First Time Saint Louie Pork Steaks


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Years and many many years ago, my mother would cook these things in the oven.
I remember them being so dry and icky that i never wanted them ever again.

Most recently, there have been posts about this and a link to a website (that I did visit and learn a little more) about pork steaks and their popularity in the Midwest.
So, I decided to buy into this hoopla and see what it's all about, besides the overcooked-dried out cheap-thin pork chops. (Sorry Ma
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)
Started out with 3/4 inch thin cuts... seasoned them with Jane's Butt Rub (because I like it
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). Letem sit in the fridge about 5 hours that way, then fired up the OTSBurg with Stubb's charcoal on one side.
The steaks were direct to sear for 2 minutes a side then moved to indirect medium heat then added two EVOO'd Yukons to the grill.
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About half way through, sweet vidalia onion quarters dipped in garlic olive oil were introduced to the CIGs.
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Meanwhile (how many times have you actually said that word?!), carrots were peeled, washed and boiled for 3 minutes then given a <span class="ev_code_BLUE">cold</span> shower/bath to stop the cookin' process. Then placed on the Weber along side the taters, awnyons and these pork steaks. At the same time, barbeque sauce was brushed on the steaks one side, then ten minutes later... the other side.
Everything looked done... So...
I said to Liz and Maddie,
"Time To Eet!"
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Everything on that plate was GoooooD!
Glad i bought more than only one package of these Saint Louis Porkie Steaks, cuz I'm gonna makem again... think I'll doem a different way, butt Liz said she likedem just fine.
So There. My 1st time makin' Pork Steaks.
Again, Bob C. down there in the Saint Louis area was my insperational guide.
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Cheers to you Bob!

Thank you for viewing! Good night
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Did the pork steaks compliment your "Champagne" or do they only go with Busch and Bud?

You truly are living the High Life, JIM. Great as always.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
...what's with your choice of beer??
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</div></BLOCKQUOTE>When in Rome, drink Italian
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Thanks guys
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Jim,
Your honorary St Lousian certificate is in the mail!

A very fine job on the SLPS my friend!
Better, I'm sure, than many of the local backyard grillers turn out.
Just needed some gooey butter cake for dessert:
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PS: Don't let Larry kid you, he's spent enough on Miller products to add a wing to the brewery
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Looks good from here! Like the looks of those veggies too.

Just for reference - aren't "pork steaks" simply cross-cut from a pork (boston) butt? In that sense - why not just by a butt and cut to the thickness that you want? Seems like it would be cheaper too. When I give this a try, think I'll have the butcher cut a bone in butt into 3/4 to 1 inch steaks for me.
 
Thanks Bob
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gotta support the hometown brewery
Thanks Ray
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yes, pork steaks are cut from butts.
I don't have anything to cut such a thing butt i'd like thicker steaks than 3/4"
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Looks good from here! Like the looks of those veggies too.

Just for reference - aren't "pork steaks" simply cross-cut from a pork (boston) butt? In that sense - why not just by a butt and cut to the thickness that you want? Seems like it would be cheaper too. </div></BLOCKQUOTE>

Yes, pork steaks are simply a sliced butt. If you have the machinery to cut through a Boston Butt you can certainly customize the steak thickness to whatever you desire.

But, in general steaks are not much more expensive than the entire butt if you catch them on sale. We have a (somewhat) local grocery store here called Schnucks, every summer holiday week they put butt/steaks on sale for a crazy price (usually 89 cents/lb). 89 cents is the sliced butt, if you want it whole they usually knock off 3 or 4 cents per lb.

That being said, there is a difference in quality. "Center Cut" steaks will run you more than a whole sliced butt or you can even purchase "butt end steaks".
 
To add to Steve's post, Schnucks, and probably the other local stores, will custom cut butts to the thickness desired.
I see no reason why one couldn't get this done in other parts of the country, but may have to go to a butcher shop.
 
Looks delicious Jim! Pork steaks are a favorite at our house too. I do them often, and they are CHEAP too, which is a plus. If I had a bandsaw, I would buy butts and cut them. I do mine with Texas BBQ RUb and Texas Pepper Jelly at the then. They are always delicious!
 
Wow, Jim. Looks great!

Pork steaks? Never had em or seen em in the stores. I'll have to get a butcher to cut a butt down for me. This looks awesome!
 
Jim- I'm a nb here, but I am already a fan of yours. I love the detail you provide, both in terms of the cook itself but also what you're doing etc, and love the fact that you provide pics. Always look forward to your posts!!!

Could you define for this rookie EVOO?

Thanks!!!
 
If you had used Maulls BBQ sauce it would have been a true StL pork steak. That my friend is one great looking job. Pork steaks will soak up any mop and sauce you use they are like a sponge.
 
GeeWhizTHANK YOU Jim, John, Paul & Glenn!
Paul, don't think i've heard of Maulls BBQ sauce... i'll look for it (gots 4 more of these steaks in the freezR
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