Main dishes

St. Louis Pork Steaks

Name: St. Louis Pork Steaks
Yield: 4 servings
Ingredients: 2 lb Pork shoulder steaks; 1 tbsp Vegetable oil; 1 tbsp Smoked paprika; 2 tsp Kosher salt; 1 tsp Garlic powder; 1½ cups Barbecue sauce; ½ cup Apple juice; 4 ears Corn, shucked; 1 tbsp Unsalted butter, melted

Pork shoulder steaks cook in barbecue sauce and apple juice over indirect heat, then finish on the grill with corn alongside.

Serves 4

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Ingredients

Cooking for

Pork shoulder steaks2 lb
Vegetable oil1 tbsp
Smoked paprika1 tbsp
Kosher salt2 tsp
Garlic powder1 tsp
Barbecue sauce1½ cups
Apple juice½ cup
Corn, shucked4 ears
Unsalted butter, melted1 tbsp

Before you start

These directions use pork shoulder steaks about ¾ inch thick. A covered foil pan over indirect heat helps this cut soften before the final glaze. Thicker steaks may need more time.

Directions

Heat a two-zone grill to about 325°F. Pat the pork dry and rub with the oil, paprika, salt, and garlic powder.
Sear over direct heat for 2 to 3 minutes per side. Transfer to a grill-safe roasting pan or sturdy foil pan.
Mix the barbecue sauce and apple juice and pour around the pork. Cover tightly with foil and place over indirect heat.
Close the grill lid and cook for 60 to 90 minutes, until the meat is fork-tender.
Carefully uncover and check for at least 145°F in the thickest part. Keep cooking, covered, if the meat is still tough.
Return the steaks to the grate and brush with hot pan sauce. Grill for 1 to 2 minutes per side, watching for scorching.
Rest on a clean platter for at least 3 minutes. Grill the corn over direct medium heat for 10 to 15 minutes, turning regularly.
Brush the tender, lightly charred corn with melted butter and serve with the pork.

Directions

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