St. Louis "inspired" pork steaks, BBQ sauce, and potatoes

Name: How to cook St. Louis "inspired" pork steaks, BBQ sauce, and potatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

St. Louis "inspired" pork steaks, BBQ sauce, and potatoes

The idea for this recipe came after watching the St. Louis episode of Andrew Zimmern's Delicious Destinations, where they featured a really tasty looking barbecue pork steak slathered in sauce. I'm a sucker for pork, and there was just enough info given by the show to go on, so I took the idea and ran with it. With a few changes. First, I made mine in the oven, because I didn't feel like barbecuing in the cold and rain. Second, I based my sauce off one I found from the New York Times. Honestly, it tasted terrible (I must've screwed it up somehow), but a few extra ingredients fixed the problem. And third, I cooked my steaks atop some potatoes, because I was feeling lazy and don't want to cook a separate starch. The end result of all this was really good, really tender, barbecue pork with potatoes. I have no idea if it was anywhere close to authentic, but my family didn't seem to care and happily ate it up.

Ingredient

Food ration :

2 servings

Cooking time :

2 hr 5 minutes

1 tsp

salt

1 tsp

freshly cracked black pepper

1/2 tsp

garlic powder

1/4 cup

brown sugar

2 tsp

smoked paprika

1/4 tsp

onion powder

1 tsp

dried oregano

1 tsp

dried thyme

2/3 cup

ketchup

1/2 cup

cider vinegar

1 tsp

ground cumin

2 tbsp

fancy molasses

1 tbsp

Worcestershire sauce

1 tbsp

maple syrup

boneless pork shoulder steaks

400 g

baby potatoes, halved lengthwise

Cooking instructions

* Step 1

Combine the rub ingredients well, then massage it into the pork steaks. Wrap the steaks in plastic wrap and refrigerate them for at least 1 hour.

* Step 2

Toss the potatoes with a good pinch of salt, several grinds of black pepper, and a small splash of veg oil. Lay them out on a deep-sided baking dish, and place the steaks on top. Cover with foil and bake in a preheated 325 F oven for 2 hours.

* Step 3

Add all the sauce ingredients to a small pot and put it on medium-low heat. Let simmer for 5 minutes, then finish with a pinch more salt and a few more grinds of black pepper.

* Step 4

Once the steaks are done, remove them from the dish and pull out the potatoes. Cover the potatoes with foil to keep them warm until ready to serve. Drain the oil from the baking dish and return the steaks. Coat them with half of the sauce, then put them back in the oven on high broil for about 5 minutes. Keep an eye out so they don't burn. Once they get a little bit of barbecuey char, they're ready to serve with the potatoes.

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