Juicy Baked Pork Steak

This Baked Pork Steak recipe has become one of my go-to weeknight dinners. It’s simple, hearty, and has that melt-in-your-mouth tenderness that feels like you’ve been standing by the oven all day — even though it comes together with very little fuss.

The magic here lies in the marinade. It’s flavorful, perfectly balanced, and works its way deep into the pork, giving every bite a rich, caramelized edge once it bakes. The aroma that fills the kitchen while it’s in the oven always gets my family peeking in before it’s even ready.

Why This Recipe Has Never Let Me Down

• It’s quick enough for weeknights but satisfying enough for a weekend dinner.

• The marinade is made with ingredients I almost always have in the pantry.

• Pork shoulder steaks are affordable but taste like a special cut when cooked right.

• The cooking method is straightforward — no complicated steps, just good food.

The first time I made this, I didn’t expect much. But when I pulled those golden, juicy steaks out of the oven, I knew it was going straight into my regular rotation. It’s that good.

Ingredients You’ll Need

• Boneless pork shoulder steaks – Look for pieces with good marbling for tenderness.

• Salt and black pepper – The base seasoning.

• Light soy sauce – Adds savory depth.

• Dried parsley – For a little herby lift.

• Olive oil – Keeps the pork juicy.

• Honey – For a subtle sweetness and caramelization.

• Oregano – Earthy and aromatic.

• Fennel seed – Gives a gentle, almost sweet anise flavor.

• Garlic – Freshly minced, never skimp here.

• Paprika – Adds color and a mild smokiness.

I like to make extra marinade sometimes and keep it in the fridge for future meals. It works just as well on pork chops or even chicken.

Step-by-Step Cooking Method

1. Preheat the oven: 400°F (200°C).

2. Make the marinade: Combine soy sauce, parsley, olive oil, honey, oregano, fennel seed, garlic, paprika, salt, and pepper in a bowl.

3. Marinate the pork: Place pork steaks in a bowl, pour over the marinade, and toss to coat. Cover and let it sit for at least 30 minutes (or up to 2 hours if you have the time).

4. Bring to room temperature: Take the pork out of the fridge about 15 minutes before baking.

5. Bake: Arrange the steaks in a single layer on a baking dish and pour any remaining marinade over the top. Bake for 20 to 25 minutes, or until the internal temperature reaches 145°F (63°C).

6. Rest: Remove from the oven, cover with foil, and let the pork rest for 5 minutes.

This short resting time is key. It locks in the juices so the meat stays tender instead of drying out.

Tips From My Kitchen

• Marinating time matters. Even a quick 30-minute soak makes a huge difference in flavor.

• Use a thermometer. It takes the guesswork out of cooking pork and helps avoid overcooking.

• Don’t skip the resting step. The juices need that time to redistribute.

• Thickness affects timing. Thinner steaks cook faster, so keep an eye on the temperature more than the clock.

I’ve had a few times early on where I didn’t rest the meat and sliced it too soon. The difference is night and day — a little patience goes a long way here.

What to Serve It With

This baked pork steak pairs well with a variety of sides, which makes it a flexible dinner option. Some of my favorite pairings are:

• Sautéed cabbage or Brussels sprouts

• Creamy garlic mashed potatoes

• Crispy baked potatoes

• Vegetable fried rice

• Oven-baked cauliflower and broccoli

• Scalloped potatoes for a more comforting touch

On busy nights, I just toss some asparagus or green beans on a sheet pan with the pork so everything cooks together.

Storing and Reheating

• Fridge: Store leftover pork in an airtight container for up to 4 days.

• Freezer: Freeze in a freezer-safe container or bag for up to 3 months.

• Reheating: Thaw in the fridge overnight, then reheat in the oven at 320°F (160°C) for 5–10 minutes until warmed through.

It still tastes great after reheating, though the texture may be slightly less juicy than fresh out of the oven.

FAQs

How long should I marinate pork steak?
Thirty minutes to two hours is perfect. If your marinade has acidic ingredients, don’t exceed 24 hours, or the meat can turn mushy.

Do I really need to let the pork rest?
Yes. Resting helps the juices redistribute, giving you tender, juicy meat instead of dry slices.

Why is my pork tough?
Most of the time, tough pork means it was overcooked. Check with a thermometer and pull it out at 145°F (63°C).

Can I bake at a lower temperature?
Yes. At 365°F (180°C), bake for about 25–35 minutes depending on thickness.

Can I use this marinade for other cuts?
Absolutely. It works beautifully with pork chops and tenderloin.

Continue to Content

Yield: 4

Juicy Baked Pork Steak

Print

Juicy, tender, and full of flavor — these oven-baked pork steaks are a simple yet delicious way to enjoy a weeknight dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 boneless pork steaks
• ⅓ cup light soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon crushed fennel seed
• 1 teaspoon paprika
• ½ tablespoon chopped fresh garlic
• 1 teaspoon black pepper
• Pinch of salt (optional)

Instructions

1. In a small bowl or jar, combine the soy sauce, honey, olive oil, oregano, parsley, fennel seed, paprika, garlic, black pepper, and salt. Shake or whisk until well combined.
2. Place the pork steaks in a large bowl, pour the marinade over the meat, and mix until each piece is thoroughly coated.
3. Cover and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.
4. Remove the pork from the refrigerator 15–30 minutes before baking to bring it to room temperature for even cooking.Preheat the oven to 400°F (200°C). Arrange the pork steaks in a single layer in a baking dish and pour any remaining marinade over the top.
5. Bake for 20–25 minutes, or until the pork is tender and fully cooked. The internal temperature should reach 145°F (63°C).
6. Remove from the oven and let the pork rest under a loose tent of foil for 5 minutes before serving. This step helps lock in the juices.

Notes

• For extra caramelization, broil the pork for 1–2 minutes at the end of baking.
• Add a squeeze of fresh lemon juice for brightness before serving.
• You can swap the fennel seed for thyme or rosemary if preferred.
• Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 518Total Fat 32gSaturated Fat 11gUnsaturated Fat 18gCholesterol 161mgSodium 1589mgCarbohydrates 11gFiber 1gSugar 9gProtein 45g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Baked Pork Steak recipe has become a family favorite — one of those dishes that’s easy to whip up but feels like a real treat. The savory-sweet marinade gives the pork a beautiful glaze, and the oven does most of the work for you.

Whether you’re cooking for a weekday dinner or a casual weekend get-together, this dish never disappoints. Every time I make it, there’s silence at the table for the first few bites — and that’s how I know it’s a keeper.

Also try these Steak recipes:-

• Hibachi Steak with Fried Rice and Vegetables
• Chopped Steak Recipe
• Chimichurri Steak