Juicy Pork Steak Recipe (30 Minutes!)

Name: Juicy Pan-Fried Pork Steak
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pork shoulder steaks (1 ¼ pound each, 3/4-inch thick); 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 tablespoon avocado oil (optional)

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If you're a ribeye fan, you will love this flavorful, juicy, and well-marbled pork steak! Ready in 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

See the recipe card for exact measurements. Here are my comments on some of 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. I like to use kosher salt, black pepper, garlic powder, paprika, and ground cumin.

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 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.

Checking the steak's internal temperature with a thermometer.

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

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 double-burner griddle (as shown in the image below), use two skillets, or cook the steaks one at a time and keep the cooked steak in a warm (170°F) oven while you cook the second one.

Cooking two pork steaks on a double-burner griddle.

It's helpful to gently press on the steaks with a spatula, as shown in the photo below, to ensure they come into contact with the pan.

Recipe FAQS

Can I substitute fresh minced garlic for garlic powder?

It's best to use garlic powder. It coats the steak more uniformly and won't burn as easily as fresh garlic.

Can I cook these steaks medium-rare?

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.

What if my steaks are different thicknesses?

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.

How long can I keep the leftovers?

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 leftovers in freezer bags for up to three months.

Serving Suggestions

Pork steak is big, fatty, and rich. I like to pair it with a simple side dish, and I almost always opt for arugula salad, homemade coleslaw, or cherry tomato salad. In the photo below, you can see the steak served with the simplest salad of mixed greens dressed with vinaigrette.

A pork steak is served on a white plate with a salad.

And here it is with a cherry tomato salad:

A pork steak is served with a side of tomato salad.

This steak is also good with steamed veggies like steamed broccoli (shown in the photo below), steamed asparagus, or steamed cabbage.

A pork steak is served on a white plate with steamed broccoli.

Recipe Card

5 from 59 votes

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Juicy Pan-Fried Pork Steak

Ready in 30 minutes and served with a simple green salad, pork steak is a quick and easy meal that deeply satisfies.

Prep Time10

Cook Time15

Rest time5

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 587kcal

Author: Vered DeLeeuw

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 pounds 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 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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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.

Pork Steak

Ingredients

Instructions

Recipe Tips

Recipe FAQS

Serving Suggestions

Recipe Card