Last Updated on June 20, 2024 by Michelle

How do you cook a pork steak? What does it taste like? Is it similar to a ham steak? These were all my questions the first year we raised our own pasture-raised pigs.

I assumed every cut of meat would taste like ham, which I wasn’t a huge fan of, so honestly I was just “in” it for the bacon. Boy was I wrong.

What is a pork steak?

Pork steaks is cut from the Boston Butt section of a hog. (I have no idea why it’s called the “butt,” but it’s all the upper back area of the pig, a very muscular area.) So the meat on a pork steak naturally has a large amount of intramuscular fat, which honestly makes it wonderful.

It sits on a much different area of the pig than the back legs, where ham steaks come from. Even its coloring is vastly different than the pink ham steak. A pork steak is browner than ham, more like the coloring of steak from a cow.

Pork steak is my favorite cut from the pig. Hands down. Even (dare I say it?) over bacon.

Pork steaks are essentially country style ribs, uncut or not separated. I explain more about that here.

Is pork steak different than pork chops?

Pork steak is very different than pork chops. Pork chops are cut from the loin section of a hog, which falls behind the Boston Butt. So pork chops, very different than pork steaks, come from the back of the pig, where there is very little muscle. Unlike the marbled, muscular pork steak, the meat on a pork chop is usually quite lean, with very little intramuscular fat.

And pasture-raised pork chops, if they’re cooked long and slow, will fall apart with your fork, like a juicy roast. That’s not ever happening with a pork steak. It’s more like sirloin.

More here on how to cook the best pork chops, that are wonderfully moist and juicy every time.

Tips for cooking pork steaks?

Honestly, not only is it one of the most delicious cuts of pasture raised pork, but pork steak is also very easy to prepare. But these 3 little tips might make your steak the best ever…

1. Tenderize your pork steak.

The first thing I do isn’t even a necessary step but I think it makes the steak even more tender.

I grab a big kitchen knife and gently mark “x”s across both sides of the steak.

I’m not deeply piercing the meat (I want the juices to stay in the meat as it cooks), but just tenderizing the surface of the meat, to lightly breaking down those tough muscle fibers.

2. Don’t pierce your pork steak.

I don’t use a fork to transfer my steak to and from the grill or to flip it, because I want all those wonderful flavorful juices to stay in my meat. Instead, I always use tongs.

3. Rest your pork steak.

This is an often overlooked, but helpful, cooking tip with any steak (any meat really), to keep it from being dry and tough?

Let the meat rest after cooking.

For steak, a general rule of thumb is five minutes per inch of thickness. I know it’s hard, when you’re hungry and that grilled steak is looking so good, but trust me, a little rest allows the juices to redistribute in the meat. That’s important, because otherwise when you cut into your first piece those wonderful juices will just spill out onto your plate and go unappreciated, and your steak winds up tough or dry.

Maple Marinaded Pork Steak

Marinade Ingredients

1 tbsp red wine vinegar
2 tbsp Worcestershire sauce
2 tbsp maple syrup birch syrup is also delicious in this
2 cloves minced garlic
1/4 tsp pepper
1/4-1/2 tsp salt

Directions for Preparing Pork Steak

Mix ingredients together. Feel free to double, triple, or quadruple amounts, depending on how much steak you’re marinating. (For a 1.5 pound steak, I double this marinade.)
Rub steak with your favorite rub. (I love this one.)
Marinade steak for at least 30 minutes. (Or just a few minutes in this.)
Preheat grill.
Grill steak for 5-10 minutes on each side, using tongs to turn your steak.
Remove steak from grill when it’s medium to well done and let it sit for about 5 minutes per 1″ of thickness.