Honey & Garlic Baked Pork Steaks

September 6, 2026

Jen Baker

Owner & Operator

Nothing beats bringing succulent meat straight from the farm to the family dinner table. Today, we are sharing one of our absolute favourite go-to recipes for shoulder butt pork steaks.

This recipe packs a serious punch, blending sweet honey with earthy herbs to create a truly succulent dish. If you want a foolproof way to elevate outdoor-raised pork, this is it

Ingredients

You do not need fancy equipment or complicated techniques for this meal. We rely on simple, robust ingredients that highlight the natural richness of the meat.

Gather up these kitchen staples:

2 extra-large pork steaks OR 4 medium pork steaks*
1/3 cup soy sauce
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon crushed fennel seeds
1 teaspoon dried paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon black pepper
1/2 teaspoon fresh minced garlic
A pinch of salt

*Adjust the cook time according to thickness.

Prep and Marinade

First, grab a glass baking dish and place your two beautiful pork steaks inside.

Next, grab a small bowl. Whisk the soy sauce, honey, olive oil, garlic, and all your dry spices together until the honey fully dissolves. Pour this rich, fragrant mixture directly overtop of your steaks. Turn the meat over once or twice to ensure the marinade coats every single nook and cranny.

Now, let patience do the work. You can let these sit for a quick 30 minutes if you are in a rush. However, we strongly suggest letting them marinade for up to 24 hours in the fridge. That extra time allows the fennel, garlic, and soy to deeply penetrate the meat for optimal flavor.

In the Oven

When you are ready to cook, preheat your oven to 400°F (204°C).

Pop the glass dish straight into the oven uncovered. Bake the steaks for 30 to 45 minutes. Always use a meat thermometer to check your progress. Cook until you reach an internal temperature of 155°F (68°C). Let rest covered for 5-10 minutes, until they reach final internal temp of 160°F (71°C) This temperature keeps the pork incredibly juicy and tender without drying it out.