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St. Louis classic

St. Louis Pork Steaks

Sear them first, cook them gently until tender, then finish with a glossy layer of sauce over direct heat.

Prep
15 minutes
Cook
1 hour 45 minutes
Serves
4
Which jar
Mild or spicy, 18 oz

Ingredients

  • 4 bone-in pork shoulder steaks, 3/4 to 1 inch thick
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon neutral oil
  • 1 cup Freddie Lee's Mild or Spicy all-purpose gourmet sauce, divided
  • 1/2 cup apple juice or water

Method

  1. Heat a grill for two-zone cooking. Aim for about 300°F on the cooler side.
  2. Pat the pork steaks dry. Season both sides with salt, pepper, paprika, and garlic powder.
  3. Lightly oil the grates. Sear the steaks over direct heat for 3 to 4 minutes per side, just until browned.
  4. Move the steaks to a covered foil pan on the cooler side. Add the apple juice and 1/2 cup of sauce. Cover tightly and cook for 60 to 90 minutes, until the meat is tender. Check with a food thermometer: pork must reach at least 145°F and rest for at least 3 minutes. Shoulder steaks usually need longer cooking to become tender.
  5. Return the steaks to direct heat. Brush with the remaining sauce and grill for 2 to 3 minutes per side, until the glaze is set and lightly caramelized.
  6. Rest for 5 minutes, then serve with extra sauce at the table.
Ready to cook

Choose a sauce for this recipe

Mild adds a gentle hint of heat. Spicy brings more heat. Either label works in this recipe.

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  • Gluten free
  • Vegan friendly
  • No high-fructose corn syrup
  • Made in St. Louis since 1986