Pork steaks are slices of pork shoulder, the same cut used for pulled pork. In St. Louis, they are smoked, then simmered in a pan of sweet tomato BBQ sauce until tender. They are cheap, rich and full of flavor.
The recipe
Ingredients
- 4 bone-in pork shoulder (blade) steaks, about 1 inch thick, 3–4 lb total
- 1 tbsp yellow mustard or olive oil, as a binder
- 1/4 cup all-purpose BBQ rub
- 2 cups sweet tomato-based BBQ sauce, such as Kansas City style
- 1/2 cup apple juice or beer
- 2 tbsp butter
- Hickory, oak or apple wood
Steps
- Pat the pork steaks dry. Coat lightly with the binder and season both sides with the rub.
- Set your smoker to 250°F with hickory, oak or apple wood. Wait for clean, thin smoke.
- Smoke the steaks directly on the grate for about 1 1/2–2 hours, until they have good color and reach about 165°F inside.
- Warm the BBQ sauce, apple juice and butter together until the butter melts.
- Move the steaks to a disposable foil pan, overlapping if needed, and pour the sauce over them so they sit partly submerged.
- Cover the pan with foil and return it to the smoker. Cook 1–2 hours, until the steaks reach about 190–200°F and a fork twists in with little effort.
- For a sticky finish, take the steaks out of the pan and set them back on the grate or over a hot grill for 5–10 minutes, brushing with the sauce from the pan.
- Rest 5 minutes, then serve with extra sauce from the pan.
Why this works
Pork shoulder has a lot of fat and connective tissue. Cut into steaks, it smokes much faster than a whole pork butt, but it still needs time to get tender. The open smoke builds flavor and color. The covered pan of sauce then braises the meat so it turns soft and juicy. Pork is safe at 145°F, but shoulder steaks are much better cooked past 190°F, where the tough parts melt.
The rub and sauce
Our all-purpose BBQ rub keeps the seasoning simple so the sauce can shine. St. Louis pork steaks are known for a sweet, tangy tomato sauce. Our Kansas City-style BBQ sauce is a close match. Thin it a little with the juice so it doesn't scorch in the pan.
Best wood
Hickory is the classic Midwest choice. Oak is a good, steady option, and apple adds a sweeter note. Shoulder steaks have plenty of fat, so they can handle stronger smoke than lean cuts.
How to tell it's done
Check the thickest steak away from the bone. You want about 190–200°F, and a fork should twist in with little push. A fast meat thermometer helps since steaks in the same pan can cook at different speeds. If they still feel tight, cover the pan and give them 30 more minutes.
Make ahead / storage
Store leftover steaks in their sauce in the fridge for 3–4 days. They reheat well, covered, in a 300°F oven or a pan on the stove. You can also shred them for sandwiches, like smoked pulled pork.
Variations
- Grill finish only. Skip the pan and finish over direct heat, brushing with sauce.
- Spicy. Add a sliced jalapeño and a splash of hot sauce to the pan.
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