How To make Barbecued Pork Steaks

BBQ Pork Steak Recipe Right in the Oven

Welcome back to my channel ????! Today I’m bringing you my recipe for bbq pork steaks in the oven. This is for those hot summer days when it’s too hot to be standing over a grill but you still want that bbq taste. This is also good for an easy weeknight dinner for the busy mom or dad. These pork steaks turn out “fall off the bone” good ever single time! Enjoy, I know I did! ????

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Ingredients:
Pork steaks
BBQ sauce (Sweet Baby Ray’s Sweet and Spicy)
Yellow onion
BBQ dry rub

Instructions:
-Preheat oven to 375 degrees
-Clean pork steaks and arrange in pan
-Sprinkle pork steaks with bbq rub on both sides using a generous amount
-Massage dry rub into meat
-Cut onion into slices and separate rings
-Arrange onion rings on top of seasoned pork steaks
-Place top or foil on pan and bake for an hour
-Remove pan from oven and pour out about 3/4 of juice
-Drizzle bbq sauce all over pork steaks
-Return back to the oven uncovered for another 15-20 minutes

Pork Steaks ~ Southern BBQ At Its Best

Pork Steaks ~ Southern BBQ At Its Best

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Making PERFECT St. Louis Style BBQ Pork Steaks

This delicious grilled St. Louis Pork Steak recipe is reverse seared and then basted with homemade BBQ sauce and charred to perfection. If you’ve never had these before, you will be blown away at how delicious they are.

Pork steaks are an absolute St. Louis BBQ staple. They are thin-cut pork butt or shoulder steaks grilled until done and basted with a tomato-vinegar BBQ sauce. The most common cooking method would be to quickly char them on both sides and then slow cook them for a few hours in BBQ sauce.

While you can cook these using any procedure you’d like, I believe reverse searing them makes them the most tender and juicy without the risk of overcooking. Check out my video below to see how I made them.

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Ingredients for this recipe:

For the Pork Steaks:

• 8 ½” to 1” thick cut pork steaks
• 4 teaspoons onion granules
• 4 teaspoons garlic granules
• 4 teaspoons dry oregano
• sea salt and pepper to taste
• 2 cups BBQ sauce

For the Optional Homemade BBQ Sauce

• 28 ounce can of tomato puree
• 2/3 cup white distilled vinegar
• ¼ cup light or dark corn syrup
• ¼ packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dark molasses
• Juice of 1 lemon
• ½ cup orange juice
• ¼ cup soy sauce
• 4-6 dashes of hot sauce
• 2 ½ teaspoons sea salt
• 1 teaspoon black pepper
• 2 teaspoons onion granules
• 2 teaspoons garlic granules
• 3 tablespoons tomato paste

Juicy Grilled Pork Chops | How to Dry Brine Pork Chops

Most Tender Pork chop Ever . Thanks for watching and be sure and hit the like button. #bestporkchop #tenderporkchop Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:

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Kent Rollins
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Editing: Andy Mercs

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Simple BBQ Pork Steaks!

Grilled Pork Steak Recipe

Pork Steaks on the Grill | Pork Shoulder Blade Steak Grilled

#porksteak #porksteakrecipe #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning -
- Killer Hogs The BBQ Rub -
- Killer Hogs Vinegar Sauce -
- GrillGrates
- GrillGrates Tool -
- BBQ Gloves -

This week I had my local butcher cut some “Extra-Thick” pork steaks from a fresh Boston Butt. Also known as blade steaks - or pork shoulder blade steaks - Pork Steaks are excellent on the grill and these thick-cut versions are hearty enough for the biggest appetite!

I start out by seasoning each side of the pork steaks with a little Killer Hogs The AP Seasoning followed by a generous layer of Killer Hogs The BBQ Rub. Just let them hang out on the counter while you get the grill going.

I’m firing up the PK 360 for this cook, but you can use any grill set up the same way. Start with a chimney full of hot charcoal and spread the coals out evenly across the front and back of the grill; add about a chimney of unlit coals down the center. This way the grill will have even heat throughout the whole cook.

You can also add a couple chunks of your favorite wood to the hot coals for some smoke flavor. I use cherry but hickory, pecan, or apple are good choices.

To slow the grilling process down, I use a raised cooking grate. This creates a little distance from the hot coals and allows the steaks longer time in the smoke.

Place the pork steaks on the raised grate and cook them for about 20 minutes then flip and repeat. By this time the outside should start to turn a little dark. Remove them from the grill and wrap.

I use a sheet of aluminum foil with 2 Tablespoons of butter and a good drizzle of honey over the top. Close the foil up tight and get them back on the grill.

This step tenderizes the pork steaks and keeps them from getting too dark. Use a good probe thermometer and monitor the internal temperature. It should be 190-195⁰.

Once temp is reached remove the steaks from the grill (careful because they’re hot) and sit the raised grate to the side. Place a set of grill grates over the hot coals and give it time to get hot.

Carefully unwrap each pork steak and brush the outside with a good sauce. I’m using my new Killer Hogs Vinegar Sauce. Place each pork steak on the grill grates and cook each side about 4 minutes to get a good char on the outside.

They’re done at this point and after a short 5 minute rest, ready to serve. You can really taste the grill flavor and the vinegar sauce goes nice with the richness of the pork.

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