St. Louis Grilled Pork Steaks

Ingredients

• 6 pork blade steaks, 3/4 inch thick, about 4 pounds total
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 2 teaspoons paprika
• 2 cups tangy tomato barbecue sauce
• 1 twelve-ounce bottle of lager beer
• 1 medium onion, sliced
• 2 tablespoons cider vinegar

Before you cook

• Pat the pork steaks dry and lay them out on a sheet pan.
• Combine the salt, pepper, garlic powder and paprika in a bowl.
• Season both faces of every steak and let them stand for 30 minutes.
• Stir the barbecue sauce, beer and vinegar together in a large disposable foil pan.
• Scatter the sliced onion into the sauce.
• Light a full chimney of charcoal and spread it across two-thirds of the grill.

Steps

1. Set the grate over the fire and let it get ripping hot.
2. Lay the pork steaks over the coals and grill for 6 minutes until deeply browned.
3. Flip the steaks and brown the second side for 6 minutes, moving any that flare up.
4. Move each browned steak into the pan of sauce and turn it to coat.
5. Overlap the steaks in the pan so they all sit in liquid.
6. Cover the pan tightly with foil and set it on the cool side of the grill.
7. Put the lid on the grill and hold the temperature around 300 degrees Fahrenheit.
8. Cook for 90 minutes, adding a few coals as needed, until a fork twists easily in the thickest steak.
9. Uncover the pan and cook 15 minutes more so the sauce thickens around the meat.
10. Serve a steak per person with a spoonful of the onions and sauce over the top.