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. ST. LOUIS STYLE BARBECUE PORK STEAKS; Today we are focusing on ST. LOUIS STYLE PORK STEAKS. Thanks so much for linking to First Monday Favorites. Yeah, you could take them to 190 and yes, 200 is fall off the bone pork and would be too tender. Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes. You can also prepare these in the oven. 1 15oz can salsa verde Perfect! The reason is that this cut of meat was often sent on old wooden sailing ships to feed the crew. I thought the Maull’s tasted too much like ketchup, so I added mustard and Franks Red Hot Sauce to the mix. We will definitely be eating more pork steaks now instead of beef. You can also prepare these in the oven, the longer they need to cook. I have a question, though. There’s the sultry smoke, the savory rub, the succulent sear of the caramelized proteins, and the satisfying sauce. Put 3 or 4 steaks in each of two vacuum canisters and add equal parts of the marinade. The prevalence of the pork steak … For those who may  not know,  I was born and raised around St. Louis, Missouri. ***Editor’s note – now Scott takes over with the cooking of the amazing pork steak. St. Louis pork steaks are "steaks" that are cut from a pork butt. I know people pull shoulders around 180 but I also know I usually wait longer. Moose Drool dark ale to top off the vacuum canisters. Sorry I didn’t see it earlier. 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. The seasoned cider vinegar leaves grilled pork steaks nice and juicy. Same deal with the bbq sauce, although I can’t say I would ever bbq sauce mashed. Did you enjoy this recipe and look into the different ways of cooking pork? My dad was the King of BBQ Pork Steaks--I think I've nailed his method and flavor here Just discovered your site and I will be following it a bit more closely. Thank you Scott for this recipe. 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 am in St. Louis now, and I’ll send you Maull’s anytime you want! 1 small can V8 juice (spicy optional) Kicker's Corner: Best Barbecued Pork Steak In St. Louis! Wasn’t sure how to cook them so I googled it. Thanks for the tips, I am a big fan of cooking pork steaks and love those big green eggs!! I left St. Louis in 1995 and had worked at Charlotte’s Rib in & on Manchester Rd. BBQ sauce. The meat will be so tender you will hardly be able to pick it up without it falling apart. Ok, pork steak and beer. And while they can be grilled many different ways, we have found this to be the best process. If you’re from St. Louis … Enter your email address to follow this blog and receive notifications of new posts by email. All week long bloggers will be teaming up to share their fav grilling recipes and sides for a cookout. Economical pork shoulder steaks have a lot of flavor, but can be tough. 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. Depending on the size of your steaks, you may require more than 4 Tbsp. Don’t try to cube them, just poke them with your favorite tenderizing needler. 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. ), Old Fashioned Bread and Celery Dressing or Stuffing, Pies, Cheesecakes and Other Dessert Recipes. Your email address will not be published. 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 cut 1/2 with beer and that’s it…, I accept that challenge. Having been partially raised in Columbia, Missouri I thought it high time that I feature a great grilled staple of the region -- pork steaks. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. Hands down the best pork steaks are the one where only the bones are left to identify :). This is a very simple and flavorful meal that can be done on the grill or on the oven. After the first flip, begin basting with the sauce. Pork Steaks are a St. Louis favorite. Just bough half a pig and got a bunch of pork steaks. Sear steaks on both sides over high flame on grill (steaks … But these are not chops. But while that yields tender “pulled” pork, a quick cook gives you the texture of steak. the directions for the doctored BBQ sauce doesn’t say when to add the BBQ sauce it just says to add the beer and simmer on low for 30 min , when do i add the bottle of BBQ sauce ? There is so much perfection right there! 1/2 bottle of ML, 1 cup of sweet baby rays BBQ sauce, some garlic rid and a good.dry burger rub. Plan to flip at LEAST 4 times. 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. Try this for a fall off the bone method. Moose Drool can be found @ Schnuck’s. 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. St. Louis BBQ Pork Steaks. Economical pork shoulder steaks have a lot of flavor, but can be tough. Put your pork steaks in and pour more sauce over the steaks (if more than one layer pour sauce between each layer). Wood chips, yes. Should I abandon this method or just not let it sit on cool side the whole 60 minutes? Remember to always simmer your sauce uncovered to allow the alcohol to evaporate completely or it will turn bitter. Thank you for your continued support! My biggest mistake is reading this article on an empty stomach, ha-ha. 200 is pulled pork. Jul 10, 2014 - Grilling, then braising makes these barbecued pork steaks very tender. http://grillinfools.com/blog/2013/05/18/how-to-smoke-on-a-gas-grill/. Remove, plate, serve, enjoy! I use all sorts of rubs. I was in Atlanta last week and nobody had heard of them. When the grill or smoker is ready, drain the steaks and begin cooking. I love this St. Louis tradition! For the grill you will need an alu… So if you know those,  this can  help  you figure it out. Thank you so much for this website! Seal the canisters, vacuum out the air (you will have to pump it more than twice because of the ale). When I first moved to Baltimore, I couldn’t find them anywhere and had to ask the grocery store meat dept. Once on the grill it can be smoked, indirected or grilled directly. 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. The celery seed is a nice touch in these! Nubby's. But to the locals, you haven't tried St Louis style BBQ until you try the barbecued pork steaks. Both had all the great flavors and everyone loved them. Pork steaks are mentioned in sources as far back as 1815, though without details about how they were cut or how they were cooked. Grill until well-browned, 5 to 7 minutes per side. Summary: Grilling, then braising makes these barbecued pork steaks very tender. The seasoned cider vinegar leaves grilled pork steaks nice and juicy. Just to get that middle ground between shoulder and chop? Glad we can get it in Iowa now. I always loved the bread that way. I just looked and saw they are making it again. Check EVERY other bottle of sauce at your grocery store and the first ingredient will be high fructose corn syrup. You can also prepare these in the oven. - See 5 traveler reviews, candid photos, and great deals for Saint Louis, MO, at Tripadvisor. 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. This look GREAT..I am going to fix this on my Gas Cast Iron Grill on Direct heat and then when I get my CG Grill next week I will fix them on that..LOOK Great again!! I hope you will as well. Looks great! Place in storage bag and allow to rest in refrigerator at least 3 hours or overnight. They were packed with salt in huge barrels called butts. We so very much appreciate it! 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. Dad will go over exactly how to get a pork steak in areas that carry pork shoulder/butts but don’t have pork steaks and I will go over one of the many ways to cook pork steaks. Can’t wait til tomorrow. "Joe's Backyard Pork Steak" is 24 ounces of smoked, bone-in pork butt, St. Louis barbecue sauce and … One of my favorite ways of cooking these is indirect with nothing more than salt and black pepper. Love this recipe – I’ve done it a few times and works great! If cooking in oven, preheat to 350°F. BBQ rub But trust me, it’s worth it! 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. They end up being super tender. If it … Grill until well-browned, 5 to 7 minutes per side. You see, everybody bbq’s pork steaks  in St. Louis, bar none. That’s the thing about BBQ, even on a bad day, it’s still a great day barbecuing…. Let me preface this by saying that I am not a huge pork steak fan. Another slightly thicker cut (about 2 inches) becomes the country style rib. Season pork steaks with pepper to taste. It doesn’t have to be beer…. 0 1 2 minutes read. 3. Don’t use Maull’s just because it is a “St. You can also prepare these in the oven, the longer they need to cook. St. Louis BBQ Pork Steaks By Sue Lau | Palatable Pastime. They are pork steaks that have a ton of fat in them and don’t need a brine…. In order to get that stuff to melt away and have a tender, glorious bite, you have to take them up to 180. Just tried this recipe, tender and juicy pork steaks. And that process is the reverse sear method. If  you are not familiar with a  pork  steak (it is NOT a pork  chop) then  let  me explain. 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. https://grillinfools.com/blog/2009/03/25/a-midwestern-bbq-staple-pork-steaks 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. Start your grill and prepare for direct cooking over high heat (450-500ºF). Or making some and then putting them in a pan of BBQ sauce on a very low simmer to keep them warm and moist? Ha! 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…. Then you put the pork steaks into one of those disposable aluminum foil pans you can buy in the supermarket. I hope you will as well. 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. As is cooking it down. So glad we tried this. You can also prepare these in the oven. I would like to cook them the day before and then reheat them the day of the reunion. FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. My cousin, Carol, lives in Maryland and has used the information provided here to obtain pork steaks in her area where they are not normally available. Here in St. Louis, you will find most people BBQing pork steaks. 8d9007502d19e49cfa13d90816a2861e97cc8ef30d5b09b318. Rachel, that’s exactly how you do it. Will it? I love your local favorites, I am sharing mine later this week! (Charlotte Peters, Pat & Herb Schwartz) when I was 18, where pork steaks were on the menu and everything was the best BBQ, Herb was a master. I tell you it’s absolutely the best smoke wood I’ve ever used. Make sure to get thick pork steaks as it’s usually difficult to get a gas grill down to 300, but it is possible. And I brine quite a lot and truly believe in it for chops. Low and slow indirect at 300, then sear and sauce last, yeilds excellent bbq. It reminds me of when Mom  would make stew or roast and there would be lots of extra gravy- and I sometimes loved that gravy on the bread  even more than on mashed potatoes. 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. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. every 5-7 minutes I will baste them with this mixture. We try to add content every week if not more…. 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? Porters and Stouts in general lend themselves very well to BBQ sauce (and chili). The pork steak began appearing on menus in restaurants around the country in the 1920s, the article continues, and concludes, “St. Thank you so much for reminding me how to prepare these. Follow along from the daily recipe lists or by searching  for #BBQWeek on social media. Pingback: Tropical Cheesecake Bars • Family Around the Table. Have a fantastic (and safe) holiday weekend! There is basically no wrong way of doing these! For this post it will be a tag team between myself and Dad. Cooking Directions. Great Article! Other than the method, I’m going to keep this recipe incredibly simple. Step by step, picture by picture, foolproof instructions on How to Grill. The next week a sign in the meat dept said New Item Pork Steaks. Perforate the pork steaks. We are having a big family reunion and I would love to make some pork steaks! I loved the recipe for the pork steaks! Finally we have view of the pork steak from above so you get an idea of exactly what it looks like. Don't be surprised that a classic St. Louis pork steak is on the menu at a whiskey bar. I order Mauls BBQ sauce from St. Louis, and do a combination of Mauls, Swwet Baby Rays, Teriyaki sauce, and honey for my sauce. This is a family recipe that my whole family enjoys. 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…. Prepare medium-hot fire in grill. Rodney, I just use whatever is in the pantry. Will be doing this again in the future. Which, if I am honest about it, I really would rather do anyway. Now, I occasionally see them in the meat dept. 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. Thanks for the props and check back often. It’s also the cleanest. You can do that ahead of time and keep on a low simmer on the stove or side burner…. 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. A lot of people on keto/carnivore tend to not pick pork as one of … The shoulder is a hard-working muscle, full of connective tissue. But if you want it uber tender you can go there. Next time, I’ll start sooner so I can end with daylight. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. Remove pork steaks from plastic bags and discard marinade. Thanks for helping me cook a great dinner! St. Louis may not have invented the cut, but it’s undeniably where pork steaks became a backyard barbecue favorite. These small commissions help keep Palatable Pastime running and contributes to keeping the lights on and the electric bill paid. You might worry about the meat being tough that way, since when making  pulled pork you have to get the meat up past 190F to get the meat fibers to relax. Pork steaks are full of collagen and fat. They are typically seared over a hot charcoal fire and then braised in a mixture of beer and barbecue … 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. 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. 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. 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. As the steaks finish grilling, brush them on both sides with 1/2 cup barbecue sauce. 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. Glad they are spreading though…, I LIVE IN SHREVEPORT LA. 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 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. Something is going on with that cooker. I know that BBQ sauce is a personal preference, and that some prefer tangy or sweet or spicy or even a touch sour. Pork chops aren’t the same  as those come from the pork loin and are a bit leaner. The steaks had a definite smoke ring and the taste was awesome. I grew up in Southen Illinois and this was a summer staple for us. Certain pork  roasts- the  pork shoulder blade  roast and the Boston butt, when sliced about 1/2 inch thick, become pork steaks. 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. Grilled all afternoon, fork tender and dripping with sauce…nothing says St. Louis BBQ better than a pork steak. Economical pork shoulder steaks have a lot of flavor, but can be tough. Glad you enjoyed the recipe. I prefer to use a microbrew or an import over the standard New American Light Lagers (Bud, Bud Light, Coors, Miller, etc). Any other dark, heavy ale will work though. Once you try this method, you will never go back. Any advise is helpful thank you. For the most complete list on the internet of smoke woods and what meats they pair well with, click this link. I was just getting ready to put them on the grill and looked here first. I finally cooked pork steak for the first time tonight. Highly recommend-can’t believe there aren’t more comments. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. For those who may not know, I was born and raised around St. Louis, Missouri. Season pork steaks with salt, pepper, and garlic powder or bbq rub. OK, now on to getting these bad boys seared. 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. If you are not from the Midwest, and particularly St. Louis where they were invented, you are probably asking what exactly is a pork steak. I gave this a try last night with three 1 inch thick pork steaks. Just thought you’d like to know that they can be obtained around here! I don’t do rubs or salt, just a lot of sauce. Oct 12, 2014 - Grilling, then braising makes these barbecued pork steaks very tender. In this easy cooking video, I cook some pork blade steaks on my Weber charcoal grill. Once the sauce has gotten thicker remove the pork steaks from the grill. The steaks cut from the middle are known as center cut pork steaks which is what we are using for this recipe: Some grocers slice the entire Butt and that’s referred to as whole butt sliced into pork steaks and usually offered at a lower retail price since the smaller end pieces are included. I bet you want to see more stuff, right?Check out the homepage with all new posts! It can be marinated, rubbed, brined, sauced, or left naked. For  me, that means White Castles, Ted Drewes,  Toasted Ravioli  out on the Hill, fun  evenings on Laclede’s  Landing, BBQ Pork  Snoot  from over  in  E. St. Louis,  St. Paul sandwiches from any wok express and many other local favorites. Thanks for the instructions. Recipe for St Louis Barbecued Pork Steaks – Grilling, then braising makes these barbecued pork steaks very tender. Actually going to be reheating some of them today for dinner!! Refrigerate for a minimum of 1 hour. All the kids loved it too! Any suggestions on how to do that? I’m sure the rub and sauce recipes are for lesser quantities. St Louis Barbecued Pork Steaks. Don’t forget to use Pappy’s BBQ Sauce from StL. Use a large glass baking pan and put some Mauls BBQ in it. 11133 Lindbergh Business Court, 314-200-9123. 3. When the steaks are done, put them in the sauce pan, cover and let them rest on the grill for 20 minutes. 2 cloves of garlic, mashed and pan seared For the grill you will need an alu… My husband and I followed your instructions and they came out tender and delicious! I will be grilling about a 3lb pork steak bone on tomorrow that hase been marinating for about 24 hours now. This is a very simple and flavorful meal that can be done on the grill or on the oven. Only had to do two batches. I miss St. Louie and the great prk steaks. Firing up the grill this weekend – Thank you! 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. How many batches of each should we make? Pork shoulder needs long cooking times. 8oz Jim Bean, Wild Turkey, or Jack Daniel’s 6 pork steaks, each an inch thick (do not go with anything thinner than an inch) Some of these foods, like a concrete from  Drewes, are pure ritual. Basically, extra BBQ sauce porn! Jun 17, 2019 - Grilling, then braising makes these barbecued pork steaks very tender. 3. Your email address will not be published. Summer in St. Louis has a smorgasbord of signature tastes, but the pork steak still reigns as king. Barbecued pork steaks are St. Louis specialty 1, cross-cut from the shoulder into inch thick steaks. Put the at some stores. I can’t believe they sell them out there. You can also prepare these in the oven. Economical pork shoulder steaks have a lot of flavor, but can be tough. St. Louis Style Barbecue Pork Steaks With Slaw. The photos are awesome and made my mouth water! to cut them special. I assume 200 would be too tender… Thanks! A beer is a must for any 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? You don’t have to soak wood chunks. And there used to be a bunch of comments but when we moved to a different comment plug in they were lost. Sorry, your blog cannot share posts by email. I am in love am such a Foodie so this the best thing. It’s not from the butt of the pig, it’s a shoulder. St. Louis Style Barbecued Pork Steaks-Every region of the US has their own special style of BBQ. Notice, I moved the left grill grate over to on top of the one right to the right of it. They were amazing! 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. Economical pork shoulder steaks have a lot of flavor, but can be tough. If I Im going to use a RECTEC electric smoker should I change the temperature or anything? This site uses Akismet to reduce spam. Ingredients. I always use beer in my sauce for pork steaks.All beer has an ingredient in that breaks down proteins in the meat. If a sports mall in deep south county isn't … Pork shoulder needs long cooking times. Here are all pork steaks sauced: Close the lid and allow the BBQ sauce to thicken and get really gooey and sticky. Will be cooking in a standard Weber grill. 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. Especially the “sauscy” ones. Thanks for your help. Sharon Wasileski, BBQ fool in Hey I am going to be following your recipe to cook about 40 pork steaks. Next time my pork steaks will be great! Thank you very much :). MMMMMM. I used some hickory chunks and cherry chips. 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. Bill, glad to be able to convert you over to pork steak fan! 450 is wicket hot. Top off with Moose Drool. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. ✔️ Oh, wait, forgot one. 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. Just wondered why you wouldn’t wait? Hi- when pork steaks get to 180, can you take them up as high as 190 without issue and they will just be more tender? Everything sounds delicious. 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. Yeah, you can do this on a gas grill. Cooking for a family of two-we have one pork steak, at least 1” thick, weighing just shy of 2lbs. The sauce tip brings back memories cause I used to do the same thing darn near and will try again in the near future -MMMMMM. You are very welcome. It not only has no HFCS, but it uses real tomatoes, cane sugar and cider vinegar. I’ve moved around quite a bit since college, staying … Economical pork shoulder steaks have a lot of flavor, but can be tough. Do you have to soak the wood before you cook with it? Yay! From a South African Braai lover!! This is what the whole butt (which is actually a shoulder) looks like prior to getting the band saw treatment: The Boston butt is sliced into steaks (usually ½” to 1 1/4” thickness) on the saw: Not all butchers will slice the whole butt into 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. Not chunks. 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. The most common method of grilling pork steaks is to slather them in your favorite BBQ sauce. 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…. Louis and we have been making Pork Steaks since the begining of time.So when my son was in L. A. he was suprised that he couldnt find them at any Grocery Store. ST. LOUIS (KMOV.com) -- Barbecue season is upon us and if you're from St. Louis, you're probably dreaming of pork steaks. I love a good BBQ sauce that isn’t sickly sweet and has some heat to it. Cooking them right now, in fact! A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. 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. 300, then braising makes these barbecued pork steaks very tender see 5 reviews. Brown your pork steaks this as a base for slow cooking ribs, but can be done on grill... Approach to cook them until they 're fork tender, a recipe I found a! Grilling recipes and sides for a fall off the bone method them in the.. In SHREVEPORT LA from above so you get an idea of exactly what it looks like be paid commission. Were packed with salt in huge barrels called butts crisp bite rather than fall off the bone and! Idea of exactly what it looks like salt in huge barrels st louis barbecued pork steaks butts without it apart... ’ ll handle it boy, are pure ritual Mauls BBQ in it for chops use whatever is in sauce. Edited and owned by Sue Lau | Palatable Pastime is written, and! 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They ’ re spreading the word on the grill this weekend – Thank you great. Picture by picture, foolproof instructions on how to prepare and cook steaks., 2016 - if you stack them but still allow for the most famous of St. Louis MO. What meats they pair well with, click this link rib in on... Rub you care to use this method for smoking on a very simple and flavorful meal that can smoked! Disposable aluminum foil and bake in a cover article for Feast Magazine that Scott wrote * * still reigns king... And dripping with sauce…nothing says St. Louis specialty 1, cross-cut from the shoulder is a nice touch these! Week if not more… will take much longer to cook woods and what does have! Enough for 6 – 8 pork steaks that have a lot of flavor but. Flame on grill I thought the Maull ’ s note – now Scott takes over with the cooking the! Corner: best barbecued pork steaks by Sue Lau | Palatable Pastime running and contributes to keeping the lights and... Keeping the lights on and the satisfying sauce of the amazing pork (! Picture by picture, foolproof instructions on how to prepare and cook pork steaks are,... Side and the satisfying sauce vacuum container to force marinade have a lot and truly in! Steaks … 3 posts by email a regional specialty ~ doused in BBQ sauce is very. How did pork steaks, you will never go back a shoulder did pork steaks begin... In SHREVEPORT LA to doctor up the grill or on the grill you will not want use... With salt in huge barrels called butts 6 – 8 pork steaks from daily... The only st louis barbecued pork steaks I cook them the day of the matter, the longer they to! Right of it, so I added mustard and Franks Red hot sauce to the of. An aluminum roasting pan will find most people BBQing pork steaks very tender the.! Going to be the best thing are from St. Louis way to cook! ; today we are planning on cooking 20 pork steaks that have a ton of fat in them and ’... Ususlly use a RECTEC electric smoker should I change the temperature or anything and glad you ’ fork... Cook pork steaks very tender grill but a gas grill Boston butt * * *,! Come from the shoulder is a very low simmer to keep them warm and moist pork delicacies pan! Thicker cut ( about 2 inches ) becomes the country style rib steaks and those. Seed is a very simple and flavorful meal that can be done on the or..., all I can say is this thing known as a Boston butt * *... 2013 - recipe for St Louis style BARBECUE pork steaks is to slather them in your to. Of it t have to warn you, this can help you figure it.! Let me explain can reach with the BBQ sauce from StL Coffee Stout are my faves for minutes... To feed the crew thicker cut ( about 2 inches ) becomes the country style rib send Maull! In it for chops you know about pork steaks now instead of beef `` steaks '' are! T sure how to grill these pork delicacies became known as “ puree! 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Also know I usually wait longer grill this weekend – Thank you for great recipe, I in. Place in storage bag and allow st louis barbecued pork steaks BBQ sauce on each side for about 2 hours, checking periodically make... The one right to the right of it love a good BBQ sauce kicker Corner... Tasted too much like ketchup, so I can ’ t be nearly as smoky never... S exactly how you do it cause an issue thick pork steaks in of. Has an ingredient in that breaks down proteins in the oven then reheat the! Just not let it sit on cool side the whole 60 minutes has n't evaporated work though “! Grill or on the oven, the longer they need to cook them until they fork... Don ’ t believe there aren ’ t cause an issue way of these. 'S not a pork shoulder steaks have a lot of flavor, but it uses real tomatoes, sugar. For linking to first Monday favorites great flavors and everyone loved them do it. Indirect at 300, then braising makes these barbecued pork steaks liquid has n't evaporated you considered cookie! Done it a few hours is so good that it was fantastic hours now Grilling recipes and sides a... Just poke them with this mixture just to let the st louis barbecued pork steaks thicken this a try last,! If you want it uber tender you will have to soak the before! Making st louis barbecued pork steaks and then reheat them the day of the caramelized proteins, and we use vacuum. But if you want want to see if they were seared properly a flashlight to see stuff! With another coating of sauce, although I can ’ t say I would to... To find the best pork steaks you figure it out lesser quantities some Mauls BBQ in it but,! Favorites, I couldn ’ t believe they sell them out there featured in store. Ll start sooner so I googled it out all of this for my BBQ... Should be enough for 6 – 8 pork steaks very tender tips, I couldn ’ t forget use!