This easy oven-baked pork steak is tender, juicy, and super easy to make. Ever wondered how to always cook boneless pork steaks in the oven perfectly? You are in luck as this recipe Is what you need. The result is amazing, juicy, and delicious pork meat you will love.
Serve with sauteed cabbage or sauteed green peas and kale mashed potatoes.
Easy baked pork steak recipe
The secret behind these oven-baked pork steaks is the delicious marinade, this is about to be the best pork recipe you'll ever try.
The marinade marries the pork so well and the result is nothing but amazing. Especially for those who enjoy meat in general. The marinade is super easy to make and you'll probably have all the ingredients in your kitchen right now!
In fact, I love this steak marinade so much I made a post about it, but today I will be showing you how to bake pork shoulder steak in the oven like a pro.
This is a simple and straightforward recipe, you make the marinade, pour it over the luscious marbled pork steak, marinade for a few minutes then bake in the oven until tender, juicy, and caramelized.
I can guarantee you will be licking your fingers and plate clean when this thing is done.
What is pork steak?
Pork steak is a cut of meat from the pig's shoulder. they are leaner and cheaper than 'pork chops' but are more tender because it is boneless, it is great for steaks or pulled pork recipes.
It is a common belief that pork steak needs to be slow-cooked in order for it to be tender. That is not the case with today's recipe as the ingredients in the marinade will help tenderize the pork perfectly without the need for endless cooking.
Why you will love this recipe
- It is quick and easy to make, it requires just a few ingredients and simple steps to follow, what is not to love? This is one recipe that delivers on flavor, but without the fuss. the result is a delicious and healthy family meal everyone will enjoy. We all know how picky kids can be, but this recipe has never been turned down in our home when I've served it.
- It is budget-friendly! Pork shoulder is an inexpensive cut of meat, and by finding yourself a steak with some decent marbling you'll spend next to nothing on this dish.
- The cooking technique is foolproof so you won't have to worry about overcooking or drying out the pork.
- The marinade is delicious and perfectly compliments the pork, more importantly, it can be made ahead.
- While this recipe is for pork steak, it is perfect with pork chops and tenderloin too.
Related post: oven-baked pork chops and honey garlic pork chops.
Ovenproof baking dish
Measuring cups and spoons
Instant meat thermometer
What you will need to make this recipe
boneless pork shoulder steaks
salt and black pepper
pork steak marinade ingredients: it consists of the following
light soy sauce
salt and black pepper
How to bake pork steaks
Preheat the oven at 200C/400F
make the marinade: add the marinade to a small mixing bowl and stir to combine.
marinate the steak: Place the pork steaks in a mixing bowl then pour the marinade over it and mix to combine. cover the bowl with plastic wrap and marinate for at least 30 minutes for the flavors to meld into the meat.
bring the pork out from the fridge 15 minutes before you bake so it comes to room temperature.
transfer the marinated pork to a baking dish and arrange them in a single layer. pour the remaining marinade juice over the meat (don't worry, it is completely safe)
bake the pork steak at 400F/200C for 20 to 25 minutes or until tender and well done. the internal temperature of the pork should be 145F/63C.
remove the pork from the oven, transfer it to a plate and cover it with aluminum foil for 5 minutes to rest before serving.
serve and enjoy!
What to serve with baked pork?
You can serve with a side of vegetables, potatoes, or rice
- Sauteed cabbage
- creamy garlic mashed potatoes
- crispy baked potatoes
- instant pot asparagus
- oven baked cauliflower and broccoli
- vegetable fried rice
- sauteed Brussels sprouts
- scalloped potatoes
- instant pot mac and cheese
How to store
How to store leftover cooked pork
Fridge: transfer to an airtight container and make sure the steaks are completely cooled before storing in the fridge. Keep in the fridge for 3 – 4 days but not any longer.
Freezer: you can safely refreeze this recipe. Transfer the steaks into an airtight container or a freezer-safe bag and store them in the freezer for up to 3 days.
To reheat: simply thaw in the fridge overnight and reheat in the oven at 160C/32OF for about 5 to 10 minutes or until warm enough to liking.
PS: while the pork will still stay delicious after reheating, it might be a tad drier since it's been cooked before.
How long to marinate pork steak
It is best to keep marinating pork or any cut such as steak, chops, tenderloin to the barest minimum. Ideally, 30 minutes to 2 hours is more than sufficient but if you wish to marinate longer then do not let it be more than 24 hours or the meat will become too salty and mushy depending on the type of marinade you use.
However, if all you use for the marinade is salt, pepper, paprika, and maybe dried spices and no acidic ingredients like vinegar or lemon juice then you can marinade longer.
Do I need to rest pork before serving?
Yes! Pork needs time to rest in order for the juices to redistribute throughout the meat. Cover it with aluminum foil and let it rest for 5 minutes before serving.
Why is my baked pork not tender?
The most common reason for pork to be tough is overcooking it. always follow the cooking times in the recipe or let the thickness of the pork guide you. if you are using meat that is thin then you should always cook it less than specified in the recipe.
Also, remember that ovens can vary and that is why it is important to use a meat thermometer to check the temperature before you take it out of the oven. The internal temp should be 145F/63C but since the pork will continue to cook as it rests, you may remove it from the oven once it registers 140F/60C.
How long to bake pork steak at 365F/180C
Cook between 25 to 35 minutes depending on the thickness of the steak. Usually, this would be a couple of minutes more than the cooking time for pork at 400F/200C.
alternatively, start checking from 15 minutes or until fully cooked and tender then carefully remove it from the oven. for a safe cooking temperature of 145F/63C, plus 5 minutes of resting under aluminum foil.
If you made this super easy baked pork recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
Baked Pork Steak Recipe
- 4 boneless pork steaks
pork steak marinade
- ⅓ cup light Soy sauce
- 2 Tablespoons honey
- 1 teaspoon dried oregano
- 1 teaspoon Dried parsley
- 1 Tablespoon Olive oil
- 1 teaspoon fennel seed crushed
- 1 teaspoon Paprika
- ½ Tablespoon Fresh garlic chopped
- 1 teaspoon black pepper
- Pinch of salt optional
Make the marinade
- To a jar add or a small mixing bowl, add soy sauce, honey, olive oil, dried parsley, paprika, fennel seeds, minced garlic, black pepper and a pinch of salt. Place the lid on the jar and close tightly then give it a good shake to combine.
- Place four pork steaks in a large mixing bowl then pour the marinade over it, give it a good mix so that all the steak is well coated. Cover the bowl with plastic wrap (cling film) and marinate in the fridge for at least 30 minutes to 24 hours
- Bring the steaks out of the fridge 15-30 minutes before cooking so it comes to room temperature, this will help it cook evenly.transfer the marinated pork to a baking dish and arrange them in a single layer. pour the remaining marinade juice over the meat (don't worry, it is completely safe)
- bake the pork steak at 400F/200C for 20 to 25 minutes or until tender and well done. the internal temperature of the pork should be 145F/63C.remove the pork from the oven, transfer it to a plate and cover it with aluminum foil for 5 minutes to rest before serving. Serve and enjoy!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Nancy Lee says
Taste wise it was delicious. However,I baked it for 25 min and overcooked it. I would suggest checking at 15 min. Will try again and not make same mistake. I did have 1 inch pork steaks.
Delicious. Will definitely make again.
This was delicious. I needed to sub coconut aminos for soy sauce as I avoid soy as much as possible. I didn’t have fennel so I used ground coriander. Followed the instructions for marinating. Meat was very tender. They were a bit thin so I baked them for 20 minutes but they could have come out after 18 minutes.
I bought pork steaks not realizing that there aren’t many recipes out there for them besides the St. Louis bbq recipes. Thank goodness I came across your recipe — I had wasted a lot of dinner prep time searching and not only was this delicious, it was quick too! The meat was so juicy and I was a little leery of fennel, but I’m now a fan! I would never have come up with this blend of ingredients and it was so good! Thanks so much for saving my dinner!
Thanks, Jeniffer, Yes, fennel is great with pork, I am glad you enjoyed this recipe.
Tiffany Reed says
This marinade was amazing on our lamb steaks as well! I did cover them with foil because I cooked them from frozen… they turned out really tender and yummy!
Four adults living here and we just loved this recipe! I made it just as directed as I had all the contents on hand except I doubled the marinade mix because I had four large steaks that fit two apiece into two 9 X 13 baking dishes. It was a perfect amount. Baked twenty-five minutes at 400°F came out at 175° and that was just right. We divided two of the steaks into four pieces and we have the other two large steaks for later.
Hello Cadge, thank you so much for your feedback! It sure made my day. I am glad everyone loved this recipe.
This is a fabulous recipe.
I just guessed how much ingredients and threw it together.
Because I didn't have any fennel, I used onion powder and dill instead.
I needed a bit more of the marinade so threw in a splash of red wine.
The pork turned out to be absolutely delicious!
Much Kudos to you
Followed the recipe completely. Nothing substituted. It was great. I I l love Googling for different tastes.
Cristina R. says
This recipe is a real winner! I also made a few tweaks based on what I had available (ginger instead of fennel, fresh herbs) and it turned out great! Everyone loved it - thanks! :):)
Anna Haselhorst says
So first off amazing recipe! So I tweaked the recipe a tad. I did not have any fennel seed so I ended up using a little over a 1/4 teaspoon of ground cumin and 1/2 teaspoon of rosemary instead. I'm a garlic lover so I added a full tablespoon instead of just a half. I also used hot(spicy) honey instead of regular honey. I had bone-in pork steaks instead of boneless but I can safely say those turned out fine! Other then the ingredient tweaks I followed the cooking instructions. And my god, the marinade smelled amazing, and once my fiance and I tasted the finished product we both agreed this was the best pork steak we've ever had!
Mara V. says
I scored some beautiful boneless pork sirloin steaks generously cut 3/4 to one inch thick. Like you, I didn't have fennel seed, but thanks to you I know I can substitute it with cumin. Like you, I was generous with the garlic. Never too much I say. Your use of a spicy honey inspired me to add a bit of sambal oelek, basically an Asian ground fresh chili paste. And finally, like you, yum.
Thanks for your helpful tips,
I need to frame this feedback!! Thank you so much for taking out the time to feedback and also for the great tips. More importantly that you enjoyed the pork steak, I appreciate it!
Laurie P. says
Do I need to cover when baking?
No, Laurie, there is no need to cover it. Kindly let me know how it turns out for you. Thank you
Travis K says
I've had this recipe in my menu queue waiting to try for a while and I finally have it marinating int he fridge now and looking forward to tasting it soon. I'll post my updates how it turned out later on (if I remember, haha).
Tambra Lovingood says
Excited to start grilling again! Thanks for the grilling tips - trying to learn as much as I can before the Spring is in full swing.
This was easy and absolutely delicious.
I followed the directions to a tee and do not feel anything needs adjusted or change.
The flavors are phenomenal.
Thank you for sharing
Thank you, Tracy, happy that you enjoyed this recipe and I am grateful for your feedback.