St. Louis BBQ pork steaks: a regional favorite, simmered in BBQ sauce and slow-cooked on the grill until tender.
St. Louis BBQ Pork Steaks
I’ve lived in many Midwestern towns since college, and each place came with its own local specialties. Fifteen years ago we moved to St. Louis and discovered a handful of must-eats: Provel cheese, toasted ravioli and thin-crust pizza. But more than anything, pork steaks reign supreme here. Before moving to St. Louis I had never seen or heard of them.
A St. Louis pork steak is a blade steak cut from the pork shoulder (sometimes called pork butt) — the same cut that benefits from long, slow cooking. These steaks are inexpensive and commonly on sale in local stores. They are fairly tough when raw, so you can’t simply slap them on the grill and expect tender results; they need time and moisture to break down the connective tissue. I learned that the hard way the first time I tried them.
When cooked correctly, pork steaks are slightly chewy but tender, generously coated in BBQ sauce — often a local favorite such as Maull’s. My first attempt was disappointing until a neighbor suggested braising the steaks in barbecue sauce until tender and then finishing them on the grill for color and char. That method transformed them into something delicious.
I’ve collected several St. Louis-style pork steak recipes over the years. One of my favorites is adapted from Cook’s Country and published locally: everything is done on the grill. The recipe makes a flavorful sauce using beer, browns the pork steaks, transfers them to a disposable pan with the sauce, covers and cooks them low and slow until tender — simple and satisfying.
Pork steaks weren’t common where I lived before St. Louis — I never saw them in Chicago, Minnesota, Iowa or Ohio. In St. Louis they’re everywhere in summer: pop-up BBQ stands, backyard grills for holidays and neighborhood cookouts. It’s a regional tradition that locals take pride in.
St. Louis BBQ Pork Steaks
Ingredients
- 1½ cups ketchup
- 2 cups light-bodied American beer
- ¼ cup steak sauce (such as A.1.)
- ¼ cup dark brown sugar, packed
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce (such as Frank’s)
- ½ teaspoon liquid smoke
- 6–8 pork steaks (adjust size as needed)
- Freshly ground black pepper, to taste
Instructions
- Preheat the grill. For gas, set all burners to high for 15 minutes. For charcoal, use enough coals to cover the grill’s circumference and get a steady heat.
- Make the sauce: whisk together the ketchup, beer, steak sauce, brown sugar, vinegar, Worcestershire, garlic powder, hot sauce and liquid smoke in a large bowl. Transfer the sauce to a large disposable aluminum pan and set aside.
- Season the pork steaks with freshly ground black pepper. Grill the steaks over direct heat until well-browned, about 6–7 minutes per side. Transfer the browned steaks to the pan with the sauce and turn to coat.
- Cover the pan tightly with foil and return it to the grill. Reduce the heat to low and cook for about 90 minutes, until the steaks are tender. Check after about an hour; if the sauce is getting too thick or dry, add a little water.
- Carefully remove the pan from the grill. Transfer the steaks to a serving platter. Skim any excess fat from the sauce and spoon the sauce over the steaks or serve it on the side.
Recipe Notes
- The pork steaks shown were large; I cut some in half to make six portions. Use your judgment based on steak size.
- If you like more char, you can finish the steaks over high heat for a few minutes per side after the braise.
- To make this in the oven: brown the steaks, place them in a roasting pan with the sauce, cover and bake at low temperature for a couple of hours until tender.
- Choose a local beer you enjoy for the sauce; it adds depth without overwhelming the flavor.
- Recipe adapted from a Cook’s Country method published locally.
Nutrition
If you try these BBQ pork steaks, please rate the recipe and share how they turned out. I enjoy hearing feedback and seeing photos from readers who make the dish.