St Louis Pork Steaks Food

ST. LOUIS PORK STEAKS

St. Louis Pork Steaks image

If you are from St. Louis or have relatives here, you know about Pork Steaks! MMMMMM. This is a family recipe that my whole family enjoys. I hope you will as well. The seasoned cider vinegar leaves grilled pork steaks nice and juicy.

Provided by Marcus Chavers

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 49m

Yield 5

Number Of Ingredients 5

Ingredients

5 pork shoulder steaks
1 pinch seasoned salt to taste
⅛ teaspoon seasoned pepper to taste
2 cups apple cider vinegar
1 ½ cups water

Steps:

Preheat grill to medium-low heat.
Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 1 g, Cholesterol 161.9 mg, Fat 36.1 g, Protein 40.3 g, SaturatedFat 12.5 g, Sodium 194.3 mg, Sugar 0.4 g

ST. LOUIS BARBECUED PORK STEAKS

St. Louis Barbecued Pork Steaks image

Grilling, then braising makes these barbecued pork steaks very tender. Economical pork shoulder steaks have a lot of flavor, but can be tough. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. You can also prepare these in the oven. For the grill you will need an aluminum roasting pan. I consider this more a method than a "recipe", so match the seasonings to your tastes. And, the thicker the steaks, the longer they need to cook.

Provided by ninja

Categories Pork

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 pork shoulder steaks
montreal grill seasoning (I use McCormick's)
garlic powder
kosher salt & freshly ground black pepper
Emeril's Original Essence
barbecue sauce (I use Super Smoker's Championship Sauce)
light beer

Steps:

Season the steaks on all sides with the grill seasoning, garlic powder, salt and pepper, and Essence. Grill the steaks over medium high heat until done, about 15-20 minutes, flipping once halfway through.
Reduce heat to medium. Place steaks in a large aluminum roasting pan. To the pan add equal amounts of barbecue sauce and beer until the steaks are just about covered. Wrap the top of the pan with aluminum foil, place on the grill and close the grill cover.
Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. If it has, add more beer and barbecue sauce. When the steaks are tender, remove the pan from the grill and carefully plate the hot steaks. Serve with your favorite barbecue fixin's.
For oven preparation, follow the preparation instructions above, then broil the steaks 6" from the heat source, turning once, until cooked through. Place steaks in a 2" deep, foil-lined baking pan, adding barbecue sauce and beer to almost cover. Cover tightly with foil and finish the pork steaks in a 250°F oven for 2 - 3 hours or until tender.

SAINT LOUIS PEPPER STEAK

Saint Louis Pepper Steak image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 (6-ounce) beef fillets (have the butcher cut them in 1/2 to make 8 (3-ounce) fillets)
Salt
1 cup coarsely cracked black peppercorns
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons finely diced garlic
2 teaspoons finely diced shallots
1/3 cup brandy or cognac
2 1/2 cups heavy whipping cream
2 tablespoons pure clover honey
1/4 cup stone ground mustard

Steps:

Lightly salt both sides of the fillets. Then press each side firmly into the cracked pepper to coat.
In a large skillet, heat the olive oil on high heat. Add the fillets to the pan and cook to the desired temperature. Remove from the skillet and set aside.
In the same pan over medium-high heat, add the butter, garlic, and shallots and cook until golden brown. Remove from the heat and carefully pour in the brandy or cognac. Alcohol is very flammable, so have a lid handy. Put the pan back on the stove on medium to medium-high heat and add the heavy cream. Cook until reduced by half, about 6 to 8 minutes. Whisk in the honey and mustard. Adjust seasoning with salt, if desired.
Plate the fillets, finish with the sauce, and enjoy. Serve with your favorite starch and vegetable. At the Top of the Riverfront we serve with roasted garlic mashed potatoes and sauteed fresh vegetables in season.

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