Baked Pork Steak Recipe - Cooking LSL

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This baked pork shoulder steak is tender, juicy, and deeply flavorful — seared on the stovetop, then finished in the oven with mushrooms and onions.

It’s a simple, protein-forward dinner made in one pan with minimal cleanup.

Budget-friendly. Balanced. Real food.

Homemade, cozy, no reservations needed.

Very easy to make and delicious. Keto and low-carb. If you are looking for more pork recipes, you may also like this Bacon Wrapped Pork Tenderloin, How To Cook Pork Shoulder Steak or Oven Baked Bone-In Pork Chops recipes.

Why You’ll Love This Recipe

• High-protein, satisfying meal• One pan, minimal cleanup• Budget-friendly cut of meat• Naturally low in carbs• Family-friendly and reheats well

What Is Pork Shoulder Steak?

Pork shoulder steak is cut from the pork butt (upper shoulder). Unlike pork loin or chops, it contains more marbling, which keeps it juicy and flavorful when cooked properly.

It’s often overlooked in favor of leaner cuts – but for oven baking, it’s one of the best budget-friendly options.

What Makes This Recipe Work

Pork shoulder (also called pork butt) is well-marbled, which means it stays juicy when cooked properly.

Instead of slow-cooking it for hours, we:

1. Sear it quickly to build flavor
2. Finish gently in the oven to keep it tender

The mushrooms and onions cook in the same pan, absorbing the pork juices and creating a simple pan sauce.

No heavy cream.No complicated steps.Just solid technique.

For more info about the cut of meat, check this recipe out.

Ingredients Overview

Pork shoulder steaks – Boneless or bone-in both work. Look for visible marbling.Mushrooms + onions – Stretch the dish naturally and add fiber and depth.Olive oil – For searing.Salt + pepper – Enough on their own.Paprika + garlic powder – Optional, but add warmth.Fresh thyme – Adds brightness.Red wine or stock – Deglazes and creates a light pan sauce.

Simple pantry seasoning. Flexible.

Pork steak recipe

The fist step is to cook the pork on the stove top to slightly brown the outside and then finish cooking in the oven.

How to Make It (Overview)

1. Season pork generously
2. Sear in a hot skillet to brown
3. Sauté mushrooms and onions
4. Deglaze with wine or stock
5. Return pork to pan
6. Cover and bake until tender

Rest briefly before serving.

Tips for Best Results

• Don’t skip the sear – it builds flavor• Use a cast iron or oven-safe skillet• Don’t overcook – pork is done at 145°F• Let the meat rest 5 minutes before slicing

Is It Safe to Eat Pork Slightly Pink?

Yes.

Modern pork is safe to eat at 145°F (63°C) internal temperature.It may still look slightly pink — that’s normal.

Use a meat thermometer for best results.

Make It Work for Real Life

• Serve with cabbage salad for balance• Add roasted potatoes if feeding teens• Double mushrooms to stretch the meal• Slice leftovers for sandwiches or wraps• Works great for meal prep

Storage & Reheating

• Store in airtight container up to 3 days.
• Reheat gently in skillet with a splash of stock or water.
• Freezing is possible, but texture is best fresh.

What’s the Best Seasoning for Pork Shoulder Steaks?

Because pork shoulder is naturally marbled and flavorful, you don’t need anything complicated.

For this recipe, I keep it simple:

• Salt and black pepper• A little paprika for color• Garlic powder for depth• Fresh or dried thyme for balance

That’s it.

The mushrooms and onions build even more flavor as everything cooks together in the oven.

If you want to change it up, try:

• Cumin and chili powder for a smoky twist• A squeeze of lemon for brightness• A pinch of brown sugar for subtle caramelization• Onion powder or ranch seasoning for a more classic American flavor

Keep it simple. The cut of meat does most of the work.

FAQs

Can I use bone-in pork shoulder steaks?

Yes. Increase bake time slightly and check internal temperature.

Can I skip mushrooms?

Yes. Use bell peppers or just cook the pork alone.

What if I don’t have wine?

Use chicken stock or water.

Can I grill these instead?

es, but watch closely – shoulder steaks can flare due to fat.

More Pork Recipes:

• Baked Bone-In Pork Chops
• How To Cook Pork Shoulder Steak Recipe
• Grilled Pork Tenderloin Recipe

4.75 from 12 votes

Oven Baked Pork Shoulder Steak

Tender pork shoulder steaks, seared and baked with mushrooms and onions in one pan. A simple, protein-forward weeknight dinner. Prep: 5 minutes minsCook: 25 minutes minsTotal: 30 minutes minsServings: 4 Save RecipeSaved Recipe Pin Recipe Comment Print Recipe

Ingredients 1x2x3x

• ▢ 4 pork shoulder steaks, about 6 oz each
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 teaspoon paprika
• ▢ 1/4 teaspoon garlic powder, optional
• ▢ 1/2 teaspoon fresh thyme, optional
• ▢ 1 tablespoon olive oil
• ▢ 1/2 cup sliced onion
• ▢ 1 1/2 cups sliced white mushrooms
• ▢ 1/3 cup red wine, or stock/water

US Customary – Metric

Video

Instructions

• Preheat oven to 350°F (175°C).
• Season pork steaks with salt, pepper, paprika, and garlic powder.
• Heat olive oil in an oven-safe skillet over medium heat.
• Sear pork 2 minutes per side until browned. Remove and set aside.
• In the same skillet, sauté mushrooms and onions for 2–3 minutes.
• Deglaze with wine or stock.
• Return pork to skillet. Sprinkle with thyme. Cover loosely with foil.
• Bake for 20–25 minutes, until internal temperature reaches 145°F.
• Rest 5 minutes before serving.

Notes

• Pork shoulder steaks are naturally marbled and may remain slightly pink inside even when fully cooked. Use a thermometer and cook to 145°F (63°C) minimum internal temperature.
• Do not skip browning on the stovetop. This builds flavor and helps seal in juices before baking.
• If your steaks are thicker than 1 inch, increase oven time by 5-8 minutes.
• For extra sauce, add 2-3 tablespoons additional stock or wine before baking.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently in a covered pan.
• For thicker steaks (1–1.5 inches), bake 5–10 minutes longer and always check internal temperature.

Nutrition

Calories: 235kcal, Carbohydrates: 3g, Protein: 31g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 88mg, Sodium: 360mg, Potassium: 687mg, Sugar: 1g, Vitamin A: 70IU, Vitamin C: 2.2mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: MainCuisine: American Tried this recipe?Mention @cookinglsl or tag #cookinglsl!