Need a mouth-watering, summer meal? Check out Leif’s BBQ Pork Steaks. Yummo!
St. Louis BBQ Pork Steaks
Adapted from America’s Test Kitchen
Yield – 6–8 servings
Equipment –
- Grill (charcoal or gas)
- Large mixing bowl
- Aluminum pan (13x8x4 – large roasting or lasagna pan typically)
- Measuring cups and spoons
- Whisk
- Aluminum foil
- Cutting board – to cut the steaks and to help transfer the full pan to/from the grill
- Sharp knife (if you cut the steaks yourself)
- Hot pads
Ingredients –
- 3 cups ketchup
- 4 cups light-bodied American beer (the alcohol burns off)
- 1/2 cup A.1. steak sauce
- 1/2 cup packed dark brown sugar
- 4 tablespoons cider vinegar
- 4 tablespoons Worcestershire sauce
- 2 teaspoon garlic powder
- 2 teaspoon hot sauce or hot pepper flakes to taste
- 2 teaspoon liquid smoke
- 6 to 8 pork steaks
- Freshly ground black pepper
NOTE on the pork steaks: the cheapest is to cut yourself from a boneless Boston butt from your grocery store or double the recipe if buying meat from Costco. 🙂 Steaks you cut yourself can be various sizes but try to keep the same thickness as much as possible. Boston butt is also known by the following names, or some combination thereof:
- Boston shoulder roast
- Boston roast
- Pork butt
- Pork shoulder roast
- Shoulder butt
- Shoulder blade roast (avoid one with bones since that will make things a lot harder)
Instructions –
- Preheat grill. For a gas grill, heat all burners on high, covered, for 15 minutes. For a charcoal grill, prepare grill for direct cooking with enough coals to cover the full circumference of the grill. Scrape grill and apply a thin coat of vegetable oil using tongs and a folded paper towel.
- Whisk together ketchup, beer, A.1., brown sugar, vinegar, Worcestershire, garlic powder, hot sauce and liquid smoke in a large bowl. Transfer to a large, disposable aluminum pan.
- Season pork steaks with pepper to taste. Grill until well-browned, 7 to 9 minutes per side.
- Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low (or close vents on charcoal grill). Cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes (Longer is better – I tried 2.5 hours and the meat is fall-apart tender but check the sauce after it has been on the grill for about an hour; if it looks thick and dry, add water).
- Using pot holders, remove pan from grill. Turn all burners to high, or if using a charcoal grill, refresh the coals with charcoal lit to temperature in a chimney lighter. Remove pork steaks from pan and place directly on grill. Cook until slightly charred around the edges, 2 to 4 minutes per side. Skim fat from sauce; serve sauce with steaks. Also great over rice or in a bun.
What’s your favorite grill recipe? Share below in the comments!
