St. Louis Style

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Author: yumenjoy
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Comments: 20
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Overall Rating: 4.8 / 5.0
St. Louis Style
⏱️ cook time 1 hour 15 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Tangy, slow-grilled bone-in pork steaks basted in sweet-tomato BBQ sauce, an iconic St. Louis backyard staple with crispy caramelized edges and juicy, tender meat.

Ingredients

Bone-in pork shoulder steaks (1.5-inch thick) 900g (4 pieces)
Light brown sugar 60g (1/4 cup)
Apple cider vinegar 80ml (1/3 cup)
Tomato ketchup 120g (1/2 cup)
Yellow mustard 30g (2 tablespoons)
Smoked paprika 7g (1 tablespoon)
Garlic powder 3g (1 teaspoon)
Onion powder 3g (1 teaspoon)
Kosher salt 10g (2 teaspoons)
Ground black pepper 2g (1 teaspoon)
Unsalted butter 56g (4 tablespoons, cut into 4 equal pats)
Vegetable oil 15ml (1 tablespoon)

Steps

1

Whisk the BBQ Sauce

In a medium mixing bowl, whisk together 60g light brown sugar, 80ml apple cider vinegar, 120g tomato ketchup, 30g yellow mustard, 7g smoked paprika, 3g garlic powder, 3g onion powder, 5g kosher salt, and 2g ground black pepper until fully smooth; set aside 75g (1/4 of the mixture) of the sauce for serving. Preheat your charcoal or gas grill for two-zone cooking, targeting a 175°C (350°F) temperature on the indirect heat zone, and oil grates lightly with 15ml vegetable oil to prevent sticking.

Step 1
step1：Whisk the BBQ Sauce
2

Dry and Season the Steaks

Pat the 900g of 1.5-inch thick bone-in pork shoulder steaks completely dry with paper towels, then season all sides evenly with the remaining 5g of kosher salt. Place the steaks on the indirect heat zone of the grill, close the lid, and cook for 25 minutes, flipping once at the 12.5 minute mark, until internal temperature reaches 63°C (145°F).

Step 2
step2：Dry and Season the Steaks
3

Sear Steaks Over High Heat

Move the steaks to the direct high-heat zone of the grill, adjusting burners or charcoal to bring direct heat to 205°C (400°F). Sear each side for 3 minutes (6 minutes total), until deep golden-brown crosshatch grill marks form, moving steaks as needed to avoid heavy char from fat flare-ups.

Step 3
step3：Sear Steaks Over High Heat
4

Baste and Butter the Steaks

Reduce the direct heat zone back to medium (175°C / 350°F) to match the indirect zone. Baste the top of each steak with 1 tablespoon (15g) of the BBQ basting sauce, then place one 14g pat of unsalted butter on top of each sauced steak. Close the grill lid and cook for 8 minutes, allowing the sauce to thicken and butter to melt into the meat fibers.

Step 4
step4：Baste and Butter the Steaks
5

Flip Steaks and Baste Again

Flip each steak, baste the newly exposed top with another 1 tablespoon (15g) of BBQ basting sauce per steak, close the lid, and cook for an additional 8 minutes. Verify doneness with an instant-read thermometer inserted into the thickest part: the internal temperature should read 79°C (175°F), with sauce sticky and deep reddish-brown across the entire surface.

Step 5
step5：Flip Steaks and Baste Again
6

Rest the Steaks Before Serving

Transfer the cooked steaks to a clean serving platter, tent loosely with a sheet of aluminum foil, and let rest for 10 minutes at room temperature to allow meat juices to redistribute. Serve alongside the reserved 75g of unheated BBQ sauce for dipping.

Step 6
step6：Rest the Steaks Before Serving

Tips

1.Always use bone-in pork shoulder steaks (cut from the Boston butt) for authentic St. Louis style—lean pork loin steaks will dry out quickly during grilling and lack the traditional rich, juicy texture.
2.Keep a spray bottle of water handy to douse large flare-ups during searing; burning fat will leave bitter, sooty marks on the meat that overpower the sweet BBQ sauce flavor.
3.Skip the urge to cut into steaks immediately after removing them from the grill: the 10-minute rest period lets juices settle back into the meat, so every bite stays moist instead of running onto your plate.

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St. Louis Style:Frequently Asked Questions

1.What cut of pork do I need for authentic St. Louis-style BBQ pork steaks? ▾
For authentic results, reach for 1.5-inch thick bone-in pork shoulder steaks, sometimes labeled pork blade steaks at grocery stores. This cut has even, rich marbling that breaks down during slow grilling to keep meat juicy, unlike leaner pork loin steaks that dry out quickly even with regular basting. The bone also adds deep, savory flavor as it cooks.
2.Can I use a different vinegar if I don’t have apple cider vinegar for the BBQ sauce? ▾
Apple cider vinegar is core to that signature tangy St. Louis BBQ profile, so I don’t recommend swapping it if you can avoid it. If you’re in a pinch, unseasoned rice vinegar is the closest mild, fruity substitute, but skip white distilled vinegar—it’s too sharp and will throw off the sweet-tangy balance of the light brown sugar, ketchup, and mustard base.
3.Why is yellow mustard used in this BBQ sauce instead of Dijon or spicy brown? ▾
Plain yellow mustard is non-negotiable for classic St. Louis BBQ sauce—it adds a bright, mild tang and subtle earthy turmeric note that cuts through pork richness, without the sharp horseradish or spice kick from Dijon or spicy brown. It also helps the sauce cling evenly to steaks as it caramelizes on the grill.
4.How hot should my grill be to cook these pork steaks properly? ▾
Set up your grill for two-zone cooking, with a medium-low indirect heat zone holding around 325°F, and a small hot direct heat zone for final searing. Cooking low and slow over indirect heat first lets tough shoulder connective tissue break down to tender perfection, before you finish over direct heat to crisp up sauced edges.
5.How long do these 1.5-inch thick pork steaks take to cook fully? ▾
Plan for 45 to 55 minutes total cook time, flipping and basting with sauce every 10 to 12 minutes after the first 20 minutes of unsauced cooking. Steaks are done when they hit 195°F to 200°F internal temp, when the meat pulls easily from the bone and is juicy and tender, not chewy.
6.Do I need to brine or season the steaks ahead of grilling? ▾
You don’t need a fancy wet brine for these, but I do recommend seasoning generously with kosher salt and black pepper 45 minutes to an hour before grilling. This lets salt penetrate the meat to boost juiciness and flavor, rather than just sitting on the surface. Skip heavy, spiced rubs to keep classic St. Louis flavor front and center.
7.Can I make the sweet-tangy BBQ sauce ahead of time? ▾
Absolutely! The sauce made with light brown sugar, apple cider vinegar, tomato ketchup, and yellow mustard actually tastes better if you make it 1 to 3 days ahead. Let it cool fully, store in an airtight jar in the fridge, and give it a quick stir before basting. You can even simmer it 5 minutes first to help flavors meld faster.
8.Why do my pork steaks always turn out tough instead of tender? ▾
Tough pork steaks almost always come from two common mistakes: cooking them too hot too fast, or pulling them off the grill too early. Pork shoulder has lots of tough connective tissue that needs low, slow heat to melt into silky texture. Cooking at high heat or pulling at 145°F (the temp for lean pork) will leave them chewy.
9.Can I cook these pork steaks in the oven if I don’t have access to a grill? ▾
You can absolutely make these indoors if grilling isn’t an option. Arrange seasoned steaks on a wire rack set over a baking sheet, cook at 325°F for 35 minutes, then baste with sauce and broil on high for 2 to 3 minutes per side to get caramelized, crispy edges, watching closely so the light brown sugar in the sauce doesn’t burn.
10.How do I get crispy caramelized sauce edges without burning the sauce? ▾
Wait to baste steaks with the light brown sugar-sweetened sauce until the last 20 minutes of cook time. If you add sauce too early, the sugar will burn long before the meat is tender. For the final 5 minutes, move steaks over direct heat, turning frequently, to let sauce bubble into sticky, crisp edges without charring.
11.Are St. Louis-style pork steaks the same as regular grilled pork chops? ▾
No, they’re totally different! Regular pork chops are cut from the lean loin section, cook fast, and are best served medium at 145°F. St. Louis pork steaks are cut from marbled pork shoulder, cooked low and slow to break down connective tissue, and basted heavily in tangy sweet tomato-mustard sauce until tender.
12.What classic side dishes pair best with these BBQ pork steaks? ▾
Stick to iconic St. Louis backyard cookout sides for an authentic meal: creamy coleslaw, tangy dill potato salad, sweet baked beans, buttered corn on the cob, and thick slices of soft white bread to sop up extra sauce. Cool, creamy sides cut through the rich, tangy pork perfectly.
13.Can I use boneless pork steaks for this recipe if I can’t find bone-in? ▾
You can use boneless pork shoulder cut into 1.5-inch thick steaks if bone-in options are out of stock, but you’ll miss out on the deep, savory flavor the bone adds as it cooks. Boneless steaks may also cook 5 to 10 minutes faster, so watch internal temp closely to avoid overcooking and drying out the meat.
14.How should I store leftovers, and reheat them without drying out the meat? ▾
Store fully cooled leftover steaks in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, wrap steaks in foil with a spoonful of extra BBQ sauce, and bake at 300°F for 15 to 20 minutes until heated through—this avoids the dry, rubbery texture you get from high-heat microwaving.

Comments (20)

2 days ago

OMG these pork steaks taste exactly like the ones my dad used to grill at our summer cookouts back in St. Louis! SO good, I didn’t even have to hunt down a fancy BBQ sauce—used my regular sweet hickory blend and it turned out perfect. My kids devoured two each and asked for seconds before I even sat down for dinner. Total game changer for our weeknight rotation!

1 week ago

Made these for a neighborhood potluck last weekend and people were lined up for seconds! Love that it’s easy enough for a weeknight but impressive enough to bring to a gathering. The cook time was spot on, no tough chewy pork at all—just fall-apart tender with that perfect sticky BBQ crust. 10/10 will make again.

3 days ago

I was looking for something new to add to my Sunday meal prep lineup and this did not disappoint! Portioned these out with roasted corn and coleslaw for the week, and they reheated beautifully in the air fryer. Didn’t dry out at all, which is always my biggest worry with pre-cooked pork. So easy to throw together too!

2 weeks ago

Takes me right back to going to Cardinals games as a kid, grabbing a pork steak from the concession stand before the first pitch. I added a little extra apple cider vinegar to my sauce for that tang I remember, and it was chef’s kiss. Easy recipe, no fussy steps, exactly what good BBQ should be.

2 hours ago

Full transparency, I overcooked mine by 10 minutes because I got caught up watching a football game, and they were STILL amazing. That’s how forgiving this recipe is! I used a spicy BBQ sauce instead of sweet for a little kick, and my roommate said it’s the best thing I’ve ever made. Win in my book.

yesterday

Pork steaks are so affordable at my local grocery store right now, so I was thrilled to find a recipe that makes them feel fancy without a huge price tag. Served these with baked beans and potato salad for our Sunday family dinner, and even my picky mother-in-law asked for the recipe. Total win!

5 minutes ago

Quick question! Can I make these on a charcoal grill instead of a gas grill? I don’t have a gas setup on my apartment balcony, but I’ve got a little tabletop charcoal grill I use all summer. Would that change the cook time much?

just now

Great question! You can absolutely make these on a charcoal grill! Just set it up for two-zone cooking (hot coals on one side, no coals on the other) and keep the grill temp around 375°F, and the cook time will be almost identical. Just flip them every 15 minutes like the recipe says and you’ll get that perfect smoky char!

1 week ago

Made these last night and WOW. I’ve had St. Louis-style pork steaks at restaurants before but never thought I could pull them off at home. The tip to sauce them the last 15 minutes of cooking? Total game changer, no burnt sticky sauce mess all over my grill grates like usual.

5 days ago

Ugh same! I used to sauce mine the second I put them on the grill and spent 20 minutes scrubbing burnt gunk off after every cook. Tried that last 15 minute tip when I made this recipe too and cleanup was so much faster!

3 days ago

Threw these on my Big Green Egg at 375, added a handful of hickory chips for extra smoke, and they turned out better than any BBQ joint within 30 minutes of my house. My wife said we don’t need to go out for BBQ ever again. Worth every minute of cook time!

2 days ago

Love that added hickory smoke tip! That sounds absolutely delicious, so glad you and your wife enjoyed the recipe. Thanks for sharing your tweak!

5 days ago

So happy this recipe is naturally gluten free as long as you use a GF BBQ sauce! I have celiac and so many BBQ recipes have hidden gluten in the rubs or sauces, but this was super easy to adapt without losing any flavor. My whole family loved it, even the non-GF eaters!

3 days ago

Thanks for the heads up about GF BBQ sauce! My son has a gluten sensitivity and I’ve been looking for easy BBQ recipes he can eat too, can’t wait to try this with him this weekend.

30 minutes ago

Wait, pork steaks are different from regular pork chops right? I almost grabbed pork chops by accident at the grocery store today, had to double check with the butcher. Ended up with the right cut, just want to make sure I didn’t mess up before I fire up the grill tonight!

5 minutes ago

Great catch! Pork steaks are cut from the shoulder, so they’re a little fattier and more tender when cooked low and slow compared to leaner loin pork chops. You’re in for a treat with the right cut—enjoy dinner tonight!

1 week ago

Made these for our Browns tailgate last Sunday and they were a total hit. I pre-seared them on the grill at the lot then let them slow cook in a foil pan with sauce for the last 20 minutes, and people were coming back for thirds. Even the Steelers fans at the tailgate were asking for the recipe, lmao.

5 days ago

LMAO if you got Steelers fans to compliment your food at a tailgate you know it’s good. Adding this to our tailgate rotation for the next home game for sure!

2 weeks ago

First time cooking for my in-laws for their anniversary dinner and I picked this recipe because it looked easy and hard to mess up. Let me tell you, my father-in-law is a total BBQ snob from St. Louis and he said it tasted just like his mom’s cooking. I’m officially the favorite in-law now, thanks for the recipe!

1 week ago

That’s the best review we could ask for! Congrats on nailing the in-law dinner, that’s such a huge win. So happy the recipe worked out for such a special occasion.

yesterday

Has anyone tried making these in the air fryer? It’s pouring rain here all weekend and I don’t feel like standing out in the storm to grill, but I’m already craving these pork steaks.

2 hours ago

I made them in my air fryer last month when it was storming! 380°F for about 40 minutes, flipping halfway, saucing the last 10, and they turned out perfect. You won’t even miss the grill!

3 days ago

I’ve never grilled pork of any kind before, I’m usually a burgers and hot dogs only kind of griller. This recipe was so easy to follow, step by step, and my steaks turned out perfect! I was so nervous I’d undercook them, but the timing guide was exactly right. 10/10 for beginner grillers.

2 days ago

Same! I’m terrified of undercooking pork too, so I used a meat thermometer to double check, and the 1 hour 15 minute mark was exactly when mine hit 145°F, just like the recipe said. So stress free!

yesterday

We love to hear this from new grillers! So glad the timing guide worked out for you—don’t sleep on trying more pork recipes now, you’ve got this!

5 days ago

I’m signed up to bring a main dish to my church potluck next weekend, and I’m planning to make a double batch of these. How far in advance can I cook them before serving? Do they hold up well in a crockpot on warm for a couple hours?

3 days ago

I made a triple batch for our potluck a couple weeks ago! Cooked them the day before, stored them in the fridge, then warmed them up in a crockpot on low with extra sauce for 2 hours before serving, and no one could tell they weren’t fresh off the grill. So good!

2 days ago

Great question! They hold up fantastically in a crockpot on the warm setting for 2-3 hours, just add a splash of extra BBQ sauce or apple juice to keep them from drying out. They’re a perfect potluck pick!

1 week ago

These were SO good! I added a teaspoon of cayenne and a tablespoon of hot honey to my BBQ sauce for a sweet heat kick, and it was unreal. Served them with pickled red onions on top and my whole family raved. Will be making these all summer long.

5 days ago

The hot honey addition sounds insane! I’ve been putting hot honey on everything lately, I can’t believe I didn’t think to add it to BBQ sauce for these. Definitely trying that next time I make them.

3 days ago

Pickled red onions on top? *Chef’s kiss* I always put dill pickles on my pork steaks but the tangy red onion sounds like the perfect upgrade. Thanks for the idea!

2 weeks ago

Made these for Father’s Day dinner with the kids, and it was the best meal we’ve had all month. No fancy ingredients, minimal prep, and I got to hang out with the kids in the yard while these cooked instead of being stuck in the kitchen. 10/10, will be a regular on our summer menu.

1 week ago

Happy belated Father’s Day! Same vibe here, I love recipes that let me hang out with the family instead of hovering over the grill the whole time. These are perfect for that.

1 week ago

Happy Father’s Day! So glad the recipe let you spend time with the kids instead of stressing over dinner. That’s exactly what easy, delicious home cooking is all about.

2 days ago

Wait, do you really not need a dry rub for these? I’m used to putting a heavy rub on all my BBQ meats hours before cooking, but the recipe says just season simply with salt and pepper and sauce them at the end. I’m tempted to try it as written, but my gut is telling me to add my usual rub.

yesterday

I was skeptical too! I tried it exactly as written first, no fancy rub, and the flavor was perfect, the pork really shines through. You can always add a rub if you want, but trust me, it doesn’t need it.

2 hours ago

Great question! Traditional St. Louis-style pork steaks are kept pretty simple, letting the tangy BBQ sauce be the star of the show. We recommend trying it as written the first time, then you can absolutely add your favorite dry rub if you want that extra layer of flavor next time!

2 hours ago

How are the leftovers on these? I’m cooking for just me and my partner, so we’ll definitely have leftovers for a couple days. Should I store them with the sauce on or off, and what’s the best way to reheat them so they don’t get tough?

30 minutes ago

Leftovers are amazing! I store mine with the sauce on in an airtight container, then reheat in the microwave for a minute with a damp paper towel over top, or toss them on a hot skillet for a minute to crisp the edges back up. No toughness at all.

5 minutes ago

Leftovers keep great for 3-4 days in the fridge stored in an airtight container! We recommend storing them with the sauce on to keep them moist, and reheating low and slow (300°F in the oven or air fryer for 10 minutes, or microwave in short bursts) to keep them tender.