BBQ Pork Steaks
BBQ pork steaks are usually slices of pork shoulder (also called Boston butt or blade steaks) cut into steak-like pieces, then seasoned, grilled, and often sauced with barbecue sauce.A few key things:Not the same as pork chopsPork steaks come from the shoulder, so they have more fat and connective tissue than chops.Very flavorfulBecause of that extra fat, they stay juicy and have a rich pork flavor.Popular in St. Louis-style BBQIn some regions, especially around St. Louis, pork steaks are a classic barbecue item. They’re often grilled first, then sometimes finished slowly in barbecue sauce.TextureWhen cooked right, they can be tender, smoky, and a little messy in a good way.Typical preparation:Cut pork shoulder into steaksSeason with a dry rubGrill over medium heatBrush or simmer in BBQ sauce until tender
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Ingredients
- 4 pork shoulder steaks about 3/4 to 1 inch thick, about 2 1/2 to 3 pounds total
- 2 tablespoons vegetable oil
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika optional
BBQ Sauce Mixture
- 1 1/2 cups barbecue sauce
- 1/2 cup apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
Preheat the grill
- Heat your grill to medium, about 350°F to 400°F. If using charcoal, set up for medium indirect heat.
Season the pork steaks
- Pat the pork steaks dry with paper towels. Rub both sides lightly with the vegetable oil.
Make the dry rub
- In a small bowl, mix the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, and smoked paprika if using.
Rub the meat
- Sprinkle the seasoning evenly over both sides of the pork steaks and press it in.
Make the sauce mixture
- In another bowl, stir together the barbecue sauce, apple juice, apple cider vinegar, and Worcestershire sauce.
Grill the pork steaks
- Place the pork steaks on the grill over direct medium heat. Cook for about 4 to 5 minutes per side, until they get good color.
Finish low and saucy
- Move the steaks to indirect heat or lower the heat. Brush with the sauce mixture and continue cooking 20 to 30 minutes, turning and brushing every 5 to 10 minutes, until tender and the internal temperature reaches at least 190°F for more tender shoulder meat. If you prefer slicing a bit firmer, cook to at least 145°F, but pork shoulder steaks are better when taken higher.
Rest and serve
- Remove from the grill and let rest 5 to 10 minutes before serving.
If you want St. Louis-style pork steaks, after browning them on the grill, place them in a disposable aluminum pan with the sauce mixture, cover with foil, and cook over indirect heat for about 45 minutes to 1 hour until very tender.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 780kcal (39%)Carbohydrates: 56g (19%)Protein: 98g (196%)Fat: 15g (23%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 258mg (86%)Sodium: 1982mg (86%)Potassium: 1989mg (57%)Fiber: 2g (8%)Sugar: 45g (50%)Vitamin A: 517IU (10%)Vitamin C: 5mg (6%)Calcium: 85mg (9%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- barbecue grill gas or charcoal
- Plate or tray for the seasoned pork steaks
- aluminum foil optional for resting
- Disposable aluminum pan for St. Louis-style cooking
- Grill brush for cleaning the grates
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