St. Louis Pork Steaks
Tender, fall-off-the-bone pork steaks, first grilled for a smoky char, then simmered in a tangy St. Louis-style barbecue sauce. A true Midwest classic that's perfect for backyard cookouts and family gatherings.
For 4 servings
5 steps. 80 minutes total.
- 1
Step 1
- a.Prepare the Spice Rub and Season Steaks
- b.In a small bowl, thoroughly combine the paprika, 2 tablespoons of brown sugar, garlic powder, onion powder, salt, and black pepper.
- c.Pat the pork steaks completely dry with paper towels. This helps the rub adhere and promotes a better sear.
- d.Generously coat all sides of each pork steak with the spice mixture, pressing it into the meat. Set aside while you prepare the sauce.
- 2
Make the St
- a.Louis-Style Barbecue Sauce
- b.In a large Dutch oven or heavy-bottomed pot wide enough to hold the steaks in a single layer, heat 1 tablespoon of vegetable oil over medium heat.
- c.Add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent.
- d.Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
- e.Pour in the ketchup, apple cider vinegar, Worcestershire sauce, and beer. Add the 1/4 cup of brown sugar and stir until it dissolves.
- f.Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld. Remove from heat temporarily.
- 3
Step 3
- a.Grill the Pork Steaks
- b.While the sauce simmers, preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
- c.Use the remaining 1 tablespoon of oil to lightly grease the grill grates.
- d.Place the seasoned pork steaks on the hot grill. Cook for 3-4 minutes per side. You are not cooking them through, just creating deep grill marks and a smoky char.
- e.Remove the steaks from the grill.
- 4
Step 4
- a.Braise the Steaks in the Sauce
- b.Carefully place the charred pork steaks into the pot with the barbecue sauce. Arrange them in a single layer as much as possible.
- c.Spoon some of the sauce over the tops of the steaks to ensure they are fully coated.
- d.Return the pot to the stove over medium heat and bring the sauce back to a gentle simmer.
- e.Once simmering, reduce the heat to the lowest setting, cover the pot tightly, and let the steaks braise for 60-75 minutes.
- f.The steaks are done when they are fork-tender and the meat easily pulls away from the bone.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat and let the pork steaks rest in the sauce, covered, for at least 10 minutes. This allows the meat to reabsorb some of the juices.
- c.Serve the pork steaks hot, generously spooning the thick, flavorful sauce from the pot over the top. They pair perfectly with coleslaw, potato salad, or cornbread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use pork blade steaks, which are cut from the shoulder. This cut has excellent marbling that becomes incredibly tender during braising.
- 2Don't skip the initial grilling step. It's essential for developing the characteristic smoky flavor that defines this dish.
- 3If your pot isn't wide enough for a single layer, you can overlap the steaks slightly, but be sure to rotate them halfway through the braising time for even cooking.
- 4The barbecue sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- 5If the sauce becomes too thick during braising, you can add a splash of beer or water to thin it to your desired consistency.
Adapt it for your goals.
Spicy Version
Add 1/2 to 1 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the barbecue sauce for a spicy kick.
Oven Braised MethodOven-Braised Method
If you don't have a grill, you can sear the steaks in a hot skillet. After adding them to the sauce, cover the Dutch oven and braise in a preheated oven at 325°F (165°C) for 75-90 minutes.
Smokier FlavorSmokier Flavor
Add 1 teaspoon of liquid smoke to the barbecue sauce to enhance the smoky flavor, especially if you are searing the steaks indoors instead of grilling.
Non AlcoholicNon-Alcoholic
Replace the beer with an equal amount of beef broth, chicken broth, or a non-alcoholic beer for a similar depth of flavor.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting immune function, and maintaining overall body health.
Rich in B Vitamins
Pork steaks are a good source of several B vitamins, including thiamine (B1), niacin (B3), and B6. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Provides Essential Minerals
This dish offers important minerals like selenium, a powerful antioxidant that protects cells from damage, and zinc, which is vital for a healthy immune system and wound healing.
Frequently asked questions
St. Louis Pork Steaks are a rich and hearty comfort food, high in protein and flavor. Due to the sugar in the barbecue sauce and the fat content of the pork shoulder, it's best enjoyed in moderation as part of a balanced diet. Serving it with a side of steamed vegetables or a fresh salad can help balance the meal.