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Pork Shoulder Steak with Red Onions and Tomatoes

Spencer Huey

Serves 2-3 people


1 pork shoulder steak (cut 1in thick about 1.25lb)
neutral oil
3 medium tomatoes (cut into large chunks) or 1 pint cherry tomatoes
2 red onions, sliced thin
1 teaspoon red wine vinegar
1-2 tablespoons chopped fresh herbs (parsley, cilantro, green onions, basil, chives, mint)
Greens (like endive) or herbs for garnish


Season pork steak with salt on all sides. If you have the time, season it the night before (or even a few hours ahead) for a juicier, more tender and more flavor steak. Take the steak out from the fridge about 1 hour before cooking. This tempering will bring the steak closer to room temperature and lessen the temperature gap which results in more consistent cooking.
Sear the pork. Heat up a cast iron or other heavy pan to medium high heat and add 2 tablespoons neutral oil. Lay the steak in away from you to prevent oil splatter. Let it cook undisturbed for 5-7 min until a nice golden crust forms. Flip and cook for another 4-5 min until golden on the other side. If the pork is thicker, finish in a 300 degree oven. Let it rest for 5-10 minutes before slicing.
Cook the tomatoes and onions. Remove all but 1-2 tablespoons of fat from the pan. Add the red onions and tomatoes and season with salt. Juice will run and deglaze the tasty brown bits off the pan. Cook for 3-4 min until tomatoes are starting to burst and the onions are tender but not falling apart. Finish with a teaspoon of vinegar juice (let it cook for 30 seconds), chopped herbs, and salt.
To plate, place the vegetables on the bottom and then slice the pork and put it on top. Garnish with the greens or herbs.

These pork steaks are becoming one of my favorite new cuts of meat. Normally, the shoulder is cooked low and slow to become tender and juicy. But because of the different muscle groups, connective tissue and marbled fat, it’s really tasty cooked quickly as a steak (cut 1in thick). Ask your butcher to cut one up and try it out.

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