Loading...
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
Prepare the Spice Rub and Season Steaks
Make the St. Louis-Style Barbecue Sauce
A fun and portable way to enjoy tacos! Seasoned ground beef and your favorite toppings are served right inside a bag of corn chips for an easy, no-mess meal. Perfect for parties, tailgating, or a quick weeknight dinner.
A creamy, comforting baked corn casserole with a golden, buttery cracker topping. This classic Midwest side dish is a holiday favorite, perfect for Thanksgiving or any family dinner. It's savory, slightly sweet, and incredibly easy to make.
A hearty, savory hand pie filled with tender beef, potatoes, and root vegetables, all encased in a flaky, golden-brown crust. This classic Midwest comfort food, with roots in Cornwall, England, is a complete meal in itself, perfect for a satisfying lunch or dinner.
Creamy peanut butter fudge balls dipped in rich chocolate to resemble the nut from Ohio's state tree. A classic no-bake treat that's a holiday favorite and perfect for gifting.
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.
This midwest recipe takes 95 minutes to prepare and yields 4 servings. At 897.03 calories per serving with 59.31g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Grill the Pork Steaks
Braise the Steaks in the Sauce
Rest and Serve
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.
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.
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.
Replace the beer with an equal amount of beef broth, chicken broth, or a non-alcoholic beer for a similar depth of flavor.
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.
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.
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.
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.
A single serving of St. Louis Pork Steaks, including the sauce, contains approximately 750-850 calories. This can vary based on the exact size and fat content of the pork steaks used.
The traditional and best cut is the pork blade steak, also known as pork steak or pork butt steak. It's cut from the shoulder and has the ideal amount of fat and connective tissue to become exceptionally tender and flavorful when braised.
Yes, you can. Follow the steps for making the sauce and grilling the steaks. Then, transfer the steaks and sauce to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the pork is tender.
Store leftover pork steaks and sauce in an airtight container in the refrigerator for up to 4 days. To reheat, place the steaks and sauce in a covered saucepan over low heat until warmed through. You can also reheat them in the microwave.
While you can use a store-bought sauce in a pinch, the homemade sauce in this recipe is key to the authentic, tangy, and slightly sweet St. Louis flavor profile. Making it from scratch is highly recommended for the best results.