These marinated pork steaks are juicy and tender with a double layer of flavoring. Start with a savory, sweet and spicy marinade and finish with a dry rub of your favorite spices. They are easily cooked on your outdoor grill or on the stovetop.
Why this recipe is just so good....
- If you love making your own rubs and sauces for your meat, this recipe is for you. I love that it is a high protein, low carb recipe that is so versatile. You can adjust the sweetness and the spiciness to your preference.
- You can also make the marinade ahead and let the pork steaks marinate in the refrigerator for a few hours before you're ready to cook.
- This recipe works just as well barbecuing the pork on your outdoor grill or cooking on a grill pan or cast iron skillet on the stovetop. Either way, when you sear the pork and let it get a nice char on the outside, the meat has a delicious, smokey flavor.
- Pork steaks are also known as pork shoulder steak or pork blade steaks. They are a flavorful cut of meat from the pork shoulder. The pork shoulder is what many recipes use for pulled pork or pork stew since it is delicious when it is braised for a long time.
- If you can't find the shoulder steaks, you can buy the shoulder and cut them into steaks yourself. It is a fairly inexpensive cut of meat and you could freeze the extra steaks.
- When you buy them, the steaks should be pink in color and have a good amount of marbling of fat throughout which will make it tender and flavorful.
These are the ingredients to make grilled marinated pork steaks:
- We are using a simple soy sauce, sugar and spice marinade. You can increase the spice level by adding more chili sauce, red pepper flakes and ginger if you prefer. Choose regular brown sugar or a sugar substitute.
- The dry rub uses a basic homemade seasoning mix including paprika, garlic and onion powder.
How to cook marinated pork steaks
- Combine the ingredients for the marinade. Put the pork and marinade in a large bowl or plastic storage bag. Let pork marinate in the refrigerator for at least an hour, up to overnight.
- Remove from refrigerator, drain and discard marinade. Blot pork steaks with paper towel.
- Stir together the dry rub and pat on top and bottom of the pork.
- Preheat your BBQ grill over medium high heat. Grill for 4-6 minutes per side if they are thinner pork steaks. Grill 7-8 minutes per side if they are thicker. If the steaks are getting too charred, lower flame and continue cooking.Test for doneness with a meat thermometer. It should register at least 145°F.
Helpful Recipe Tips
- Use a food safe plastic bag or glass bowl to marinate your pork. Don't use a metal or aluminum pan or bowl to marinate pork steaks. The metal will react with the acid in the marinade and create a metallic taste.
- For an indoor grill or fry pan, spray with non-stick cooking spray, preheat pan over medium heat for a minute. Grill pork steak for same amount of time as the outdoor grill, about 4-6 minutes per side. Watch for extra browning or smoking and turn down flame to low-medium if needed. Test with an internal meat thermometer.
Frequently Asked Questions
What is the difference between pork steak and a pork chop?
Masterclass states there are a few main differences between the two. The pork steak comes from the shoulder and is sold with and without a center bone. It is cheaper than a pork chop by up to half the cost per pound. It tends to have a stronger flavor than the chop since it has more dark meat in it.
The pork chop comes from the loin of the pig and is also called center loin, sirloin or tenderloin. It also is sold with and without a bone. Although all pork is a low carb, keto form of protein, the pork chop is leaner, has less fat and is lower calorie than the pork steak.
How do you keep pork from drying out?
Here are a few tips:
Choose a pork cut that is thicker rather than thinner.
Marinate the meat for at least an hour. Choose a marinade that has some type of acid in it to help tenderize the meat. (such as lemon, lime, vinegar)
If you use a dry rub, make sure it has salt in it. This will help tenderize the meat and retain water.
And most importantly don't overcook it. Test with a meat thermometer earlier than you think. Put the thermometer into the meat only, avoiding the bone. Pork should be cooked to 145°F.
Serving and Storage Suggestions
- There are so many side dishes that would go well with pork but some that I recommend would be Roasted Celery or Marinated Asparagus.
- You can store leftovers in a container in the refrigerator for up to 3 days. Reheat in pan on the stovetop for a few minutes or in a microwave. Or freeze in an airtight container for up to 3 months and defrost overnight in the refrigerator.
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Some other quick dinner ideas to try!Print
These pork shoulder steaks are juicy and tender with a double layer of flavoring. Start with a savory, sweet and spicy marinade and finish with a dry rub of your favorite spices. They are easily cooked on your outdoor grill or on the stovetop.
- 2 ½ pounds pork shoulder steak, ¾ inch thick, with bone
- ⅓ cup low sodium soy sauce
- ¼ brown or white sugar, regular or substitute
- 2 teaspoons garlic paste or powder
- 1 teaspoon ginger paste or powder
- 1 tablespoon olive or vegetable oil
- 1 tablespoon rice wine vinegar, or white, red wine, balsamic vinegars)
- 1-2 teaspoons chili sauce, optional for spiciness
- ¼ teaspoon red pepper flakes, optional
- 2 teaspoons granulated white or brown sugar, or sugar substitute
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- Combine marinade ingredients and place in large bowl or plastic storage bag with the pork. Marinate in the refrigerator at least 1 hour, up to overnight.
- Remove from refrigerator, drain and discard the marinade. Blot dry the pork steaks with paper towel.
- Stir together the rub ingredients and pat into both sides of the pork.
- For the outdoor grill - preheat over medium high heat. Grill each side of the pork steak for 4-6 minutes if they are thin. Grill 7-8 minutes per side if they are thicker. If they are getting too browned or charred, turn down the flame to low-medium and continue cooking.
- Test with meat thermometer. It should register at least 145°F.
*Add the chili sauce and red pepper a bit at a time to the marinade and the dry rub. You should taste it before adding more to make sure it's not too spicy.
*Remove the pork from the refrigerator about 20-30 minutes before cooking.
*You can use boneless pork steaks but they will probably be thinner so adjust your cooking time to account for a shorter time to doneness.
Keywords: pork, grill, grill pan, low carb, keto dinner