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Old 07-13-2012, 03:22 PM   #1
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Planning on Butt Steak, St. Louis style

I'll basically be using the Cooks Illustrated recipe.

It calls for a sear, braise in sauce for 90 minutes, and then back on the hot part to crust up the sauce a little.

I've never done 'em before, so if anyone has any advice, I'd love to hear.
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Old 07-14-2012, 06:55 AM   #2
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Re: Planning on Butt Steak, St. Louis style

I really wish those people packaging and labling pieces of meat would communicate better, and use terms that most people could understand...

I have never heard of a "Butt Steak" and "St. Louis style" has always meant trimming spare ribs down, making the ribs all the same length, and making the rack of ribs into a rectangle. At least around here.

I have no idea what you are referring to. Sorry, I can't help at all.

BOB
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Old 07-14-2012, 11:22 AM   #3
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Re: Planning on Butt Steak, St. Louis style

Would we be speaking cow or pig butt here? Never heard of any skunky recipes coming from Cooks Illustrated. Bet it will work.
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Old 07-16-2012, 10:19 AM   #4
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Re: Planning on Butt Steak, St. Louis style

Well, time ran out, and I just didn't have time for a 2hr+ cook time. So I marinated the Pork shoulder steaks ('Butt Steak') in equal parts soy sauce, red wine vinegar and red wine (and a touch of oil). I then grilled a poblano pepper, a fresh pineapple, red bell pepper, bacon and a yellow onion - topped with a little cilantro. I chopped the grilled items into a hash to accompany the grilles pork steaks. It was pretty good. I am pretty pleased with the cut of meat.

As I had been searching for help with the St. Louis barbeque recipe, I heard this cut was fairly random or rare from the butcher - partially depending on their mood. But around here in New Mexico, its the cut most favored for posole - a regional and cultural favorite, so it's easy to find - and cheap!
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Old 07-16-2012, 10:22 AM   #5
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Re: Planning on Butt Steak, St. Louis style

Quote:
Originally Posted by Bob In Fla.
I really wish those people packaging and labling pieces of meat would communicate better, and use terms that most people could understand...

I have never heard of a "Butt Steak" and "St. Louis style" has always meant trimming spare ribs down, making the ribs all the same length, and making the rack of ribs into a rectangle. At least around here.

I have no idea what you are referring to. Sorry, I can't help at all.

BOB
Its the shoulder, sliced vertically into 'blade steaks' (yes, yet another name).

St. Louis Style - give a search for it and you'll find a whole subculture around the grilling and basting of these shoulder steaks in a tomato/vinegar sauce based with Budweiser, of course.
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Old 07-16-2012, 04:28 PM   #6
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Re: Planning on Butt Steak, St. Louis style

Wow..the folks from St. Louey purty hard up to discover an icon like that. Can buy all day long around here where it mostly poses as country style ribs. Now is possible to sometimes find real country style ribs which come off the tail end of the loin. It get confusing. Good eating though in its various configurations.
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Old 07-16-2012, 05:59 PM   #7
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Re: Planning on Butt Steak, St. Louis style

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Originally Posted by bigwheel
Wow..the folks from St. Louey purty hard up to discover an icon like that. Can buy all day long around here where it mostly poses as country style ribs. Now is possible to sometimes find real country style ribs which come off the tail end of the loin. It get confusing. Good eating though in its various configurations.
No, it was other parts of the country (wish I had paid attention to where) I was reading they have troubles finding them prepackages. There were actually quite a few surprisingly. But in St. Louis, the're entry level. You can't sell meat without selling pork butt steaks.
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Old 07-17-2012, 07:40 AM   #8
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Re: Planning on Butt Steak, St. Louis style

Well it seem to take long for new marketing strategies to take root. We prob have em down here before a person know it.
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Old 07-20-2012, 11:26 PM   #9
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Re: Planning on Butt Steak, St. Louis style

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Originally Posted by LarrysBackyard
Quote:
Originally Posted by bigwheel
Wow..the folks from St. Louey purty hard up to discover an icon like that. Can buy all day long around here where it mostly poses as country style ribs. Now is possible to sometimes find real country style ribs which come off the tail end of the loin. It get confusing. Good eating though in its various configurations.
No, it was other parts of the country (wish I had paid attention to where) I was reading they have troubles finding them prepackages. There were actually quite a few surprisingly. But in St. Louis, the're entry level. You can't sell meat without selling pork butt steaks.
I live in southern Ohio and it's hard to find em.
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Old 07-21-2012, 08:56 AM   #10
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Planning on Butt Steak, St. Louis style

In Springfield Mo we get lots of st Louis pork steaks
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Old 07-21-2012, 09:06 AM   #11
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Re: Planning on Butt Steak, St. Louis style

I think I'd buy the pork butts and cut them myself. That'd probably save about half price. Maybe more.

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Old 07-21-2012, 01:00 PM   #12
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Re: Planning on Butt Steak, St. Louis style

Might work for them who own a nice band saw. Half of da butt got the big 3-d flying saucer looking bone in it. Now a person could just snag the deboned models. That should work. More per pound but could handle the steaking chore with a knife. Prob make some funky sized and shaped steaks. Wonder do them yankee butt steaks come bone in or bone out?
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Old 07-21-2012, 01:51 PM   #13
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Re: Planning on Butt Steak, St. Louis style

Sure would like to see a picture of the cook.
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