Baked Pork Steak
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Baked Pork Steak
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This easy recipe will show you how to cook pork steaks in the oven so that they're tender, juicy, and flavorful.
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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 Information
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Serving
1/4 of the recipe
Calories
350kcal
(18%)
Carbohydrates
5g
(2%)
Protein
43g
(86%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
136mg
(45%)
Sodium
1313mg
(55%)
Potassium
816mg
(23%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
495IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
44mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 350kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 43g | 86% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 136mg | 45% |
| Sodium | 1313mg | 55% |
| Potassium | 816mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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