Delicious Pork Steak Dish You Need to Try!

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Pork Steak Recipe

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Tired of eating dry pork? Not a problem! Discover the perfect baked pork steak recipe that delivers juicy and tender results every time. Thanks to the savory seasonings and the low and slow bake in the oven, this healthy dinner recipe strikes the perfect balance of delicious flavor and texture.

Pork steak originates from the upper part of the front leg of a pig, which is part of the shoulder. The cut often features fat marbling throughout and is typically prepared through grilling, pan frying, or baking.

To ensure juicy and tender meat, begin by cooking the pork steaks on a skillet, then finish by baking them in the oven. This stovetop-to-oven cooking method works excellently with other meats, so feel free to try it with sirloin steak, baked pork chops, New York strip, or even broccoli stuffed chicken. The outcome is always remarkable!

Why this pork steak recipe is exceptional:

• Delightful and juicy pork shoulder steaks
• Melt-in-the-mouth tenderness
• Simple seasonings, no marinade is necessary!
• Easy cleanup - use one pan only
• Ready in 20 minutes
• The ideal leftovers for sandwiches or salads

The following section describes which ingredients are best to use for oven baked pork steaks, what each ingredient does in the recipe, and substitution options. For exact measurements, please refer to the recipe card below.

Ultimate Ingredients for your Pork Steak Recipe:

• Pork Steaks – also known as blade chops, blade steak, blade roast, or pork shoulder steaks. Select 1-inch thick steaks for the best outcome, as they are less likely to overcook.
• Olive Oil – for searing. Avocado oil is also a great option.
• Spices – this includes sea salt, black pepper, and garlic powder. You could also add other spices, such as paprika, cumin, or onion powder.

• Worcestershire Sauce – contains acids that aid in breaking down the proteins in the pork steak, making it more tender. Additionally, it delivers an extra layer of flavor. While only a small amount of worcestershire sauce is necessary, if you don’t have it or prefer not to use it, coconut aminos or low-sodium soy sauce are good substitutes.

• Fresh Herbs – I used fresh parsley and fresh rosemary, but you can substitute other herbs, such as thyme, chives, or oregano. If you don’t have access to fresh herbs, substitute 2 tablespoons of fresh herbs with 2 teaspoons of dried herbs instead.

VARIATION: Seasoning Options!

In my experience, the combination of herbs and spices mentioned above creates a wonderful flavor for pork shoulder steak. However, if you desire a different flavor profile, you can give pork chop seasoning or Italian seasoning a try. Another delicious option is to marinate the steaks in pork chop marinade before cooking.

To help you visualize the process, this section provides step-by-step photos and details on how to cook pork shoulder steak in the oven. For complete instructions detailing amounts and temperatures, please refer to the recipe card below.

Preparation: Begin by preheating the oven, and then heat up some oil in a large oven-safe skillet, preferably one made of cast iron. Make sure the heat is at medium-high until it gets very hot.

Seasoning: Remove any excess fat from each steak and pat dry with paper towels. Then season your steaks with garlic powder, salt and pepper on both sides.

Searing: Transfer the steaks to the skillet in a single layer and sear until browned.

Sauce and herbs: Pour Worcestershire sauce on each steak, and then sprinkle herbs on top.

Baking: Once you're done with the above steps, bake the pork steaks in the oven until the thickest part of the steak reaches a temperature of 145 degrees F. You can use a meat thermometer to test the temperature, ensuring you get the right temperature that's safe for consumption.

Rest: Once done, transfer the steaks to a plate and cover them with aluminum foil so that they can rest before serving.

Choice of skillet: To cook all four pork shoulder steaks in the skillet, it's always best to use the largest possible skillet. For this recipe, a 12-inch skillet would suffice. However, if they are unable to all fit into the skillet, it's best to cook them in batches or use two skillets.

Use of cast iron: Cast iron is a versatile tool that's recommended for all types of steak, whether you're cooking beef or pork. Cast iron heats up quickly and retains that heat better than other materials, allowing it to produce the perfect sear you desire.

Browning meat: Heating your skillet for about 2-3 minutes would create a sizzling hot pan that will encourage your pork to form a nice crust.

Checking the internal temperature: The use of a meat thermometer is highly recommended. A probe thermometer, in particular, is ideal since it beeps once the right temperature is achieved, and it's not necessary to keep opening the oven.

Resting the meat: Allowing your meat to rest is crucial as this helps the juices inside to settle, ultimately eliminating dryness.

Storage options: Storing leftovers is easy by wrapping tightly in plastic wrap or placing in an airtight container. Refrigerate for up to 3-4 days.

Reheating: Reheating is straightforward; place the steak in a baking dish and cover with aluminum foil to trap moisture. Then, reheat by placing in a preheated oven at 350 degrees F. While the microwave is an option, it often leads to a drier result.

Freezing: To store for more extended periods, place leftovers in a vacuum-sealed bag or airtight container. Freeze for up to 3 months before reheating by either thawing in a bag submerged in cold water or in the fridge overnight. This meal pairs well with various sides, such as roasted potatoes, roasted broccoli, or other preferred options.

When you serve oven-baked pork steaks, it's important to pair them with equally delicious sides that will complement the main dish. Vegetables, for instance, are always a great choice. Sautéed mushrooms, stir-fry vegetables, or sautéed zucchini can be quickly made on the stovetop while the pork steaks cook in the oven.

Potatoes are another classic option for a hearty meal. You can't go wrong with roasted sweet potatoes, mashed potatoes, or less starchy alternatives like mashed cauliflower or roasted rutabaga.

If you're serving a larger crowd, cheesy casseroles are an excellent option. Loaded cauliflower casserole, zucchini casserole, yellow squash casserole, or asparagus casserole are sure to be crowd-pleasers.

For a quick and easy side, salads are your best bet. Try a pear salad, kale crunch salad, or spring mix salad to provide a refreshing contrast to the richness of the pork.

If you find yourself with leftovers, don't worry! There are plenty of creative ways to repurpose the pork. You could slice it thinly and make some delicious wraps, dice it up and add it to a flavorful pork stew, or even shred it for tacos, burritos or a burrito bowl.

If you're looking for more easy pork recipes, check out some of my go-to proteins for easy dinners. I've compiled a list of my favorites on Wholesome Yum.

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Firstly, preheat the oven to a temperature of 350 degrees F (177 degrees C). Then, heat the oil in a large cast iron skillet until it is hot enough. Trim away any unnecessary fat from the pork steaks and pat them dry with paper towels. Season the pork steaks with salt, pepper, and garlic powder on both sides. Let the pork steaks sit at room temperature for 30 minutes if you have time.

Once the oil is hot, put the steaks in a single layer on the pan. Sear each side for 2-3 minutes, until they are browned. Then, remove them from heat and pour ½ tbsp of Worcestershire sauce on each steak. Sprinkle fresh herbs on top.

Next, transfer the skillet to the preheated oven and bake for 10-15 minutes until the pork reaches an internal temperature of 145 degrees F (63 degrees C) in the thickest part of the steak. Remove the skillet from the oven and let the pork steaks rest on a plate covered with aluminum foil for 5 minutes before serving.

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