Juicy Baked Pork Steak {In Under 30 Minutes!}
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Juicy pork steak in the oven is my go to, fail-safe recipe to guarantee success when cooking for a crowd. The marinade does all the work for you, with only about 4 minutes of active cook time. The end result is the most tender, baked pork steak that you’ll be wanting to make every week.
Follow this recipe as there are some tricks I can teach you which make sure your boneless pork steaks are perfectly cooked every time …
Table of Contents
Why you’ll love this recipe
- Affordable: Pork shoulder steaks are often overlooked- they’re affordable, tender, easy to cook, and so delicious.
- Tender and Juicy: I go for a high temperature and quick cook time to ensure the most tender and juicy baked pork steaks.
- Easy to Make: All we do is sear the marinated pork to start, then cook the pork steaks in the oven. Meaning they’ll only require your attention for around 4 mins!
- Marinade Magic: A combination of worcester sauce, mustard, salt, pepper, garlic, and onion granules provides an intensely savoury depth of flavour that makes this recipe a winner. A review from my hard to impress dad – ‘exceptional flavor’
- Better than Chops: Pork chops are cut from the loin making them lean and can be super dry once cooked. Pork shoulder steaks are cut from the shoulder and have more fat marbling so they turn out juicier and more delicious.
Try these other yummy pork recipes this week: Thin Pork Chops in Air Fryer (Quick Cooking), Pork Stroganoff, Crispy Pork Schnitzel with Aioli and Green Salad
How do you make pork steaks tender and juicy?
- Don’t overcook them. With this recipe, we sear the steaks quickly over a very high heat to get some colour, rotate them, then bake for only 12- 15 minutes. That way we get the colour that we would in the oven but in a shorter amount of time, reducing the likelihood of the steaks drying out.
- Marinate them. I’ve spoken about the formula of the marinade that makes these pork steaks in the oven fantastic, but the duration of the marinade also matters.
If you can marinade for a minimum of two hours, up to 24 hours, that is amazing. If you’re in a real rush, 30 minutes can be sufficient, but I would recommend a little longer for the best results!
How long to cook pork steaks in the oven at 350°F/175°C
For this recipe, I prefer to cook the pork steaks at 400°F/200°C, finding that they turn out juicier. However, cooking them at 350°F/175°C works as well.
If you choose to follow my recipe, then you can find the cooking times in the recipe at the bottom of this post. If you chose to use the other cooking temperature, then I suggest just adding a few minutes to my cooking times or using a meat thermometer to see when they reach the right internal temperature.
Is it better to bake pork steaks at 350°F or 400°F (175°C or 200°C)?
Again, I like the higher temperature, not only because the steaks turn out juicier, but also because the cooking method is faster. When you use the higher temperature, the caramelization you get on the pork steaks is absolutely delicious.
How long you cook a pork steak depends on the thickness of the steak.
With the sear, a thin pork steak (around ¼ inch or less) may only take around 10-15 minutes to bake. A ½ inch steak will take around 15-20 minutes, and a 1 inch pork steak will take closer to 20-30 minutes. Overall, the thing to remember is to cook your pork to an internal temperature of 145°F/64°C using a meat thermometer. Keeping the meat close to this temperature will keep it nice and juicy.
Ingredients
The main ingredients that make this Pork Steak recipe fantastic are the following:
Pork shoulder steaks
Supermarkets often sell these in larger packs as they know it’s a show stopper for a crowd. This recipe uses 6 pork shoulder steaks that weighed around 30oz (900g)
Italian Seasoning
All of the seasonings create great bold flavors
Worcestershire Sauce/Worcester Sauce
The backbone of the marinade. It’s one of the primary umami ingredients which really adds a depth of flavor to the oven baked pork steaks.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Vary the Seasonings: You can mix up the seasonings by adding spices such as smoked paprika, cumin, cayenne pepper. Or substituting the Italian dried herbs for other dried herbs like tarragon, parsley, oregano- whatever you fancy!
Try a different cut: You can make this with pork loin steaks in the oven or alternatively use pork chops. Bare in mind that these are leaner, so you will get a less tender end result.
How to Cook Pork Steaks In Oven
- Start by adding the pork shoulder steaks, olive oil, garlic powder, onion powder, Italian seasoning, Worcester sauce, Dijon mustard, salt, pepper and honey to a large zip lock bag. Seal the bag and use your hands on the outside of the bag to mix and cover the pork chops with the other ingredients (Image 1).
- Place the bag with the pork steaks in the refrigerator to marinate anywhere from 30 minutes to 24 hours (Image 2).
3. When you are ready to prepare the steaks, preheat the oven to 200°C/400°F.
4. Allow a cast iron skillet to heat over high heat. Once it is very hot, add the shoulder steaks (Image 3).
5. Sear on one side for 4 minutes, then flip the steak and immediately turn off the heat (Image 4).
6. Add the chicken stock to the cast iron skillet (Image 5).
7. Place the entire skillet with the pork steaks and stock into the oven for 12-15 minutes (Image 6).
8. Allow the baked pork steaks to rest at least 5 minutes then top with salt, pepper, and fresh parsley.
If you have leftover pork, consider making one of these yummy recipes; Gochujang Pork Ramen, Stir-fry Pork Udon Noodles, Simple Pork Curry with Coconut Milk
Tips for the best result
- The longer you marinate the steaks, the better they will taste and more tender they will be.
- Bring the steaks to room temperature before cooking. This makes for the best sear!
- I use half a stock cube to prevent the pan sauce from being too salty, as we add lots of salt already in the marinade.
- Don’t worry if you have to nestle the steaks into the pan/if it seems quite crowded, they shrink as they cook.
- If you’re using fine salt instead of sea salt, reduce to 1 tsp.
- Always rest your pork steaks before serving.
- Use a cast iron pan if possible as this is the best for heat distribution.
Serving Suggestions
You could easily add apples, potatoes, onions, or cabbage to this baked pork steaks meal, however here are a few fabulous sides I love to eat with them:
Leftover Storage and Reheat Instructions
Refrigerator: Store in a sealed container for up to 4 days in the fridge. Store the pork steaks in the pan sauce.
Freezer: Freeze these baked pork steaks for up to 3 months.
Reheat: Reheat in a frying pan with a lid, loosening the pan sauce with a small splash of water which will help the cooking process along. This will take around 4 minutes to reheat. No extra oil will be needed.
Recipe FAQs
This is because they are overcooked. If you have really thin pork shoulder steaks, you need to reduce the cook time in the oven, ensuring the internal temp doesn’t go over 145°F.
No need with this recipe! That would prevent the colour on the top of the pork steaks as it would lock in the steam created from the chicken stock.
There is no need. We have seared one side of the pork shoulder steaks so we want to ensure we keep that browning/texture.
I personally prefer the fast method with pork shoulder steaks, whereas a whole pork shoulder I would prefer to slow cook for the most tender result.
If you defrost ahead of time, yes! Make sure after you defrost them, that you use a paper towel to pat them dry to avoid excess moisture, which will damage the sear.
To reach an internal temperature of 145°C, it usually takes 18-20 minutes when cooked at 400°F/ 200°C
Enjoy these pork steaks with one of these easy side dishes: Crispy Smashed Broccoli with Parmesan, Easy Cajun Dirty Rice, Nando’s Mac and Cheese with Peri Peri
If you tried this Pork Steaks in the Oven Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Juicy Baked Pork Steak Recipe
Ingredients
- 6 pork shoulder steaks 900g (£5.98)
- Zest of half a lemon £0.30
- Optional fresh parsley to top
Cupboard essentials
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp italian seasoning
- 2 tbsp worcester sauce
- 1 tsp Dijon mustard
- 1 tsp coarsely ground black pepper
- 2 tsp sea salt
- 1 tsp honey
- 100 ml chicken stock, ½ a cube
Method
- To a ziplock bag, add the pork shoulder steaks and oil into the bag. Next, add every ingredient except for the optional fresh parsley and chicken stock. Seal the bag and use your hands to incorporate and mix the seasonings, ensuring everything is evenly coated.
- Place in the fridge for preferably a minimum of two hours, up to 24 hours. If you’re in a real rush, 30 minutes can be sufficient.
- When it’s time to eat, preheat your oven to 200°C/ 400°F.
- Place a cast iron pan over a high heat and allow to preheat. Once the pan is piping hot, add the shoulder steaks in to sear. Fry undisturbed for around 4 minutes, then rotate and turn the heat off.
- Pour the chicken stock into the base of the pan, then place the pan into the oven for 12-15 minutes.
- Allow the baked pork steaks to rest for 5 minutes before topping with black pepper and fresh parsley.
Notes
- The longer you marinate the steaks, the better they will taste and more tender they will be.
- Bring the steaks to room temperature before cooking. This makes for the best sear!
- I use half a stock cube to prevent the pan sauce from being too salty, as we add lots of salt already in the marinade.
- Don’t worry if you have to nestle the steaks into the pan/if it seems quite crowded, they shrink as they cook.
- If you’re using fine salt instead of sea salt, reduce to 1 tsp
- Always rest your pork steaks before serving.
- Use a cast iron pan if possible as this is the best for heat distribution.
Nutrition
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