Pork Steaks, St. Louis-Style: Grill–Smoke

Overview

Blade-cut pork shoulder steaks seared for char, smoked at 300°F (149°C), then braised in a tangy St. Louis sauce until buttery-tender. Fast enough for a weeknight, legit enough for Saturday.

Ingredients

Pork: 4 pork shoulder (Boston butt) steaks, bone-in if possible, 3/4–1 in thick (2–2.5 cm), 3–4 lb total (1.4–1.8 kg)
Binder (optional): 2 tbsp (30 g) yellow mustard or neutral oil
Rub: 2 tsp (12 g) kosher salt, 2 tsp (6 g) coarse black pepper, 1 tbsp (8 g) sweet paprika, 2 tsp (6 g) garlic powder, 2 tsp (6 g) onion powder, 1 tbsp (12 g) light brown sugar, 1 tsp (2 g) mustard powder, 1/2 tsp (1 g) cayenne
Braise & glaze sauce: 1 cup (240 g) ketchup, 1/2 cup (120 ml) apple cider vinegar, 1/4 cup (50 g) light brown sugar, 1 tbsp (15 ml) Worcestershire sauce, 1/2 cup (120 ml) water or light beer, 1 tsp (2 g) sweet paprika, 1 tsp (6 g) kosher salt (to taste), 2 cloves (6 g) garlic, minced, 1/4 cup (40 g) minced onion, 2 tbsp (28 g) unsalted butter (optional, for sheen)

Equipment

Charcoal kettle or smoker (or gas/pellet grill with two-zone capability)
Chimney starter and quality briquettes or lump
Hickory wood chunks or pellets
Grill-safe pan (12 in cast iron or disposable half pan) and tight-fitting lid/foil
Instant-read thermometer and a leave-in probe
Long tongs and heat-resistant gloves
Wire rack or resting plate
Basting brush or spoon
Foil and small spacer rack (optional, to prevent pan scorching)

Wood

Hickory (2–3 chunks for charcoal; 100% hickory pellets or a 50/50 hickory–apple blend)

Time & Temp

Time & Temp
Smoke temp: 300 °F (149 °C)
Target internal: 200 °F (93 °C)
Approx duration: 2 hours

Why St. Louis-Style Pork Steaks

St. Louis turns pork shoulder into weeknight barbecue by slicing it into steaks, then running a tight sequence: sear for crust, smoke at a steady 300°F (149°C), and finish covered in sauce until the blade fat renders and the fibers give up. You get true shoulder texture without the all-day cook, plus that lacquered, tangy-sweet finish St. Louis is known for.

The Cut: What to Buy and How Thick

Ask for pork shoulder (Boston butt) sliced into steaks, bone-in if possible, 3/4–1 inch thick (2–2.5 cm). Typical weight is 10–16 oz (280–450 g) per steak; plan 3–4 lb total (1.4–1.8 kg) for four servings. Bone-in steaks stay juicier and help you gauge doneness—when the bone edge cleans and wiggles, you’re close. Uniform thickness matters for timing; mixed thickness means staggering steaks through the braise.

Fire Setup: Clean Heat at 300°F

Run a two‑zone fire. On a 22-inch kettle, light a generous half chimney (40–50 briquettes), bank to one side, and place a foil-lined drip pan on the cool side. Top and bottom vents open ~1/2–2/3 to settle near 300°F (149°C) at grate level; use a reliable pit thermometer. Add 2–3 fist-size hickory chunks to the coal bed once the smoke turns thin and blue. On a pellet grill, set to 300°F and use a preheated cast iron griddle for the initial sear. On gas, light one side for medium-high and leave the other off; add a smoker box with hickory over the lit burner.

Seasoning and Sauce Profile

St. Louis leans tangy-sweet with a little pepper. Salt the steaks at least 30 minutes ahead (or up to overnight, uncovered in the fridge for better surface drying). The rub lays a savory-spiced base; the braise thins a ketchup-style sauce with a splash of cider vinegar so it penetrates during the covered cook, then you reduce and glaze at the end for shine.

Step-by-Step: Grill–Smoke–Braise at 300°F

Preheat the cooker to a steady 300°F (149°C) in a two-zone setup. Prepare the braise sauce in a grill-safe pan (cast iron or a half steam pan) and keep it nearby. Pat steaks dry and season evenly.
Sear direct over the hot side 2–3 minutes per side at 450–500°F (232–260°C) just to build color—not to cook through. Manage flare-ups by moving to the cool side briefly.
Smoke indirect at 300°F (149°C) until the internal temperature reaches 150–155°F (66–68°C), about 30–45 minutes for 3/4–1 inch (2–2.5 cm) steaks. Keep thin, clean smoke; add small wood as needed.
Pan braise: Nestle steaks into the sauce, turning to coat. The liquid should come 1/3–1/2 up the sides; add a splash of water or beer if needed. Cover tightly with a lid or heavy foil. Return to the cooker, still at 300°F.
Braise covered 45–75 minutes until 195–205°F (90–96°C) internal and probe-tender. Check at 45 minutes; if there’s resistance, keep going in 10–15 minute intervals.
Glaze and set: Uncover, flip steaks to coat, and cook 5–10 minutes to reduce and lacquer. If the sauce is thin, simmer a few extra minutes; if too thick, loosen with a little water or pan drippings.
Rest 10–15 minutes uncovered on a warm plate or wire rack. Serve sauced, with extra warmed sauce on the side.

Doneness: What to Feel and See

Don’t chase a single number—chase feel. A thin probe should slide into the steak with minimal resistance, especially around the blade seam. The bone should wiggle and show clean edges, and the steak should flex without tearing. Internals typically land 195–205°F (90–96°C); below 190°F (88°C) the connective tissue is often rubbery, above 208°F (98°C) the steaks can shred like pulled pork and lose that sliceable, plush bite.

Serving and Pairings

Serve hot, sliced across the grain if you want smaller portions, with a light brush of reduced sauce. Classic sides: white bread, dill pickles, mustardy slaw, and kettle chips or pit beans. The sauce is bold; keep sides simple and crunchy to balance the richness.

Safety and Handling

Handle raw pork with clean hands and separate boards; sanitize knives and surfaces after trimming. Do not reuse any rub or sauce that touched raw pork unless it’s been boiled for 1 minute. While whole-muscle pork is safe at 145°F (63°C), shoulder steaks need 195–205°F (90–96°C) to dissolve collagen for tenderness. Hold cooked steaks above 140°F (60°C) if serving later, up to 2 hours. Cool leftovers from 135°F to 70°F (57°C to 21°C) within 2 hours and to 40°F (4°C) within 4 hours; refrigerate up to 3–4 days. Reheat to 165°F (74°C) in a covered pan with a splash of water or sauce.

Troubleshooting and Variations

If steaks are tough at 195°F (90°C), keep braising; every shoulder is different. If the sauce scorches, you’re running too hot under the pan—add a small spacer rack or move the pan further from the fire. For thinner steaks (1/2 inch / 1.3 cm), shorten the smoke phase and check the braise early. For thicker steaks (1.25 inch / 3 cm), extend both phases and be patient on the probe feel. Hickory is classic; blend with apple or cherry for a softer smoke. Gas grill users: keep the smoker box fed and avoid heavy, white smoke. Pellet users: a cast-iron sear at the start helps the bark stand up through the braise.

Notes

Regional cue: St. Louis pork steaks are traditionally simmered in a ketchup-based sauce after grilling; this method keeps the simmer on the pit for clean smoke and heat control.
Aim for thin, blue smoke—too many hickory chunks can push bitterness; start with 2 and add a third only if the smoke thins out.
Salt early: 1.0–1.25% salt by weight of the meat (10–12.5 g per kg) if you prefer precision; reduce salt in the rub accordingly.
To hold after cooking, place steaks in a covered pan with a splash of sauce at 145–160°F (63–71°C) for up to 2 hours; re-glaze over medium heat before serving.
If you want crisper edges after the braise, give each steak a quick 30–45 second direct kiss over hot coals to re-crisp the bark, then brush lightly with sauce off heat.