How to Cook Pork Steak

Learn how to cook pork steaks on the stove for an easy and delicious weeknight dinner.

The Difference Between Pork Steaks and Pork Chops

First, let’s be clear that pork chops and pork steaks are indeed different cuts of pork. Pork chops refer to a variety of cuts that come from the pork loin. These can be boneless or bone-in, and the cuts vary some based on if they come from closer to the shoulder or the hip. You can find out how to cook pork chops perfectly if that’s the cut of meat you have. And if you actually have cube steaks, you can learn how to cook pork cubes steaks too.

Pork steak on the other hand is a cut of pork that comes from the pork shoulder. Sometimes it’s also called pork collar steak, pork shoulder steak, or blade steaks. It can come boneless or bone-in as well, and it has a higher fat content than the chops, providing more flavor. Pork steaks are often fairly large, my bone-in pork steaks were about 18 ounces each, and they can therefore usually serve two people per steak. 

How To Cook Pork Steak

For super-tender pork steaks, you would start by searing on the stove and finish low and slow in the oven. However, that’s a 2 hour time commitment and I don’t have that much time on the average weeknight, which is when I am most likely to make these. So, I tested and found the best way to cook pork steaks in a quicker and easier way that is still wonderfully tasty. 

Pan frying works great for a delicious weeknight meal. You’ll want to be cautious and not overcook them though. You see, the pork steaks are similar to country-style pork ribs in that they have some sections that are darker, juicier meat and some that are leaner lighter meat.

The darker pork is the kind of meat like a juicy roast pork butt or shoulder, or pork ribs, that have a lot of flavor and can handle (and even benefits from) slow, long cooking. The leaner meat is more like pork loin and pork tenderloin, which you never want to overcook because it gets dry and tough.

So, when pan-frying, or cooking pork steaks in any way, really, you have to be careful to not overcook those leaner parts or else they will be tough. But if cooked correctly, you end up with delicious pork with bits of caramelized fat around the edges.

Preheat a large cast iron skillet over medium-high heat. While that’s heating up, sprinkle salt on both sides of your pork steaks. Add some cooking oil to the hot pan and then the steaks. Cook for six to seven minutes on each side, or until an instant read thermometer reads 140°F in the thickest part. The carryover heat will bring the pork to the safe temperature of 145°F but if you prefer your pork well-done, cook for about ten minutes on each side for a temperature of 160°F, rising to 165°F after resting.

Transfer the cooked pork steaks to a cutting board and let rest for five minutes before serving. This pork is delicious with a bit of butter with Worcestershire sauce mixed in with my onion gravy on top.