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Pork Steak Recipe

Eager to get the barbecue going but far from the heat of the summer? Check out this pork steak recipe that only needs a hot pan to flutter!

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Making pork butt, pork shoulder or just simply pork steak isn’t restricted strictly to the outdoors or the grills. With a good frying pan and some heat, we can prepare one anywhere.

There are countless variation of not only the marination of pork steak but the preparation process, as well. As steak from the pork shoulder is full of collagen that requires a fair bit more cooking time than the prized cuts.

Longer cooking times means lower temperature as a way to avoid burning the outside black while leaving the core raw. Some chefs swear on spooning on marinade on the steaks during cooking as a way to keep the outer temperature in check until the inside reaches the desired texture and color. Others don’t like to bother the meat too much, save flipping it to the other side when one side looks good enough.

In a pan on medium heat 4-5 minutes each side should be enough to raise the inner temperature of the pork steak to the required 160°F / 70°C. A couple of minutes rest will save our tongue from scorching and fulfills all the legal requirements of pork preparation in the US.

Sure enough, we can pour some water and braise our pork shoulder steaks to the softness where just looking at the meat is enough to melt but that’s a braised pork ragout not pork steak.

Pork-steak-recipe-4-SunCakeMom

Ingredients

Marinade

  • 2 tablespoons / 30g Cooking Oil
  • 4 cloves / 12g Garlic (minced)
  • 2 tablespoons / 30g Mustard
  • 1 tablespoon / 8g Paprika
  • 1 teaspoon / 5g Salt
  • 1 teaspoon / 1g Black pepper

Pork steak

  • 8 slices / 240g Pancetta, guanciale or pork belly preferably smoked (alternatively 1 cup / 250ml Oil or lard)
  • 8 slices Pork butt or pork shoulder ½” / 1cm wide (2½lb / 1.2kg)

How to make pork steak

Marinade

  1. In a bowl make the marinade by adding oil, minced garlic, mustard, paprika, salt and pepper. Garlic can be cut into small pieces with a knife too.Pork-steak-recipe-Process-1-SunCakeMom
  2. Mix the ingredients together.Pork-steak-recipe-Process-2-SunCakeMom

Pork steak

  1. Cover the meat with the marinade using a brush then stack them on top of each other.Pork-steak-recipe-Process-3-SunCakeMom
  2. Place the meat into the fridge for an hour if time allows. If not proceed the next step.Pork-steak-recipe-Process-4-SunCakeMom
  3. Slice the Pancetta, guanciale or pork belly then cut them up halfway creating small bastion like shape. The skin can be removed beforehand if not desired. This step is only necessary to render the fat and smoked flavor out. Lard or cooking oil can also be used.Pork-steak-recipe-Process-5-SunCakeMom
  4. Place the Pancetta, guanciale or pork belly onto a frying pan on medium heat and fry them until the neccessary fat is rendered out for about 5 – 10 minutes. We can continue frying them with the meat to get them crispy at the end. Mind flipping them every now and again.Pork-steak-recipe-Process-6-SunCakeMom
  5. Place the marinated pork steak slices into the medium hot frying pan and cook each side for about 4 – 5 minutes.Pork-steak-recipe-Process-7-SunCakeMom
  6. When both sides are golden brown take them out and serve with a slice of bacon on top.Pork-steak-recipe-Process-8-SunCakeMom
Pork-steak-recipe-2-SunCakeMom

Enjoy!

F.A.Q.

Why are pork steaks tough?

Most probably because it dried out. Pork steak doesn’t need much cooking and overcooking can result dried out meat. It can be mended by turning it into a pork stew with water and onion like Caramelized french onion pork chops. Also keep in mind that pork steak is not made from pork chop but Boston butt which is cut from the pork shoulder.

What part of the pig is pork steak?

Pork steaks cut from the shoulder are of the pig that is known as the Boston butt or pork blade stake.

How long does it take to grill pork steaks?

Pork needs to be cooked until its inside temperature reaches 145°F / 63°C. Depending on the grill and its temperature this can take anything from 5 to 8 minutes per side.

How do you tenderize pork steaks?

Applying a meat mallet is one way to make the meat more tender but that also makes the meat thinner. Marinating the pork stakes in acidic liquid like vinegar, citrus or coke for 4 – 12 hours before cooking is also a popular option.

What is a pork steak vs a pork chop?

Pork steaks are cut from the pork shoulder and apart of more fat it contains numerous connective tissues too. Pork chops comes from the rib and loin area and generally much more drier than pork steak.

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Pork Steak Recipe

Eager to get the barbecue going but far from the heat of the summer? Check out this pork steak recipe that only needs a hot pan to flutter!
Course Low Carb Meal, Main Course
Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Prep Time 10 minutes
Cook Time 40 minutes
Marination time 1 hour
Total Time 1 hour 50 minutes

Ingredients

Marinade
  • 2 tablespoon Cooking oil
  • 4 cloves Garlic minced
  • 2 tablespoons Mustard
  • 1 tablespoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
Pork steak
  • 12 slices Pancetta guanciale or pork belly preferably smoked (alternatively 1 cup / 250ml Oil or lard)
  • 2½lb lbs Pork butt or pork shoulder ½" / 1cm wide slices (about 12)

Instructions

Marinade

  • In a bowl make the marinade by adding oil, minced garlic, mustard, paprika, salt and pepper. Garlic can be cut into small pieces with a knife too.
    Pork-steak-recipe-Process-1-SunCakeMom
  • Mix the ingredients together.
    Pork-steak-recipe-Process-2-SunCakeMom

Pork steak

  • Cover the meat with the marinade using a brush then stack them on top of each other.
    Pork-steak-recipe-Process-3-SunCakeMom
  • Place the meat into the fridge for an hour if time allows. If not proceed the next step.
    Pork-steak-recipe-Process-4-SunCakeMom
  • Slice the Pancetta, guanciale or pork belly then cut them up halfway creating small bastion like shape. The skin can be removed beforehand if not desired. This step is only necessary to render the fat and smoked flavor out. Lard or cooking oil can also be used.
    Pork-steak-recipe-Process-5-SunCakeMom
  • Place the Pancetta, guanciale or pork belly onto a frying pan on medium heat and fry them until the neccessary fat is rendered out for about 5 – 10 minutes. We can continue frying them with the meat to get them crispy at the end. Mind flipping them every now and again.
    Pork-steak-recipe-Process-6-SunCakeMom
  • Place the marinated pork steak slices into the medium hot frying pan and cook each side for about 4 – 5 minutes.
    Pork-steak-recipe-Process-7-SunCakeMom
  • When both sides are golden brown take them out and serve with a slice of bacon on top.
    Pork-steak-recipe-Process-8-SunCakeMom

Notes

Enjoy!

Nutrition

Serving: 100g | Calories: 160kcal (8%) | Carbohydrates: 1g | Protein: 16g (32%) | Fat: 9g (14%) | Saturated Fat: 3g (16%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 54mg (18%) | Sodium: 296mg (13%) | Potassium: 299mg (9%) | Fiber: 0g (1%) | Sugar: 0g | Vitamin A: 26IU (1%) | Vitamin C: 1mg (1%) | Calcium: 15mg (2%) | Iron: 1mg (5%)

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