Baked Pork Steak Recipe (2024)

FAQs

How long do you cook a pork steak for? ›

Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender. That's how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Start out on medium heat, letting the pork steaks cook slowly until they reach 140 degrees F internally. Then switch to high heat and flip every minute or two until the exterior is browned and seared. Remove and let rest before serving.

Baking pork chops at 400 degrees F will result in a slightly crisper, more caramelized exterior. It's the ideal temperature for breaded pork chops, because the hotter temperature will crisp up the crumbs, as well as complete sheet pan meals, since 400 degrees F is the best temperature for roasting most vegetables.

Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done.

After brining or marinating, let the pork chops reach room temperature before cooking. This reduces your cooking time. And choose a cooking method that either cooks the pork quickly at a high temperature, or a method that can be carefully controlled at a lower temperature like baking or using a slow cooker.

Baking a ribeye steak at 350°F typically takes 20-25 minutes for medium-rare, but exact timing varies based on steak thickness and desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature: 130°F for medium-rare, 145°F for medium, and 160°F for medium-well.

With a Thermometer

The USDA, as of 2020, recommends that pork becomes safe to eat when it reaches an internal temperate of 145°F and, importantly, rests for three minutes before eating. Measure the temperature of your pork while it's still in the heat source (oven, smoker, etc.)

Why are my pork steaks tough? ›

Under or overcooking your pork chops.

And, if you've ever encountered a dried-out, tough, chewy pork chop, that's a telltale sign of overcooking. Follow this tip: The most reliable way to test the doneness of pork chops is by inserting an instant-read thermometer into the thickest part of the chop.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.

Because one of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out.

At 400 degrees F you can count on 7 to 8 minutes for each 1/2 inch of thickness your pork chops are. So, 3/4-inch-thick chops will take 10 to 12 minutes, 1-inch-thick cooks in 15 to 16 minutes, and so on.

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...