St. Louis Pork Steaks

Difficulty: Easy. Prep Time: 20 min. active; 3 hrs. to overnight marinade. Cook Time: 90 min.


4 Pork Steaks – Bone-in Pork Shoulder cut into ¾ inch to 1 inch thick steaks
4 Tbsp. (plus extra) Head Country Championship Seasoning
3 Cups Head Country Bar-B-Q Sauce
1 Cup Light Beer – Optional
1 Foil Pan and Foil needed




90 mins


1. Season the pork steaks on all sides with Head Country Championship Seasoning. Depending on the size of your steaks, you may require more than 4 Tbsp. Place in storage bag and allow to rest in refrigerator at least 3 hours or overnight.
2. If cooking in oven, preheat to 350°F.
3. Sear steaks on both sides over high flame on grill (steaks may also be seared in skillet if cooking indoors).
4. Prepare your pan: Add Head Country Bar-B-Q Sauce and Beer to the pan and mix well. When steaks are done searing, add to pan. You may need to add more sauce/beer mix to the pan to ensure the steaks are covered – Just maintain the same 3:1 ratio.
5. Cover pans tightly with foil and move to indirect heat in the grill. Close grill cover. Maintain temperature of approximately 350°F. If using oven, place in oven. Allow steaks to braise for 90-120 minutes.
6. When the steaks are finished braising, they should be tender but not crumbling.
7. Steaks may be served immediately or, if desired, you may re-sear over open flame on each side until sauce is caramelized.