STL Favorite in our Family, The Pork Steak

 

While Saint Louisans are extremely proud to say the Pork Steak originated in Saint Louis, the cut of meat was around in earlier accounts of the Midwest. BUT, and this is a BIG BUT 😄...St. Louis, the city undeniably made the Pork Steak a culinary icon. Post-World War II, St. Louis embraced the affordable cut, with local grocery chains like Schnucks ensuring its wide availability. The city's robust barbecue culture, coupled with the pork steak's economical appeal, transformed it from a simple butcher's cut into a beloved backyard barbecue staple, solidifying St. Louis as the pork steak's heartland.

We made these beauties in the Traeger smoker over the weekend. The process involves a two-step smoking method: first, smoking at a low temperature (200°F) for two hours, then braising in a BBQ sauce and apple juice mixture, and finally, caramelizing the steaks at a higher temperature (300°F). The key is to cook them to an internal temperature of 195°F for optimal tenderness. 

Getting Started: Prep is Key

To begin, I like to slather my pork steaks with yellow mustard. This isn't about adding mustard flavor; it's about creating a sticky base for your favorite BBQ rub. Generously season both sides, and let them rest in the fridge for a few hours (or even overnight) to really let those flavors penetrate.

The Smoking Process: Two Stages to Tenderness

1. Low and Slow: Preheat your pellet grill to 200°F. Place the seasoned pork steaks directly on the grates and smoke them for two hours. This slow cook is crucial for breaking down the tough connective tissue.
2. Braised in BBQ Sauce: After two hours, move the steaks to an aluminum pan. Mix your favorite BBQ sauce with apple juice (or beer, if you prefer) to thin it out. Coat the steaks in this mixture, cover the pan with foil, and return them to the grill. Raise the temperature to 250°F and cook for another 1.5 hours, or until the internal temperature reaches 195°F.
3. Caramelization: Finally, crank up the heat to 300°F. Place the steaks back on the grill grates and brush them with the remaining sauce. Cook for 10-15 minutes on each side, allowing the sauce to caramelize and create a beautiful, sticky glaze.

Optimal Tenderness: 195°F

The magic number for pork steaks is 195°F. This is when the connective tissue breaks down, leaving you with incredibly tender and juicy meat. Keep a close eye on your meat thermometer to avoid overcooking.

Serving Suggestions:

Pork steaks pair perfectly with classic BBQ sides. Think creamy coleslaw (in this case we had dill with cucumber salad) and macaroni and cheese (in this case we did cheesy mash potatoes).

Tips and Tricks:

• Don’t skip the mustard base; it really helps the rub adhere.
• Using apple juice or beer to thin the BBQ sauce adds extra flavor.
• A reliable meat thermometer is essential for perfect results.
• Rest your meat for 10 minutes after cooking, this allows the juices to redistribute.

I hope you enjoy these delicious BBQ pork steaks as much as my family does! Happy grilling!