FREE 5-Ingredient Recipe EBook

• My Pork Steak Recipe Will Change Your Mind
• Ingredients & Substitutions
• How To Cook Pork Steak In The Oven
• My Recipe Tips
• Pork Steak (20-Minute Recipe) Recipe card
• Serving Ideas
• More Easy Pork Recipes
• Recipe Reviews

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.

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 .

1. 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.
2. 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.
3. Sear both sides. Cook pork steaks in the hot pan in a single layer, flipping halfway through, until both sides are browned.

1. Add the sauce and herbs. Pour the Worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
2. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Pork steaks (~1-inch thick; also known as blade chops, blade steak, blade roast, or pork shoulder steaks) ▢
• 2 tbsp Olive oil (or avocado oil) ▢
• 2 tsp Sea salt ▢
• 3/4 tsp Black pepper ▢
• 1 tsp Garlic powder ▢
• 2 tbsp Worcestershire sauce (or coconut aminos) ▢
• 1 tbsp Fresh parsley (chopped) ▢
• 1 tbsp Fresh rosemary (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Heat the oil in a large cast iron skillet over medium-high heat, until screaming hot.
3. 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.
4. Once the oil is hot, transfer steaks to the pan in a single layer. Sear for 2-3 minutes per side, until browned.
5. Remove from heat. Pour ½ tbsp of worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
6. 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.
7. Remove from the oven, transfer to a plate, and cover with aluminum foil to rest for 5 minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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 .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

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:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pork Steak (20-Minute Recipe)

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!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pork-steak/

Ingredients

• 4 8-oz Pork steaks (~1-inch thick; also known as blade chops, blade steak, blade roast, or pork shoulder steaks)
• 2 tbsp Olive oil (or avocado oil)
• 2 tsp Sea salt
• 3/4 tsp Black pepper
• 1 tsp Garlic powder
• 2 tbsp Worcestershire sauce (or coconut aminos)
• 1 tbsp Fresh parsley (chopped)
• 1 tbsp Fresh rosemary (chopped)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Heat the oil in a large cast iron skillet over medium-high heat, until screaming hot.
3. 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.
4. Once the oil is hot, transfer steaks to the pan in a single layer. Sear for 2-3 minutes per side, until browned.
5. Remove from heat. Pour ½ tbsp of worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
6. 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.
7. Remove from the oven, transfer to a plate, and cover with aluminum foil to rest for 5 minutes before serving.

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 .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Pork Steak Recipe Will Change Your Mind
• Ingredients & Substitutions
• How To Cook Pork Steak In The Oven
• My Recipe Tips
• Pork Steak (20-Minute Recipe) Recipe card
• Serving Ideas
• More Easy Pork Recipes
• Recipe Reviews

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.

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 .

1. 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.
2. 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.
3. Sear both sides. Cook pork steaks in the hot pan in a single layer, flipping halfway through, until both sides are browned.

1. Add the sauce and herbs. Pour the Worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
2. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Pork steaks (~1-inch thick; also known as blade chops, blade steak, blade roast, or pork shoulder steaks) ▢
• 2 tbsp Olive oil (or avocado oil) ▢
• 2 tsp Sea salt ▢
• 3/4 tsp Black pepper ▢
• 1 tsp Garlic powder ▢
• 2 tbsp Worcestershire sauce (or coconut aminos) ▢
• 1 tbsp Fresh parsley (chopped) ▢
• 1 tbsp Fresh rosemary (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Heat the oil in a large cast iron skillet over medium-high heat, until screaming hot.
3. 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.
4. Once the oil is hot, transfer steaks to the pan in a single layer. Sear for 2-3 minutes per side, until browned.
5. Remove from heat. Pour ½ tbsp of worcestershire sauce on each steak, then sprinkle fresh herbs over the top.
6. 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.
7. Remove from the oven, transfer to a plate, and cover with aluminum foil to rest for 5 minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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.

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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: