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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 bone-in pork steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) Worcestershire sauce

Rub:
- 2 tbsp (30 ml) packed brown sugar (26 g)
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1/4 tsp (1.25 ml) cayenne pepper (optional)

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)
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) yellow mustard
- 1 tsp (5 ml) smoked paprika
- 1/4 tsp (1.25 ml) black pepper
- Pinch salt

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
- 1 tbsp (15 ml) sugar
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.25 ml) black pepper

Grilled Corn (side):
- 4 ears sweet corn, husks removed
- 2 tbsp (30 ml) butter, melted
- Salt and pepper to taste

Optional garnish:
- Chopped fresh parsley or sliced green onions

Instructions

Short Description:
Thick-cut pork shoulder steaks seasoned with a sweet-smoky rub, grilled and finished with a Kansas City–style barbecue sauce, served with quick creamy coleslaw and charred corn for a complete Midwestern main course.

Regional Notes:
This Missouri-style pork steak uses bone-in cuts from the pork shoulder and a sweet tomato-molasses barbecue sauce typical of Kansas City–area barbecue. Unlike lean loin chops, shoulder-cut pork steaks have more connective tissue and fat, so they are cooked and sauced to develop tenderness and a sticky glaze popular in Midwestern backyard grills.

1. Make the rub: In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne (if using). Stir to blend.
2. Prepare the steaks: Pat pork steaks dry with paper towels. Rub both sides with vegetable oil and Worcestershire sauce, then evenly coat with the dry rub. Place in a shallow dish, cover, and refrigerate at least 1 hour or up to overnight for deeper flavor.
3. Make the barbecue sauce: In a small saucepan combine ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, smoked paprika, pepper, and a pinch of salt. Warm over medium heat, stirring, until sugar dissolves and sauce is glossy, about 5–7 minutes. Reduce heat to low and keep warm.
4. Make the coleslaw: In a large bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add shredded cabbage and carrot and toss to coat. Chill in refrigerator while you cook; flavors meld as it rests.
5. Prepare the grill: Light a charcoal grill or preheat a gas grill to medium-high (about 375–425°F / 190–220°C). Oil the grates.
6. Grill the corn: Brush ears of corn with melted butter and season with salt and pepper. Place on the grill and cook, turning every 2–3 minutes, until charred in spots and tender, about 10–12 minutes. Remove and keep warm.
7. Grill the pork steaks: Place steaks over direct medium-high heat. Grill 6–8 minutes per side, adjusting time for thickness, until well browned and internal temperature reaches about 145°F (63°C). During the last 3–4 minutes of cooking, brush both sides generously with the barbecue sauce and allow it to set into a sticky glaze—turn once while basting to avoid burning.
8. Rest and finish sides: Transfer steaks to a cutting board, tent loosely with foil, and rest 5–7 minutes. While steaks rest, give the coleslaw a final toss and slice or butter the grilled corn if desired.
9. Serve: Plate one pork steak per person with a generous scoop of coleslaw and an ear of grilled corn. Spoon additional warm barbecue sauce alongside. Garnish with chopped parsley or green onions if desired.