Pork Steaks Recipe

Name: Pork Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 0.25 cup butter; 0.25 cup soy sauce; 1 bunch green onions, chopped; 2 cloves garlic, minced; 6 pork butt steaks

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

cup butter
cup soy sauce
1 bunch green onions, chopped
2 cloves garlic, minced
6 pork butt steaks

Directions

Gather all ingredients.
In a skillet, melt butter over medium heat and stir in soy sauce.
Add the chopped green onions and minced garlic. Cook for about 2 minutes until they become lightly browned.
Place the pork steaks into the skillet. Cover and cook for 8 to 10 minutes on each side, until browned.
Remove the lid and continue cooking. Use an instant-read thermometer to check the thickest part of the steak. Once it reaches 145F (63C), continue cooking for another 10 minutes or until fully cooked.
Once done, remove the steaks and serve. Enjoy!

Nutrition Facts (per serving)

Calories	353
Total Fat	25g
Saturated Fat	11g
Cholesterol	118mg
Sodium	720mg
Total Carbohydrates	4g
Dietary Fiber	1g
Total Sugars	1g
Protein	27g
Vitamin C	7mg
Calcium	59mg
Iron	3mg
Potassium	437mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may vary, and some data may be unavailable for certain ingredients. Consult your doctor or dietitian for advice if you're following a medically restrictive diet.

Pork Steaks Recipe

Origin and History of Pork Steaks

Pork steaks are a beloved dish in many countries, particularly in the United States, where they are often cooked with simple seasonings like soy sauce, garlic, and butter. The cut of meat used for pork steaks is usually from the pork shoulder or butt, known for its rich flavor and tender texture when cooked properly. Although pork steaks have become a staple in many households, they have roots in European and Asian culinary traditions. In fact, the concept of slow-cooking pork in flavorful sauces is borrowed from various regional cuisines, such as Chinese and German cooking. Over time, this dish has evolved into a versatile favorite in American comfort food, particularly in the Midwest and Southern United States.

Regional Variations and Differences

While pork steaks are often made with the same basic ingredientspork shoulder, garlic, soy sauce, and green onionsdifferent regions have put their unique spin on the recipe. In the American South, for example, pork steaks are often paired with collard greens and cornbread, creating a classic comfort meal. In contrast, some Northern and Western variations might include additional spices like paprika or chili powder, and serve the dish with mashed potatoes or roasted vegetables. In Asian-inspired variations, the pork steaks might be marinated in soy sauce, sesame oil, and five-spice powder, offering a bold umami flavor that pairs well with steamed rice.

How Pork Steaks Differ from Similar Dishes

Pork steaks differ from other pork dishes, such as pork chops or ribs, in terms of texture and preparation. Pork chops are typically cut from the loin, which is leaner, while pork steaks are cut from the shoulder or butt, resulting in a richer, more marbled meat. This makes pork steaks ideal for braising or slow cooking, as the fat content helps the meat stay moist and tender. Additionally, unlike pork ribs that require longer cooking times to become tender, pork steaks cook relatively quickly and are perfect for a weeknight dinner. The combination of butter, soy sauce, and garlic enhances the steaks natural flavor, distinguishing it from other more heavily spiced pork dishes.

Where Pork Steaks Are Typically Served

Pork steaks are often served as part of a family-style dinner in both casual and formal settings. In the United States, they are a common dish for weeknight meals and are frequently found at barbecues and cookouts. This dish is also a popular choice in restaurants that specialize in hearty, home-style meals. While it can be paired with a wide range of side dishes, the most common accompaniments include mashed potatoes, roasted vegetables, or rice. In more regional variations, like those found in the Southern U.S., it might be served with cornbread and greens, making for a filling and comforting plate.

Interesting Facts About Pork Steaks

In the Midwest, pork steaks are often referred to as Missouri Steaks because of their popularity in that region.
Although pork steaks are relatively easy to prepare, they are a favorite at local fairs and festivals where they are grilled and served on a bun, much like a pork sandwich.
The cut of pork used for pork steaks (pork shoulder or butt) is often less expensive than pork chops or ribs, making it a budget-friendly choice for families.
Pork steaks are a versatile dish that can be easily adapted to different cooking methods, such as grilling, pan-frying, or baking.

FAQ about Pork Steaks Recipe

Yes, you can substitute pork chops, tenderloin, or pork shoulder for pork butt steaks. The cooking time may vary depending on the thickness of the meat, so it's important to check the internal temperature to ensure it's fully cooked.

Store leftover pork steaks in an airtight container in the refrigerator for up to 3-4 days. If you'd like to store them for longer, you can freeze them for up to 3 months. Be sure to let them cool before refrigerating or freezing.

Yes, you can reheat pork steaks. To maintain their moisture, it's best to reheat them in the oven at 325°F (163°C) for about 10-15 minutes or until they reach an internal temperature of 165°F (74°C). Alternatively, you can reheat them in a skillet over low heat with a little bit of butter or broth.

If you don't have green onions, you can substitute them with regular onions, shallots, or leeks. You could also use a combination of garlic and herbs like parsley or thyme for extra flavor.

Yes, you can prepare the pork steaks ahead of time. You can cook the steaks and store them in the refrigerator for up to 3-4 days. Reheat them as needed. For best results, store the sauce separately to avoid the pork steaks becoming too soggy.

The pork steaks should reach an internal temperature of 145°F (63°C) for optimal tenderness and flavor. After cooking, let them rest for a few minutes before serving.

Yes, you can add other vegetables like bell peppers, mushrooms, or carrots to the dish. Sauté them with the onions and garlic for extra flavor, or you can roast them alongside the pork steaks.

Pork steaks pair well with mashed potatoes, rice, roasted vegetables, or a fresh salad. You can also serve them with a side of applesauce or a tangy slaw to balance the richness of the dish.

If you'd like a thicker sauce, you can whisk in a bit of cornstarch or flour mixed with water to create a slurry. Add this to the sauce towards the end of cooking and allow it to simmer until it thickens.

Yes, you can use either regular soy sauce, low-sodium soy sauce, or tamari for a gluten-free alternative. The flavor may change slightly depending on the type of soy sauce you choose, so adjust the seasoning as needed.

Comments

SOLOMONAJ

10/06/2025 01:52:54 PM

I absolutely loved this recipe! The only thing I did differently was to dredge the pork steaks in seasoned flour before I put them in with the garlic and butter. It gives the steaks a nice silky texture and thickens the butter just a tiny bit. I didn't have green onions so I used 1/2 large sweet onion and it was wonderful! The pork steaks had a delicious flavor and they were so tender! I will definitely use this recipe again - it's easy and quick to prepare after a day of work. THANKS!!

Megan Woods

01/24/2019 04:52:34 AM

I bought some pork shoulder blade steak on sale the other day and was looking for a recipe when I came across this. After reading all the reviews, I decided to try it out with a few adjustments: I doubled the butter and soy sauce, substituted a small purple onion for the green onion because that’s what I had at the house, plus I added 1/4 cup Worcestershire sauce, 1 tablespoon of red wine vinegar, and about a tablespoon of sugar. After sautéing the onion and garlic in the butter, I added the remaining ingredients (minus the pork) and let simmer for about two minutes. Then I poured the sauce over the pork in a baking dish and baked for 45 minuets at 350. When the pork was done I poured the remaining liquid back into the sauce pan and let it reduce before adding some cornstarch and making it a gravy that I topped each pork shoulder blade steak with before serving. I paired it with rice (which everyone chose to top with gravy) and sweet corn. It was a big hit at my dinner table and I will definitely be making it again.

noname

03/21/2019 08:54:03 PM

I made it according to directions, but took a couple of suggestions from others, and lightly breaded and fried the pork steaks first, then added some hot honey in to cut the bitterness of the soy sauce. It was a huge hit at my house, and I was asked to make it again. I put it in my keeper file.

Jfeirtag

03/28/2021 12:17:32 AM

I won some pork steaks in a meat raffle and had no idea how to cook them. I started with this recipe, but dredged them in seasoned flour, used half a sweet yellow onion, and added a tablespoon of brown sugar. The sauce was really good and a hit with my family.

Paul Green

10/12/2020 07:16:23 PM

So easy! I dredged the pork in flour and that really helped make the sauce smooth and yummy. Next time, I'll add a little cayenne and probably sliced mushrooms. But it's just fine, as is.

Jolie King

02/08/2019 04:39:32 AM

These turned out great! I added some coarse black pepper at the start, then some sliced baby portabellas at the end. I used an iron skillet to cook 3 at a time. I kept the lid off a bit more than the recipe called for. Just needed to evaporate some liquids and get a nice sear on the meat. Served with garlic mashed potatoes and Brussels sprouts. Great flavor!

Mike Dobson

12/04/2018 07:27:25 AM

Added an apple, s;iced, at the saute stage, with the other ingredients. Beautiful! My wife wants me to make it again soon. Mike

mlou

02/24/2021 06:48:43 AM

I pounded my rather large, bone-in, pork steaks to tenderize. Put 1/2 c Amino Acids (in place of soy sauce), 1/4 c. Worcestershire sauce, 1/4 c. red wine in ziplock bag & added the steaks & but in fridge overnight. Next evening, I sliced a med. large onion thinly & lightly browned in 1/2 cube butter. Then I removed the onions, put the other 1/2 cube of butter in skillet, added the floured steaks to the butter to begin browning, adding the onions on top of steaks, then pouring the liquid the steaks had marinated in overnight, adding a bit more amino acids, a little water rinsing out the smallest amount of sweet chili sauce left in a bottle. Covered & cooked over med. heat for about 10 min. Uncovered, turned steaks over & covered, cooked additional 10 min. Took temp. & well done steaks were served with baked potatoes, skillet juices over the potatoes, applesauce, corn. Very delicious!

Faye Massey

10/06/2020 06:37:18 AM

I really liked it! Used regular onion, low sodium soy sauce, a splash of worchester sauce, and also added about a tablespoon of white wine vinegar. Mine was a little bit dry because I don't have a meat thermometer. I put it on medium-low and just found out 65C is more of just a low or simmer, so will do that next time

Cooksalot

06/02/2019 12:24:02 AM

We loved this recipe!!!! I added a little low sodium broth so the soy sauce wouldn't concentrate as much and added 1 1/2 TBSP of sugar to balance the saltiness of the soy sauce. I also microwaved some quartered fresh brussel sprouts for 4 mins and added to the pork when I turned the pork loin over. OMGoodness this is a keeper!

Meagan Deleon Guerrero

03/10/2020 02:36:22 AM

Was looking for something new to do with pork chops and came across this recipe. I basically used it as a base having seasoned my chops with seasoned salt and black pepper first, then I prepared the sauce pretty much as it is written only eye balling it and adding more garlic, yellow onions, and fresh ginger. My family of six loved the recipe! No complaints at all and it was a simple dish! Will be adding it to our menu.

barbsr65

07/19/2025 06:20:57 AM

We liked this very much. Gave a nice tangy flavour to chops. Our soy sauce is very dark so used less than recipe. Added honey as well. We will have this again and may use chicken with rice. Thanks for sharing recipe

Susan

06/29/2025 04:28:35 PM

We have this at least once a week now as the flavours are amazing. My sister is a fussy eater but she loves this. Thank you for sharing

LoftyBoba5250

05/22/2025 06:18:01 PM

Delicious!

Timothy Harris

05/03/2025 10:37:07 PM

Seriously, it tastes incredible.

LushPear3313

04/06/2025 03:54:53 AM

I added ground pepper and a dash of brow sugar. It is great! I didnt have green onion so i thought i had to compensate!

Jacob Mitchell

03/04/2025 05:08:29 PM

Totally worth the hype.

CrispBrie8414

01/20/2025 11:33:16 PM

The cook temperature is too high. 145 results in overdone and dry after resting. The sauce is quite tasty and works great with pork cooked to 130, then rested

Edward Walker

11/30/2024 02:31:10 PM

Made it once — already adding it to rotation.

Keisha

11/11/2024 02:30:15 PM

Haven't made it yet just pressed wrong button.

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