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St. Louis Bbq Pork Steaks From America's Test Kitchen

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Yield: 6 to 8 servings

1 1/2 cups ketchup

2 cups light-bodied American beer

1/4 cup A.1. steak sauce

1/4 cup packed dark brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon hot sauce

1 teaspoon liquid smoke

6 to 8 pork steaks

Freshly ground black pepper

1. Preheat grill. For a gas grill, heat all burners on high, covered, for 15 minutes. For a charcoal grill, prepare grill for direct cooking with enough coals to cover the full circumference of the grill.

2. Whisk together ketchup, beer, A.1., brown sugar, vinegar, Worcestershire, garlic powder, hot sauce and liquid smoke in a large bowl. Transfer to a large, disposable aluminum pan.

3. Season pork steaks with pepper to taste. Grill until well-browned, 5 to 7 minutes per side. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low (or close vents on charcoal grill). Cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes. (Check the sauce after it has been on the grill for about an hour; if it looks thick and dry, add water.)

4. Using pot holders, remove pan from grill. Turn all burners to high, or if using a charcoal grill, refresh the coals with charcoal lit to temperature in a chimney lighter. Remove pork steaks from pan and place directly on grill. Cook until slightly charred around the edges, 2 to 4 minutes per side. Skim fat from sauce; serve sauce with steaks.

Per serving (based on 8): 488 calories; 22g fat (41 percent calories from fat); 8g saturated fat; 160mg cholesterol; 47g protein; 22g carbohydrate; 18g sugar; no fiber; 810mg sodium; 77mg calcium; 820mg potassium.

Adapted from a recipe in the August/September 2009 issue of "Cook's Country" magazine.


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