Preheat charcoal or gas grill with two grilling zones; direct grilling over medium-high heat (375 degrees) and indirect grilling over low heat (325 degrees).
St. Louis Pork Steaks are a summer grilling favorite throughout the Midwest. Grill low and slow over indirect heat for meat so tender it falls off the bone.
Servings and Ingredients
|4 (12-to-14-oz.) Hy-Vee Midwest Pork Shoulder blade steaks, 3/4-inch thick|
|½ tsp. Hy-Vee black pepper, coarsely ground|
|1 c. Hy-Vee tomato ketchup|
|¾ c. American-style light lager beer|
|3 tbsp. Hy-Vee brown sugar, packed|
|3 tbsp. Hy-Vee Hickory House classic steak sauce|
|1 ½ tbsp. Full Circle Market organic unfiltered apple cider vinegar|
|1 tbsp. Hy-Vee less sodium Worcestershire sauce|
|1 tsp. Hy-Vee garlic powder|
|½ tsp. Full Circle Market organic jalapeno hot sauce|
|¼ tsp. liquid smoke|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Simply Done 13.3x9.6x2.8-inch foil pan
- Medium bowl
- Aluminum foil
Pat pork steaks dry with paper towels; season both sides with pepper. Grill pork steaks over direct heat 8 to 10 minutes or until browned, turning halfway through. Transfer steaks to a Simply Done 13.3x9.6x2.8-inch foil pan.
Stir together ketchup, beer, brown sugar, steak sauce, vinegar, Worcestershire sauce, garlic powder, hot sauce, and liquid smoke in medium bowl.
Pour sauce over pork steaks; cover pan tightly with foil. Place pan over indirect heat. Grill 1 hour 15 minutes to 1 hour 30 minutes or until pork is very tender.
Carefully remove pan from grill. Remove pork steaks from sauce; grill steaks over direct heat 2 to 4 minutes or until browned, turning halfway through. Slice steaks and serve with sauce, if desired.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 185mg
- Sodium: 1020mg
- Total Carbohydrates: 34g
- Protein: 48g