Oven Bbq Pork Steaks Food

OVEN BBQ PORK STEAKS

Steps:

• Preheat oven to 350°F.
• Season Pork steaks to taste in 13x9-inch pan.
• Mix remaining ingredients. Pour over steaks.
• Place in oven and bake for 1 hour.

ST. LOUIS BARBECUED PORK STEAKS

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

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.

BAKED ROUND STEAK IN BARBEQUE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
• Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

OVEN BAKED BBQ PORK STEAKS

Steps:

• 1. Preheat oven to 375. Spray with non-stick spray a foil lined cookie sheet with sides. Hand rub the spices on both sides of each steak (use more rub if needed).
• 2. Place steaks on sheet and bake 45 minutes. Turn steaks over and cook another 45 minutes. Remove any excess grease with turkey baster. Brush meat with bbq sauce then turn meat over and brush other side.
• 3. Place tray back in oven and bake steaks another 30-40 minutes or until tender, brush with more sauce and serve.

OVEN-BARBECUED PORK CHOPS

Steps:

• Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.

PORK STEAKS WITH HOMEMADE BARBECUE SAUCE, TEXAS STYLE YUKON GOLD POTATO FRITES, AND GRILLED CHAYOTE

Steps:

• Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.
• Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip.
• Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.
• Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.
• Whisk all ingredients together.