Best St Louis Pork Steaks Recipes

ST. LOUIS PORK STEAK RECIPE

St. Louis Pork Steak Recipe image

This delicious grilled St. Louis Pork Steak recipe is reverse seared and then basted with homemade BBQ sauce and charred to perfection.

Provided by Chef Billy Parisi

Categories BBQ Main

Number Of Ingredients 21

Ingredients

8 ½ " to 1" thick cut pork steaks
4 teaspoons onion granules
4 teaspoons garlic granules
4 teaspoons dry oregano
sea salt and pepper to taste
2 cups BBQ sauce
28 ounce can of tomato puree
2/3 cup white distilled vinegar
¼ cup light or dark corn syrup
¼ packed light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dark molasses
Juice of 1 lemon
½ cup orange juice
¼ cup soy sauce
4-6 dashes of hot sauce
2 ½ teaspoons sea salt
1 teaspoon black pepper
2 teaspoons onion granules
2 teaspoons garlic granules
3 tablespoons tomato paste

Steps:

For the Pork Steaks: Preheat one side of your grill to medium heat so that the entire grill is heated to 225° F when the lid is closed.
Season both sides of the pork steaks with onion granules, garlic granules, dry oregano, salt and pepper.
Add the seasoned pork steaks to the other side of the grill where there is no direct heat underneath and cook for 90-120 minutes or until they reach 160° to 163° internally.
Remove the pork steaks and turn the entire grill to high heat (550° to 600° F).
Once the grill is hot, add the steaks back on and sear for 2 to 3 minutes or until grill marks are formed.
Turn the steaks over, immediately baste them with BBQ sauce and sear for a further 1 to 2 minutes.
Remove the pork steaks and let them sit for 5 minutes before saucing and serving.
BBQ Sauce: While the steaks are cooking at 225°, is when you make the optional homemade BBQ sauce.
Add all the ingredients to a medium-size saucepot.
Whisk together the sauce and bring it to a boil over high heat.
Simmer on low heat for 10 minutes. Store, or use it up.

Nutrition Facts : Calories 176 kcal, Carbohydrate 41 g, Protein 4 g, Fat 1 g, SaturatedFat 0.1 g, Cholesterol 1 mg, Sodium 1628 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 0.3 g, ServingSize 1 serving

ST. LOUIS BARBECUED PORK STEAKS

St. Louis Barbecued Pork Steaks image

Grilling, then braising makes these barbecued pork steaks very tender. Economical pork shoulder steaks have a lot of flavor, but can be tough. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. You can also prepare these in the oven. For the grill you will need an aluminum roasting pan. I consider this more a method than a "recipe", so match the seasonings to your tastes. And, the thicker the steaks, the longer they need to cook.

Provided by ninja

Categories Pork

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

Season the steaks on all sides with the grill seasoning, garlic powder, salt and pepper, and Essence. Grill the steaks over medium high heat until done, about 15-20 minutes, flipping once halfway through.
Reduce heat to medium. Place steaks in a large aluminum roasting pan. To the pan add equal amounts of barbecue sauce and beer until the steaks are just about covered. Wrap the top of the pan with aluminum foil, place on the grill and close the grill cover.
Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. If it has, add more beer and barbecue sauce. When the steaks are tender, remove the pan from the grill and carefully plate the hot steaks. Serve with your favorite barbecue fixin's.
For oven preparation, follow the preparation instructions above, then broil the steaks 6" from the heat source, turning once, until cooked through. Place steaks in a 2" deep, foil-lined baking pan, adding barbecue sauce and beer to almost cover. Cover tightly with foil and finish the pork steaks in a 250°F oven for 2 - 3 hours or until tender.