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From the Lakeshire Farm Kitchen
St. Louis Pork Steaks
Pork shoulder steaks grilled for color, then mopped in barbecue sauce until tender and saucy, St. Louis style.
✦ High Protein♥ Grill Ready❀ Crowd Favorite✿ Budget Cut
Prep 10 min Cook 40 min Serves 4 – 6
Ingredients
The Steaks
- ✦4 Lakeshire pork shoulder steaks
- ✦2 tbsp oil
- ✦Salt & cracked pepper
Mop Sauce
- ✦2 cups barbecue sauce
- ✦1/2 cup cider or beer
- ✦2 tbsp cider vinegar
- ✦1 tbsp Worcestershire
Instructions
- 1
Season. Pat the steaks dry, rub with oil, and season both sides with salt and pepper.
- 2
Sear. Grill over medium heat about 4 minutes a side to render fat and build color.
- 3
Sauce. Whisk the barbecue sauce with cider, vinegar and Worcestershire to make a loose mop.
- 4
Simmer. Move the steaks to a foil pan, pour over the mop, cover, and cook on the grill 20 to 25 minutes until tender.
- 5
Glaze. Set the steaks back over direct heat a minute a side to set the glaze, then serve.
Nutrition
| Approx · Per Serving | |
|---|---|
| Calories | ~480 |
| Protein | ~34 g |
| Fat | ~30 g |
| Carbs | ~16 g |
| Sodium | ~640 mg |
Estimated values · High in Protein, Thiamin & Zinc
Pro Tips
- ✦Pork steaks come from the shoulder, so a low saucy finish keeps them tender.
- ✦Pull them at 195F internal for fall-apart texture.
- ✦Cook a big batch. They reheat beautifully in the leftover sauce.
Raised Right · Backyard Classic
