12 Juicy St Louis Pork Steaks Recipes for Grilling

Nothing says summer like the sizzle of St. Louis pork steaks hitting the grill! Whether you’re a seasoned pitmaster or just starting out, these 12 juicy recipes promise to turn your backyard into the season’s hottest BBQ spot. From tangy marinades to smoky dry rubs, we’ve got flavors that’ll have everyone asking for seconds. Fire up the grill and let’s dive into these mouthwatering must-tries!

Grilled St Louis Pork Steaks with BBQ Sauce

Venturing into the heart of summer grilling, there’s something deeply satisfying about the way St. Louis pork steaks caramelize under a smoky glaze, their edges crisping just so against the grill’s embrace.

Ingredients

• For the pork steaks:
  • 4 St. Louis pork steaks, about 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the BBQ sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. While the grill heats, rub the pork steaks evenly with olive oil, then season both sides with salt and black pepper.
3. Place the steaks on the grill. Cook for 5 minutes on the first side, then flip and cook for another 5 minutes. Tip: Avoid moving the steaks too much to ensure a good sear.
4. In a small saucepan over medium heat, combine all BBQ sauce ingredients. Stir constantly for 5 minutes until the sugar dissolves and the sauce slightly thickens. Tip: Adjust the heat to prevent burning if the sauce bubbles too vigorously.
5. Brush the steaks generously with the BBQ sauce. Grill for an additional 2 minutes per side, allowing the sauce to caramelize. Tip: Keep a close eye during this step to prevent the sugar in the sauce from burning.
6. Remove the steaks from the grill and let them rest for 5 minutes before serving.

Kissed by the grill and glazed with a tangy-sweet BBQ sauce, these pork steaks boast a perfect balance of smoky depth and succulent tenderness. Serve them alongside a crisp coleslaw or atop a mound of creamy mashed potatoes for a meal that sings of summer.

St Louis Pork Steaks with Garlic and Herb Marinade

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something deeply flavorful yet comforting. The thought of St Louis pork steaks, marinated in a garlic and herb blend, seemed like the perfect answer to my quiet evening.

Ingredients

• For the marinade:
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork steaks:
  • 4 St Louis pork steaks (about 1 inch thick)

Instructions

1. In a medium bowl, whisk together the olive oil, apple cider vinegar, minced garlic, rosemary, thyme, salt, and black pepper until well combined.
2. Place the pork steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). Remove the pork steaks from the marinade, letting the excess drip off. Discard the remaining marinade.
4. Grill the pork steaks for about 5-6 minutes on each side, or until the internal temperature reaches 145°F for medium doneness. Use a meat thermometer to check the temperature accurately.
5. Let the steaks rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably tender, these pork steaks carry the robust flavors of garlic and herbs beautifully. The edges caramelize slightly on the grill, adding a delightful contrast to the succulent meat. Serve them alongside a crisp, green salad or roasted vegetables for a meal that feels both indulgent and wholesome.

Smoked St Louis Pork Steaks with Apple Cider Glaze

Venturing into the heart of summer, there’s a certain magic in the air that calls for dishes rich in flavor and steeped in tradition. Today, we’re embracing the slow, smoky essence of St Louis pork steaks, lovingly brushed with a sweet and tangy apple cider glaze, a recipe that feels like a warm embrace on a lazy afternoon.

Ingredients

• For the pork steaks:
  • 4 St Louis-cut pork steaks, about 1 inch thick
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
• For the apple cider glaze:
  • 2 cups apple cider
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, fruity smoke.
2. Rub the pork steaks evenly with olive oil, then season both sides with salt, pepper, garlic powder, and onion powder.
3. Place the pork steaks in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F, ensuring a juicy finish.
4. While the pork smokes, prepare the glaze. In a saucepan over medium heat, combine apple cider, brown sugar, apple cider vinegar, cinnamon, and cloves. Simmer for 30 minutes, stirring occasionally, until the mixture thickens to a syrup consistency.
5. During the last 30 minutes of smoking, brush the pork steaks generously with the apple cider glaze every 10 minutes, building layers of flavor.
6. Remove the pork steaks from the smoker and let them rest for 10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

With each slice, the pork steaks reveal a perfect pink smoke ring, the glaze caramelized into a sticky-sweet crust that contrasts beautifully with the tender meat. Serve alongside a crisp apple slaw or atop a mound of creamy mashed potatoes for a meal that sings of summer’s bounty.

St Louis Pork Steaks with Spicy Dry Rub

Lingering in the quiet of the morning, the thought of St Louis Pork Steaks with a spicy dry rub brings a comforting warmth. This dish, with its bold flavors and tender texture, is a testament to the simple joys of cooking.

Ingredients

• For the dry rub:
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp salt
• For the pork steaks:
  • 4 St Louis-cut pork steaks, about 1 inch thick
  • 2 tbsp olive oil

Instructions

1. Preheat your grill to medium heat, aiming for a steady temperature of 350°F.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create the dry rub.
3. Brush each pork steak lightly with olive oil to help the rub adhere.
4. Generously apply the dry rub to both sides of each pork steak, pressing gently to ensure it sticks.
5. Place the pork steaks on the preheated grill. Cover and cook for about 5 minutes on each side, or until the internal temperature reaches 145°F for medium doneness.
6. Let the steaks rest for 5 minutes off the grill before serving to allow the juices to redistribute.

Succulent and richly flavored, these pork steaks carry a delightful heat that’s balanced by the sweetness of the rub. Serve them alongside a crisp apple slaw or over a bed of creamy mashed potatoes for a meal that sings with contrast.

Braised St Louis Pork Steaks in Beer Sauce

Wandering through the quiet of the morning, the thought of tender pork steaks slowly braising in a rich beer sauce feels like a comforting embrace. This dish, with its deep flavors and succulent texture, is a testament to the beauty of slow cooking, inviting you to savor each moment and each bite.

Ingredients

• For the pork steaks:
  • 4 St Louis pork steaks, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the beer sauce:
  • 1 cup dark beer
  • 1/2 cup chicken broth
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 325°F.
2. Season the pork steaks evenly with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork steaks for 3-4 minutes on each side, until a golden crust forms. Tip: Do not overcrowd the skillet to ensure proper searing.
5. Remove the pork steaks from the skillet and set aside on a plate.
6. In the same skillet, combine dark beer, chicken broth, brown sugar, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Stir well to combine.
7. Bring the sauce to a simmer over medium heat, scraping up any browned bits from the bottom of the skillet. Tip: These bits add depth to the sauce.
8. Return the pork steaks to the skillet, spooning some sauce over them.
9. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
10. Braise for 1.5 to 2 hours, until the pork is fork-tender. Tip: Check the pork at the 1.5-hour mark to prevent overcooking.
11. Remove from the oven and let rest for 5 minutes before serving.

As the pork steaks rest, the sauce thickens slightly, clinging to each piece with a glossy sheen. The meat, now impossibly tender, carries the robust flavors of the beer and spices, making it perfect alongside creamy mashed potatoes or crusty bread to soak up every last drop of sauce.

St Louis Pork Steaks with Honey Mustard Glaze

Dusk settles softly outside, and the kitchen fills with the comforting aroma of grilling pork steaks, a humble yet deeply satisfying dish that feels like a warm embrace. This St Louis Pork Steaks with Honey Mustard Glaze recipe is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• For the pork steaks:
  • 4 St Louis-cut pork steaks, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the honey mustard glaze:
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Rub the pork steaks evenly with olive oil, then season both sides with salt and black pepper.
3. Place the pork steaks on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4 minutes. Tip: Avoid moving the steaks too much to get a good sear.
4. While the pork cooks, whisk together honey, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl to make the glaze.
5. Brush the glaze over the pork steaks during the last 2 minutes of cooking on each side, allowing it to caramelize slightly. Tip: Apply the glaze in thin layers to build flavor without burning.
6. Remove the pork steaks from the grill and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist and flavorful meat.

Zesty and sweet with a hint of tang, the honey mustard glaze complements the rich, smoky pork beautifully. Serve these steaks atop a bed of creamy mashed potatoes or alongside a crisp apple slaw for a meal that sings of summer evenings and shared stories.

Charcoal Grilled St Louis Pork Steaks with Chimichurri

Kneading through the memories of summer barbecues, there’s something profoundly comforting about the smoky aroma of charcoal-grilled meats. Today, let’s embrace the slow dance of flames and flavor with a dish that marries the robust heartiness of St Louis pork steaks with the vibrant freshness of chimichurri.

Ingredients

• For the pork steaks:
  • 4 St Louis pork steaks, about 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the chimichurri:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your charcoal grill to medium-high heat, aiming for a temperature of 375°F.
2. While the grill heats, rub the pork steaks with olive oil, then season both sides evenly with salt and black pepper.
3. Place the steaks on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 145°F.
4. As the pork cooks, combine all chimichurri ingredients in a bowl. Stir well to blend the flavors.
5. Once the pork steaks reach the desired temperature, remove them from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
6. Serve the pork steaks topped with a generous spoonful of chimichurri.

Here, the pork steaks emerge with a perfect char, their juiciness locked in beneath a crusty exterior. The chimichurri, with its herbaceous brightness, cuts through the richness, offering a balance that’s both bold and refreshing. Consider serving alongside grilled vegetables or a simple quinoa salad for a complete meal that sings of summer.

St Louis Pork Steaks with Maple Bourbon Glaze

Cooking has always been a way to slow down and savor the moment, especially when preparing something as richly flavored as St Louis Pork Steaks with Maple Bourbon Glaze. This dish, with its sweet and smoky notes, invites a quiet afternoon in the kitchen, where each step is a meditation on flavor and texture.

Ingredients

For the Pork Steaks:

• 4 St Louis-cut pork steaks, about 1 inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Maple Bourbon Glaze:

• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring one side is slightly cooler for indirect cooking.
2. Brush the pork steaks with olive oil and season both sides evenly with salt and black pepper.
3. Place the steaks on the hotter side of the grill. Sear for 4 minutes per side to develop a rich, caramelized crust.
4. Move the steaks to the cooler side of the grill. Cover and cook for an additional 10 minutes, flipping once halfway through.
5. While the steaks cook, combine maple syrup, bourbon, soy sauce, Dijon mustard, garlic powder, and smoked paprika in a small saucepan over medium heat.
6. Simmer the glaze for 5 minutes, stirring occasionally, until it thickens slightly. Remove from heat.
7. Brush the glaze generously over both sides of the steaks during the last 5 minutes of cooking, allowing it to caramelize.
8. Remove the steaks from the grill and let them rest for 5 minutes before serving to ensure juiciness.

Before serving, consider slicing the steaks against the grain for tenderness, revealing the perfect pink interior. The glaze forms a sticky, sweet layer that contrasts beautifully with the smoky, savory meat. For an extra touch, drizzle any remaining glaze over the top or serve with a side of grilled peaches to complement the bourbon’s warmth.

Slow Cooker St Louis Pork Steaks with Root Vegetables

Gently, the aroma of slow-cooked pork steaks mingles with the earthy scent of root vegetables, creating a comforting embrace that fills the kitchen. This dish, a humble yet hearty meal, invites you to slow down and savor the process as much as the flavors.

Ingredients

• For the pork steaks:
  • 4 St Louis pork steaks (about 2 lbs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the root vegetables:
  • 2 cups carrots, peeled and chopped into 1-inch pieces
  • 2 cups potatoes, peeled and chopped into 1-inch pieces
  • 1 cup parsnips, peeled and chopped into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
• For the broth:
  • 2 cups chicken broth
  • 1 tbsp apple cider vinegar

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork steaks with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
3. Sear the pork steaks in the skillet for 3 minutes per side, or until a golden crust forms.
4. Transfer the seared pork steaks to the slow cooker.
5. In the same skillet, add 1 tbsp olive oil and the chopped carrots, potatoes, and parsnips. Sauté for 5 minutes, stirring occasionally.
6. Season the vegetables with 1/2 tsp salt and 1/2 tsp dried thyme, then transfer them to the slow cooker, arranging them around the pork steaks.
7. Pour 2 cups chicken broth and 1 tbsp apple cider vinegar over the pork and vegetables.
8. Cover and cook on low for 6 hours, or until the pork is tender and easily shreds with a fork.
9. Carefully remove the pork steaks and vegetables from the slow cooker, and serve warm.

Unbelievably tender, the pork steaks melt in your mouth, while the root vegetables offer a sweet, earthy contrast. Serve this dish over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

St Louis Pork Steaks with Pineapple Teriyaki Sauce

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where the ingredients for today’s meal lie waiting. There’s something deeply comforting about the process of preparing St. Louis Pork Steaks with Pineapple Teriyaki Sauce, a dish that marries the rich, smoky flavors of the grill with the sweet and tangy notes of pineapple and teriyaki.

Ingredients

• For the pork steaks: 4 St. Louis-cut pork steaks (about 1 inch thick), 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the pineapple teriyaki sauce: 1 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp minced garlic, 1 tbsp minced ginger, 1 tbsp cornstarch, 2 tbsp water

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F to ensure a good sear without burning.
2. While the grill heats, rub the pork steaks with olive oil, then season both sides evenly with salt and black pepper.
3. Place the pork steaks on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4 minutes. Tip: Avoid moving the steaks too much to get those perfect grill marks.
4. In a small saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, garlic, and ginger. Bring to a simmer, stirring occasionally.
5. In a separate bowl, mix cornstarch and water to create a slurry. Slowly whisk this into the simmering sauce to thicken it. Tip: Add the slurry gradually to control the thickness of your sauce.
6. Once the sauce has thickened to your liking, brush a generous amount over the pork steaks during the last 2 minutes of grilling. Tip: Keep some sauce aside for serving to enhance the flavor even more.
7. Remove the pork steaks from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.

Lightly caramelized from the grill and glazed with the glossy pineapple teriyaki sauce, these pork steaks offer a delightful contrast of textures—tender meat with a slightly charred edge. Serve them atop a bed of steamed rice, allowing the sauce to pool around the grains, or alongside grilled pineapple rings for an extra touch of sweetness.

Grilled St Louis Pork Steaks with Peach BBQ Sauce

Beneath the golden hues of a setting sun, there’s something deeply comforting about the sizzle of pork steaks on the grill, their edges crisping to perfection as they soak up the sweet and tangy embrace of peach BBQ sauce.

Ingredients

• For the pork steaks:
  • 4 St. Louis-cut pork steaks, about 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the peach BBQ sauce:
  • 1 cup peach preserves
  • 1/2 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady temperature of 375°F.
2. While the grill heats, rub the pork steaks evenly with olive oil, then season both sides with salt and black pepper.
3. Place the steaks on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4 minutes. Tip: Avoid moving the steaks too much to ensure a good sear.
4. In a small saucepan over medium heat, combine peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, and smoked paprika. Stir well and bring to a simmer. Let it cook for 3 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain pourable.
5. Brush the peach BBQ sauce generously over the pork steaks during the last 2 minutes of grilling on each side. Tip: Applying the sauce at the end prevents burning due to its sugar content.
6. Remove the steaks from the grill and let them rest for 5 minutes before serving.

Off the grill, these pork steaks boast a caramelized crust that gives way to juicy tenderness, with the peach BBQ sauce offering a delightful balance of sweetness and smoke. Serve them alongside a crisp coleslaw or atop a bed of creamy polenta for a meal that sings of summer.

St Louis Pork Steaks with Smoked Paprika and Brown Sugar Rub

Lingering in the quiet of the morning, the thought of preparing something deeply flavorful and comforting seems like the perfect way to embrace the day. St Louis pork steaks, with their rich marbling and ability to absorb bold flavors, offer a canvas for a smoky, sweet rub that transforms the ordinary into the extraordinary.

Ingredients

• For the rub:
  • 2 tbsp smoked paprika
  • 1/4 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
• For the pork steaks:
  • 4 St Louis pork steaks, about 1 inch thick
  • 2 tbsp olive oil

Instructions

1. Preheat your grill to medium heat, aiming for a steady temperature of 350°F.
2. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create the rub. Tip: For a deeper flavor, let the rub sit for 10 minutes before applying to the pork.
3. Brush each pork steak lightly with olive oil on both sides. This helps the rub adhere and promotes even cooking.
4. Generously apply the rub to both sides of each pork steak, pressing gently to ensure it sticks. Tip: Use your hands to apply the rub for better coverage and to feel the texture of the meat.
5. Place the pork steaks on the preheated grill. Cook for 5 minutes on the first side, then flip and cook for an additional 4-5 minutes on the second side. Tip: Avoid moving the steaks too much to get a good sear.
6. Check the internal temperature of the pork steaks with a meat thermometer; they are done when they reach 145°F.
7. Remove the pork steaks from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute.

Unassuming at first glance, these pork steaks reveal a complex interplay of smoky sweetness and succulent tenderness with every bite. Serve them alongside a crisp, acidic slaw to cut through the richness, or atop a mound of creamy mashed potatoes for a truly comforting meal.

Conclusion

Valuable for any grilling enthusiast, this roundup of 12 Juicy St. Louis Pork Steak recipes offers a variety of flavors to explore. Whether you’re a seasoned grill master or a curious newbie, there’s something here to spark your culinary creativity. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next BBQ adventure!