St. Louis Pork Steaks
- 4 whole Large Pork Steaks, 1 1/4" Thick
- 3 Tablespoons Kosher Salt
- 1-1/2 Tablespoon Black Pepper, Ground Fresh
- 2 teaspoons Granulated Garlic (not "powdered")
- 16 ounces, fluid Beer (I Used Bud Light)
- 18 ounces, fluid Your Favorite Barbecue Sauce (I Used KC Masterpiece Sweet & Tangy)
Note: You’ll also need two 9×13 disposable aluminum roaster pans.
Combine the salt, pepper and garlic in a small bowl and mix well.
Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight.
Start your grill and prepare for direct cooking over high heat (450-500ºF). Put the steaks on the hot grill and sear the steaks on each side. They don’t have to be all the way done—just nicely browned on both sides.
While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.
Put the steaks in a single layer into the disposable aluminum pans and cover them with the beer mixture, putting half of the beer and barbecue sauce mixture into each pan. Cover the pans tightly with foil.
Move your coals to one side of the grill for indirect cooking. Put the pans on the side of the grill opposite the coals and cook, indirectly, for 90 minutes.
Note: Add charcoal as needed to keep the temperature at about 350ºF throughout the rest of the cooking time.
After 90 minutes remove the steaks from the pans and quickly sear them over direct heat again (about 2 minutes per side). Remove to a platter and let them rest for about five minutes.
Serve and enjoy!