Juicy Baked Pork Steak in Oven {In Under 30 Minutes!}
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This baked pork steak in the oven recipe is one of the most popular on my entire site! And honestly, I think it’s deserved. Similar to the method I use with pork tenderloin in oven, consider this the easiest but most delicious way to enjoy baked pork steaks. A delicious marinade, a fast sear, and short time in the oven, guarantee tender, juicy pork steaks every single time!
Why you’ll love this recipe
- Dinner in under 30 mins: We’re talking 27 minutes from start to finish. The sear locks in the flavour, then your oven only needs 12 to 15 minutes to finish the job. It sits right alongside my thin-sliced chicken breast in the oven as one of the most popular oven-baked protein recipes, perfect for a family dinner.
- Full video walkthrough: If you’re a visual person like me, I filmed the recipe so you don’t even need to lock into the recipe, just follow the video! Most baked pork steak recipes online skip this completely but I know that after a long day the last thing you want to do is read a recipe!
- The best pan sauce: 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’
- Perfect for meal prep: just four minutes of hands-on time, then the oven handles the rest, making this brilliant for your meal prep rotation. Scale it up, store in the pan sauce, and it reheats beautifully later in the week.
- Tender and Juicy: I go for a high temperature and quick cook time to ensure the most tender and juicy baked pork steaks. This was the number one complaint I saw on other recipes so I made this tested this recipe 6 times to make sure it was perfect!
Recipe Summary: Baked Pork Steaks In The Oven
✅ Recipe Name: Juicy Baked Pork Steaks
🕦 Ready in: 27 minutes
🤝 Serves: 6
🍴 Calories: 293 kcal
🧑🍳 Main ingredients: pork steaks, Worcester sauce, Dijon mustard
✨ Summary: Want juicy baked pork steak in the oven in under 30 minutes? This marinade and technique gets you the best result.
Table of Contents
Ingredients For Baked Pork Steaks
Pork shoulder steaks are the hero here! The fat marbling is what keeps these juicy through a high-heat cook. You can also use loin steaks and chops, there is just a higher risk that they will dry out as they are leaner.
Worcestershire sauce is the backbone of the marinade. It’s the primary source of deep, savoury umami in this recipe, and nothing really replaces it for that particular flavour depth.
Dijon mustard for flavour and it also helps to tenderise the meat- I love Dijon here but you could also use wholegrain mustard if you need to.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Spice it up Add smoked paprika, cumin, or a pinch of cayenne to the marinade if you want to go for more of a Tex-Mex vibe (ooo this would be amazing thinly sliced in a taco!) So the method stays exactly the same, just the spice blend changes.
Switch up the cut of pork Pork loin steaks work in the same method, though they’re leaner so they’ll be less forgiving if you overshoot the oven time by a couple of minutes. Worth bearing in mind.
For a sticky glaze finish, add a little honey and soy sauce over the steaks in the final two minutes of oven time. It caramelises and add a beautiful colour, similar to the glaze approach I use with my baked chicken drumsticks for that glossy, golden finish.
How to Cook Pork Steaks In The 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. Allow a cast iron skillet to heat over high heat. Once it is very hot, add the shoulder steaks (Image 3).
4. Sear on one side for 4 minutes, then flip the steak and immediately turn off the heat (Image 4).
5. Add the chicken stock to the cast iron skillet (Image 5).
6. Place the entire skillet with the pork steaks and stock into the oven for 12-15 minutes (Image 6).
7. 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 the marinade, the better. Even 30 minutes works at a push as it’s an intensely flavored marinade, but if you can stretch to 2 to 24 hours the difference in tenderness and flavour depth is fab.
- Bring the steaks to room temperature before cooking. This will improve the sear as cold meat going into a hot pan takes longer to sear, risking over cooking/ drying out the steaks.
- Use half a stock cube rather than a full one when making the pan liquid. The marinade already has a good amount of salt in it, so we don’t want to over-season!
- A cast-iron pan or stainless steal pan is the correct pan for this recipe. The heat retention is the best and also we need a pan that can go in the oven!
- Always rest the steaks before cutting. This allows the juices to redistribute and lock in, giving you the most tender result.
- Pull them out of the oven as soon as the internal temperature hits 140°F, it will continue to rise to 145°F as it rests.
Serving Suggestions
Pork steak in oven pairs brilliantly with so many sides, another reason to love it! You could serve over cheesy mashed potatoes, or for a speedier option to match the quick weeknight dinner vibe that this recipe has, you could make my diced potatoes in the airfryer or parmentier potatoes.
You could also go down the taco route or keep it light with a side salad like my rocket salad Roasted leeks are a personal favourite to have as a veg side, you could pop them in the oven at the same time too. Sautéed mushrooms work a treat too, especially if you let them soak up a little of the pan sauce before serving. If you’re after something lighter and want to mix up your weekly protein rotation, my sea bass recipe follows a similar method.
Leftover Storage and Reheat Instructions
Refrigerator: Store in a sealed container for up to 4 days. Keep the pork steaks in the pan sauce.it protects them from drying out during storage.
Freezer: Freeze for up to 3 months. Allow the steaks to cool completely before transferring to a freezer-safe container, make sure moisture can’t get in as this will cause freezer burn!
Reheat: Add the steaks and pan sauce to a frying pan with a lid, loosen with a small splash of water, and reheat over medium heat with the lid on for around 4 minutes. I’d avoid the microwave if possible to keep prevent the steaks from drying out!
Baked Pork Steak Recipe FAQs
Overcooking is almost always the reason. Thin pork shoulder steaks (under ¼ inch) need less oven time than the recipe states, so reduce by a few minutes and pull them as soon as the internal temperature hits 140°F, it will continue to rise to 145°F as it rests. A meat thermometer takes all the guesswork out.
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
A thin steak at around ¼ inch or less takes roughly 10 to 15 minutes after the sear. A ½ inch steak takes around 15 to 20 minutes, and a 1 inch steak needs closer to 20 to 30 minutes. The internal temperature of 140°F + rest time is your true guide every time regardless of thickness.
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
Explore More Pork Recipes
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
Watch How To Make This Recipe
Oven Baked Pork Steaks
Ingredients
- 6 pork steaks
- Zest of half a lemon
- 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 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
- Marinate for at least 30 minutes, but 2 to 24 hours will give you noticeably better tenderness and flavour depth.
- Bring your steaks to room temperature before cooking so you get a proper sear without overcooking.
- Use half a stock cube for the pan liquid as the marinade is already well seasoned.
- Cast iron or stainless steel only as you need a pan that can go straight in the oven.
- Always rest the steaks before cutting to lock the juices in.
- Pull them out at 140°F as the internal temp will carry over to 145°F while resting.
Nutrition
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