Best 20 Pork Steaks Recipes

PORK STEAKS

Steps:

• Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
• Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE

Steps:

• Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
• Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

ST. LOUIS PORK STEAKS

Steps:

• Preheat grill to medium-low heat.
• Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
• Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.

OVEN BAKED BBQ PORK STEAKS

Steps:

• 1. Preheat oven to 375. Spray with non-stick spray a foil lined cookie sheet with sides. Hand rub the spices on both sides of each steak (use more rub if needed).
• 2. Place steaks on sheet and bake 45 minutes. Turn steaks over and cook another 45 minutes. Remove any excess grease with turkey baster. Brush meat with bbq sauce then turn meat over and brush other side.
• 3. Place tray back in oven and bake steaks another 30-40 minutes or until tender, brush with more sauce and serve.

SPANISH PORK STEAKS

Steps:

• In a skillet over medium-high heat, brown steaks. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Top with mushrooms, olives, green pepper, onion and garlic. , Combine the flour, sugar and remaining salt; gradually stir in tomato juice until smooth. Pour over vegetables Bake, uncovered, at 350° for 1 hour or until meat is tender.

OVEN BBQ PORK STEAKS

Steps:

• Preheat oven to 350°F.
• Season Pork steaks to taste in 13x9-inch pan.
• Mix remaining ingredients. Pour over steaks.
• Place in oven and bake for 1 hour.

THICK-CUT FRIED PORK STEAKS

Steps:

• Mix bread crumbs and flour together in a resealable plastic bag. Place eggs in another bag.
• Place pork steaks in the bag with egg mixture and toss. Transfer 1 steak into the bag with the bread crumbs mixture and toss to coat.
• Heat oil in a large skillet over medium-high heat. Add coated steak to the hot oil. Coat the next steak with the bread crumbs and add to the skillet. Fry until browned on both sides, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Repeat with the remaining pork steak.

MARINATED PORK STEAKS

Steps:

• Trim the excess fat from the pork steaks, and place them in a large shallow container.
• Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside.
• Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible.
• Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade.
• Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.

ST. LOUIS BARBECUED PORK STEAKS

Steps:

• Season the steaks on all sides with the grill seasoning, garlic powder, salt and pepper, and Essence. Grill the steaks over medium high heat until done, about 15-20 minutes, flipping once halfway through.
• Reduce heat to medium. Place steaks in a large aluminum roasting pan. To the pan add equal amounts of barbecue sauce and beer until the steaks are just about covered. Wrap the top of the pan with aluminum foil, place on the grill and close the grill cover.
• Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. If it has, add more beer and barbecue sauce. When the steaks are tender, remove the pan from the grill and carefully plate the hot steaks. Serve with your favorite barbecue fixin's.
• For oven preparation, follow the preparation instructions above, then broil the steaks 6" from the heat source, turning once, until cooked through. Place steaks in a 2" deep, foil-lined baking pan, adding barbecue sauce and beer to almost cover. Cover tightly with foil and finish the pork steaks in a 250°F oven for 2 - 3 hours or until tender.

SPANISH-STYLE PORK SHOULDER STEAKS

Steps:

• In a small pan, toast the fennel and black pepper.
• Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
• Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
• Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
• Preheat the oven to 375 degrees F.
• Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
• Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
• Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA

Steps:

• Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
• Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
• Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
• Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.

TERIYAKI GRILLED PORK STEAKS

Steps:

• In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
• Using a fork poke holes all over in the pork steaks.
• Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
• Place the bag into a large bowl to prevent any leaks.
• Cover and refrigerate for 8-24 hours turning occasionally.
• When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
• Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).

MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)

Steps:

• 1. In a large bowl, mix the oil with the garlic, mustard and the rest of the spices. Add the steaks and the onions and turn to coat.
• 2. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 - 24 hours, mixing a few times to redistribute the oil.
• 3. Remove meat from the refrigerator about 1/2 hour before grilling, to take the chill off. Place pork (without onions) in a single layer over direct heat, salt a little and grill for 8-10 minutes on each side.
• 4. Serve with potato salad, dandelion salad, beer, and grilled vegetables.

CAJUN STYLE COUNTRY FRIED PORK STEAKS

Steps:

• In a shallow bowl combine one cup flour and all seasonings.
• In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
• Dip meat into flour mixture, then in milk mixture, and then back into flour.
• Repeat step 3 for the rest of meat.
• Heat oil in skillet until hot but not smoking.
• Cook meat until lightly browned on each side, about 5 to 7 minutes.
• Remove steaks and keep warm.
• Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
• Bring to a boil and cook for 2 minutes.
• Serve over meat.

ASIAN PORK STEAKS (MARINADE)

Steps:

• Combine teriyaki, soy sauce, and garlic in a large zipped bag or casserole dish.
• Add pork steaks and marinate 6 hours or overnight for more flavor (turning occasionally).
• Fry the pork steaks over medium heat, with enough oil covering the bottom of the pan for 5-7 minutes per side (add more time for thicker cuts of pork).
• OR You can broil the steaks in a 350°F oven for about 45 minutes, turning once after 20 minutes (depending upon thickness).

SPICY BAKED PORK STEAKS

Steps:

• Line a 9x13 inch baking pan with aluminum foil or spray with non-stick cooking spray.
• Mix seasoning in a small bowl and rub into pork steaks and let them rest for 10 minutes.
• Bake for 25 minutes at 375 degrees.
• Remove from oven and cover with barbecue sauce.
• Continue baking for an additional 20 minutes.

PORK STEAKS AND BAKED APPLES

Steps:

• Preheat oven to 400 degrees. Combine a large pinch of salt with a few grindings of pepper, the cayenne and garlic, and sprinkle apples with this mixture. Put apples in a baking dish, pour white wine around them, and bake until apples are shriveled but moist, about 15 minutes.
• Meanwhile, heat oil over medium heat in a skillet large enough to hold pork. Dust pork lightly with flour and sear it on both sides for a total of just a minute or so; it need not become brown. Add red wine and adjust heat so mixture boils energetically. Cook pork, turning occasionally, until it gains a beautiful deep color, is cooked through and wine reduces to a syrup; about 10 minutes. Season meat with salt and pepper.
• Serve pork with red wine sauce spooned over it, next to apples, with a little of the white wine they cooked in.

PORK STEAKS WITH HOMEMADE BARBECUE SAUCE, TEXAS STYLE YUKON GOLD POTATO FRITES, AND GRILLED CHAYOTE

Steps:

• Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.
• Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip.
• Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.
• Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.
• Whisk all ingredients together.

TOMATO SMOTHERED PORK STEAKS (OR CHOPS) FOR THE CROCK-POT

Steps:

• Cut each steak into 2 or 3 pieces and trim excess fat.
• Pour one can of tomatoes into the bottom of a 6-7qt Crockpot. Top with 1/3 of each of the ingredients, ending with a layer made from half the pork steak pieces.
• Make another layer of 1/3 of everything, ending with the rest of the pork steaks.
• Finish with the remaining ingredients.
• Cook on low for 6-8 hours.
• Remove pork steak pieces carefully (they will probably break up so tongs will work better than a fork).
• Use a slotted spoon to scoop out the veggies and serve them over pasta or rice.
• Top with Parmesan.
• Tip: If you chill the flavorful juices to remove the fat you'll have a delicious starter for soup.
• Note: I do not recommend using an extra-lean cut such as boneless pork loin for this. Extra lean meat tends to dry out in long cooking even when submerged in liquid this way.
• Note: This should be just as good made with beef chuck or chicken thighs.

STUFFED IOWA STEAKS (PORK CHOPS)

Steps:

• Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
• Prepare rub and coat pork chops up to one day before grilling.
• Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
• Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
• Warm marmalade over low heat until slightly liquid form.
• Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
• Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
• Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.