Recipe by Marcus Chavers
"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."
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pork shoulder steaks
seasoned salt to taste
seasoned pepper to taste
apple cider vinegar
1 1/2 cups
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.
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.
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.
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.
I'm also from St. Louis and love these!The vinegar thing is the key. We boil ours in vinegar first and they get so tender and juicy, then we throw them on the grill to finish them off. AWESOME! Lived in NC for several years and St. Louis BBQ is the real deal. That NC stuff is just shredded meat in vinegar. They don't even grill it! It's not BBQ, it's blasphemy!
I'm from St.Louie also not really into the vinager thing I sear on bothsides then baste with favorite bbq sauce and stack steaks on cool part of grill.keep basting and atlernating stack for about an hour the juices run down the stacktenderizing underneith.really good
O, wow... this was amazing. I did tweak the seasonings a bit, adding liquid smoke, garlic and onion powders. Only had 2 steaks, made about 1 cup marinade, basted every couple of minutes... PERFECT.
This marinade/basting liquid also works famously on chicken. Suspect the only thing it ISN'T good on is ice cream, but at 33 weeks pregnant, even I'm known to experiment!
Thanks for such a good recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
St. Louis Pork Steaks
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 517
** Calories from Fat: 325
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