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–+ servings

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 chops
Pork steaks come from the shoulder, so they have more fat and connective tissue than chops.
Very flavorful
Because of that extra fat, they stay juicy and have a rich pork flavor.
Popular in St. Louis-style BBQ
In 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.
Texture
When cooked right, they can be tender, smoky, and a little messy in a good way.
Typical preparation:
Cut pork shoulder into steaks
Season with a dry rub
Grill over medium heat
Brush or simmer in BBQ sauce until tender
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Prep Time 15 minutes
Cook Time 30 minutes
Rest time 5 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 780 kcal
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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

BBQ Sauce Mixture

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.
Start Cooking
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

Keyword barbecue, comfort food, grilled, pork
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