St. Louis Pork Steaks

[Ernie D]

Here are some pork steaks we grilled up last weekend. I basted them in a mix of vinegar, water, Stubbs original rub, and some Melinda's chipotle sauce (you guys gotta try Melinda's Chipotle Sauce). After a couple of hours, the pork steaks start to fall apart... Lots of flipping and basting makes them good IMO.

We made some brats (not pictured), pork steaks, a fattie in Rendezvous rub, onions, and a couple of beef steaks (not pictured)

Afterward we brushed a couple of the pork steaks with some watered down Sweet Baby Rays... But, I liked mine just like this:

My Personal Pork Steak

Here is a shot of a classic pork steak... You can see the bone cross section.

Classic StL Pork Steak

4 Pork steaks, onions, and a FATTIE

Everything was good with a nice baked potato and corn. Sorry, no "Money Shot" of the final plate, but you get the idea.

Thanks for looking, enjoy.

 

[Bob Correll]

Super lookin' St Louis pork steaks, and etc. Ernie!

Was kiddin' Jim L about his, even though I have seen some chops called steaks.
We need to promote "St louis style pork steaks" to go along with "St Louis style ribs!"

Iceland's volcano has created heck with air traffic, but just wait until all those pork steaks hit grills on Memorial Day weekend in the St Louis area!

BTW, how was the Rendezvous rub?
Never eaten there, but have some unopened rub.

 

[Derek L.]

That looks great and reminds me that I have a fattie that I meant to cook this weekend and didn't. Turkey wings and a fattie tonight...

 

[Bob Correll]

Ernie,
As a side note, don't know if you have been to the local grilling website/blog Grillin Fools.
The link is to a recently posted reverse sear cook on pork steaks.

 

[Jim Lampe]

Those look great Ernie!
Melinda's is good stuff, i add a coupla drops to bloody marys or marias

 

[Ernie D]

Thanks for the link, Bob.

That reverse seared pork steak looks like the way to go. I'm doing that next time.

 

[Paul Kastner]

SHH don't tell the rest of the world about pork steaks. The vinegar baste you use is the same as mine. But I juice it up garlic powder, black pepper, cheynne pepper, dried onion, oregano. Of course being from St. Louis I Maull it at the end. Darn it I made myself hungry for a pork steak.

 

[Jim Lampe]

the local Pick 'n Save stores have "Fresh Pork Shoulder Butt Steak" on sale til tomorrow for 1.78 a pound.
hmmm..... i think i'll swing on down there after this tour of duty.