Pork Steak is an underrated cut of meat that is super easy to cook and ultra juicy! Served with a delectable pan sauce, it’s the perfect recipe for when you’re in the mood for something different, but still want your dinner to be quick. This cooking method ensures tender, perfectly cooked steaks every time!
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A different way to do steak.
Pork steak is a nice change of pace from the usual dinner routine. (Baked Chicken Breast, we love you, but not today!) Also known as pork blade or pork shoulder steak, this cut comes from the shoulder blade area of the pig. Because it has more fat than other cuts, it’s flavorful and rich. (Bonus: that extra fat also means that pork steaks are almost impossible to over-cook!)
I adapted the cooking method here from America’s Test Kitchen. The pork steaks are baked at a low temperature to cook them through, then seared to create an extra flavorful exterior. A garlicky white wine pan sauce is the perfect finishing touch!
(Don’t miss my Pork Roast and Baked Pork Tenderloin if you’re looking for more pork recipes!)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pork Steaks. If your pork steaks are very large (around 1 pound), cut them in half crosswise to create 8-ounce portions.
- Green Onions and Garlic. To infuse flavor into the pan sauce.
- Dry White Wine. Like Pinot Grigio. If you’d rather omit the alcohol, use low-sodium chicken broth instead.
- Soy Sauce. Hello, umami! For a gluten-free pork steak sauce, use tamari or liquid aminos instead.
- Unsalted Butter. Butter adds a nice richness to the sauce.
What to Serve with Pork Steak
If you’re making the optional pan sauce, you might want to pair your pork steak with something that will soak up any extras. Aside from that, choosing sides is easy with this recipe—its flavor goes with just about anything!
This is the best way to cook pork steak! Tender, juicy, with a nice sear on the outside, this no-fail method won’t let you down.
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For the Pork Steaks:
- 4 (8-ounce) pork steaks at least ¾-inch thick*
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil or avocado oil, grapeseed oil or similar neutral cooking oil, plus additional as needed
For the Pan Sauce (Optional):
- 4 green onions thinly sliced
- 3 garlic cloves minced (about 1 tablespoon)
- 1 cup dry white wine or low sodium chicken broth
- 2 teaspoons soy sauce
- 2 tablespoons unsalted butter
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Place a rack in the center of your oven and preheat to 275°F. With paper towels, pat the pork steaks dry. Season all over with the salt and pepper. Line a rimmed baking sheet with parchment paper for easy clean up. Place a wire rack on top, then place the pork on the rack. Let stand at room temperature for 30 minutes or refrigerate for up to 1 day.
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Bake the pork steaks until the pork registers 120°F to 125°F on an instant read thermometer inserted at the thickest part, about 20 to 25 minutes (the pork isn’t done yet!). If some pieces finish sooner than others, remove them to a plate while you continue baking the rest.
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In a large cast iron or similar heavy-bottomed skillet, heat 1 tablespoon of the oil over medium high heat until it’s screaming hot. Carefully place two of the steaks in the skillet. Let cook on the first side without disturbing until you have a nice crust, about 3 minutes. Flip and cook on the other side until the steaks register 145°F on an instant-read thermometer, 2 to 3 minutes more. Set aside. Repeat with the remaining steaks, adding more oil if needed. Cover and let rest for at least 5 minutes.
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To make the sauce, reduce the heat to medium. Add the green onion and garlic and cook until super fragrant, about 30 seconds. Add the wine (or broth) and soy sauce, scraping up any browned bits that are stuck to the pan.
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Bring the sauce to a simmer. Let cook until reduced by a little more than half, about 5 minutes, stirring periodically. Remove from the heat and stir in the butter.
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Serve the pork steak with the sauce spooned over the top and additional salt and pepper to taste.
- If your pork steaks are larger (our store often sells them in 2-packs of very long, 1+ pound pieces), trim them in half crosswise to make an 8-ounce portion)
- Bake/sear method adapted from America’s Test Kitchen
- TO STORE: Refrigerate leftover pork steak in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pork steaks in the oven at 350°F, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftover pork steaks in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4)Calories: 408kcalCarbohydrates: 4gProtein: 43gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 151mgPotassium: 865mgFiber: 0.4gSugar: 1gVitamin A: 296IUVitamin C: 3mgCalcium: 54mgIron: 3mg
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