The Juiciest Oven-Baked Pork Steak: A Simple Slow-Roasted Method

Oven-Baked Pork Steak Served on White Plate With Mashed Potatoes

The Juiciest Oven-Baked Pork Steak: A Simple Slow-Roasted Method

Course: Dinner, Main Course

Cuisine: International, Transylvanian

Diet: Low Lactose

Keyword: baked pork shoulder steaks, baked pork steak, baked pork steak recipe, easy oven baked pork steak recipe, oven baked pork steak, oven baked pork steak recipe

Prep Time: 15

Cook Time: 2 15

Total Time: 2 30

Servings: portions

Calories: 535kcal

Author: Timea

Master the secret to the juiciest oven-baked pork steak. This easy, one-pan method uses pork neck slow-roasted in a lager beer bath with bell peppers and garlic for a fork-tender finish that is never dry. A foolproof dinner for busy weeknights or Sunday family meals.

Print Recipe

Metrics - US Customary

Equipment

1 ceramic tray

Ingredients

900 g pork neck 6 slice
1 pc yellow bell pepper
1 pc green bell pepper
3 pcs garlic cloves
250 ml beer lager
100 ml sunflower oil
2 teaspoon sea salt kosher
2 teaspoon ground pepper freshly ground
2 teaspoon marjoram dried
3 pcs springs of thyme fresh
2 teaspoon onion powder

Instructions

Seasoning: Place the pork neck slices in a ceramic baking dish. Season generously on both sides with sea salt, freshly ground pepper, and onion powder.
Aromatics: Add the halved garlic cloves, dried marjoram, and fresh thyme sprigs. Layer the sliced bell peppers directly on top of the meat.
Liquids: Pour the sunflower oil and lager beer into the side of the tray, ensuring the spices stay on the meat.
The Initial Sear: Cover the tray tightly with aluminum foil. Bake in a preheated oven at 200°C (400°F) for 20 minutes.
The Slow Roast: Reduce the oven temperature to 150°C (300°F). Leave the foil on and bake for exactly 1 hour.
The Browning Phase: Remove the foil. Baste the meat with the pan juices and return to the oven for 30–40 minutes until the beer has reduced into a thick jus and the pork is golden brown.
Resting: Let the meat rest in the tray for 5 minutes before serving to ensure maximum juiciness.

Video

Notes

Temperature Tip: For perfect results, use a meat thermometer. The pork is done when it reaches an internal temperature of 63°C (145°F).
The Cut: If you cannot find pork neck, pork shoulder (Boston Butt) steaks are the best substitute due to their similar fat content.
Alcohol-Free: You can replace the beer with 250ml of apple cider or chicken broth mixed with a teaspoon of apple cider vinegar.
2026 Update: This recipe has been re-tested and optimized for the "low and slow" method to guarantee the meat never turns out tough or dry.

Nutrition