Pork Steak Inspiration Brings New Recipes to the Grill

Memorial Day weekend officially kicked-off the barbecue season with grill masters cooking St Louis’ barbecue meat of choice, the pork steak. You can bet operations like in Fenton can expect brisk sales for both fresh pork steaks and those already barbecued for take-home. After all, one must consider the pork steak lovers mantra: one can never have enough pork steaks.

For decades pork steaks were seldom known outside the St Louis region. But that’s no longer the case. The National Pork Board has been pushing our famous pork steak to consumers throughout the U.S. thanks via its new PorkBeInspired.com promotion.

“Pork steaks, which we also call a blade steak is making a big hit across the country,” said National Pork Board Director of Communications Pam Johnson. "We have a some great pork steak recipes on our new website - even have a recipe for St. Louis Style Pork Steaks.”

While the Pork Board’s recipe for St. Louis Style Pork Steaks are good, it’s not the recipe I grew up eating. I learned how to barbecue pork steaks by watching my dad. He marinated his pork steaks in beer then seasoned them with salt, pepper and celery seed. Once on the grill they got sprinkled with vinegar then mopped with sauce, traditionally he used Maull's Barbecue Sauce with a few secret ingredients stirred in.

When cooking pork on or off the grill check for doneness by using an instant read thermometer.  Recently the U.S. Department of Agriculture released new guidelines that says pork can be safely cooked to medium rare, which is 145 degrees as measured by a food thermometer, followed by a three-minute rest time. Ground pork , like all ground meats, should be cooked to 160 degrees. However, if you're a little uneasy with the new temps simply stick to the 160-degree standard. 

Without abandoning the family recipe you may want to consider adding something new to your pork steak repertoire. The following recipes are courtesy of  The National Pork Board and PorkBeInspired.com

St Louis Style Pork Steaks

• 4 pork steaks, 1/2-inch thick
• garlic salt
• pepper to taste
• 1/4 cup Dijon-style mustard
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire Sauce

Prepare medium-hot coals on your grill. Season pork with salt and pepper; grill directly over coals, turning to cook and brown evenly for a total of 20 minutes, until internal temperature reaches 160 degrees. In a small bowl combine the mustard, brown sugar and Worcestershire. During the last five minutes of grilling, brush pork with the sauce. Serves 4

Gilled Honey Soy Pork Steaks

• 2 pork steaks, cut 1-inch thick
• 2 cloves garlic, minced
• 2 tablespoons onion, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon honey

Combine all the ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4 –24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once until internal temperature on a thermometer reads 160 degrees.  Serves 4

Caribbean Barbecued Pork Steaks

• 1 1/2 pounds boneless pork steaks
• 1 large red onion, sliced
• 3/4 cup lime juice
• 1teaspoon salt
• 1/2 teaspoon cayenne pepper

Place pork steaks in a glass 12x9-inch baking dish, Combine onion, lime juice, salt and cayenne; pour over pork; cover and refrigerate for 2 – 4 hours. Lift pork out of marinade, brushing off onions.

Broil or cook over hot coals 3 inches form heat; for 8-10 minutes, turing once. Heat onions and lime juice to boiling, about 5 minutes. Serve onions with cooked pork.  Serves 6.