‘Steak’-ing Its Claim

Why the Pork Steak is a Midwestern Culinary Hero

Summertime has arrived in the greater St. Louis area, and you better believe that means one thing: It’s time to grill and chill. There’s nothing like the smell of smoke to celebrate the season. And of all the foods that you can throw on the fire, perhaps none is greater than a legendary, local favorite - the pork steak.

While pork steaks are cooked all over the country, it’s not nearly as popular on the coasts as it is right here at home. It’s more of a regional food. This dates back to the 1950s, when it became a staple of the popular Schnuck’s grocery chain, due to the relatively low cost of that particular cut. And before long? It was a trademark of our territory. 

Perhaps that’s almost fitting. Just like the Midwest itself, the pork steak is often ignored or shunned by those who have a more delicate palate. It’s a rather inexpensive cut of meat, which may be why those barbecue snobs have overlooked it for so long.

But not here. Not only do we celebrate the steak, but we also get lost in the sauce. As a meat that’s more versatile than Jose Oquendo in his prime, this trusty shard of pig meat can be slathered in just about anything. Going well beyond the barbecue basics, I have seen pork steaks slathered in everything from honey mustard to buffalo chicken sauce.

And somehow? It all just comes out right… especially if it’s been marinated in Busch Light.

Most men have their own techniques when it comes to the delicate art of porcine perfection. Much of it involves going shirtless and burning off their eyelashes with their initial flame. After that, it’s pretty much easy going from there.

It’s a rite of passage handed down from one generation to the next. Pork steaks have become almost a comfort food for those in the greater STL area. Something about that soft sow just sets your soul at ease. Chicken soup may be good for the soul, but let’s face it: the sow is great for the stomach.

Of course, you have to include some sides with those steaks. Everything from potato salad to corn on the cob works right along the pork centerpiece. I’ve even seen people cook cornbread to eat alongside their barbecue. And while that may not be appealing to some, it just shows how much ingenuity we have out here in the sticks.

Much like this area, the pork steak is nothing fancy. It’s the blue-collar cut of the hog, and it symbolizes everything that makes this the greatest region in the world. Much like the rest of us, the pork steak may not be pretty, but it gets the job done every time.

So celebrate the summer and let the sauce flow, but here’s a hint: Take it easy to keep those steaks nice and greasy. Much like a culinary romance, you have to take your time with this very special cut. Make sure the heat is low and the coals are white. Let that sweet meat cook slowly, sealing in the juices to savor for later.

Because we should all remember… You can eat no swine until it’s time.

Ryan K Boman is a freelance writer and the author of the 2023 book, Pop Music & Peanut Butter: A Collection of Essays Looking at Like with Love & Laughter. His previous work has appeared at, MSN, Heavy, the Miami Herald, Screen Rant, FanSided, and Yardbarker. Follow him on X @RyanKBoman