Tender and Juicy Pork Steak Recipe: 30 Minutes to Perfection (2024)

Delicate and succulent marinated pork steak is a quick recipe that is ready in about 30 minutes. Follow my recipe on how to cook tender and juicy pork at home. Pork steak marinated with olive oil, herbs, and garlic is a practical and absolutely delicious dish that fits every family table.

How to choose the best pork?

The most important thing in making a good steak is the right choice of meat. And that means you should always choose fresh meat. Like any other meat, fresh pork should be firm and it should not stick to your fingers. When lightly pressed with fingers, the meat should spring back. The color defining first quality meat should be rose, pearl pink, while the fibers should be dense and breaded with fat. The fat should be white or pink-white, soft, and when rubbed it shall leave a greasy feeling. In young pigs, the meat is pinkish-white and has a soft consistency. In older pigs, the color becomes red-dark and has a firmer consistency.

The temperature at which the fresh meat must be kept both in the store and at home should not be lower than 32 °F and not higher than 42 °F.

If you have deep-frozen meat, it should be thawed gradually. It is best to take it out of the refrigerator at least one day ahead, then leave it at room temperature until completely defrosted. Once the meat has completely defrosted, cook it immediately. Never refreeze defrosted meat. Also, it is important to always have good hygiene especially when there’s meat involved. Therefore, always wash your hands when touching/cooking frozen meat as well, this way you avoid bacteria contamination.

What is the difference between pork chops and pork steak?

I had a hard time choosing pork meat because I didn’t understand the difference between them. However, there are certain things every cooking person should know when deciding which part of the pork to buy and cook. For example, if you like juicier meat, then you should know that you are looking for fatter parts. Also, fatter pork meat is perfect for grills. In this case, you need pork steaks. The thickness of pork steaks should be at least 1.5 cm. Too thin slices will not preserve juiciness inside when cooked.

Pork chops like loin chops are lower in fat if compared to steak. They come out much drier and absorb fewer liquids upon cooking. Therefore, if you want succulent meat, then avoid buying loins or chops. Leave that meat for other recipes. Moreover, keep in mind that pork loins and pork steaks come from different parts of a pig. As a result, the cooking time of these meats is different as well.

For today’s recipe, I used pork steak because I was craving a slice of succulent fatty meat and I had not much time to prepare it.

How to marinate pork steak

If you buy the entire muscle, wash it all and absorb the excess water with a paper towel. Then cut into thick slices of about 2 cm. This is a perfect thickness for the meat as the heat will quickly penetrate it, yet, it will remain juicy.

Or, you can buy already sliced steaks and proceed to marinate. Sprinkle with freshly ground pepper, smoked paprika, granulated garlic, dried herbs, olive oil, and salt. The aroma of the species will be absorbed by the meat and the taste will be more intense. Let the meat rest in the marinade for at least 30 minutes. When I want the meat perfumed and aromatic, I leave it in the fridge overnight. There is a very simple rule that goes to marinating meat. The longer it stays in the marinade, the tastier it gets. The ingredients blend better and become one.

There is no big secret in marinating meat. Just combine it with herbs, spices, and olive oil. All these ingredients are very easy to find in any grocery store. You can play with the spices and find your favorite combo. If you like the meat spicier, just throw in some chili pepper and it will do the job.

How to cook pork steak

The slices of pork steak I present you today are cooked to be crunchy on top and tender inside. Before starting to actually cook the steaks, preheat oven at 400 degrees. You’ll need the heated oven First, pun a frying pan to heat and drizzle some olive oil in it. You can use a grill pan if you like. Throw in a few crushed garlic cloves and pun in the marinated steaks. Sauté the fillets on high heat for two minutes on both sides, until golden brown. This cooking technique is very good when you wish to obtain a crusty top but a tender interior. Also, this is how the meat keeps all its juices inside. That’s the trick of the dish.

When you’ve fast-fried the steaks on both sides, transfer the half-cooked pork meat into the preheated oven. Let it roast in the oven for about 10-15 minutes, not more. As I have already mentioned, it is important not to overcook it, otherwise, you are at risk to dry out the steaks. When the cooking time expires, take the steak out of the oven and let it rest for a few minutes. Do not slice the meat right away. Let the heat come out of it evenly, naturally. The longer the meat preserves its juices inside, the tenderer it is.

That would be all. Isn’t it simple?

How to serve pork steak?

Pork steak is very comforting because it is easy to make, absolutely delicious and can be served with so many side-dished. It goes perfectly with mashed potatoes, crunchy broccoli salad, or with mouthwatering smashed potatoes. It is a delight when served along with a simple and refreshing tomato salad as well as with grilled vegetables with aromatic herb sauce.

A glass of velvety red dry wine and an aromatic steak is a fabulous combination for a perfect dinner. Red wine is always a good idea when red meat is served. To have a complex meal and to fully take delight of the meat, never miss a glass of good red wine.

You can accompany this soft meat with anything you like most. Again, let your imagination dictate the aspect and taste in your plate.

Recipe Tips:

• Once cooked, put the steaks on preheated plates, leave for 3 – 5 minutes, this way you stop the process of cooking the steak.
• When choosing meat for steak, pay attention to the fact that it contains fat layers, which, when frying, are responsible for the excellent taste.
• The main attribute of good meat is the quality of muscle fibers. If the fibers are dense and thick, then the steak will turn out to be solid.
• The color of meat also plays an important role. The pork steak should be light pink.