If you're a ribeye fan, you will love this flavorful, juicy, and well-marbled pork steak! Ready in 30 minutes, 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 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
See the recipe card for exact measurements. Here are my comments on the ingredients.
Pork steaks: Also known as "pork shoulder blade steaks." They're typically 1 ¼ pounds 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: Unlike a beef steak, which only needs kosher salt and black pepper, a pork steak benefits from additional spices like garlic powder, paprika, and ground cumin. However, it's fine to season it with just salt and pepper, as shown in the image below.
This image also shows why I like Diamond Crystal kosher salt so much. Its coarse, airy crystals spread evenly and give me real precision, making it much harder to over-salt. Because it is less dense than many other salts, a pinch delivers less sodium while still seasoning thoroughly. The crystals cling well to meat, dissolve gently, and have a clean, neutral flavor with no additives.
Instructions
Making these juicy steaks is easy. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the spices in a small bowl, then rub them all over the steaks.
Cook the steaks in a well-seasoned cast-iron skillet over medium-high heat 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. Let them rest for a few minutes before serving.
Perfect recipe for cooking two foraged pork steaks I'd recently splurged on 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
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Recipe Tips
What Skillet to Use
These steaks are big, so you might find that your skillet can only accommodate one at a time. If that's the case, you can use a double-burner griddle (as shown in the image below), two skillets, or cook the steaks one at a time, keeping the cooked steak in a warm (170°F) oven while you cook the second.
Ensuring Even Cooking
It's helpful to gently press on the steaks with a spatula, as shown in the photo below, to ensure they come into full contact with the pan.
Splitting the Steak
Because of their size, I sometimes cook two steaks, saving one for the next day and splitting the other between my husband and me, as shown in the image below.
Recipe FAQS
It's best to use garlic powder. It coats the steak more uniformly and won't burn as easily as fresh garlic.
Unlike beef steak, which I often cook medium-rare, pork steak 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.
This can certainly happen. See the photo below - one of the steaks I cooked was around ¾ inch thick, while the other was around ½ inch thick. I cooked both in the same double-burner griddle, but cooked the thinner one for 4 minutes per side at the second stage of cooking. 
You can keep the leftovers in an airtight container (like the one shown in the image below) 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.
Serving Suggestions
Pork steak is big, fatty, and rich, so I like to pair it with a simple veggie-based side dish. The four photos below show a few frequent pairings, including a simple green salad dressed with homemade vinaigrette, tomato salad, roasted cherry tomatoes, and steamed broccoli.
Recipe Card
Reliably Juicy 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.2 pork shoulder steaks
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and cumin. Rub the spice mixture all over the steaks.2 teaspoons Diamond Crystal kosher salt, ½ teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons paprika, 1 teaspoon ground cumin
- Heat a large cast-iron skillet over medium-high heat. Add the oil, then add the steaks. If the skillet is well-seasoned, you can skip the oil.1 tablespoon avocado 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 cooking 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
- Seasonings, especially salt, are guidelines. Adjust to taste.
- You'll need to ask your butcher for "pork shoulder blade steaks," though they are sometimes sold pre-packaged. They're typically 1 ¼ pounds 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 shoulder roast.
- These steaks are big. You might find that your skillet can only accommodate one at a time. If that's the case, use a cast-iron double-burner griddle, two skillets, or cook the steaks one at a time, keeping the cooked steak in a warm (170°F) oven while you cook the second one.
- Thinner steaks (½ inch thick) should be cooked for about 4 minutes per side at the second stage of cooking. Always check with a thermometer to ensure they are fully cooked.
- 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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Gayle Sheahan says
Absolute perfection.
Vered DeLeeuw says
Thank you so much, Gayle!
Olivia says
Everyone loved this recipe!! I got so many compliments!
Vered DeLeeuw says
I'm so glad to hear, Olivia! Thank you so much for the review.
Wendy Almond says
Wow this was really good.
Vered DeLeeuw says
I'm so glad to hear, Wendy! Thank you very much for the review.
Vivian says
Made this recipe last night. I had never had pork shoulder steak before. Used the seasonings per the recipe plus I added a bit of oregano. Cooked on medium high heat for 4-5 minutes per side plus seared the fat on the sides. They came out so tender and delicious! A high recommend. Will definitely make these again. Thanks for the recipe!!!
Vered DeLeeuw says
You're very welcome, Vivian! I'm glad you enjoyed it. Thank you so much for the detailed review.
K says
I’ve cooked these for years on the grill and they are economical and delicious. Today, I’m going to try the cast iron.
These are good with BBQ sauce, too.
Vered DeLeeuw says
I hope you like this cooking method!
Sharon says
This has become my FAVOURITE pork cut. I LOVE it. It is perfect every time.
Vered DeLeeuw says
Glad to hear, Sharon! Thank you very much for the review.