St. Louis Pork Steaks

St. Louis Pork Steaks

27
Marcus Chavers 0

"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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Ingredients

49 m servings 517 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat grill to medium-low heat.
  2. 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.
  3. 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.

Reviews

27
  1. 33 Ratings

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Most helpful positive review

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 & pe...

Most helpful critical review

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...

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...

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.

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 & pe...

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 di...

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 abou...

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! ...

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... PERFE...

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 basti...

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 numerou...