Best 11 Pork Steaks With Homemade Barbecue Sauce Texas Style Yukon Gold Potato Frites And Grilled Chayote Recipes

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Are you craving a mouthwatering meal that combines the flavors of tender pork steaks, tangy homemade barbecue sauce, crispy Yukon Gold potato frites, and grilled chayote? Look no further! This article will guide you through a culinary journey, providing you with a detailed recipe for this delectable dish. Get ready to tantalize your taste buds with a symphony of flavors that will have you coming back for seconds. So, gather your ingredients, fire up your grill, and let's embark on a culinary adventure that promises to satisfy even the most discerning palate.

Let's cook with our recipes!

BBQ PORK STEAK



Bbq Pork Steak image

Easy to do, tasty combination of flavors. I was just playing around, had a pork steak and threw this together. Hope you try it and like it. Preparation time does not include marinating time.

Provided by Bergy

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork steaks or 4 boneless pork chops, 3/4 inch to 1 inch thick
2 tablespoons olive oil
1 teaspoon salt
1 1/2 teaspoons hot paprika (Hungarian preferred)
1 teaspoon sage, dried
1 1/2 teaspoons garlic, mashed

Steps:

  • Mix all the ingredients except pork steaks.
  • Rub spice mix all over the steaks.
  • Wrap tightly in plastic wrap and put in fridge overnight or 2 hours at room temperature.
  • Have the BBQ HOT and sear the chops for 2 minutes each side.
  • Turn BBQ down to medium and continue cooking apprx 6 minutes each side or until internal temperature reaches 160-170F.

Nutrition Facts : Calories 215, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 634.3, Carbohydrate 0.9, Fiber 0.4, Sugar 0.1, Protein 21.6

TEXAS-STYLE BARBECUE SAUCE



Texas-Style Barbecue Sauce image

Provided by Food Network Kitchen

Time 1h15m

Yield about 1 1/2 cups

Number Of Ingredients 5

1 1/2 cups beef stock or broth
1/2 cup ketchup
1/2 small onion, finely chopped
2 tablespoons bacon drippings or unsalted butter
Kosher salt and freshly ground pepper

Steps:

  • Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.
  • Photograph by Andrew Purcell

ST. LOUIS BARBECUED PORK STEAKS



St. Louis Barbecued Pork Steaks image

Grilling, then braising makes these barbecued pork steaks very tender. Economical pork shoulder steaks have a lot of flavor, but can be tough. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. You can also prepare these in the oven. For the grill you will need an aluminum roasting pan. I consider this more a method than a "recipe", so match the seasonings to your tastes. And, the thicker the steaks, the longer they need to cook.

Provided by ninja

Categories     Pork

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 pork shoulder steaks
montreal grill seasoning (I use McCormick's)
garlic powder
kosher salt & freshly ground black pepper
Emeril's Original Essence
barbecue sauce (I use Super Smoker's Championship Sauce)
light beer

Steps:

  • Season the steaks on all sides with the grill seasoning, garlic powder, salt and pepper, and Essence. Grill the steaks over medium high heat until done, about 15-20 minutes, flipping once halfway through.
  • Reduce heat to medium. Place steaks in a large aluminum roasting pan. To the pan add equal amounts of barbecue sauce and beer until the steaks are just about covered. Wrap the top of the pan with aluminum foil, place on the grill and close the grill cover.
  • Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. If it has, add more beer and barbecue sauce. When the steaks are tender, remove the pan from the grill and carefully plate the hot steaks. Serve with your favorite barbecue fixin's.
  • For oven preparation, follow the preparation instructions above, then broil the steaks 6" from the heat source, turning once, until cooked through. Place steaks in a 2" deep, foil-lined baking pan, adding barbecue sauce and beer to almost cover. Cover tightly with foil and finish the pork steaks in a 250°F oven for 2 - 3 hours or until tender.

ST. LOUIS PORK STEAKS



St. Louis Pork Steaks image

If you are from St. Louis or have relatives here, you know about Pork Steaks! MMMMMM. This is a family recipe that my whole family enjoys. I hope you will as well. The seasoned cider vinegar leaves grilled pork steaks nice and juicy.

Provided by Marcus Chavers

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 49m

Yield 5

Number Of Ingredients 5

5 pork shoulder steaks
1 pinch seasoned salt to taste
⅛ teaspoon seasoned pepper to taste
2 cups apple cider vinegar
1 ½ cups water

Steps:

  • Preheat grill to medium-low heat.
  • Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
  • Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 1 g, Cholesterol 161.9 mg, Fat 36.1 g, Protein 40.3 g, SaturatedFat 12.5 g, Sodium 194.3 mg, Sugar 0.4 g

GRILLED PORK STEAKS RECIPE



Grilled Pork Steaks Recipe image

Pork steak makes sense for anyone with a passion for barbecue as it uses the same primal cuts of meat involved in preparing pulled pork. This recipe covers everything you need to know to make a quality pork steak, except for quantifying the number or weight of the steaks to be cooked.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 9

Cola, dark, 4 oz
Cola, clear, 4 oz
Juice, apple, 1-2 cups (depending on number of steaks)
Salt, kosher, 1/2 cup
Water, as needed
Salt
Pepper
All-Purpose Rub
Your favorite barbecue sauce

Steps:

  • Brine the pork steaks within a mixture of dark cola, clear cola, apple juice, kosher salt and just enough water to fill your brining vessel.
  • Allow them to brine for several hours, up to 3 days if you feel like it.
  • Rinse off the brine from the steaks, pat them as dry as possible and then lay them out on a tray.
  • Sprinkle the meat with either salt and pepper or the rub.
  • Sear each steak over direct heat, roughly 10 minutes per side.
  • Dab sauce onto one side of the steak, flip it over and apply sauce to the reverse side.
  • Feel free to repeat this step if you love sauce.
  • Close up every vent in your grill, allow the sauce to set into the steaks for 5 minutes and then take them out of the grill.
  • Allow the steaks to rest between 5 and 10 minutes before you do any cutting.

Nutrition Facts : Calories 169 kcal, ServingSize 438 g

HOMEMADE BBQ POTATO CHIPS WITH SMOKED PAPRIKA



Homemade BBQ Potato Chips with Smoked Paprika image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 (10-ounce) bags olive oil potato chips (or good quality chips)
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon sugar
1/2 tablespoon salt

Steps:

  • Preheat oven to 300 degrees F.
  • Place chips on an oven tray and bake for about 5 minutes until they are hot and they begin to release their oil.
  • While chips are in the oven mix together the paprika, garlic powder, sugar and salt.
  • When the chips are hot, sprinkle the spice mixture over them and carefully toss to season all of the chips. (Be careful of the hot tray.)
  • Serve warm or at room temperature.

GRILLED BARBECUE POTATO SALAD



Grilled Barbecue Potato Salad image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 24

1 1/2 tablespoons olive oil, plus more for oiling the grill grates
2 pounds Yukon gold potatoes
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
1/4 cup KC-Style Chipotle BBQ Sauce, recipe follows, or store-bought chipotle BBQ sauce
1 tablespoon juice from a jar of pickled jalapenos (see Cook's Note)
1/2 pound cooked and crumbled bacon
1/2 cup chopped celery
1/4 cup sliced green onions (set a few aside for garnishing the top)
1 cup ketchup
1/2 cup dark brown sugar
1/4 cup pureed chipotle peppers in adobo
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon cider vinegar
2 teaspoons ancho chile powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cocoa powder
1/2 teaspoon liquid smoke
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon mustard powder

Steps:

  • Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates.
  • Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt and pepper. Toss to coat. Place the potatoes directly on the oiled cooking grates (if needed, use a grill basket so the potatoes don't fall through). Cook, turning as needed, until done, about 30 minutes.
  • In a mixing bowl combine the mayonnaise, KC-Style Chipotle BBQ Sauce and jalapeno juice. Gently fold in the warm potatoes, bacon, celery and green onions. Garnish with a couple slices of green onion on top and serve immediately.
  • Mix together the ketchup, sugar, chipotle, Worcestershire, molasses, vinegar, ancho powder, salt, pepper, cocoa, liquid smoke, oregano, thyme and mustard powder in a saucepan and gently warm over medium heat, stirring continuously, until the sugar dissolves. Do not boil.
  • The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight.

TEXAS-STYLE BBQ SAUCE



Texas-Style BBQ Sauce image

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina

Provided by Taste of Home

Time 25m

Yield 1-3/4 cups.

Number Of Ingredients 11

1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder

Steps:

  • In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

BBQ PORK STEAKS



BBQ Pork Steaks image

Make and share this BBQ Pork Steaks recipe from Food.com.

Provided by Scott in STL

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -8 enter cut pork steaks, about 1/2-3/4 inch thick (1 per person, 2 for a "Hungry Jack")
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried chipotle powder
1 teaspoon paprika (a wonderful over-the-counter product containing the above ingredients is called "Bad Byron's Butt Ru)
2 tablespoons brown sugar
1 cup barbecue sauce

Steps:

  • Rub steaks on both sides- about 1 tsp per side.
  • Rest in fridge for 30 minutes Prepare smoker with 1/2 mesquite and 1/2 hickory wood chunks and smoke meat for at least 1 hour at a temperature of about 250.
  • Turn once or twice.
  • Add more wood if necessary.
  • Remove steaks from smoker to a roasting pan.
  • Brush on 1/2 of the BBQ sauce.
  • Cover with foil and cook in oven for 90 minutes@300.
  • Remove from oven a brush on a light coating of more sauce.
  • Cook on a medium-heat charcoal or gas BBQ, turning, adding more sauce a few times, enough to get a nice caramailzed, dark crust, usually about 10-15 minutes.
  • Eat, enjoy.

TERIYAKI GRILLED PORK STEAKS



Teriyaki Grilled Pork Steaks image

Plan ahead the steaks need to marinade for 8-24 hours (24 hours is even better!) I made these on my indoor grill they are very good, they could also be broiled in the oven and of coarse an outdoor grill. If you can fit a few more pork steaks in the marinade then go ahead! This marinade will also work well for pork tenderloins and cubed pork for kabobs.

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h

Yield 4 serving(s)

Number Of Ingredients 9

7 pork loin steaks (about 3/4-inch thick)
1/2 cup vegetable oil
1/2 cup soy sauce
1/4 cup white wine or 1/4 cup red wine
1/2 cup molasses or 1/2 cup honey
1 tablespoon grated fresh ginger (can use more)
2 -3 tablespoons minced fresh garlic (or to taste)
1 teaspoon black pepper (or to taste)
2 large green onions, coarsley chopped

Steps:

  • In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
  • Using a fork poke holes all over in the pork steaks.
  • Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
  • Place the bag into a large bowl to prevent any leaks.
  • Cover and refrigerate for 8-24 hours turning occasionally.
  • When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
  • Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).

SWEET & TANGY BBQ PORK STEAKS



Sweet & Tangy BBQ Pork Steaks image

I was thinking about Lambert's Restaurants "Home of the Throwed Rolls" and how much I like their barbeque pork steak. So instead of driving the 6 hours to the nearest Lambert's to Chicago, I decided to give it a try myself. It turned out so well that I thought I should share the recipe. And it's very easy. I've been snooping around in the shadows on this site for a long time but you've finally inspired me to share as well. Hope you enjoy this as much as my family did. The rib rub and sauce listed are completely customizable...feel free to use whatever you have on hand and it'll still be great. This just happens to taste like Lambert's. =)

Provided by Chef Chitown Ray

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 lbs pork sirloin roast, steaks cut about 1/2-inch thick
1/2 cup of dry rib rub seasoning
2 cups of kraft open pit sweet & tangy barbecue sauce

Steps:

  • Lay out steaks and generously sprinkle with rib rub. Give the meat a quick rub. Make sure you do both sides!
  • Stack the steaks up and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. Anything longer than 8 hours and you're just prolonging your own hunger ;).
  • Heat a (gas) grill to medium-high or equivalent. Grill steaks over direct heat for about 3 minutes on each side. These are kind of hard to overcook due to the fat content so don't be too scared of drying them out.
  • Pour BBQ sauce in a shallow dish and dredge steaks in the sauce.
  • Return steaks to grill over lower, indirect heat for 3-5 minutes per side or until they are carmelized to your taste.
  • Remove from grill and let rest a few minutes and serve.
  • If you've got any rolls, feel free to toss them across the room! Enjoy!

Tips:

  • Choose high-quality pork steaks for the best flavor and texture.
  • Marinate the pork steaks for at least 30 minutes to allow the flavors to penetrate the meat.
  • Cook the pork steaks over medium heat to prevent them from drying out.
  • Use a meat thermometer to ensure that the pork steaks are cooked to an internal temperature of 145 degrees Fahrenheit.
  • Make sure the grill is hot enough before adding the pork steaks to prevent them from sticking.
  • Baste the pork steaks with barbecue sauce during the last few minutes of cooking to add flavor and moisture.
  • Serve the pork steaks with your favorite sides, such as potato fries, grilled vegetables, or coleslaw.

Conclusion:

This recipe for pork steaks with homemade barbecue sauce, Yukon Gold potato fries, and grilled chayote is a delicious and easy-to-make meal that is perfect for a summer cookout. The pork steaks are tender and flavorful, the barbecue sauce is tangy and sweet, the potato fries are crispy and golden brown, and the grilled chayote is a refreshing and healthy addition to the meal. With a little planning and preparation, you can have this delicious meal on the table in no time. So fire up the grill and get ready to enjoy a delicious and satisfying summer feast!

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