By the time the coals are ready your steaks will be ready to throw on. Set the steaks aside and go set up your grill for direct cooking. If you want to get fancier, then throw on some all-purpose rub. If you want to go with a simple rub, then sprinkle both sides of the meat with kosher salt and pepper. Remove the steaks from brine, pat dry, and set on a tray. All this is going to do is maximize how tender and juicy your steaks are, you know, if you care about that sort of thing. If time allows, marinade your pork steaks for a minimum of 30 minutes and preferably a couple of hours. Get ready! Prepare the Pork Steaks for the Grill Your traditional Boston butt will be transformed into St. Then ask him/her to slice it into ¾” steaks. Louis, this is what you need to do: Go to your butcher and pick out a Pork shoulder/butt – commonly called Boston Butt. Pork steaks are a delicious and cheap treat and can be prepared quickly or very slowly and have amazingly different – but all very tasty – results.įor those outside St. Louis way to cook pork steaks: Salt and Pepper, blazing hot fire, grill til they’re black, then sauce and turn 17 times until they resemble a block of tasteless cement…coated in sauce. ![]() I’m pretty sure he’s the guy that invented the St. When I was growing up my dad burned pork steaks on our grill once a week during the summer. My first recipe was a smoked pork steak that took a couple of hours – this one is the extreme opposite. Louis, I love pork steaks, so I’m going to write about them several times to get you all acquainted with one of my favorite meats.
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