That’s one way to do it. Growing up in South St.Louis I watched many fights start over how to cook pork steaks. The cut is 5/8” that’s it. Salt and pepper that’s it. Anything other than Maull’s is sacrilegious. That sauce you just Did would get you chased down Gravois Rd. Mom cooked them in the oven. Dads and uncles grilled them. The ultimate legal twist is to throw them in a deep pan after grilling them half way. Cover them with MAULL,S bbq sauce and three cans of Budweiser. Let them cook about four hours until the fat is melted and the liquid reduced. Now you have something. They make a killer cold sandwich the next day. .
we used busch not budweiser and we grilled them with the hot searing with a char... n had this old school metal slow cooker prolly fit like 3 gallons in... n we always bought like 2 glass jugs of mauls n slow cooked it like 4 hours after hot searing to a char ur family did it similar to us n were in madison county ill 🤣🤣
I'm assuming the steaks would be falling apart at that point. Would you reduce all the braising liquid back down into a bbq sauce again, now that it's all mixed with the beer and fat ? That's gotta be good
So glad to see Stl represented. Parts of the country never heard of pork steaks. I would cheat in the winter and pan fry the steals nice and dark and simmer for half hour-45 min with Mauls sewer and Smokey. You could cut them with a fork and didn't have to go out in the weather.
I love how the emphasis on reminding your viewers how important the fundamental techniques are. They really do open the doors to the art of cooking. Appreciate your efforts on these. Best!
Raised on my dad's STL pork steaks, and this was great! Almost exactly how he always made them, and how I make them now. I tend to add sauce sooner and flip a few more times to create sauce layers and a crust.
I marinated the steaks in a bag with everything but the bbq. Put worcestershire and less then a cap of apple cider vinegar with it. Let it soak for like 25 min. Then pan fry it for 20 min. Make sure its a tiny bit pink still on inside. Throw bbq on it and salt cook it with a lid on. After that i cooked it in the oven on 375 for maybe 20 min. Turned out sooo good.
Love it! Moved from STL to Austin after a dozen years there in 2015…have introduced all our friends to gooey butter cake, toasted ravs, and pork steaks. Video was great all but the Mizzou action…still a Jayhawk😀.
I did the same thing with my army friends lol it honestly shocked me when I moved away from Missouri and couldn't find anywhere that sold pork steaks lol
As an Englishman good to hear you say Worcester Sauce rather than butchering Worcestershire - It's what we call it even if the longer name is on the bottle.
Love how you are adding in fun memories on your videos. Haven’t seen these pork steaks in the grocery store in a long time. Going to look for them next time I go. This looks so yummy. Thank you!
Fantastic content! This video brings the process alive and makes it easily understandable. Your library is huge, and you have become a great online resource. Thanks for creating!
St Louis resident here. My wife went to Mizzou and my daughter just completed her first year. Can you recommend any restaurants in Columbia you like to hit when you go back?
44 Stone Public House, Broadway Brewery. Booches(old school burger place, cash only) If you want to drive 40 minutes - Les bourgeois is a great vineyard with great food. Kinda pricey, but worth it.
Hi Chef. After 40 years I have found this is the best way. I usually use a smoking wood too but whatever. Only criticism, you mispronounced 'park shtake.'😂😂 ZOU!
@@ChefBillyParisi I am sorry man, I shouldn't be so critical. I am just a Protector of the Pork Steak. I grew up in North County my whole life. You are right, there is really no "wrong way"...and where is my Pork steak video? Well, I think you have inspired me. I am going to make a pork steak video and I will send it to you!
@@ChefBillyParisi Thanks for responding I hadn't considered that. Just want you to know I'm headed to my friends house to chef for a group of 3 couples where I feature your recipes. Tonight your chicken Marsala, your Cesar and my conglomeration of chocolate creme brulee I used your recipe along with a few others. Would love to see your take on chicken paprikash if you get a chance. Keep up the good work!
That’s one way to do it. Growing up in South St.Louis I watched many fights start over how to cook pork steaks. The cut is 5/8” that’s it. Salt and pepper that’s it. Anything other than Maull’s is sacrilegious. That sauce you just Did would get you chased down Gravois Rd. Mom cooked them in the oven. Dads and uncles grilled them. The ultimate legal twist is to throw them in a deep pan after grilling them half way. Cover them with MAULL,S bbq sauce and three cans of Budweiser. Let them cook about four hours until the fat is melted and the liquid reduced. Now you have something. They make a killer cold sandwich the next day. .
we used busch not budweiser and we grilled them with the hot searing with a char... n had this old school metal slow cooker prolly fit like 3 gallons in... n we always bought like 2 glass jugs of mauls n slow cooked it like 4 hours after hot searing to a char
ur family did it similar to us n were in madison county ill 🤣🤣
I'm assuming the steaks would be falling apart at that point. Would you reduce all the braising liquid back down into a bbq sauce again, now that it's all mixed with the beer and fat ? That's gotta be good
That sounds great. Southern Indiana definitely appreciates a great Pork Steak.
This man gets it.
Calm down kyle. Nobody is taking away our precious pork steaks
So glad to see Stl represented. Parts of the country never heard of pork steaks. I would cheat in the winter and pan fry the steals nice and dark and simmer for half hour-45 min with Mauls sewer and Smokey. You could cut them with a fork and didn't have to go out in the weather.
I'm from Mississippi and we cook this cut all of the time, so good. Definitely one of my favorites.
I love how the emphasis on reminding your viewers how important the fundamental techniques are. They really do open the doors to the art of cooking. Appreciate your efforts on these. Best!
Yum perfect take on STL pork steaks
Raised on my dad's STL pork steaks, and this was great! Almost exactly how he always made them, and how I make them now. I tend to add sauce sooner and flip a few more times to create sauce layers and a crust.
I marinated the steaks in a bag with everything but the bbq. Put worcestershire and less then a cap of apple cider vinegar with it. Let it soak for like 25 min. Then pan fry it for 20 min. Make sure its a tiny bit pink still on inside. Throw bbq on it and salt cook it with a lid on. After that i cooked it in the oven on 375 for maybe 20 min. Turned out sooo good.
I was at the game, senior year! Top 10 best nights of my life.
Love it! Moved from STL to Austin after a dozen years there in 2015…have introduced all our friends to gooey butter cake, toasted ravs, and pork steaks. Video was great all but the Mizzou action…still a Jayhawk😀.
I did the same thing with my army friends lol it honestly shocked me when I moved away from Missouri and couldn't find anywhere that sold pork steaks lol
Those were the best pork steaks I've made--great advice and so glad to see a former student excelling!!
As an Englishman good to hear you say Worcester Sauce rather than butchering Worcestershire - It's what we call it even if the longer name is on the bottle.
I love pork steaks. They are easy to find and very easy to cook.
Dang am I first?! That’s a first haha. Great video as always!
Agree, we love his recipes!
Jesus Christ bless you and your family
Love how you are adding in fun memories on your videos. Haven’t seen these pork steaks in the grocery store in a long time. Going to look for them next time I go. This looks so yummy. Thank you!
Fantastic content! This video brings the process alive and makes it easily understandable. Your library is huge, and you have become a great online resource. Thanks for creating!
Thanks buddy, see you in a few weeks?
St Louis resident here. My wife went to Mizzou and my daughter just completed her first year. Can you recommend any restaurants in Columbia you like to hit when you go back?
44 Stone Public House, Broadway Brewery. Booches(old school burger place, cash only)
If you want to drive 40 minutes - Les bourgeois is a great vineyard with great food. Kinda pricey, but worth it.
@@__foam Thanks
I remember Mizzou beating Nebraska. Such a great memory.
Another great recipe! Go Mizzou!
Have to cook 20 of these, I have my own shake, great video
I haven’t watched the video yet, but man that thumbnail has got me interested 😆
Now that I’ve watched it, I’m def gonna have to give it a shot 🤙🏽
#GoGators 😉
I love these and I love your method! A great value for the money too!
You have to use the rendered juices from the pork steaks on the grill in the bbq sauce, then make a proper bbq reduction sauce
Hi Chef. After 40 years I have found this is the best way. I usually use a smoking wood too but whatever. Only criticism, you mispronounced 'park shtake.'😂😂 ZOU!
Highway farty far 😂😂
Enjoyed!!! No no anchovies in the barbecue sauce?
Turn on all the burners, fired up to about 450 to 500° and slap them on there.
Just bought a couple of pork steaks right before I saw this video.
Pork steaks are flavorful (if cooked right) and inexpensive compared to beef. In my opinion the best choice for feeding a small party of friends
Can I do this with beef to?
Stick with pork steak ! Beef doesn't even come close to as tasty.
Zou!
Lopez Gary Perez James Jones Donald
ZOU!
MIZ
MIZ----
#MIZ
I respect the effort you put into making this video, but these are not authentic STL style pork steaks.
I believe I mention within the first few sentences that this is my take on pork steaks. Missed that?
@@ChefBillyParisi No, but the title of your video says "perfect St.Louis style". I guess "Perfect Chef Billy Style" would have been more accurate.
I mean outside of the reverse sear, I don’t feel I’m off.
@@ChefBillyParisi I am sorry man, I shouldn't be so critical. I am just a Protector of the Pork Steak. I grew up in North County my whole life. You are right, there is really no "wrong way"...and where is my Pork steak video? Well, I think you have inspired me. I am going to make a pork steak video and I will send it to you!
All good man, I appreciate you even responding. Would love to see it.
160 is a bit high, the new pork temp is 145 I thought...
For loin or tenderloin, for sure. A pork shoulder is still going to be a bit tough around then
@@ChefBillyParisi Thanks for responding I hadn't considered that. Just want you to know I'm headed to my friends house to chef for a group of 3 couples where I feature your recipes. Tonight your chicken Marsala, your Cesar and my conglomeration of chocolate creme brulee I used your recipe along with a few others. Would love to see your take on chicken paprikash if you get a chance. Keep up the good work!
Bbq sauce doesn’t make your steak stl style.
Lol, I didn’t say it did.
@@ChefBillyParisi but your acting like it does
@@ChefBillyParisicool content tho !
Dont eat pork or sell it
This ain’t halal 🤷♂️
I love Pork I will eat it every day! Everyone here in America is free to eat or not eat whatever they like.
Nope