St. Louis Pork SteaksSteven Raichlen
Mention St. Louis barbecue to most Americans and what comes to mind is ribs. Indeed, there’s even a St. Louis rib cut—spareribs with the brisket removed. But visit a typical St. Louis backyard in the summertime and you’ll likely find something very different sizzling away on the grill: pork shoulder steaks slathered with Maull’s, a local tomato-based barbecue sauce.
St. Louis Pork Steaks
- Yield: 4 servings
- St. Louis Barbecue Sauce (see step 4), or 2 cups Maull's barbecue sauce
- 4 pork shoulder steaks (each about 1/2 inch and 6 to 8 ounces)
- 2 to 3 teaspoons garlic powder
- 2 to 3 teaspoons dried oregano
- Coarse salt (kosher or sea) and freshly ground black pepper
Step 1: Place 1/2 cup of the barbecue sauce in a cup for basting the pork steaks. Place the remaining 1/2 cups in a bowl for serving. Set both aside.
Step 2: Generously season the pork steaks on both sides with garlic powder, oregano, salt, and pepper.
Step 3: Set up the grill for direct grilling and preheat to high.
Step 4: When ready to cook, brush and oil the grill grate. Arrange the steaks on the hot grate, placing them on a diagonal to the bars. Grill the steaks until cooked through, 4 to 6 minutes per side, rotating the steaks a quarter turn after 2 minutes to create an attractive crosshatch of grill marks. To test for doneness, use the poke method; the meat should be firm but just gently yielding. As the steaks finish grilling, brush them on both sides with St. Louis Barbecue Sauce. Sizzle the sauce on each side for about 15 seconds. Transfer the grilled steaks to a platter or plates and serve with the remaining barbecue sauce on the side.
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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣