Like Toasted Ravioli and Gooey Butter Cake, St. Louis Style Pork Steaks are another delicious local tradition.
Elsewhere, they may be known by other names like pork shoulder steaks or pork butt steaks and you may find them with or without some of the shoulder bone attached.
If you can’t find them locally, ask your butcher to thinly cut pork butt or pork shoulder into 3/4″-1″ steaks for you. But regardless of what they’re called, when cooked St. Louis style, these pork steaks are amazing.
Cooking Method
Perfect for spring and summertime, cooking pork steaks uses a combination of grilling and braising to get deep smoky flavor with maximum tenderness. You can do it on a gas grill, charcoal grill, or even indoors if needed.
The method involves seasoning the meat with salt and pepper, searing it on the grill for a few minutes per side on high heat, and then braising the pork steaks in tangy BBQ sauce at a lower temp for 60-90 minutes.
They become fork tender, sticky sweet, and soooo delicious.
Serve them up with your favorite BBQ sides like corn on the cob, potato salad, or a vibrant green salad. And, of course, a City Wide beer!
Many recipes put beer in the simmering sauce, but since we keep foods Gluten Free at our house, I use a little water or apple juice for extra moisture.
What type of BBQ sauce goes best?
Opt for a sweet, tangy, tomato and vinegar based sauce. We love the local Pappy’s or Sugarfire St. Louis Sweet sauces for our St. Louis Style Pork Steaks. But any brand that you like will taste great.
For a thicker sauce, like Sweet Baby Rays, you will need to add more water. For a thinner sauce, like Mauls, you’ll need less. You need just enough to mostly cover the steaks as they simmer in the aluminum pan.
Dry rub or Simple S & P?
The choice is yours. Most BBQ sauces have ample seasoning, so you can easily get away without using a dry rub on the steaks. Simple salt and pepper works great. But if you want to add a little more flavor, use the extra seasonings.
Gas or Charcoal?
We have a gas grill at home, so I’ve written the recipe for that method.
- If using charcoal, begin cooking the steaks over direct heat, then move them into the aluminum pan and cook the Pork Steaks over indirect for the remaining cooking time.
- If you need to cook them inside, have no fear! Use a grill pan or cast iron pan to sear the steaks, then put them in a glass, ceramic, or aluminum pan with the BBQ sauce. Cover and bake in the oven at 325°F for 60-90 minutes.
What to Serve with Pork Steaks?
These steaks are rich, smoky, sweet, and tangy.
I like to serve them with classic potato salad and a big, fresh salad:
In summertime, include what’s in season like fresh corn on the cob or steamed green beans.
Going Camping?
This recipe also makes a great meal for camping! You can cook it over an open fire and then simmer in a disposable aluminum pan in the coals for easy cleanup. Serve the steaks on GF sandwich buns or break out the camp utensils. Either way, they’ll be a hit.
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St. Louis Style Pork Steaks
Description
Thinly sliced pork shoulder steaks get grilled and braised in local BBQ sauce for deliciously tender and tangy St. Louis Style Pork Steaks.
Ingredients
3–4 pounds pork steaks
olive oil
salt and pepper
1 bottle tangy BBQ sauce
Optional: dry rub of 1 tsp paprika, 1 tsp dried thyme, 1 tsp chili powder, 1/2 tsp ground cumin
Instructions
1. Preheat gas grill on high heat.
2. Brush pork steaks with olive oil and season generously with salt, pepper, and optional dry rub.
3. Grill over high heat 5 minutes per side, then turn grill heat to low.
4. Place pork steaks in aluminum pan and pour the BBQ sauce over them. Add water or apple juice if the BBQ sauce is thick. The steaks should be mostly covered by the sauce.
5. Tightly cover the pan with the lid and place back on the grill to cook on low heat for 60-90 minutes. Check the steaks after 60 minutes to make sure there is still enough moisture. Add more water if necessary.
6. When steaks are fork tender, remove the aluminum tray from the grill and serve with your favorite side dishes.
