St. Louis BBQ Pork Steaks
WHY THIS RECIPE WORKS St. Louis BBQ pork steaks are little-known in other parts of America, but in St.
Louis, they are so popular that pork steaks are on permanent sale in family packs
at the supermarket. We found there was no substitute for pork steak, so the only option
was to cut our own. We ordered a boneless Boston butt and cut it in half crosswise,
then turned each piece on end to slice 1-inch-thick steaks. Inspired by a test kitchen
recipe for brats and beer, we used a method of sear, simmer, sear again. This untraditional
process gives the steaks a nice char, candylike edges, and succulent, slightly chewy
interiors. See the sidebar that follows the recipe.
SERVES 4
Boneless pork butt is also labeled Boston butt. If pork steaks are available, use them and increase the cooking time in the sauce to 1 to 1½ hours. We use Budweiser in this recipe, since it’s made in St. Louis, but any mild-tasting beer will do.
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SPICE RUB AND PORK STEAKS |
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1 |
tablespoon packed brown sugar |
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1 |
tablespoon paprika |
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2 |
teaspoons dry mustard |
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2 |
teaspoons pepper |
|
1 |
teaspoon onion powder |
|
1 |
teaspoon garlic powder |
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1 |
teaspoon ground cumin |
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1 |
teaspoon salt |
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¼ |
teaspoon cayenne pepper |
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1 |
(5- to 6-pound) boneless pork butt roast, sliced crosswise, trimmed, and each half cut into three or four 1-inch-thick steaks |
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BARBECUE SAUCE |
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2 |
cups beer |
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1½ |
cups ketchup |
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¼ |
cup A.1. Steak Sauce |
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¼ |
cup packed dark brown sugar |
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2 |
tablespoons cider vinegar |
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2 |
tablespoons Worcestershire sauce |
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1 |
teaspoon garlic powder |
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1 |
teaspoon hot sauce |
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1 |
teaspoon liquid smoke |
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1 |
(13 by 9-inch) disposable aluminum roasting pan |
1. FOR THE SPICE RUB AND PORK STEAKS: Combine sugar, paprika, dry mustard, pepper, onion powder, garlic powder, cumin, salt, and cayenne in bowl. Pat pork steaks dry with paper towels and rub them evenly with spice mixture. Wrap pork in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE BARBECUE SAUCE: Whisk all ingredients together in bowl and transfer to disposable pan.
3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) off. (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)
4. Clean and oil cooking grate. Place pork steaks on hot side of grill. Cook (covered if using gas) until well browned on both sides, about 10 minutes, flipping steaks halfway through grilling.
5. Transfer pork steaks to sauce in pan and coat thoroughly. Cover pan with aluminum foil and place on grill. Cover (positioning lid vent over pan if using charcoal) and cook steaks until fork-tender and they register 190 degrees, 45 minutes to 1 hour. Remove steaks from pan and grill until lightly charred around edges, 4 to 8 minutes, flipping steaks halfway through grilling.
6. Transfer steaks to serving platter, tent loosely with foil, and let rest for 10 minutes. Skim excess fat from sauce and serve with steaks.