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My 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.
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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)
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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!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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:
100 Comments
Jennifer Babb
0Best pork chops I’ve ever made – bar none!
Maya | Wholesome Yum
0Thanks Jennifer, that means a lot! This recipe was for pork steaks, but I’m glad to hear this combination worked with pork chops, too.
Jodi Marczak
0Usually we grill pork steaks, but we have 2 feet of snow, so I found your baked pork steak recipe. It was good. I had home-grown rosemary (dried, but it still worked), parsley flakes instead of fresh, and kosher salt instead of sea salt. We liked it, pork was tender (baked for 15 min), so I’ll make them again sometime. Had baked red potatoes and buttered sweet peas and onions (with salt, pepper, thyme).
Maya | Wholesome Yum
0Hi Jodi, Haha, this recipe is perfect when you have 2 feet of snow! (I grew up in Minnesota, I get it!) Those substitutions sound perfectly fine, and your meal sounds wonderful.
Marry Ann urtiz
0How to cook
Maya | Wholesome Yum
0Hi Marry, I have detailed instructions for cooking above. Please read the recipe card.
Penny Austill
0Yes, I made this and it was delicious!!! Had baked potatoes and sweet peas with it….Yummy!!!
Maya | Wholesome Yum
0Thank you, Penny! What a perfect meal!
Val
0I highly recommend backing off the sea salt or worcester sauce- it was an easy, and tasty dish but just a bit too salty
Maya | Wholesome Yum
0Thank you for the feedback, Val! It might vary depending on the brand of Worcestershire sauce, too. Feel free to adjust the salt next time!
jean
0The only way I make Pork steak anymore! So tender and delicious.
Maya | Wholesome Yum
0Awww, I’m honored to hear that, Jean! Thanks!
Debra J Conrad
0Best pork steak Ive ever had. Flavorful and tender.
Dannie Weddle
0Food for thought.
When using spices on meats prior to cooking, I’ve found that the spices tend to fall off when put on the grill or I a frying pan if not imbedded into the meat. So, I use a fork to tenderize the meat on both sides to force the spices into the meat before cooking. Spice the side and perform the process before turning over. After using the fork, then finish by rubbing in. Meat tends to cook faster & remain moister, especially pork.
I’ve cooked many a Steak Night at the VFW, and got high ratings from customers by doing this. Works at home too.
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Stacy H
0I don’t have a cast iron skillet. Can I just use the stove? I have thin cuts of pork steaks.
Maya | Wholesome Yum
0Hi Stacy, You can use my stovetop-to-oven method with any oven-safe pan, it just works best with cast iron. If your pork steaks are very thin, you might be able to get away with searing on the stove only.
Anthony Thomas
0I like your recipe. But I don’t stick 100% to recipes. I use them as a guideline.
Glen
0I have a similar recipe but this one is better. The herbs really added that flavor. Steak was tender and juicy.
jean
0My absolute favorite way to cook pork steak! Tender every time.
KB
0Can you leave in the cast iron and put in preheated oven?
Maya | Wholesome Yum
0Yes, you transfer them to the oven in the same cast iron skillet.
Joanna
0This was delicious—made plenty of sauce for the pork and rice we served on the side. I used dried rosemary and thyme instead of fresh rosemary and parsley, since that’s what I had, and it worked great!
Karen Powell
0Is the oven temp for fan or normal please?
Maya | Wholesome Yum
0Hi Karen, The oven temperature is for a regular oven, not convection setting.
Rose
0This is an excellent recipe for the beginning cook or anyone who is a little timid when it somes to Pork Steaks. I am a believer in cooking to taste and not a fan of parsley so substitute fresh cilantro and Scallions. When searing I added a 1/4 cup of White Wine (Chardonay) and a Table Spoon of butter. Just gives it a gourmet touch. Yum
Corey
0This was super easy and very flavorful. I think some of the credit for that goes to the quality of the steak, which was from Reil Ranch (highly recommended), but the preparation and seasoning was excellent. I will definitely use this recipe again.
Chynna
0The seasoning blend was perfect, and the Worcestershire sauce added so much flavor. My husband loved it, and it was so easy to make. Highly recommend!
Danna Wendt
0Absolutely positively the most delicious pork steak I have ever made or enjoyed eating. Bravo. My son and I will make it this way for now on. Thank you for sharing ?
Karen
0Quick, easy and extremely tasty!