Entree: United States – Missouri (Midwestern United States) – Pork Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 5 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bone-in pork steaks, approx. 8 oz (225 g) each (estimated edible portion: 1 lb 9 3/8 oz (720 g))
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) Worcestershire sauce, for the steaks
Rub:
2 tbsp (30 ml) packed brown sugar (15/16 oz (26 g)), for the rub
1 tbsp (15 ml) smoked paprika, for the rub
1 tbsp (15 ml) kosher salt, for the rub
1 tsp (5 ml) black pepper, for the rub
1 tsp (5 ml) garlic powder, for the rub
1 tsp (5 ml) onion powder, for the rub
1/4 tsp (1.25 ml) cayenne pepper (optional), for the rub
Kansas City–style barbecue sauce:
1 1/4 cup (300 ml) ketchup
3 tbsp (45 ml) molasses
2 tbsp (30 ml) packed brown sugar (15/16 oz (26 g)), for the barbecue sauce
2 tbsp (30 ml) apple cider vinegar, for the barbecue sauce
1 tbsp (15 ml) Worcestershire sauce, for the barbecue sauce
1 tsp (5 ml) yellow mustard
1 tsp (5 ml) smoked paprika, for the barbecue sauce
1/4 tsp (1.25 ml) black pepper, for the barbecue sauce
A pinch of salt, for the barbecue sauce (estimated edible portion: 0.0106 oz (0.3 g))
Quick creamy coleslaw (side):
4 cups (about 300 g) shredded green cabbage
1 cup (110 g) shredded carrot
1/2 cup (120 ml) mayonnaise
1 tbsp (15 ml) apple cider vinegar, for the coleslaw
1 tbsp (15 ml) sugar
1/2 tsp (2.5 ml) kosher salt, for the coleslaw
1/4 tsp (1.25 ml) black pepper, for the coleslaw
Grilled corn (side):
4 ears sweet corn, husks removed
2 tbsp (30 ml) butter, melted
Salt and pepper, to taste, for the corn
Optional garnish:
Chopped fresh parsley (selected garnish; alternatively, use sliced green onions)

Show original ingredient measurements

4 bone-in pork steaks, approx. 8 oz (225 g) each (estimated edible portion: 720 g)
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) Worcestershire sauce, for the steaks
Rub:
2 tbsp (30 ml) packed brown sugar (26 g), for the rub
1 tbsp (15 ml) smoked paprika, for the rub
1 tbsp (15 ml) kosher salt, for the rub
1 tsp (5 ml) black pepper, for the rub
1 tsp (5 ml) garlic powder, for the rub
1 tsp (5 ml) onion powder, for the rub
1/4 tsp (1.25 ml) cayenne pepper (optional), for the rub
Kansas City–style barbecue sauce:
1 1/4 cup (300 ml) ketchup
3 tbsp (45 ml) molasses
2 tbsp (30 ml) packed brown sugar (26 g), for the barbecue sauce
2 tbsp (30 ml) apple cider vinegar, for the barbecue sauce
1 tbsp (15 ml) Worcestershire sauce, for the barbecue sauce
1 tsp (5 ml) yellow mustard
1 tsp (5 ml) smoked paprika, for the barbecue sauce
1/4 tsp (1.25 ml) black pepper, for the barbecue sauce
A pinch of salt, for the barbecue sauce (estimated edible portion: 0.3 g)
Quick creamy coleslaw (side):
4 cups (about 300 g) shredded green cabbage
1 cup (110 g) shredded carrot
1/2 cup (120 ml) mayonnaise
1 tbsp (15 ml) apple cider vinegar, for the coleslaw
1 tbsp (15 ml) sugar
1/2 tsp (2.5 ml) kosher salt, for the coleslaw
1/4 tsp (1.25 ml) black pepper, for the coleslaw
Grilled corn (side):
4 ears sweet corn, husks removed
2 tbsp (30 ml) butter, melted
Salt and pepper, to taste, for the corn
Optional garnish:
Chopped fresh parsley (selected garnish; alternatively, use sliced green onions)

Instructions

1. In a small bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne, if using, to make the rub.
2. Pat the pork steaks dry. Rub both sides with the vegetable oil and the Worcestershire sauce designated for the steaks, then coat evenly with the rub. Place in a shallow dish, cover, and refrigerate for at least 1 hour or up to overnight.
3. To make the barbecue sauce, combine the ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, black pepper, and a pinch of salt in a small saucepan. Warm over medium heat, stirring, for 5–7 minutes until the sugar dissolves and the sauce is glossy. Reduce the heat to low and keep warm.
4. To make the coleslaw, whisk the mayonnaise, apple cider vinegar, sugar, kosher salt, and black pepper in a large bowl. Add the shredded cabbage and carrot and toss to coat. Cover and chill while cooking.
5. Prepare a charcoal grill or preheat a gas grill to medium-high heat, about 375–425°F (190–220°C). Oil the grill grates.
6. Brush the corn with melted butter and season with salt and pepper. Grill, turning every 2–3 minutes, until tender and charred in spots, about 10–12 minutes. Remove and keep warm.
7. Grill the pork steaks over direct medium-high heat for 6–8 minutes per side, adjusting for thickness, until browned and the internal temperature reaches about 145°F (63°C). During the last 3–4 minutes, brush both sides generously with barbecue sauce, turning once, and cook until the sauce sets into a sticky glaze without burning.
8. Transfer the pork steaks to a cutting board, tent loosely with foil, and rest for 5–7 minutes. Toss the coleslaw again; slice or butter the corn if desired.
9. Serve one pork steak per person with coleslaw and an ear of grilled corn. Offer additional warm barbecue sauce alongside and garnish with chopped fresh parsley if desired.