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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:
- Sear it quickly to build flavor
- 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)
- Season pork generously
- Sear in a hot skillet to brown
- Sauté mushrooms and onions
- Deglaze with wine or stock
- Return pork to pan
- 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 Baked Pork Steak?
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
Yes. Increase bake time slightly and check internal temperature.
Yes. Use bell peppers or just cook the pork alone.
Use chicken stock or water.
es, but watch closely – shoulder steaks can flare due to fat.
More Pork Recipes:
Oven Baked Pork Shoulder Steak
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
What if i donr have a skillet? can i just transfer to a pan of some sort?
Yes, of course, any oven and stove safe pan will work.
I ended up baking mine for 40 minutes on 350 and then broiled for 5 minutes and they turned out perfect. 400 degrees for 50 minutes is a little too long.
I think the last sentence in the recipe was accidentally repeated. In the instructions above she only mentions baking covered for 20-25 min.
Good recipe! I just tweaked it a little bit. The bbq sauce on top and bottom was perfect!
Please delete this comment. This is a comment on the wrong recipe. This recipe was amazing!!!
I made the recipe last night and it was delicious. I substituted smoked paprika for paprika which turned out nice. I confess that I did add more than a 1/3 cup of red wine.to the recipe
Since my pork steaks were an inch thick, I roasted them for 40 to 45 minutes. Served the pork steaks with fried potatoes, which was a great accompaniment.
Can white wine be used?
Yes. While the “general rule” is to use red wine with red meat, white wine does work in the recipe. Let me know how it turns.
I just made this for my family. It was loved by all! Definitely repeating this recipe. Thank you!!
It looks like the last sentence was repeated twice or do you cook for a total of 50 min?
Sorry, you are right, this was corrected. Only 25 min.
Hi! I was wanting to try this recipe and wondered how would I adjust the recipe if I have pork Boston butt steak? There are three of them for a total of 1.98 lbs. They look much thinner than the ones you are using in this recipe.
Hi Shae! How thick are the steaks? If they are about 1/3-inch thick, you can use the recipe as it is. If they are thicker, you can increase the cooking time with 10 minutes or until the meat reaches temperature of 170 F.
How could you thicken the sauce in this recipe?
Hi, you can add 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, add this mixture to the sauce and cook over medium heat on the stove top until thickened.
Why are there no amounts? How much onion? How much mushroom? Etc.
Full recipe is in the recipe card.