Pork steaks tick all the boxes: affordable, tasty and fun to cook with. Whether they’re coated in breadcrumbs, with sauces or on their own with a bit of seasoning, pork steaks always deliver on taste.

Pork steaks are a staple in many different cultures and cuisines for good reason. However, to make the most of pork steaks, you need to know a few major things, namely:

  • How to buy pork steaks
  • How to store pork steaks
  • How to cook pork steak
  • Pork steak recipes

We’ve compiled all you need to know below.

2 shoulder steaks in a black pan

How to buy pork steaks

There are different types of pork steaks.  Popular choices are: pork shoulder steaks from the shoulder of the pig, pork loin steaks from the loin and pork escalope from the leg. Typically, a good pork steak is lean with a little fat on the outside to enhance flavour. If you’re after an extra lean steak then pork loin medallions would be a good cut for you to try. Medallions come from the loin too but have had all the fat removed.

At the supermarket you will have the option of buying thick or thinner pork steaks.  A thicker cut steak will take a little longer to cook but will retain its succulence more than a thinner cut steak. If you’re planning to have a stir-fry or to bread crumb your steak, then thinner cut steaks are ideal as they will cook quicker.

Alternatively, don’t forget your butcher shop. Here, you can ask a load of questions about where the pork steaks were sourced, ask for a specific steak size, or even borrow a few recipe ideas and cooking tips!

Serving sizes: How many pork steaks should you buy?

Generally, one pork steak will serve one person.

How to store pork steaks

Storing pork steaks safely is very important. As with all fresh meat products, proper storage reduces the chances of potential cross-contamination or food poisoning.

Pork steaks should always be stored towards the coldest part of the fridge, preferably at the bottom wrapped in a food bag or in a sealed plastic container at 5°c or below for up to 2-3 days (check your fridge is cold enough by using a fridge thermometer).  If freezing your steaks place them in a sealed plastic container or wrap with foil, cling film or in a plastic food bag to prevent freezer burn for up to 4–6 months at -18°C.   You can read more about storing, freezing and thawing pork on our How to: store pork page.

How to cook pork steaks

There are two primary ways to cook pork steak: pan-frying and grilling. The most common method is pan-frying, but some recipes are suitable for the grill too.

Pork steak, sliced, on a wooden chopping board with small side bowls in background

Pan-frying pork steak

It’s the most popular method for a reason: simplicity. All you need to get started is some oil and pork steak. To pan-fry perfect pork steak, simply:

  1. Heat a heavy-based or non-stick frying pan to around medium heat
  2. Oil the steak on both sides, rub in and season with salt, pepper and anything else you fancy
  3. Put the pork steak in the hot pan. Keep a close eye on it – it should take roughly 6 -7 minutes on each side, depending on the thickness of the steaks.  Don’t forget to use tongs rather than a fork (a fork pierces the meat and allows the meat juices that maintain succulence and juiciness to escape)
  4. Cook until the fat has caramelised, then leave the steaks to rest
Teriyaki pork steak served on top of noodles and vegetables, on a white plate

Grilling pork steak

For grilling or barbecuing your pork steaks, simply:

  1. Season your pork with a spice of your choice. We’ve gone in-depth with our Spices which complement pork guide, so give that a read if you require inspiration
  2. Heat the grill to high heat, then reduce to a moderate heat
  3. Cook the steaks for 6 to 7 minutes on each side, depending on the thickness of the steaks
  4.  Remove and allow the steaks to rest, then serve with your favourite accompaniments
  5.  Alternatively, if the weather permits, pop onto a prepared BBQ.  The same cooking times apply, but make sure the internal temperature of the cooked steak reaches 75°C for 2 minutes using a meat thermometer

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