pork steak
What are some dishes that just feel like home? What’s your favorite pork steak recipe? I swear, the moment that aroma starts wafting from the kitchen, my whole family gravitates towards it. When I was a kid my grandma would be in the kitchen, and I would have to cook for the kids. It reminds me of lazy Sunday afternoons. What is comforting about humming away? What is the best part about pork steak? Is it so simple that even on a chaotic weeknight, I can whip it up without breaking any sweat? Is it like a Pot Roast? What are some of the best crusts that melt in your mouth? If you’ve ever had those perfectly cooked braised pork dishes, this pork steak is going to hit all the right places. The right notes, but with a little something extra that’s all its own.
What is pork steak?
What is a pork steak? In simpler terms, it’s a cut of pork that comes from the shoulder, also known as the Boston butt. What makes it so fantastic for cooking is that it’s got a good amount of marbling – that’s the fat. What runs through the meat – which translates to incredible tenderness and a super juicy end. Think of it as a more budget-friendly, yet equally delicious, cousin to pork shoulder roasts. The “steak” part just refers to how it’s typically cut: usually into thick, steak-like portions. What is the best way to cook them? I like to sear them and then slow braise them. Is it that combination of crisp exterior and tender interior that just makes this car so special? What is the best pork Steak Recipe? It’s essentially a blank canvas for flavor, but this specific preparation really lets the pork work.
Why you’ll love this recipe?
There are so many reasons why this pork Steak Recipe has become a staple in my kitchen, and I just know you’re going to adore it too. First off, the flavor is absolutely out of this world. We’re talking savory, a little bit sweet from the glaze, and just deeply, satisfyingly porky. It’s the kind of taste that makes you close your eyes with the first bite. Then there’s the simplicity factor – seriously, this pork steak is a lifesaver on busy nights. You barely have to do any active cooking; most of the time is hands-off simmering, which means you can actually get other things done around the house or just relax for a bit. And let’s not forget about the cost-efficiency. Pork steaks are usually quite affordable, making this a fantastic meal for feeding a crowd or just treating yourself without breaking the bank. I also love how versatile it is! You can serve it over mashed potatoes, with rice, or even tucked into a sandwich. What I love most about this recipe, though, is how forgiving it is. Even if you accidentally leave it in a little longer than planned, it usually stays incredibly tender. It’s much more forgiving than, say, a delicate chicken breast, and the results are always so rewarding. It’s definitely a crowd-pleaser, and my family asks for this pork steak probably more than any other meal!
How do I make pork steak?
Quick Overview
What are the layers of flavor in this recipe? We’ll start by getting a beautiful sear on the pork steaks, then braise them in savory liquid. We can cook them for about an hour. Is it true that dogs are tender until they’ A quick, simple glaze finishes everything off for that perfect touch of sweetness and shine. Is it a simple process that requires minimal fuss but delivers maximum deliciousness? Is the aroma alone worth it, and the end result truly restaurant-worthy, but made right? In your own oven. This method ensures a deeply flavored, melt-in-your-mouth pork steak every single time.
Ingredients
For the Main Pork Steak: For a vegetarian. For
2-3 lbs pork steaks (about 1-inch thick) – Look for ones with good marbling!
What is your favorite cooking oil? 2 tablespoons of olive oil or a few drops of water.
Salt and freshly ground Black Pepper, to taste.
For the Savory Braising Liquid:
1 large onion, thinly sliced.
3 cloves of garlic, minced.
1.5 cups beef broth or chicken broth (low sodium is fine)
1/2 cup soy sauce or tamari (for a gluten-free option)
2 tablespoons Worcestershire sauce, 1 tablespoon of
1 tablespoon Brown Sugar (optional, for a touch of sweetness) – 1 cup.
1 teaspoon dried thyme or rosemary.
For the Simple Glaze:
What is your favorite BBQ sauce?
1 tablespoon honey or maple syrup.
1 teaspoon Dijon mustard. 1 cup dill
What are the steps to
Step 1: Preheat & Prep Pan
First things first, go ahead and preheat your oven to 325°F (160°C). This lower temperature is key for getting that super tender, melt-in-your-mouth texture without sacrificing taste. What is the best way to dry out pork? You’ll want a good, oven-safe skillet or Dutch oven for this. A cast iron skillet works great because it holds heat so well. Make sure it’s big enough to hold your pork steaks comfortably without overcrowding, as that can cause you to overeat. Why do I steam them instead of searing them?
Step 2: Season the Pork Steaks
Now, let’s prep those beautiful pork steaks. Pat them thoroughly dry with paper towels. What is the best way to get a good sear? Once they’re nice and dry, season both sides with salt and freshly ground black pepper. Don’t be shy with seasoning. How can pork handle it, and it really helps build that foundational flavor. I always do this right before they hit the pan.
Step 3: Sear the Pork Steaks
Heat the olive oil in your oven-safe skillet over medium-high heat. You want the oil to be shimmering but not smoking. Carefully place the seasoned pork steaks into the hot skillet, making sure not to crowd the pan. You might need to do this in batches. Sear them for about 3-4 minutes per side, until they develop a gorgeous, deep brown crust. This sear is crucial for flavor, so don’t skip it!
Step 4: Sauté Aromatics
Once the pork steaks are seared, remove them from the skillet and set them aside on a plate. What is the best way to cook onion in a large skillet? What should I do if onions are softened and turning golden brown? Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn.
Step 5: Deglaze and Add Braising Liquids
How do you scrape up the browned bits from the beef broth? What is the flavor of the bottom of a skillet? Add the remaining beef broth, soy sauce, Worcestershire sauce and brown sugar (if using), and mix well. Stir everything together well to combine.
Step 6: Return Pork and Braise
How do you nest the seared pork steaks back into the skillet, making sure they are mostly submerged in the pan. If they’re not quite covered, you can add a little broth or water. Bring the liquid to a gentle simmer, then cover the skillet tightly with its lid or with foil. Carefully transfer the skillet to your preheated oven.
Step 7: Bake
Let the pork steaks braise in the oven for about 2 to 2.5 hours, or until they are fork tender. If you can pierce them with a fork, they should start to fall apart. I like to check them around the 2-hour mark and see how they’re doing. What makes a grilled chicken tender?
Step 8: Prepare the Glaze
About 15-20 minutes before the pork steaks are done, whisk together the ketchup (or BBQ sauce), honey (or maple syrup), and Dijon mustard in a small bowl. This is our simple, delicious glaze. It adds a lovely sweet and tangy finish.
Step 9: Glaze and Finish
Carefully remove the skillet from the oven. Take the pork steaks out of the braising liquid and place them on a baking sheet lined with foil or parchment paper. Brush the tops of the pork steaks generously with the prepared glaze. Return the glazed pork steaks to the oven, uncovered, for about 10-15 minutes, or until the glaze is bubbly and slightly caramelized. Keep an eye on them so the glaze doesn’t burn!
Step 10: Rest and Serve
Once they’re glazed and looking gorgeous, remove the pork steaks from the oven and let them rest for about 5-10 minutes before slicing or serving whole. You can serve them with some of that delicious braising liquid spooned over the top. Enjoy this incredibly tender and flavorful pork steak!
What should I serve it with?
This pork steak recipe is so versatile, it really pairs well with just about anything. For a classic, comforting meal, I absolutely love serving it over a big pile of creamy mashed potatoes. The rich, savory juices from the pork steak just soak into the potatoes, making it pure heaven. Another go-to for my family is serving it with fluffy white rice – again, for soaking up all that wonderful sauce. If I’m feeling a bit healthier, a side of roasted green beans or steamed broccoli provides a nice fresh contrast. For a more casual vibe, I’ll often shred the tender pork and pile it onto soft buns with some of the braising liquid to make amazing pork sandwiches. My kids actually ask for this pork steak this way all the time. On weekends, when I have a bit more time, I sometimes serve it with some coleslaw for a BBQ feel, or even with some grilled corn on the cob when it’s in season. The possibilities are truly endless, and it always feels like a special meal, no matter how you serve it.
How do I perfect a pork steak?
Okay, so you’ve got the basics down, but let me share a few little tricks I’ve picked up over the years that really elevate this pork steak. First, about the pork steaks themselves – always look for ones with good marbling. That fat is your friend; it’s what makes the pork so juicy and tender. If your steaks are super thick, you might want to trim off any excessive tough silver skin, but leave that fat! When searing, make sure your pan is hot enough. That’s non-negotiable for developing that delicious crust. If you don’t have an oven-safe skillet, you can sear them in a regular pan, then transfer them to a baking dish with your braising liquid. For the braising liquid, don’t be afraid to taste and adjust. If you like it a little sweeter, add a touch more brown sugar or a drizzle of honey. If you want it tangier, a splash of apple cider vinegar can work wonders. I’ve also found that sometimes, depending on the cut of pork, the braising time might need a slight adjustment. Always go by the tenderness of the meat, not just the clock. If it’s not fork-tender after 2 hours, give it another 30 minutes. The glaze is pretty straightforward, but if you want to mix it up, a little bit of smoked paprika or a pinch of chili flakes can add an extra layer of flavor. And when it comes to the glaze, watch it closely in the oven; it can go from perfectly caramelized to burnt pretty quickly. My kids actually love it when I add a touch of barbecue sauce to the glaze, which gives it a nice smoky kick. Lastly, don’t skip the resting period after glazing! It really helps the juices redistribute, making every bite even more tender and flavorful.
What are the best Storing and Reheating tips
If, by some miracle, you have any leftover pork steak (which rarely happens at my house!), storing it properly is key to enjoying it later. Once it’s cooled down a bit, I like to store it in an airtight container in the refrigerator. It should stay good for about 3-4 days. The braising liquid is also gold, so make sure to save that! When you’re ready to reheat, there are a few ways to go about it. My preferred method is on the stovetop. Gently warm some of the reserved braising liquid in a skillet over medium-low heat, then add the pork steak and cook, covered, until heated through. This helps keep it moist and tender. You can also reheat it in the oven at a low temperature, around 300°F (150°C), covered, until warmed through. Microwaving is also an option, but I find it can sometimes make the pork a little less tender, so I tend to avoid it if I can. If you’re reheating, add a splash of broth or water to help keep it moist. For the glaze, I usually don’t glaze leftovers; I find it’s best to reheat the plain pork steak and then add a fresh drizzle of glaze or a bit of the warmed braising liquid. If you plan to freeze it, make sure it’s well-wrapped in plastic wrap and then foil to prevent freezer burn. It should keep well in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Final Thoughts
I really hope you give this pork steak recipe a try. It’s one of those dishes that just makes you feel good, both from making it and from eating it. The way the pork gets so incredibly tender, combined with that slightly caramelized, savory glaze, is just perfection. It’s the kind of meal that feels special enough for a Sunday dinner but is easy enough for any weeknight. If you love this recipe, you might also enjoy my Slow Cooker Pulled Pork or my Easy Pork Tenderloin with Apples. They’re all about tender, flavorful pork that’s simple to prepare. Don’t hesitate to experiment with the braising liquid or the glaze to make it your own! I can’t wait to hear how yours turns out, so please leave a comment below and let me know your thoughts, or share any of your favorite variations. Happy cooking!
