St Louis Pork Steak Recipes

ST. LOUIS BARBECUED PORK STEAKS

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.

PRESSURE COOKER PORK STEAKS, ST. LOUIS BBQ STYLE

Steps:

• Sprinkle the pork steaks evenly with the fine sea salt and the barbecue rub.
• Pour 1 cup of water into the pressure cooker pot, add the pork steaks in a loose pile, and then drizzle ½ cup of barbecue sauce over the pork steaks. (Don't stir - we want the sweet barbecue sauce to float on top of the water to keep it from burning.)
• Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes in an electric pressure cooker ("manual" or "pressure cook" mode in an Instant Pot), or for 40 minutes in a stovetop pressure cooker. Let the pressure release naturally, about 15 more minutes.
• Carefully remove the pork steaks from the pressure cooker; they're fall-apart tender. Measure out ½ cup of the pot liquid, and stir in ½ cup of barbecue sauce. (If you have one, use a fat separator to defat the pot liquid first). Brush the pork steaks with this sauce. Optional: broil the pork steaks until the sauce is bubbling and browning at the edges, then brush with another layer of the sauce. (Broilers vary a lot, so keep an eye on them - it takes about 5 minutes for my broiler to brown the steaks.) Serve, passing the rest of the sauce for dipping.

ST. LOUIS PORK STEAKS

Steps:

• Preheat grill to medium-low heat.
• Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
• Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.

ST. LOUIS PORK STEAKS RECIPE - (4.2/5)

Steps:

• Note: You'll also need two 9×13 disposable aluminum roaster pans. Combine the salt, pepper and garlic in a small bowl and mix well. Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight. Start your grill and prepare for direct cooking over high heat (450-500ºF). Put the steaks on the hot grill and sear the steaks on each side. They don't have to be all the way done-just nicely browned on both sides. While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine. Put the steaks in a single layer into the disposable aluminum pans and cover them with the beer mixture, putting half of the beer and barbecue sauce mixture into each pan. Cover the pans tightly with foil. Move your coals to one side of the grill for indirect cooking. Put the pans on the side of the grill opposite the coals and cook, indirectly, for 90 minutes. Note: Add charcoal as needed to keep the temperature at about 350ºF throughout the rest of the cooking time. After 90 minutes remove the steaks from the pans and quickly sear them over direct heat again (about 2 minutes per side). Remove to a platter and let them rest for about five minutes. Serve and enjoy!