A Midwestern BBQ Staple – Pork Steaks
If you are not from the Midwest, and particularly St. Louis where they were invented, you are probably asking what exactly is a pork steak. Originally considered just a St. Louis thing it is now pretty prevalent throughout the Midwest due to its low price, ease of preparation, tenderness, great flavor and the vast multitude of preparation/cooking options.
The pork steak is cut from a pork shoulder, pork shoulder butt, pork butt or Boston butt which are all the same thing. The reason a cut of meat taken from the shoulder of a pig is called a pork butt is that when meat was shipped back in the day of wooden ships, this cut of meat was salted and packed into large barrels, known as butts, often bound for Boston which was one of our countries main ports at the time. Eventually the container name as well as the destination city were adopted for the name of that cut of meat.
A pork steak can be prepared in a multitude of ways. It can be marinated, rubbed, brined, sauced, or left naked. Once on the grill it can be smoked, indirected or grilled directly. It can be made spicy or sweet or salty or any combination there of. One of my favorite ways of cooking these is indirect with nothing more than salt and black pepper. The most common method of grilling pork steaks is to slather them in your favorite BBQ sauce. Another beautiful thing about pork steaks is they hold up well for large groups in that they can be stacked up in a disposable aluminum pan, slathered in sauce and kept warm and tender for hours.
For this post it will be a tag team between my Dad and my Cousin. Dad will go over exactly how to get a pork steak in areas that carry pork shoulder/butts but don’t have pork steaks and Tom will go over one of the many ways to cook pork steaks….
What is a Pork Steak?
Outside of the Midwest region of the country (where pork steaks are an extremely popular grilling staple) they aren’t well known and retail grocers do not offer this particularly tasty cut of pork. My cousin, Carol, lives in Maryland and has used the information provided here to obtain pork steaks in her area where they are not normally available. You can obtain them most everywhere if your local purveyor handles whole Boston butt or pork butt roast or any of the myriad of other names such as the pork shoulder butt shown below:
Pork steaks are also known as blade steaks and simply put, pork steaks are merely a sliced Boston pork butt.
***Editor’s Note ~ But why is it called a butt? It’s not from the butt of the pig, it’s a shoulder. And what does Boston have to do with anything? The reason is that this cut of meat was often sent on old wooden sailing ships to feed the crew. They were packed with salt in huge barrels called butts. And those butts (which were really just barrels) were often sent to Boston as it was the primary port for our country at the time when the name took. That’s how a pork shoulder becomes known as a Boston butt***
I visited a local grocery store where the head meat-cutter, Mike, agreed to assist in illustrating how pork steaks are cut:
This is what the whole butt looks like prior to Mike performing his craft with this tasty cut:
Mike trims the end and any excess fat to fit the steaks to the tray used to sell:
The Boston butt is sliced into steaks (usually ½” to 1 1/4” thickness) on the saw:
Mike does not slice the whole butt into pork steaks. He saves a portion of one end to sell as a small roast (the back of the pic below) and sells the small end pieces as finger ribs which Mike thinks are the tastiest part, (the front of the pic below). What’s in the middle of the two are known as center cut pork steaks:
Some grocers slice the entire Butt and that’s referred to as whole butt sliced into pork steaks and usually offered at a lower retail price since the end pieces are included.
Finally we have view of what the end product looks like before wrapping, pricing, and offering for sale in the display case – small roast on the upper left, finger ribs on the upper right and center cut pork steaks down the middle:
Our thanks to Mike who is a very accomplished griller in his own right (and a pretty good Texas Hold ‘Em player) for helping out with the explanation of what exactly is a pork steak.
Hopefully you’ll be able to take this information to your local butcher (careful here, they usually prefer to be called meat-cutters) and obtain pork steaks in your area. Watch your local ads for the roasts to be on sale to save a few dollars during these difficult economic times and approach your retailer then. I’ve had them many ways—thick-thin-marinated-glazed-simmered in sauce and so forth and they are always enjoyable.
***Editor’s note – now Tom takes over with the cooking of the amazing pork steak***
For a very long time I did not realize that bar-b-que pork steaks were a regional treat. That is until I moved a few states away and the butcher had no idea what I was trying to purchase. For those of you who have never had the pleasure of enjoying a pork steak slow cooked on the grill and slathered in BBQ Sauce, I hope that you will try this and enjoy!
This is a dish I have spent many years trying to perfect. My father-in-law was the master of bar-b-que pork steaks and he set the bar very high. I have cooked these many times and my wife finally told me these are as good as her dad used to make.
A pork steak is just a whole pork butt sliced into steaks (bone in). I typically ask the butcher to slice the pork butt approximately 1 1/4″ thick (they shrink a little when fully cooked).
The first step is to cover in a rub
Rub Ingredients:
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp kosher salt
2 tbsp ground pepper
1 tbsp raw sugar
1 tsp red pepper
Rub generously onto the steaks and place into ziploc bags and refrigerate three hours to overnight.
Ready to go on the grill the next day:
Grill is ready:
I cooked these on the Big Green Egg, but you can do this on any grill. I like to start with the coals medium-hot to quickly sear the steaks:
Then close off the air flow to the grill so that the temp drops to a medium-low heat (approximately 250 degrees). Then continue to grill the pork steaks, turning occasionally for approximately ninety minutes:
***Editor’s note – cooking time will vary from grill to grill as well as based on the thickness of the pork steak. These are pretty thick. Most of the time pork steaks are cut an inch thick or less and need much less cooking time. The good news is practicing on pork steaks to perfect them does not cost a lot***
During the last 20 minutes of cooking, brush bar-b-que sauce onto the steaks (10 minutes on each side):
So far, I have not been too impressed with bottled bar-b-que sauce. We usually purchase the bottled kind and doctor it up a bit. Here is my recommendation.
Doctored Sauce Ingredients:
KC Masterpiece Bar-B-Que Sauce
1/2 onion finely chopped
1/2 fresh jalapeño pepper finely chopped (ribs & seeds removed)
1 stalk celery finely chopped
1 clove garlic minced
1/4 cup brown sugar
2 dark beers (one for the sauce and one for the cook)
Saute the onion, jalapeño and celery until tender and slightly caramelized. Add the garlic and continue to cook for another minute or two. Add the brown sugar and stir until incorporated, then slowly stir in the beer. Cook over low heat for thirty minutes.
Along side the pork steaks we did some crostinis. For step by step, picture by picture instructions on cooking crostinis click here.
And here is the final product plated and ready to eat:
***Editor’s note – Awesome job Tom. Can’t wait to have these at the next big family function***
If you have any questions about what a pork steak is, email Dad, or about the recipe, email Tom.
For other pork recipes click here. Also, we’ve improved upon the pork steak recipe above with the reverse sear method.
Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures, or keep up with us on Twitter@GrillinFool (no S).
Trackbacks/Pingbacks
- FRIDAY SHOW BLOG (5/27/2011) « - [...] + ST. LOUIS BBQ STAPLE: PORK STEAKS + GRILLED ROMAINE LETTUCE [...]
- Pork Steak BBQ: 2012 Practice Session #1 « simpson bbq - [...] up five center cut 1″ pork steaks from Schnucks. For those of you not from St. Louis, a pork ...
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This look GREAT..I am going to fix this on my Gas Cast Iron Grill on Direct heat and then when I get my CG Grill next week I will fix them on that..LOOK Great again!!
HUGS
Christina
Mala22
I always use beer in my sauce for pork steaks.All beer has an ingredient in that breaks down proteins in the meat.
Remember to always simmer your sauce uncovered to allow the alcohol to evaporate completely or it will turn bitter.
Love your blog
Denny,
A beer is a must for any sauce. As is cooking it down. I prefer to use a microbrew or an import over the standard New American Light Lagers (Bud, Bud Light, Coors, Miller, etc). Something with a little more flavor to it. O’Fallon Smokey Porter and Schlafly Coffee Stout are my faves. Porters and Stouts in general lend themselves very well to BBQ sauce (and chili).
Thanks for the props and check back often. We try to add content every week if not more…
…….Scott
Thank you so much for this website! I loved the recipe for the pork steaks! The photos are awesome and made my mouth water! Especially the “sauscy” ones. I miss St. Louie and the great prk steaks.
I know that BBQ sauce is a personal preference, and that some prefer tangy or sweet or spicy or even a touch sour.
However, I found that the best base for ANY BBQ sauce is really very simple: Maull’s Original sauce and the juice from Bread and Butter pickles.
I usually use this as a base for slow cooking ribs, but it works very well as a basting sauce also. It goes well with just about any marinade or rub you care to use.
Our current favorite marinade is done by eye, and we use a vacuum container to force marinade.
We use:
1 small can V8 juice (spicy optional)
1 15oz can salsa verde
2 cloves of garlic, mashed and pan seared
8oz Jim Bean, Wild Turkey, or Jack Daniel’s
Moose Drool dark ale to top off the vacuum canisters
This should be enough for 6 – 8 pork steaks.
Perforate the pork steaks. Don’t try to cube them, just poke them with your favorite tenderizing needler.
Put 3 or 4 steaks in each of two vacuum canisters and add equal parts of the marinade. Top off with Moose Drool.
Seal the canisters, vacuum out the air (you will have to pump it more than twice because of the ale).
Refrigerate for a minimum of 1 hour.
When the grill or smoker is ready, drain the steaks and begin cooking.
The BBQ sauce should be in a pan large enough to hold all the steaks at once, and it should go on the grill the same time as the steaks.
After the first flip, begin basting with the sauce. Plan to flip at LEAST 4 times.
When the steaks are done, put them in the sauce pan, cover and let them rest on the grill for 20 minutes.
Remove, plate, serve, enjoy! I have to warn you, this recipe WILL come back at you after a few hours. But trust me, it’s worth it!
Moose Drool can be found @ Schnuck’s. Any other dark, heavy ale will work though.
A good tip when grilling pork steaks that I have been using for years is to baste them in a mixture of half apple cider vinegar and half apple juice, the vinigar helps to tenderize the meat and the apple adds a slightly sweet taste to the meat. I ususlly use a coffee cup and everytime I turn the meat, approx. every 5-7 minutes I will baste them with this mixture. If you use a rub or marinade when cooking pork steaks, you will not want to use this method. Hope this helps and enjoy.
i like your resp but what elas can marinde them in beside beer is beer a must or not ty walter
Walter,
You can marinate them in just about anything. It doesn’t have to be beer…
…….Scott
the directions for the doctored BBQ sauce doesn’t say when to add the BBQ sauce it just says to add the beer and simmer on low for 30 min , when do i add the bottle of BBQ sauce ?
James,
You can do that ahead of time and keep on a low simmer on the stove or side burner…
…….Scott
I was so thrilled to find this! I grew up in Southen Illinois and this was a summer staple for us. Having moved to Virginia about 7 years ago I’ve YET to find a single store or butcher who has any idea what one is – I can now explain and have them custom cut. Firing up the grill this weekend – Thank you!
Angela,
You are very welcome. Thanks for checking out the website…
…….Scott
I saw some of these pork steaks at my local Ingles store in Georgia, and I had a vague idea of what they are but not exactly what I should do with them, so I bought them and looked it up online and now I think I will try cooking them using your recipe! I’ve never seen them in a store before, I guess they are becoming popular in the south? Just thought you’d like to know that they can be obtained around here!
J,
Glad they are available in Georgia. I was in Atlanta last week and nobody had heard of them. Glad they are spreading though…
…….Scott
I LIVE IN SHREVEPORT LA. I HAVE BEEN GRILLIN PORK STEAKS FOR YEARS I WORK FOR THE SHREVEPORT POLICE DEPT.IN THE GARAGE I AM THE SHOP FORMAN I MAKE AND SELL MY OWN SAUCE IT IS MADE WITH APPLE CIDER VIN.AND 15 SPICES I HAVE WON FIRST LAST 3 COOK OFFs FOR PORK STEAKS AND RIBS YES I AM A GRILLIN FOOL JUST BOUGHT A 3X4 GRILL ON TRAILER FROM TRACTOR SUPPLY LOVE IT I AM COOKING 40 PORK STEAKES THE 24th AND BAKED BEANS AFTER THIS A NAP IS NEEDED THANK YOU
Rick,
Glad to know you are a Grillin Fool! And glad you’re spreading the word on the pork steak…
……..Scott