Go Back
+ servings
St. Louis BBQ Pork Steaks in an enamel pan for serving

St. Louis BBQ Pork Steaks

St. Louis-style pork steaks cooked in BBQ sauce until tender, all in one pan on the grill.
Course Main Course
Cuisine American
Keyword bbq pork, grilled steaks, st louis barbecue
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8 servings
Calories 278kcal
Author Kelly ~ the hungry bluebird


  • cups ketchup
  • 2 cups light-bodied American beer
  • ¼ cup steak sauce, like A.1.
  • ¼ cup dark brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon hot sauce, like Frank's
  • ½ teaspoon liquid smoke
  • 6-8 pork steaks (mine were huge, I cut in half for 6 steaks)
  • Freshly ground black pepper


  • Preheat grill. For gas, turn all burners on high for 15 minutes.  For charcoal, make sure you to use enough charcoal to cover the circumference of the grill.
  • Make the sauce.  Whisk together the first 9 ingredients in a large bowl.  Transfer BBQ sauce to a large, disposable aluminum pan and set aside.
  • Season the pork steaks to taste with black pepper and grill until well-browned, 6 or 7 minutes a side.  Transfer the steaks to the pan with the sauce and turn to coat.  Cover the pan with foil and place back on the grill.  Turn the burners down to low and cook for about 90 minutes until tender.  Check after about an hour to see if the sauce looks too thick or dry; if so, add a little water.
  • Carefully remove the pan from grill.  Remove steaks to serving platter or pan.  Skim any excess fat from sauce and spoon over steaks or serve on the side.



  • The pork steaks I bought were huge (from Costco, natch!) so I cut three in half for 6 steaks.  Use your judgement, I don't think they're this big outside of St. Louis.
  • You can turn the grill back up to high and finish off the steaks, just grill a few minutes a side until lightly charred around the edges.  I don't think it's necessary, but you're the boss.
  • You can easily adapt this to the oven by browning the steaks on the stovetop or grill, placing them in a roasting pan with the sauce, and then into the oven, covered, for a couple of hours.
  • I'm not a beer person, so I deferred to my husband.  He chose a local beer, Schlafly.  Appropriately good call.
  • Adapted from St. Louis Post-Dispatch/Cook's Country Magazine 


Calories: 278kcal | Carbohydrates: 24g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 687mg | Potassium: 649mg | Fiber: 1g | Sugar: 17g | Vitamin A: 257IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg