Got some good looking pork steaks at the local Hy Vee and want to do them in the St. Louis style. I had them once years ago when I visited my original home town (we lived in Richmond Heights) and really liked them. I have a bottle of Maull's so I am set in that category. My question is how do I cook them? Sear and slow, reverse sear, indirect, direct? I have done a search and seem to find "all of the above" The only thing that seems consistent is to sauce them late in the cook and let it carmelize. Can anyone from the area give me a hint? Any wood on the coals and what kind?
Cedar Rapids, Iowa