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GET IT NOWMy Pork Steak Recipe Will Change Your Mind
This pork steak was another one of my experiments with pork after my baked pork chops and air fryer pork chops proved to me that I actually enjoy it. And since I love my beef steak recipes, I had to try (several times, ha) what a pork shoulder steak would be like. Delicious. The answer is delicious. Here’s why:
- Savory, juicy pork steaks – I’ve got the perfect balance of flavor and texture here. My cooking method locks in all the moisture and flavor for melt-in-your-mouth pork steaks, while the seasoning plays well into pork’s natural sweetness.
- Tried-and-true method – Cooking pork steak recipes is not that different from other steaks! To get that juicy, tender meat, I start with a quick sear in a skillet and finish them off in the oven. I’ve used this method a lot over the years — from beef like filet mignon (my first and still my fave) and New York strip, to other pork cuts like pork sirloin roast, and even broccoli stuffed chicken. The results are always phenomenal!
- Simple seasonings – Who has time for a long list? And while I love a good pork marinade, this time I kept the recipe simple with just a few basic spices.
- Fast and budget friendly – This is the kind of steak dinner you can make any night, in well under half an hour. And it’s kind to your wallet.
If I haven’t convinced you, let me just add that so many readers have told me this recipe changed their mind about pork steak. Just make it with me, you won’t regret it!
Ingredients & Substitutions
Here I explain the best ingredients for my baked pork steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pork Steaks – This is a marbled cut from the shoulder of a pig. I usually find them at the butcher under various names — blade chops, blade steaks, or pork shoulder steaks. I recommend 1-inch-thick steaks for the best results, as they’re less prone to overcooking.
- Worcestershire Sauce – I use this brand that’s gluten-free. The acids in the sauce break down some of the proteins in the pork steak, making it more tender. Plus, you get an extra layer of flavor and a hint of sweetness. I only use a small amount of the sauce, but if you don’t have any or don’t want to use it, coconut aminos or low-sodium soy sauce would make good substitutes for flavor. They don’t tenderize much though, so in that case I’d recommend adding 1-2 tablespoons of lemon juice or vinegar as well.
- Fresh Herbs – I used fresh parsley and fresh rosemary, but fresh thyme also works well. You can also substitute the 2 tablespoons of fresh herbs with 2 teaspoons of dried.
- Spices – Sea salt, black pepper, and garlic powder. Feel free to add other spices, like paprika, cumin, or onion powder — or my pork chop seasoning.
- Olive Oil – I use this to pan-fry my pork steaks before popping them in the oven. You can use any heat-safe oil, like avocado oil.
How To Cook Pork Steak In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Heat the oil. Add it to a large, oven-safe skillet (I recommend a cast iron skillet) over medium-high heat, and heat until screaming hot.
- Season the pork. Meanwhile, trim any excess fat off of each steak, and pat dry with paper towels. Season with salt, pepper, and garlic powder on both sides.
- Sear both sides. Cook pork steaks in the hot pan in a single layer, flipping halfway through, until both sides are browned.
- Add the sauce and herbs. Pour the Worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
- Bake in the oven. They’re done when the pork steak temp reaches 145 degrees F in the thickest part. (I test with this meat thermometer.) Rest on a plate or cutting board for a few minutes before serving.
My Recipe Tips
- If you have time, bring the pork steak to room temperature. This is optional, but it helps with even cooking.
- Choose an extra large skillet, or use two. I used this 13-inch skillet to fit all 4 steaks. If they don’t fit, cook them in batches or use 2 skillets.
- Use cast iron if you can. I highly recommend cast iron for any kind of steak, whether you’re cooking beef steak (like top sirloin or ribeye) or my pork steak recipe. Cast iron heats up and retains heat much better than pans made from other materials, which gives steaks a perfect sear and helps prevent overcooking the inside.
- Make your skillet sizzling hot before adding the pork. Otherwise, they won’t form that nice crust. Heating the pan should take about 2-3 minutes, and you can season the pork while you wait. The oil should shimmer and slide around the pan easily.
- Check internal temperature with a meat thermometer. You can use a regular instant-read thermometer, but I like to use a probe thermometer for this pork steak recipe, because it beeps at the right temp and I don’t have to keep opening the oven. 145 degrees F is ideal for pork, but I even remove it a few degrees lower sometimes because the temp rises as it rests.
- Don’t forget to rest. A must for all my meats! It lets the juices inside settle and prevents dryness.
Pork Steak (20-Minute Recipe)
My pork steak recipe in the oven is juicy and tender, with simple ingredients like olive oil, herbs and spices. Make it in just 20 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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Heat the oil in a large cast iron skillet over medium-high heat, until screaming hot.
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Trim any excess fat off of each pork steak. Pat dry with paper towels on each side. Season with salt, pepper and garlic powder on both sides. If you have time, let the seasoned pork steaks sit at room temperature for 30 minutes before cooking.
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Once the oil is hot, transfer steaks to the pan in a single layer. Sear for 2-3 minutes per side, until browned.
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Remove from heat. Pour ½ tbsp of worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
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Transfer to the preheated oven. Bake for 10-15 minutes, until the pork reaches 145 degrees F (63 degrees C) in the thickest part of the steak.
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Remove from the oven, transfer to a plate, and cover with aluminum foil to rest for 5 minutes before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 pork steak
- Tips: Check out my recipe tips above to help you cook your pork steaks perfectly every time, with a nice sear and juicy inside.
- Leftover ideas: Dice the pork shoulder steak to use for my hearty pork stew, or slice it thinly to tuck into tacos or sandwiches. Sometimes I swap the beef in my steak salad, or the chicken in my chicken Caesar salad or chicken lettuce wraps. Really though, pork steak makes a great protein for any of my salad recipes.
- Store: Keep leftovers in an airtight container the refrigerator for up to 3-4 days. I wrap them tightly in plastic wrap first, so they don’t dry out.
- Reheat: I recommend reheating pork steaks in the oven at 350 degrees F, covered with aluminum foil to retain moisture. You can also microwave, but the result will be more dry.
- Freeze: Though I prefer these fresh, you can keep them in the freezer for up to 3 months after cooking. Thaw before you reheat.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pork Steak Recipe
Serving Ideas
This dish works well with a variety of sides. I served it with roasted potatoes and roasted broccoli when I took these pictures, but here are some other ideas:
- Vegetables – Veggie sides like sauteed mushrooms and stir fry vegetables pair well. My personal favorite is tender sauteed zucchini. You can make any of these on the stovetop while you have the pork steaks in the oven.
- Potatoes – For all my meat and potatoes lovers! Try my roasted potatoes above, roasted sweet potatoes, or for less starchy alternatives, mashed cauliflower or roasted rutabaga.
- Cheesy Casseroles – I choose this option when I’m serving these oven baked pork steaks for a larger crowd, or just want comfort food. My loaded cauliflower casserole, zucchini casserole, yellow squash casserole, or asparagus casserole all fit the bill.
- Salads – Make my mandarin salad or kale salad for a sweet touch, particularly in the cooler months. For something light and fresh, I like spring mix salad or tomato cucumber salad.
- Sauce – These pork steaks are already flavorful on their own, but when I want to make them extra comforting, my creamy mushroom sauce on top is amazing.
More Easy Pork Recipes
Looking for more easy pork recipes? Try more of my reader favorites for easy dinners:
90 Comments
Tina Martin
0My family and I loved this seasoning. It was delicious and they raved about it multiple times as they ate their dinner. Thanks for a wonderful addition to my 5-star recipes!
Amanda
0Made this for dinner tonight and it came out amazing! I marinated it first, using your recipe for pork chop marinade, then followed the rest of this recipe exactly as it says. Served with scalloped potatoes and garlic green beans. Yum!
Ode
0Wow! What an amazing recipe – never tried the sear and bake method (I’d usually just throw them straight in the oven) and it makes a world of difference!
LaToya
0I made this recipe today and the steaks turned out delicious! I didn’t know if I should cover them while cooking or not. I had a lid to my pan, so I halfway covered them and they were really tender. Thanks for sharing this with us.
Marni
0I made this tonight and WOW! It’s perfect, easy, and very tasty! Thank you!! Will definitely be making this again!
Simone
0These were delicious!! Yummy yummy! Thank you ??
Evan
0Followed recipe to a T, they came out dry and tough as a board. Flavor was ok. I’ll go back to smoking them then braising in a pan with BBQ sauce. And it’s good pork I buy from a small farmer not like it was some Walmart garbage
Maya | Wholesome Yum
0Hi Evan, Sorry to hear they turned out that way. It sounds like you might have overcooked them. The time can vary depending on the thickness, so I always recommend using a meat thermometer as explained in the post above.
Lynniepooh2 Berchtold
0Once again Maya has nailed a delightful recipe. I am not a big fan of pork but was needing something different from beef and chicken. I came upon this browsing the site and thought how simple it looks to do so went shopping for pork steaks. Who knew there was such a thing? Followed the steps precisely and as typical fashion Maya steered me in the right direction of now having a new favorite menu option. They steaks are much better than any beef steak being juicy and mouth savoring. Really looking forward to the left-overs soon.
Andie Thueson
0I’ve never been much of a fan of pork however, this recipe completely persuaded me to try more dishes that include pork. I was blow away by the rich flavor profiles, I can’t wait to make this meal for my kiddos!
Matt
0I love this pork steak recipe. The pork comes out amazing, super flavorful, and easy to eat. Awesome pork recipe.
Jordan F
0This is the first time I cooked this perfectly! Such a great recipe, thank you!
Abby
0Just what I was looking for when I wanted a quick and easy dinner. Turned out great! So yummy.
Nia Phyfiher
0Having read this I thought it was very enlightening. I appreciate you spending some time and effort to put this article together. I once again find myself personally spending a lot of time both reading and leaving comments. But so what, it was still worth it!