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St. Louis Pork Steaks

St. Louis Pork Steaks

  • Prep

    4 m
  • Cook

    45 m
  • Ready In

    49 m
MARCUS0717

MARCUS0717

If you are from St. Louis or have relatives here, you know about Pork Steaks! MMMMMM. This is a family recipe that my whole family enjoys. I hope you will as well. The seasoned cider vinegar leaves grilled pork steaks nice and juicy.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat grill to medium-low heat.
  2. Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
  3. Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mary
113

Mary

6/6/2008

While this recipe is good, The Old St. Louis South Side way is to partially grill the porksteaks then transfer to a beer and bbq sauce. Simmer till the meat comes off the bone. Porksteaks can be tought otherwise Our family has prepared porksteaks this way for 3 generations.

Sammie
47

Sammie

8/26/2005

This is hardly authentic St. Louis BBQ. Carolina BBQ uses vinegar--never St. Louis. St. Louis would use beer over vinegar. It may be good, but it nees to be renamed.

SUZINOHIO
42

SUZINOHIO

8/4/2004

I tried this the frist day I read it. It turned out good, but I did make a few changes. First, I didn't use nearly as much basting liquid as stated, only about a cup. I addition to the salt & pepper, I used a little onion and garlic powder. Also, I added a few drops of liquid smoke to the liquid, perfect! It was very moist from the low heat, and very flavorful. This recipe gave a good start to what can be a very delicious dish.

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