If you're a fan of ribeye, you will love this flavorful, juicy, and well-marbled pork steak! Ready in a mere 30 minutes and served with a simple green salad, it's a quick and easy meal that deeply satisfies.
When I ordered pork chops a few weeks ago and received pork steaks instead, I was annoyed - until I opened the package. Wow! These big, gorgeous steaks are about ¾-inch thick. They are as well-marbled as a ribeye steak and have a nice strip of fat, similar to a New York Strip. Lightly seasoned and cooked in a cast-iron skillet, they are better than pork chops because they are fattier and juicier.
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
Pork steaks: Also known as "pork shoulder blade steaks." They're typically 1 ¼ pound each and about ¾-inch thick. If your butcher doesn't have pre-cut steaks, you can ask them to cut them from a pork roast. You can also order them online.
To season: Kosher salt, black pepper, garlic powder, paprika, and ground cumin.
Variations
The best way to vary the basic recipe is to experiment with different spices. Unlike a beef steak, which only needs kosher salt and black pepper, a pork steak benefits from a sprinkling of spices.
I love the combination of garlic powder, paprika, and cumin, but you can use whatever you like. Sometimes, I add a generous pinch of onion powder and dried thyme.
Instructions
Making these juicy steaks is easy. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
Mix the spices in a small bowl and rub the spice mixture all over the steaks.
Heat a large, well-seasoned cast-iron skillet over medium-high heat. Add the steaks. Cook them until browned, about 2 minutes per side, plus a few seconds on the fat strip.
Lower the heat to medium-low and continue to cook the steaks for about 5 more minutes per side, until they reach an internal temperature of 145°F. Transfer them to a platter, cover them loosely with foil, and allow them to rest for five minutes before serving.
Featured Comment
Perfect recipe for cooking two foraged-pork steaks I’d recently splurged for at a local farmer’s market. The seasoning was good, and the method/timing were a huge help so that I didn't overcook the steaks. They were delicious and tender and I’ll refer to this recipe again! - NorCal Ellen Read more comments
Recipe Tip
These steaks are big, so you might find that your skillet can only accommodate one steak at a time. If that’s the case, you can use a cast-iron double-burner griddle, use two skillets, or cook the steaks one at a time and keep the cooked one in a warm (170°F) oven while you cook the second one.
Recipe FAQs
It's best to use garlic powder. It coats the steak more uniformly and won't burn as easily as fresh garlic.
You certainly could, and it would enhance its flavor, but it is so fatty and inherently flavorful that finishing it with butter is optional.
No. It should be cooked to an internal temperature of 145°F (medium doneness), with a rest time of 3-5 minutes. It's OK if it's slightly pink, but it shouldn't be red.
Yes. You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers in freezer bags for up to three months.
Serving Suggestions
These steaks are big, fatty, and rich. I like to pair them with a simple side dish, and I almost always opt for arugula salad, homemade coleslaw, or cucumber tomato salad. In the photos on this page, you can see them served with the simplest salad of mixed greens dressed with vinaigrette.
They are also good with steamed veggies like steamed broccoli (as shown in the photo below), steamed asparagus, or steamed cabbage.
Recipe Card
Pan-Fried Pork Steak
Video
Ingredients
- 2 pork shoulder steaks - 1 ¼ pound each, ¾-inch thick
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 tablespoon avocado oil - optional
Instructions
- Remove the steaks from the fridge and place them on a cutting board.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and cumin. Rub the spice mixture all over the steaks.
- Heat a large cast-iron skillet over medium-high heat for about 3 minutes. Add the oil, then add the steaks. If the skillet is well-seasoned, you can skip the oil.
- Cook the steaks until browned, about 2 minutes per side, plus a few seconds on the fat strip if they have one.
- Lower the heat to medium-low and continue to cook the steaks, uncovered, until they reach an internal temperature of 145°F as measured in the thickest part. This should take about 5 more minutes per side.
- Transfer the cooked steaks to a platter. Cover them loosely with foil and allow them to rest for 5 minutes before serving.
Notes
- You'll need to ask your butcher for "pork shoulder blade steaks," though they are sometimes sold pre-packaged. They're typically 1 ¼ pound each and about ¾-inch thick. If your butcher doesn't have pre-cut steaks, you can ask them to cut them for you from a pork shoulder roast.
- These steaks are big. You might find that your skillet can only accommodate one steak at a time. If that’s the case, either use a cast-iron double-burner griddle, use two skillets, or cook the steaks one at a time and keep the cooked one in a warm (170°F) oven while you cook the second one.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kyra says
Thank you!
Vered DeLeeuw says
You're very welcome, Kyra! Glad you liked it.
Jason says
So tender and the spices compliment each other beautifully. Might have it again tomorrow!
Vered DeLeeuw says
Wonderful, Jason! I'm so glad you enjoyed this recipe. Thank you for the review.
Kevin R Watt says
I don't usually reply to these, but I really loved this recipe & it worked great!
Vered DeLeeuw says
Wonderful, Kevin! Thank you for taking the time to review it.
Sam says
perfect!
Jean says
Stumbled upon pork shoulder steaks on sale and had no clue what to do with them until I found this recipe! Easy and delicious. The meat was tender and so tasty. I'll be hunting down this cut again just to make this.
Vered DeLeeuw says
How wonderful that you enjoyed this recipe, Jean! Thank you for giving it a try and for taking the time to leave a comment.