St. Louis Pork Steak Recipe (2024)

FAQs

What is a pork steak St Louis thing? ›

Pork steaks are an absolute St. Louis BBQ staple. They are thin-cut pork butt or shoulder steaks grilled until done and basted with a tomato-vinegar BBQ sauce. The most common cooking method would be to quickly char them on both sides and then slow cook them for a few hours in BBQ sauce.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

You can slow cook pork steaks in the oven to make them tender. Cooking pork steak slowly at a low temperature allows the collagen in the tissues to melt away, making the meat easier to eat.

Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender. That's how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!

Pork steak is a cut of pork taken from the pork shoulder. This cut is also sometimes referred to as Boston butt or pork blade steaks. Pork butt, despite the name, doesn't actually come from the hind leg but refers to the more inexpensive cut taken from the part of the pig located above its shoulder blade.

Pork steaks are usually more affordable than pork chops due to the higher fat content while pork chops are usually more expensive because the cuts are leaner and have more meat than fat. The price gets even higher for premium cuts like center-cut or boneless chops.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you're cooking for more you might want to try roasting or grilling.

Why are my pork steaks chewy? ›

Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it's around 135 degrees, and then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

Though steaks and chops may be used interchangeably in some recipes, these two cuts bring different things to the table. The former is inherently fatty and succulent because it's taken from the shoulder. Meanwhile, the latter tends to be leaner with a milder flavor profile, since it comes from the pig's loin.

St. Louis-style spare ribs are the meatier ribs cut from the belly of thehog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown.

Answer: Pork blade steaks or simply pork steaks are credited to a Florissant resident, Winfred Steinbruegge. In 1956 in honor of the birth of a son he asked a neighborhood butcher to cut a pork butt into steaks that he could grill. Pork butt is meat from the pig's shoulder, hence the name blade steak.

A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked.

On a page dedicated to “How the pork steak was born,” Don and Ed, members of the Schnuck family, are named the pork steak's inventors — two culinary innovators who in the 1950s “wanted to offer a cut of meat for grilling that was inexpensive enough to fit every family's budget.” Both claims are wrong.