Prep 5 mins
Cook 2 hrs 30 mins
Grilling, then braising makes these barbecued pork steaks very tender. Economical pork shoulder steaks have a lot of flavor, but can be tough. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. You can also prepare these in the oven. For the grill you will need an aluminum roasting pan. I consider this more a method than a "recipe", so match the seasonings to your tastes. And, the thicker the steaks, the longer they need to cook.
- Season the steaks on all sides with the grill seasoning, garlic powder, salt and pepper, and Essence. Grill the steaks over medium high heat until done, about 15-20 minutes, flipping once halfway through.
- Reduce heat to medium. Place steaks in a large aluminum roasting pan. To the pan add equal amounts of barbecue sauce and beer until the steaks are just about covered. Wrap the top of the pan with aluminum foil, place on the grill and close the grill cover.
- Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. If it has, add more beer and barbecue sauce. When the steaks are tender, remove the pan from the grill and carefully plate the hot steaks. Serve with your favorite barbecue fixin's.
- For oven preparation, follow the preparation instructions above, then broil the steaks 6" from the heat source, turning once, until cooked through. Place steaks in a 2" deep, foil-lined baking pan, adding barbecue sauce and beer to almost cover. Cover tightly with foil and finish the pork steaks in a 250°F oven for 2 - 3 hours or until tender.
This is the only way I make my pork steaks now. We love them! Definately a keeper. Thanks for posting!
This was a nice change for pork steaks. I used the oven method and after 21/2 hours at 250* they were not fall off the bone but tender enough for us. I used Sweet Baby Ray's bbq sauce and regular beer. Thanks for posting this nice recipe.
OK, so this has been in my "to make" pile since last summer. FINALLY made it today! I am from St. Louis, so I had to give it a try to see if it could stand up to Big Mama's pork steaks (a restaurant in Belleville, IL just across the river from STL). I did the St. Louis thing and purchased my steaks 1 inch thick (Big Mama's are more like 1.5 inches thick). I followed the recipe to a T using the oven method. Mine were good, but not fall off the bone after 2.5 hrs at 225. I put the uneaten steaks back in the oven for another hour (3.5 hours total) and they were perfect! Next time I will pour out the liquid and slather the steak in BBQ sauce and leave it uncovered for the last 15 minutes. Thanks!