Juicy Pork Steak Ready in 30 Minutes

Name: Reliably Juicy Pork Steak
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pork shoulder steaks (1 1/4 pound each, 3/4-inch thick); 2 teaspoons Diamond Crystal kosher salt; 1/2 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, 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.

A pork steak is seasoned with coarse salt and black pepper.

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.

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

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.

Cooking two pork steaks on a double-burner griddle.

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

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.

Two pork steaks, one thicker, one thinner.

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 cooled leftovers in freezer bags for up to three months.

A leftover pork steak in a food storage container.

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.

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

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

A pork steak is served with roasted tomatoes. — Roasted cherry tomatoes

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

Recipe Card

5 from 66 votes

Reliably Juicy Pork Steak

This easy pork steak is seasoned simply and cooked until juicy and tender. Ready in about 30 minutes, it makes a satisfying dinner with minimal effort.

Prep Time10

Cook Time15

Rest time5

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 587kcal

Author: Vered DeLeeuw

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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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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Pork Steak

Ingredients

Instructions