Recipe: St Louis Barbecued Pork Steaks
Summary: 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. You can also prepare these in the oven, the longer they need to cook.
- 4 pork shoulder steaks
- Montreal grill seasoning (I use McCormick’s)
- garlic powder
- kosher salt & freshly ground black pepper
- barbecue sauce (I use Sweet Baby Ray’s Honey BBQ Sauce)
- light beer
- 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.
Preparation time: 5 minute(s)
Cooking time: 2 hour(s) 30 minute(s)
Number of servings (yield): 4
Recipe adapted from Food.com