The Art of the Perfect Pork Steak by Clarence Fonke

BBQ Pork Steaks

From: Clarence Fonke

Since the 4th of July holiday is approaching, I thought I'd share with you a classic summer barbecue recipe.  So far, my most popular recipe has been the "Fonke Beans".  Well, the same genius that created those beans had also developed the delicate art of cooking the perfect pork steak.  Pork steaks are very regional.  In fact they are a signature St. Louis dish.  So for my out-of-towners,   a pork steak comes from a pork butt that has been sliced into steaks.  It is key to buy a bone-in cut for superior moistness and flavor!  The  commandment that Clarence followed was "Thou shalt never put sauce on meat that is on the grill!".  His sauce includes sugar that burns easily on the grill.  The sauce is used for steaming after the grilling is finished.


I'm telling you, the first time I tasted a Clarence pork steak, I thought I died and went to heaven.  WOW - Melt in your mouth with the most amazing sweet BBQ sauce.  As with all of Clarence's recipes, he used just a few simple ingredients.  The secret is in the technique.  I watched early and often when I had the chance to learn from him.  Here it is from the man himself!

Pork Steaks

From: Clarence Fonke

Allow 2 hours or more from start to finish

  

Center cut pork steaks or country style ribs - Behrmann's in Alber's IL has the best pork steaks ever!

 lightly salt and pepper 

Grill steaks on medium until meat is cooked through (appx 30-45 minutes)

Watch that the fire doesn't get too hot.  If the fire is too hot, then the steaks will buckle and curl which is unsightly. Steaks are cooked through when juices are no longer pink.  

While steaks are cooking, prepare sauce as follows: 

1 small bottle of  BBQ sauce – value brand is fine but Clarence liked Maull's

½ cup ketchup

½-3/4 cup  brown sugar

2 TBL prepared yellow mustard

Cook in sauce pan or roasting pan until bubbly.   

Small quantity method (6 or less):

Place grilled steaks in heavy duty foil.   Drizzle with  some bbq sauce and a handful of brown sugar. 

Seal and place in a 200 degree oven for 1-2 hours.  

Remove steaks from foil and place on a platter.  Discard sauce from the foil as it will be pretty greasy.  Slather steaks with Clarence's cooked sauce and serve.  The meat will melt in your mouth!  Be sure to include a boat of sauce for the table, because folks are going to want more!

Large Quantity method (more than 6):

Clarence was always cooking for  a crowd, so this was his technique in these cases.  

Double the sauce recipe and heat  in a large roasting pan. 

Place grilled meat in sauce, stacked  vertically on their sides (like a loaf of sandwich bread).  Cover tightly and simmer on stove top for an hour or more.  Watch the heat level so steaks simmer, yet sauce does not stick to the pan.  Serve with a boat of sauce on the side.

This is a picture of Clarence with his friend Red Schoendienst (St. Louis Cardinal Hall of Famer and long time manager).  Clarence was from Breese, IL and Red grew up in the next town over, Germantown.  These two guys are famous in their own ways!