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St. Louis Pork Steaks
SUBMITTED BY:
MARCUS0717
"If you are from St. Louis or have relatives here, you know about Pork Steaks! MMMMMM. This is a family recipe that my whole family enjoys. I hope you will as well. The seasoned cider vinegar leaves grilled pork steaks nice and juicy."
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
4 Min
COOK TIME
45 Min
READY IN
49 Min
Original recipe yield 5 steaks
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
5 pork shoulder steaks
1 pinch seasoned salt to taste
1/8 teaspoon seasoned pepper to taste
2 cups apple cider vinegar
1 1/2 cups water
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DIRECTIONS
Preheat grill to medium-low heat.
Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.
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REVIEWS
Reviewed on Aug. 26, 2005 by Sammie
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Sammie
Aug. 26, 2005
This is hardly authentic St. Louis BBQ. Carolina BBQ uses vinegar--never St. Louis. St. Louis would use beer over vinegar. It may be good, but it nees to be renamed.
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7 users found this review helpful
This is hardly authentic St. Louis BBQ. Carolina BBQ uses vinegar--never St. Louis. St....
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Reviewed on Jun. 5, 2005 by
TchrJrHi
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TchrJrHi
Jun. 5, 2005
Oh my YUM. I am from St. Louis and I have missed these pork steaks. I lost my recipe for these a while back...and thank goodness someone else posted this. You don't really need all that basting liquid unless your family likes to slather it on after it has been cooked. Thanks for the post. Delicious.
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5 users found this review helpful
Oh my YUM. I am from St. Louis and I have missed these pork steaks. I lost my recipe for...
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Reviewed on Aug. 4, 2004 by
SUZINOHIO
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SUZINOHIO
Aug. 4, 2004
I tried this the frist day I read it. It turned out good, but I did make a few changes. First, I didn't use nearly as much basting liquid as stated, only about a cup. I addition to the salt & pepper, I used a little onion and garlic powder. Also, I added a few drops of liquid smoke to the liquid, perfect! It was very moist from the low heat, and very flavorful. This recipe gave a good start to what can be a very delicious dish.
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5 users found this review helpful
I tried this the frist day I read it. It turned out good, but I did make a few changes. First,...
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Reviewed on Aug. 4, 2004 by TTN
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TTN
Aug. 4, 2004
Just wondering - Why would I need 3-1/2 cups of liquid to baste 5 pork steaks?
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5 users found this review helpful
Just wondering - Why would I need 3-1/2 cups of liquid to baste 5 pork steaks?
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Reviewed on Aug. 7, 2004 by Michelle C
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Michelle C
Aug. 7, 2004
As a St Louisan who makes porksteaks in a totally different way, I thouht I'd try these and they were great! Didn't quite need all the basting sauce, but I used quite a bit, as I basted numerous times in the first 15 minutes of cooking. Thanks for a new variety of what we already love!
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2 users found this review helpful
As a St Louisan who makes porksteaks in a totally different way, I thouht I'd try these and...
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Reviewed on Jan. 27, 2005 by USAFMOM
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USAFMOM
Jan. 27, 2005
this was the BOMB
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1 user found this review helpful
this was the BOMB
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Reviewed on Oct. 20, 2004 by
Aspiring Chef Rita
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Aspiring Chef Rita
Oct. 20, 2004
I really don't know how to rate this since I've never tasted St. Louis Chops. All I can say is that they came out terrifically moist but had no special flavor to them. I served this with corn, applesauce (thank goodness - needed to dip the pork into it) and Betty Crocker Au Gratin potatoes. The entire meal was prepared and cooked in under 30 min. We like vinegar so I guess we missed the taste - if I ever make it again I think I'll serve it with french fries and sprinkle them with salt and cidar vinegar like the English do.
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1 user found this review helpful
I really don't know how to rate this since I've never tasted St. Louis Chops. All I can say...
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Reviewed on Jun. 6, 2008 by
Mary
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Mary
Jun. 6, 2008
While this recipe is good, The Old St. Louis South Side way is to partially grill the porksteaks then transfer to a beer and bbq sauce. Simmer till the meat comes off the bone. Porksteaks can be tought otherwise Our family has prepared porksteaks this way for 3 generations.
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0 users found this review helpful
While this recipe is good, The Old St. Louis South Side way is to partially grill the...
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Reviewed on May 31, 2008 by debraw
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debraw
May 31, 2008
From St. Louis and I agree beer must be used. Suggestion: I grill only long enough for flavor,get cooking started and to seer the meat. Then remove steaks and submerge in bbq sauce in a pirex dish, place in oven at low temp and let them cook out very slowly, several hours. Bbq sauce will cook in and the meat will fall apart.
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0 users found this review helpful
From St. Louis and I agree beer must be used. Suggestion: I grill only long enough for...
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Reviewed on Nov. 3, 2007 by sassier75
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sassier75
Nov. 3, 2007
Fast and easy in case you did not plan this in advance. The steak has a great taste to it and I am in and out of the kitchen!
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0 users found this review helpful
Fast and easy in case you did not plan this in advance. The steak has a great taste to it and...
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