Barbecued Pork Steaks 2

If you’ve ever been to a backyard cookout in St. Louis, you know pork steaks are king. This recipe keeps the tradition alive with a dead-simple honey-barbecue glaze that turns blade steaks into sticky, smoky gold.

Pound the steaks with a meat mallet first. That breaks down the tough connective tissue in blade steaks and helps them cook evenly on the grill.

They go on the grate plain for about 8 minutes a side to build a sear, then the sauce comes out: barbecue sauce, honey, Worcestershire, garlic salt, and mustard mixed together and brushed on in layers during the final 5 minutes.

The honey caramelizes into a lacquered crust that’s just sweet enough without crossing into candy territory.

Kitchen Tips

• Pork blade steaks have a line of fat and cartilage running through the center. Don’t trim it. It melts during cooking and keeps the meat moist.
• Pound the steaks to an even thickness so they cook uniformly. Uneven steaks mean dry edges and raw middles.
• Medium-slow coals are key. Too hot and the honey in the sauce will burn black before the pork cooks through.
• Let the steaks rest 3 to 5 minutes after pulling them off the grill. Cutting in right away lets all the juices run out.