (spicy optional) http://grillinfools.com/blog/2013/05/18/how-to-smoke-on-a-gas-grill/. Oh, wait, forgot one. Hope this helps and enjoy. Depending on the size of your steaks, you may require more than 4 Tbsp. A lot of people on keto/carnivore tend to not pick pork as one of … My Dad used to like to doctor up the Maull’s sauce, and baste heavily with beer. 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…. 1 15oz can salsa verde 450 is wicket hot. 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. Maul’s is my childhood in a bottle, but they are not the only sauce that doesn’t use HFCS. The BBQ sauce should be in a pan large enough to hold all the steaks at once, and it should go on the grill the same time as the steaks. There is no way to slow cook at 450. Did you enjoy this recipe and look into the different ways of cooking pork? It was too dark even with a flashlight to see if they were seared properly. Glad they are available in Georgia. If you use a rub or marinade when cooking pork steaks, you will not want to use this method. Only had to do two batches. Something with a little more flavor to it. This should be enough for 6 – 8 pork steaks. You can also prepare these in the oven. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. In order to get that stuff to melt away and have a tender, glorious bite, you have to take them up to 180. There’s the sultry smoke, the savory rub, the succulent sear of the caramelized proteins, and the satisfying sauce. Top off with Moose Drool. Thank you very much :). From a South African Braai lover!! Next time my pork steaks will be great! Cooking them right now, in fact! Put your pork steaks in and pour more sauce over the steaks (if more than one layer pour sauce between each layer). Yay! Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes. Scott, Would you give me your rub recipe? 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. . Certain pork  roasts- the  pork shoulder blade  roast and the Boston butt, when sliced about 1/2 inch thick, become pork steaks. Economical pork shoulder steaks have a lot of flavor, but can be tough. Post was not sent - check your email addresses! BBQ sauce. 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. Here’s a post about how to smoke on a gas grill which would allow you to incorporate the smoke wood too if you want. https://www.allrecipes.com/recipe/73669/st-louis-pork-steaks St. Louis BBQ Pork Steaks By Sue Lau | Palatable Pastime. Perforate the pork steaks. Ok, pork steak and beer. They were packed with salt in huge barrels called butts. Cooking Directions. Finally we have view of the pork steak from above so you get an idea of exactly what it looks like. I bet you want to see more stuff, right?Check out the homepage with all new posts! BBQ rub I know people pull shoulders around 180 but I also know I usually wait longer. My husband and I followed your instructions and they came out tender and delicious! 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. Try this method for smoking on a gas grill: https://grillinfools.com/blog/2013/05/18/how-to-smoke-on-a-gas-grill/. Will be cooking in a standard Weber grill. Don’t use Maull’s just because it is a “St. Recipe: Barbecued Pork Steaks For authentic St. Louis Barbecued Pork Steaks, you first sear the meat on an outdoor grill. If you’re from St. Louis … Economical pork shoulder steaks have a lot of flavor, but can be tough. 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