The economical and previously unknown (at least to me!) pork steak makes for a tender, juicy and wonderful main dish.

what is pork steak?

I have been introduced to a new cut of pork called a pork steak. It’s from the pork shoulder, the same pork shoulder you roast low and slow, but this steak is cooked in a cast iron skillet fast and hot—smoking hot. I thought the final product would be tough, but it was anything but. It was tender, juicy, and delicious, like a beef rib eye. This cut is economical and only cost me $5 at the butcher.

What it is

Pork steak (sometimes called pork blade steak or pork shoulder steak) is cut from the pork shoulder — usually the blade end — sliced into steaks about 3/4″ to 1″ thick. It’s a different animal entirely from a pork chop, which comes from the loin. Because it comes from a well-worked muscle, it has more marbling and connective tissue than a chop, which means more flavor but a higher risk of toughness if you cook it fast and hot like a chop.

Why people love it

Cheaper than chops or tenderloin, pound for pound
More forgiving — the fat and connective tissue render down and self-baste the meat
Great for low-and-slow methods: braising, smoking, or slow simmering in sauce
Also works well grilled if you don’t overcook it, since the marbling keeps it moist

Flavor pairings

Pork steak takes well to bold, sweet-savory flavors — barbecue sauce, mustard-based glazes, apple or onion, beer braises, smoked paprika, garlic and rosemary. It’s a natural fit for Midwest/Upper Midwest comfort food framing (smokers, tailgates, cabin cooking).

How To Prepare Pork steak

This is a perfect cut of meat for summer grilling, and works just as well in a grill pan on the stove. I love this cut because you can fire up the grill and enjoy something other than a classic beef steak. Here are a tips to keep in mind:

Cook this hot and fast, like beef. You’ll be searing this on both sides.
Make sure the internal temperature reaches 165 degrees, the safe temperature for pork.
You can finish this in the oven if the outside is seared and you want to avoid overcooking, but still need to bring it up to temperature.
If you’re already a steak aficionado, try your tricks here. It will cook very similarly to beef!
You’ll want a nice rub, so try my all-purpose pork rub for great flavor.

More Grilling Ideas

What To Serve With Pork Steak

Here are some great side ideas to add to your pork steak

A cooked steak with a well-seared crust served on a white rectangular plate, paired perfectly with Kathy’s cheesy hashbrowns for a delightful meal.

Pork Steak

Stephanie Hansen

I have been introduced to a new cut of pork called a pork steak. It's from the pork shoulder, the same pork shoulder you roast low and slow, but this steak is cooked in a cast iron skillet fast and hot – smoking hot. I thought the final product would be tough, but it was anything but. It was tender, juicy, and delicious, like a beef rib eye. This cut is economical and cost me $5 at the butcher.

5 from 3 votes

Print Recipe Pin Recipe

Servings

Ingredients

1 tablespoon vegetable oil
1 teaspoon kosher salt
1 teaspoon BBQ or pork rub
1 16 oz pork steak about 1 inch thick

Instructions

1. Add salt and rub to both sides of the pork steak
2. Preheat a cast iron skillet for 3 minutes
3. Add the oil and heat it to smoking
4. Add the pork steak and cook 3 minutes
5. Flip the steak and cook 3 minutes more until the internal temperature reaches 165
6. Take off the heat and let rest for 5 minutes before cutting into strips and serving

Home » Tender, Juicy Pork Steak Recipe