Pork shoulder steaks are a budget-friendly cut that delivers restaurant-quality flavor at a fraction of the price. While beef prices continue to climb, these marbled steaks offer a tender, juicy alternative that outshines traditional pork chops. Packed with flavor and incredibly affordable, these steaks are about to become your new go-to protein for an impressive yet easy dinner.

Unlike lean pork chops, pork shoulder steaks are cut from the marbled, flavor-packed shoulder area. They have super-flavorful marbling, that in my opinion tastes similar to a ribeye cut.

Sourcing Pork Steaks

The best way to get pork steaks is to cut them yourself from a whole pork butt or pork shoulder (Boston butt). I will usually buy my pork butt from Costco, which comes in a two pack of boneless butts. One heads into the smoker for smoked pork butt, and the other gets cut into steaks and into sausage.

However, if you’re not comfortable breaking down a large cut, you can find them pre-cut as blade shoulder steaks at many grocery stores and butcher shops.

Ask your local butcher to slice pork shoulder steaks for you, typically aiming for a thickness of about 1 inch (but you can go thicker). If you can’t find them pre-cut, purchasing a whole pork shoulder and slicing your own steaks is surprisingly easy and gives you complete control over the thickness and quality of the cut.

Seasoning is Key to Big Flavor

The magic of these steaks starts with proper seasoning. Here’s the approach: Use kosher salt generously and season the steaks at least an hour before cooking, but preferably overnight. This acts as a dry brine and first lets the salt draw out moisture and it is reabsorbed and goes all the way into the meat. This really brings out the pork flavors and also helps it keeps the juices inside.

While salt is really all you need because of how flavorful this cut is on its own, add plenty of freshly ground pepper before cooking. If you want to really go bold, you can add a sugar-free dry spice rub.

Searing pork shoulder steaks in skillet

Hot & Fast is the Way to Go

While you might think pork shoulder needs to be cooked low and slow to be tender, think again! You are going to be so surprised by how quickly searing will bring out the flavor and tenderness that is so craveable.

Rather than just blasting it with the hottest pan possible, I like to use medium-high and turn it more frequently. It is similar to the modern fast flip technique that works so well for beef steaks.

skillet pork steaks with creamy pan sauce overhead vertical

A Quick Pan Sauce Levels it Up

You can use whatever sauce with these (or just eat on their own), but a quick pan sauce is a great way to level up any dish that is cooked in it. The one in this recipe is super simple with white wine deglazing the pan and adding acidity, while heavy cream is the base with some added aromatics. If you prefer not to use cream, just substitute some homemade chicken stock and whisk in a little butter.

It’s so simple to throw together and only takes a few minutes to transform the dish!

Tips for Success

  • Thickness Matters: Cut steaks about 1 inch thick, just like you would want for a beef steak.
  • Don’t Overcook: Medium is perfect (140° F pull temp will rise to 145°F after resting).
  • Don’t Skip the Rest: Let steaks rest for 10 minutes before slicing against the grain.

Serving Suggestions

Treat these pork steaks just like you would a traditional beef steak. Creamy mashed potatoes make an ideal companion, soaking up the rich pan sauce. Pair with garlicky green beans for a crisp vegetable side, or roast some Brussels sprouts or earthy mushrooms. Buttery boiled carrots add a sweet, tender element to the plate. For a complete meal, consider a glass of the same dry white wine you used in the pan sauce to tie the flavors together.

skillet pork steaks with creamy pan sauce overhead

Skillet Pork Steaks

Skillet-seared pork steaks with a creamy white wine sauce. Ribeye-like tenderness, incredible flavor, and a price tag that'll make your wallet smile: Meet the juicy, super forgiving pork steak.
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Course: Main
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients

  • 4 pork shoulder steaks 1-inch thick
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp canola oil

Pan Sauce Ingredients

  • 1 small shallot finely chopped
  • 2 sprigs fresh thyme
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • Optional: 1 teaspoon Dijon mustard

Instructions

  • Season. Salt steaks 1-2 hours before cooking (overnight is even better).
  • Preheat Skillet. Heat a heavy-bottom skillet over medium-high heat until it just starts to smoke, then drizzle in a little canola oil to coat the bottom.
  • Sear. Sear the pork steaks, turning every 2 minutes, about 8 minutes total or until they reach 140° F internal temperature (verify with an instant-read meat thermometer).
  • Rest. Let steaks rest on a plate for 10 minutes tented with aluminum foil while you make the sauce.
  • Make the Pan Sauce. Reduce the heat to medium-low and add the chopped shallot, stirring for a about 1 minute. Add the wine and thyme, deglazing the pan, scraping off the brown bits with a wooden spoon. Reduce until only a few tablespoons of wine remains. Add the cream, optional mustard and season with salt and pepper and simmer until the desired consistency is reached. Pour in any drippings from the steaks to add extra flavor.
  • Serve. Slice the pork steaks against the grain and serve with the pan sauce.

Video

Notes

  • Skillet SelectionStainless Steel is the top choice for pan sauces, creating perfect fond and allowing easy deglazing. Carbon Steel offers similar benefits with a developing non-stick surface and excellent heat responsiveness. Cast Iron provides incredible heat retention and a beautiful sear. Avoid non-stick pans, which can’t handle the high heat needed for proper searing and won’t develop those crucial flavorful browned bits.
  • Doneness Notes – Perfect Medium: 145°F (63°C) is the USDA-recommended temperature for pork, delivering a juicy, slightly pink center. If you prefer less pink, medium-well at 150-155°F (66-68°C) provides a firmer texture with minimal blush in the center. Always use a meat thermometer for precise results and let the meat rest to allow for carryover cooking.

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