Pork Shoulder Steak

This pork shoulder steak recipe in the oven comes out so tender. With our dry rub for pork chops in a cast iron skillet, this easy dinner idea takes less than 20 minutes to finish!

If you are looking for a super simple dinner idea with bone-in or boneless pork shoulder steaks, we are here to help! This is a cheap cut of meat that is often times overlooked but will become your new favorite meal. (post may contain affiliate links)

What is Pork Shoulder Steak?

Somewhat similar to our pork steaks in the oven, this cut is also a flavorful, richly marbled piece taken from the upper shoulder (Boston butt) of the pig. It’s typically bone-in or boneless, with visible fat and connective tissue that contribute to its deep, meaty flavor and juicy texture when cooked properly.

Unlike leaner cuts like the loin or shoulder steak, they are more forgiving and ideal for both slow-cooked, grilled, baked or pan-seared meals. The high fat content gives it a satisfying bite and makes it especially popular in barbecue, Southern-style, or comfort food recipes. Here we will show you the quickest and best way to melt in your mouth when done.

Ingredient Notes

You will need 1-2 pork shoulder steaks, ours were bone-in. If you did have boneless I might adjust cook time down 1 minute.

A bit of olive oil is needed in the pan to sear them, avocado oil is another option. You could add 1 tbsp of minced garlic too if you wanted more and more flavor.

And we always use our dry rub below which will give it a sweet and savory flavor. You could add heat with dry Sriracha, red pepper flakes or cayenne to make it spicy. If you just want simple, go with a sprinkle of salt and pepper with a bit of garlic powder and call it a day. 😉

As far as equipment goes you just need a cast iron skillet or a pan that is oven safe. If making the rub you would want a small dish to combine them all before coating both sides of the steaks. A meat thermometer is handy to have in order to ensure the middle reaches an internal temperature of 145 before serving.

Cook Time

Of course this will vary slightly depending on how large they are but I will say that with this cut I have not found any batch that varies. In the event that yours are quite large, similar to our 2 inch pork chops I would change the cook time to 13 minutes and check. If not at 145F yet, add 2 minutes and continue checking this way.

For thin pork pieces you could reduce the timing by a few minutes and follow the same checking but every 1 minute would be better. Either way make a note to yourself in the recipe card below so you remember for the next time you make these. I would not change the initial step though with 2 minutes per side as that should be adequate to create a browning to lock in those juices.

From Frozen

If these are not defrosted or fresh you would need to follow our steps in cooking frozen pork instead. You can add seasonings with this but have to wait until about halfway done so it will stick. The result is better than you’d think, but not ideal.

What is the best way to keep them tender?

Steps below are similar to our baked pork chops to keep them moist inside. Searing in a hot skillet first is key. This will brown the outside and lock the juices in. Then when you bake that will bake it to a safe temperature inside. Last but not least when done, allow them to stay in the pan for 5 minutes to rest so when you slice it the juices don’t immediately release on to your plate.

Another way to do this would be like our Pork Steak Recipe where we simmer these in gravy. A sauce will help with the tenderness but does add calories so decide for yourself which method you prefer. Jump to recipe below and let us know what you think in the comments below when you’re done!

How to reheat leftovers

If you don’t finish it all allow to cool and store in a freezer bag in the fridge. I like to warm like pork steak in air fryer at 400 for about 2 minutes until heated thru. This will make the outsides a bit crispy which we like. You can also microwave for 45 seconds, heat in a skillet over medium heat, or warm with gravy like Crockpot pork chops.

What to make with leftovers

Obviously you can just reheat and enjoy as is but most of the time I will create a another dish the next day so it feels “new”. Either I will dice it up into small bite size pieces and make our 5 ingredient chili with it instead of ground beef. Or I have thrown it into fried rice. It can be used in a number of different dishes since there isn’t any gravy to alter the flavors in the new meal, and the rub just adds to the overall yum.