St. Louis Pork Steak Recipe Wanted

[Donw]

I want a good recipe for pork steaks. Hope someone has one they enjoy.

[Jfrosty27]

Malcom Reed has a great one I use often. www.howtobbqright.com

[texastweeter]

I keep it simple. Season with Mccormick Montreal Steak (this is the only thing I use it for) grill HOT AND FAST so the fat gets crispy on the edges like bacon. Serve med or medium rare (assuming USDA pork). We LOVE it. Tried a ton of other recipes, but always come back to this one.

[DaveD]

Are those steaks typically cut from a pork shoulder?

[texastweeter]

Yes

[LA Pork Butt]

I do them two ways and I can’t tell much difference. I served them to a friend who lived in the St. Louis area for years, and she said they were the real deal.

St. Louis Pork Steaks are called pork blade steaks in most parts of the country and are cut from rage Boston Butt 1/2”-1” thick. They can be grilled or smoked and then seared

Pork Blade Steaks
Kansas City BBQ sauce
Butter
Brown Sugar

Seared: Heat grill to 550 degrees or higher. After dry brining them and covering with rub, sear them turning them every 30-60 seconds for 6 to 8 minutes until they reach an internal temp of 160. Then sauce them until the sauce becomes tacky.

Smoked: Smoke them at 250 until they reach an internal temp of 160. That should take about two hours. Remove the steaks and wrap in foil covered with either butter and brown sugar or BBQ sauce. Put them back on the smoker until they reach an internal temperature of 190. Remove from the grill and unwrap and sauce them. Then sear them turning every 30 second until the sauce becomes tacky.

[jfmorris]

I like this recipe from the Barbecue Bible:

https://barbecuebible.com/2017/01/17/monroe-county-style-pork-steaks/

But I think the way to cook it is using Malcom Reed's method, where you braise and take it up to higher temps like you would pulled pork, tenderizing the meat. If you cook to lower temps, direct, it just is too tough in my mind.

https://howtobbqright.com/2017/10/19/grilled-pork-steaks/

Last time I made them I used Steven Raichlen's recipe, but Malcom's method, and they were super good.

[texastweeter]

When I treat them like a steak and sear them, they are never tough for us. I go med rare

[Bkhuna]

The two recipes rotate a lot in my house. Malcolm Reed's Vinegar BBQ sauce works really well for this.

[wrgilb]

Here's a crock pot recipe I got off of Facebook. After they cook I took the steaks out and shredded the meat then added it back to the pot and mixed up.

Pork steak crock pot

4 lb. pork steak
3 cups root beer
brown sugar to taste
3 cloves garlic minced
2 tsp paprika
red pepper flakes to your heat level
salt & black pepper to taste
1-1/2 c onion
1-1/2 c your favorite bbq sauce

Set crock pot for either 4 hour high or 8 hour low cook time

[Duanessmokedmeats]

Blasphemy!!!!!

[Bkhuna]

If you use a crock pot, do you boil them first? The terrorists want to know.

[RlsRls]

Is the key to a great pork steak the actual "cut" of the shoulder? Some recipes call for low n slow wrapped etc( temp to 190Deg much like pulled pork or ribs. Other recipes call for hot n fast cook to 150 IT. Seems to me that where the steak comes from determines the method of cooking, No??

[bbqLuv]

For extra juicy pork marinate overnight in the cheap Italian dressing, it is not necessary to marinate, but it adds a little something to the taste and texture.
Season lightly to let the meat shine. I have over-seasoned too many times. Use SPG or a pork seasoning you prefer.
A good internal target temperature is 145-150 degrees. Overcooking quickly dries pork out.

[Sid P]

I just had my first pork steak on Tuesday. They were maybe 3/8" thick and my nephew just seasoned them with S&P and seared over medium heat. They were delicious.

[Johnny Booth]

This is the way I like them. I hit them with a little smoke 1st, on the cool side. Then sear till 150 or a tad higher. Maybe a light glaze. 🤤🍻

[Donw]

Thanks everyone for your ideas and suggestions.
Tonight I grilled several on my kettle using a mash of the your ideas. Since I don’t really care for sugar in a rub, nor sweet BBQ sauce when grilling I first went with texastweeter ‘s suggestions of Montreal seasoning on a hot fire for a good sear. Then I moved them to the cooler side til until about 170 before pulling them. While waiting for Kathy’s biscuits to come out of the oven I heated up a little bit of Tennessee Red and poured that over the steaks once I dished them. They turned out great and Kathy now wants them in regular rotation. Again, thank you all.