STL Steaks: Pork Pride of Missouri

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If any of you have ventured into a convenience store that offers pit barbecue, or even side-of-the-road establishments, you’ve more than likely seen pork steaks listed on the menu. It’s one of our favorites, and it hard to beat when it comes to pure barbecue flavor.

STL Steaks are cut from the pork shoulder, and can be requested at any grocer’s butcher department. They are seared over a hot charcoal fire and then placed in foil pans and braised in a dark beer/barbecue sauce mixture.

The key to the STL Steak is simplicity. Salt. Pepper. Garlic. Love. Seriously, that’s about it. Take a look at the ingredients from patiodaddiobbq.com‘s John Dawson, and decide for yourself. We think it’s outstanding!

Heck, you may want to save this one for Valentine’s Day!

Happy Grilling, y’all.

STL Steaks
STL Steaks are cut from the pork shoulder, and can be requested at any grocer’s butcher department. They are seared over a hot charcoal fire and then placed in foil pans and braised in a beer/barbecue sauce mixture.
Ingredients
  • 4 large pork steaks, at least 1-inch thick
  • 3 Tbs Kosher salt
  • 1 1/2 Tbs Black pepper, ground fresh
  • 2 tsp granulated garlic
  • 16 oz dark beer (We prefer Abita)
  • 18 oz barbecue sauce
Instructions
  1. Combine the salt, pepper and garlic in a small bowl and mix well.
  2. 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.
  3. Start your grill and prepare for direct cooking over high heat (450-500 degrees). Sear the steaks on each side.
  4. While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.
  5. 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.
  6. Cover the pans tightly with foil.
  7. 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, indirect, for 90 minutes. (Add charcoal as needed to maintain a temperature of 350 degrees.)
  8. Remove the steaks from the pans and quickly sear them over direct heat. Remove to a platter and let rest for about five minutes.

 

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