St. Louis BBQ Pork Steaks Recipe (2024)

FAQs

What is a pork steak St Louis thing? ›

St. Louis pork steaks are "steaks" that are cut from a pork butt. They are typically seared over a hot charcoal fire and then braised in a mixture of beer and barbecue sauce.

Start out on medium heat, letting the pork steaks cook slowly until they reach 140 degrees F internally. Then switch to high heat and flip every minute or two until the exterior is browned and seared. Remove and let rest before serving.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you're cooking for more you might want to try roasting or grilling.

Though steaks and chops may be used interchangeably in some recipes, these two cuts bring different things to the table. The former is inherently fatty and succulent because it's taken from the shoulder. Meanwhile, the latter tends to be leaner with a milder flavor profile, since it comes from the pig's loin.

Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender. That's how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!

Pork steaks are usually more affordable than pork chops due to the higher fat content while pork chops are usually more expensive because the cuts are leaner and have more meat than fat. The price gets even higher for premium cuts like center-cut or boneless chops.

A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked.

Mild tenderizing is accomplished through the use of acidic ingredients. Lemon juice, flavored vinegar, red wine, and coffee are all recommended as marinade ingredients that can soften the meat a little. For more extensive tenderizing, you'll need either an enzymatic ingredient or a powdered meat tenderizer.

Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it's around 135 degrees, and then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees.

Does pork get more tender the longer you cook it? ›

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking. Rinse the brine from the meat after the brining period is complete.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Worcestershire sauce with cola is a classic combo for slow-cooked pork, but barbecue sauce and orange juice, a pale ale and apple cider vinegar, or Dijon mustard and honey are equally as delicious combos.

Grill the pork steaks, following the specific instructions for your grill type, until they reach an internal temperature of 145°F (63°C). Always use an easy-read thermometer to check for doneness and to ensure the safety of the people you're grilling for.

You can safely stop cooking your pork when it reaches 140°F and allow it to rest for 5–6 minutes before serving. The meat will continue to carryover-cook to 145°F after you remove it from the heat source.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Heat a heavy-based or non-stick frying pan to around medium heat. Oil the steak on both sides, rub in and season with salt, pepper and anything else you fancy. Put the pork steak in the hot pan. Keep a close eye on it – it should take roughly 6 -7 minutes on each side, depending on the thickness of the steaks.

Pork is a rich source of certain vitamins and minerals your body needs to function, like iron and zinc. It's also an excellent source of high-quality protein. Minimally processed, lean, fully-cooked pork eaten in moderation can provide certain benefits when added to your diet.

What is the most expensive cut of pork? It's usually the pork tenderloin (also called pork tender or fillet). A lot of the other loin cuts tend to err on the more expensive side since it has some high-quality meat to offer.

How do you tenderize pork steaks quickly? ›

You can easily make pork steaks tender by marinating them for at least 4 hours. Using juices with acid, such as orange juice, will also help to tenderize pork.

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

Place each pork steak on the grill grates and cook each side about 4 minutes to get a good char on the outside. They're done at this point and after a short 5 minute rest, ready to serve. You can really taste the grill flavor and the vinegar sauce goes nice with the richness of the pork.

St. Louis-style spare ribs are the meatier ribs cut from the belly of thehog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown.

Pork steaks are very versatile and can be cooked via sautéing, grilling or braising. Be careful not to overcook the Pork Steaks (especially since we cut them thin) or they will become dry and tough. Reach 145F, and remove from heat.

On a page dedicated to “How the pork steak was born,” Don and Ed, members of the Schnuck family, are named the pork steak's inventors — two culinary innovators who in the 1950s “wanted to offer a cut of meat for grilling that was inexpensive enough to fit every family's budget.” Both claims are wrong.

St Louis ribs are flatter and straighter, whereas the baby back ribs are curved and shorter. Because the St Louis ribs are flatter and easier to brown and get just right on the grill, they can cook more evenly, which is excellent. They also have a more succulent and fattier characteristic.