Over the years I have gravitated towards the marinate and grill method. But, I have had a few conversations with the good folks over at The Good Que Crew about cooking the pork steak. They hail from St. Louis, another area where the pork steak is a staple of a summer BBQ. They cook them a little differently though. Dust them with rub, sear them on the grill, then finish cooking them while swimming in BBQ sauce, foiled in a pan. I happened to have some pork steaks in the ice cave a few weeks ago and I had a taste for BBQ. Non-competition BBQ that is. So, upon thawing my steaks, I set out to cook them St. Louis style.
Ingredients needed are:
4 Pork Steaks
1 Bottle of Stubbs Pork Marinade
Your favorite rub. I used Slabs Birds and Bones. A little sweet, savory, and no heat. Perfect to balance the heat from the Stubbs marinade.
1 cup of your favorite BBQ sauce.
First, I placed the pork steaks in a vacuum seal bag, dumped in the marinade, then sealed the bag. Into the fridge they went for an overnight soak. Every time I opened the fridge, I flipped the bag.
The next afternoon, about 16 hours of marinade time, I removed the steaks from the pouch and placed them on a cookie sheet. I lightly dusted the top with my rub. After 30 minutes, I flipped them over and lightly dusted the other side with the rub. Then, I went outside to start my grill.
I set up the grill for two zone cooking. First, I give the steaks a good sear. About 3 minutes a side.
Next, I placed the seared steaks in a foil pan, added my BBQ sauce, then foiled tightly.
I placed the pan on indirect heat and allowed them to cook for 30 minutes, turning the pan 180 degrees after the first 15 minutes. After 30 minutes, I brought the pan inside, removed the foil, and served hot.
I gotta say, I think I like the St. Louis method for cooking pork steaks. A little bit of crisp, tender juicy meat, a nice thin glaze of sauce. Warning, the Stubbs marinade can have a little bit of bite, especially after 16 hours of marinading. If you don’t like heat, I would suggest a different marinade. But it may not matter. Hope doesn’t like heat, but she suffered through the bite because she loved the flavor. Your choice.
Have a great 4th of July. Thanks for stopping by.