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In This Post
- Why You’ll Love My Pork Steak Recipe
- How To Cook Pork Steak In The Oven
- My Recipe Tips
- Storage Instructions
- Serving Suggestions
- More Easy Pork Recipes
- My Tools For This Recipe
- Pork Steak (20-Minute Recipe)Recipe card
- Recipe Reviews
Banish dry pork from your kitchen! For tender and juicy results every time, let me show you how to cook my pork steak recipe in the oven. This 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 pork shoulder steak would be like. Delicious. The answer is delicious.
Why You’ll Love My Pork Steak Recipe
- 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 shoulder 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 cutslikepork 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 you probably have in your pantry.
- On the table in 20 minutes – This is the kind of steak dinner you can make any night! It’s done in well under half an hour, and budget friendly too.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my baked pork steak recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Pork Steaks– This is a marbled cut from the shoulder of a pig. I usually find them at the butcher under various other names — blade chops, blade steaks, or pork shoulder steaks. Choose 1-inch-thick steaks for the best results, as these will be 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 if you need to.
- Spices – Sea salt, black pepper, and garlic powder. Told you I’m making this simple! But 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, but you can also use avocado oil or any other heat-safe oil.
How To Cook Pork Steak In The Oven
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Heat the oil. Add it to a large, oven-safe skillet(preferably a cast iron skillet)over medium-high heat, and leave it to heat up until screaming hot.
- Season the pork. Trim any excess fat off of each steak. Pat dry with paper towels. Season with salt, pepper, and garlic powder on both sides.
- Sear both sides. Transfer the steaks to the hot pan in a single layer. Sear until browned, then repeat on the other side.
- Add the sauce and herbs. Pour the Worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
- Bake in the oven. They are done when the pork steak temp reaches 145 degrees F in the thickest part, testing with a meat thermometer.
- Let them rest. Transfer the steaks to a plate or cutting board. Tent with aluminum foil to restbefore 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 (liketop sirloinor 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. This is the best way to ensure that your pork steaks are perfectly cooked — but not overcooked! You can use a regular instant-read thermometer, but I like to use a probe thermometer for oven recipes like this, because it beeps at the right temp and I don’t have to keep opening the oven.
- Don’t forget to rest. A must for all my meats! It lets the juices inside settle and prevents dryness.
Storage Instructions
- Store: Keep leftovers in an airtight container the refrigerator for up to 3-4 days. I like to 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 in a bag submerged in cold water, or in the fridge overnight, before you reheat them.
Ideas for leftovers:
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, it makes a great protein for any of my salad recipes.
Serving Suggestions
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 tendersauteed 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 if you like less starchy alternatives (like I do), make 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 more 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 readers’ favorites for easy dinners:
Stuffed Pork Chops
Slow Cooker Pork Tenderloin
Pork Souvlaki
Smothered Pork Chops
- Cast Iron Skillet – My cast iron withstands high temperatures, retains heat, and is perfect for my stovetop-to-oven method. I use this particular one for pork steaks because of its large size.
- Thermometer – Ensures that pork cooks to the correct temperature. Use a regular meat thermometer, or make it more hands-off with my go-to probe thermometer.
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Recipe Card
Pork Steak (20-Minute Recipe)
This 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!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 4 (adjust to scale recipe)
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
Heat the oil in a large cast iron skillet over medium-high heat, until screaming hot.
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.
Once the oil is hot, transfer steaks to the pan in a single layer. Sear for 2-3 minutes per side, until browned.
Remove from heat. Pour ½ tbsp of worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
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.
Remove from the oven, transfer to a plate, and cover with aluminum foil to rest for 5 minutes before serving.
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Related Easy Recipes
Ribeye Steak Recipe
Steak And Eggs
Air Fryer Pork Chops
Cast Iron Pork Chops
Recipe Notes
Serving size: 1 pork steak
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories370
Fat19.8g
Protein42.7g
Total Carbs2.6g
Net Carbs2.3g
Fiber0.3g
Sugar0.9g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Main Course
Cuisine:American
Keywords:baked pork steak, pork shoulder steak, pork steak, pork steak recipe, pork steaks in the oven
Calories: 370 kcal
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Pork Steak Recipe
