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Juicy Sweet Soy Marinated Pork Steaks (Grilled or Baked)

Three perfectly grilled and glazed pork steak recipe cuts resting on a light-colored plate, glistening in the sunlight.

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Make tender, flavorful pork shoulder steaks using a simple sweet soy and brown sugar marinade. This easy pork dinner works great for summer grilling or oven baking.

Ingredients

Scale
  • 4 pork shoulder steaks (about 1 inch thick)
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder

Instructions

  1. In a medium bowl, whisk together the soy sauce, brown sugar, vegetable oil, minced garlic, black pepper, and onion powder to create the pork steak marinade.
  2. Place the pork steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated.
  3. Refrigerate and marinate the pork steaks for at least 2 hours, or up to 8 hours for deeper flavor. Do not marinate longer than 8 hours due to the soy sauce.
  4. Preheat your grill to medium heat (about 375°F) or preheat your oven to 400°F (200°C).
  5. Remove the steaks from the marinade, letting excess drip off. Discard the remaining marinade.
  6. For grilling: Place the steaks on the preheated grill grates. Grill for 5 to 7 minutes per side, until the internal temperature reaches 145°F.
  7. For baking: Place the steaks in a single layer on a baking sheet. Bake for 20 to 25 minutes, flipping halfway through, until the internal temperature reaches 145°F.
  8. Remove the grilled pork steaks from the heat and let them rest for 5 minutes before serving.

Notes

  • For the best grilled pork steaks, use a meat thermometer to check for doneness. The safe internal temperature for pork is 145°F followed by a three-minute rest.
  • Serve these sweet soy pork steaks with classic Midwest sides like creamy coleslaw or baked beans.
  • If you do not have shoulder steaks, this marinade works well for thick-cut boneless pork chops.

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