My Awesome Dad- aka Jerry Hess, Jer Bear, Grampie, Gramps.
Meet my Dad. He is famous in the Hess family for his booming voice, his master math skills, his great big bear hugs, his soups/stews and his amazing Pork Steaks! If we head to "the cabin"- my parent's home- we always request Dad's pork steaks and Mom's mashed potatoes.
My parents grew up in St. Louis where BBQ pork steak is a staple. It is a cheaper cut of meat (great for large families or those on a tight budget) and pretty easy to prepare. When my parents want to feed a crowd (my family), or entertain, this is often the go-to meal.
When they first moved to MN (and now to WI), it was tricky to find this "cheaper" cut of meat so they would have to go to a butcher to find it- but now you can find it at most grocery stores.
We have asked Dad over the years to tell us just how he makes them. Of course his response has always been - it's no secret- just add a little of this and a little of that. They're easy.
Uh Huh- thanks Dad!
Well- my girls and I were on a mission to capture the 'little bit of this and that' in the hopes that someday we might try to make them. And we wanted to capture the master at work. We apologize in advance -Dad was only somewhat cooperative- he kept doing steps while the photographer was in the house- but we captured enough to give it a shot. (You can only boss around a 73 yr. old so much!- especially this particular 73 yr. old!)
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| The line-up: BBQ sauces, Worcestershire sauce, beer, garlic salt, black pepper, & white pepper |
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| He snuck in a couple more: Ground Thyme, and this yummy seasoning mix- looks like it includes chives, basil, chervil, tarragon white pepper and parsley. However I think you could just add your favorite herbs. |
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| Here is the delicious PORK STEAK- can also be called Pork butt, pork shoulder or Boston Butt -you can find it at many grocery stores- OR, Go to your butcher and pick out a Pork shoulder/butt – commonly called Boston Butt. Then ask him/her to slice it into ¾”-1" steaks. Your traditional boston butt will be transformed into St. Louis style Pork Steaks. |
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| Begin by searing the steaks, over high heat, for some great grill marks - just a brief time on each side. |
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| Then turn the meat the opposite direction when turning back over to make crosshatch marks. Cook for approx. 8-10 minutes on the first side (high heat -450*-500*). (I bet in a pinch, you could also cook over med/high heat on the stove.) |
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| While you are grilling, you can drizzle on a bit of beer on each steak. Dad used a dark ale (Lienenkugel's) this time- but you can use any one you prefer. |
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| Also, season with garlic salt and black pepper. |
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| looking great!- turn over, season again and grill other side for approx. 8-10 minutes |
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| In the meantime prep your BBQ sauce- this is where maverick shows up- sorry! No measuring for this man- just add what you think is right (by look/smell/taste as you go). Add white pepper, thyme, a bit from the seasoning packet, worcestershire sauce, beer, BBQ sauces. |
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| Stir it all together and taste. |
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| Add more of the ingredients until you think the mix is right. Sample until it's delicious! |
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| Stir again. You will want enough to mostly cover the meat as it cooks. Dad filled about half the pot. |
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| Delicious!!! Ready for the meat! |
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| Once all the steaks are cooked, |
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| Place the steaks in your prepared BBQ concoction |
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| And be patient |
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| Place cover on pan and cook over med heat (simmering around 350 *) for approx. 20 min. Just steal a bite to check if it's done. Also- If you would prefer to finish this in the oven, that works too! |
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| When ready the meat is falling off the bone and oh so yummy! Enjoy!!! |
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| I LOVE YOU TOO DAD! |
