If you are not from the Midwest or the St. Louis area, these may be unfamiliar, but they are a great discovery. These pork steaks are cut approximately 1 inch in thickness and include the blade bone from the shoulder. They represent a hallmark of St. Louis-style barbecue. They can be cooked a multitude of ways from direct grilling, smoking or slow cooking.
Our favorite way to prepare these is on a grill. Pork is the perfect summer alternative to the norm of steaks, burgers, and hotdogs.
Grilled St. Louis Style Pasture Pork Steaks
Salt, Pepper, and Your Favorite Rub or BBQ Sauce
1. Season the pork steaks with salt, pepper and rub of choice
2. Slow smoke steaks on a grill that is no more than 250 degrees for up to 4 hours for maximum tenderness
3. Steaks are done when they reach 165 degrees on a meat thermometer
4. Brush on your favorite BBQ sauce, transfer to a pan and cover to keep warm or serve right from the grill