Serve these oven baked pork steaks for an easy dinner that’s ready from start to finish in about 30 minutes! The tender, juicy meat is seasoned with a zesty, savory dry rub.
Table of Contents
If you love baked pork recipes, don’t miss this Dutch oven pork roast with gravy, this honey Dijon oven roasted pork tenderloin, and these 4-ingredient oven baked pork chops, too!
Baked Pork Steaks are an Easy Weeknight Dinner
Pork chops might get all of the attention, but don’t overlook the budget-friendly pork steaks in your grocer’s meat case! They’re easy to prepare, and this simple oven-baked method yields flavorful, tender, juicy pork steaks every time. They’re great for busy weeknights, since you can even skip the pan-searing step in a crunch!
Ingredient Notes and Tips for Success
- This recipe calls for bone-in pork steaks, which are also called “pork butt steaks,” “pork shoulder steaks,” and “pork blade steaks.” This cut of pork comes from the shoulder, a muscle that isn’t as heavily used by the pig, so it has a higher fat content with good marbling. This means that pork steaks don’t dry out as easily as lean pork chops, and have a much richer flavor. They’re practically impossible to mess up!
- The seasoning rub gives the meat a subtle sweet and savory flavor, without overpowering the natural taste of the pork. If you’d like it spicy, add cayenne pepper. If you want the meat smoky, use smoked paprika. Feel free to play around with the spices to make the pork exactly how you like it! You can even take a shortcut and season the pork steaks with a store-bought bbq rub or rotisserie seasoning.
- Bake as many pork steaks as you need to serve your family. For instance, cut all of the ingredients in half and bake just 2 pork steaks.
How to Cook Pork Steaks in the Oven
You’ll find detailed directions in the recipe card below, but here’s the overview:
- Pat the pork steaks dry and rub olive oil on both sides.
- Stir together the seasoning blend and rub the spices on both sides of the meat.
- Brown the pork steaks in a large cast iron skillet for about 2 to 3 minutes per side. Searing the pork adds color, flavor, and texture to the outside of the meat. That said, this step is optional! You can place the pork steaks directly in the oven and just bake them for a little bit longer if you prefer.
- Bake the pork for 10-15 minutes, or until they reach an internal temperature of at least 145 degrees F when a meat thermometer is inserted into the thickest part of a steak. Thanks to all of the fat and marbling, these steaks won’t dry out if you cook them to a higher temperature, so feel free to let them go longer if you want them more broken down (like pulled pork). For a crispier more charred exterior, place the pork steaks under the broiler for the final couple of minutes.
- Tent the meat loosely with aluminum foil and let it rest for about 5-10 minutes before serving. Garnish with fresh herbs and fresh lemon, if desired.
Serving Suggestions
Oven baked pork steaks pair nicely with rice, corn sticks, Aunt Bee’s 3-ingredient biscuit recipe, Jiffy cornbread with creamed corn, Crockpot mac and cheese, or a loaf of crusty no-knead Dutch oven bread. For a veggie side dish, try a house salad with candied pecans, Southern-style green beans, roasted asparagus, brown sugar glazed carrots, spinach casserole, garlic roasted broccoli, a green bean casserole with frozen green beans, crispy seasoned oven roasted potatoes, or braised cabbage with apples and bacon.
Preparation and Storage Tips
- Prep ahead! You can whisk together the dry rub in advance and keep it stored in your pantry in an airtight container for weeks.
- Store leftovers in an airtight container or wrapped tightly in the fridge for 3-4 days. You can also keep leftover pork steaks in the freezer for up to 3 months.
- Reheat the leftovers in the microwave for about 1 minute, or until warmed through. You can also warm the leftovers covered loosely on a rimmed baking sheet in a 350°F oven for about 10-15 minutes.
Baked Pork Steak
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
This easy recipe will show you how to cook pork steaks in the oven so that they're tender, juicy, and flavorful.
Ingredients
- 4 bone-in pork butt steaks (also called “pork steak,” “pork shoulder steak,” or “pork blade steaks”), about ¾ inch thick (8 ounces each)
- Olive oil
- 1 tablespoon packed light brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with foil and coat lightly with nonstick cooking spray; set aside. Allow the pork to sit on the counter and come to room temperature for about 30 minutes. Pat the pork dry with paper towels. Rub a light coating of olive oil onto both sides of the pork steaks.
- In a small bowl, stir together the brown sugar, paprika, garlic powder, onion powder, thyme, basil, salt, and pepper. Sprinkle the seasoning mixture evenly over both sides of the steaks, massaging it into the meat.
- Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches so that you don’t overcrowd the pan, sear the steaks just until they develop a nice brown color, about 2-3 minutes on each side.
- Transfer the steaks to the prepared baking sheet.
- Bake the pork steaks for 10-15 minutes, or until the meat reaches an internal temperature of at least 145°F. For more color and a crispier finish, place the pork steaks under the broiler for the final 1-2 minutes. Tent loosely with foil and let the pork rest for about 5 minutes before serving.
Notes
Searing the pork in a skillet adds color, flavor, and texture to the outside of the meat. That said, this step is optional! You can place the pork steaks directly in the oven and just bake them for a little bit longer if you prefer.
Thanks to all of the fat and marbling, these steaks won’t dry out if you cook them to a higher temperature, so feel free to let them go longer if you want them more broken down (like pulled pork).
Nutrition
Serving: 1/4 of the recipeCalories: 350kcalCarbohydrates: 5gProtein: 43gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 136mgSodium: 1313mgPotassium: 816mgFiber: 1gSugar: 3gVitamin A: 495IUVitamin C: 0.1mgCalcium: 44mgIron: 3mg
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