Pork Steaks Recipe

Juicy, pan-seared pork shoulder steaks with a golden crust, ready in 20 minutes. Seasoned simply with kosher salt, black pepper, and onion powder, they're the perfect quick dinner.

Course entree

Cuisine American

Keyword pork shoulder steak, pork steak recipe

Prep Time 10

Cook Time 5

Resting Time 5

Total Time 20

Servings people

Calories 116kcal

Author Tanya

Equipment

cast iron skillet

Ingredients

2 pork steaks from the shoulder/butt, about ½ to ¾ inch thick each
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon onion powder
1 Tablespoon olive oil or high-smoke point oil like grapeseed, canola, or avocado
1 Tablespoon unsalted butter

Instructions

Pat the pork steaks dry thoroughly with paper towels on all sides. Season both sides generously with sea salt, black pepper, and onion powder.
Place a large, heavy-bottomed skillet (cast iron or stainless steel) over low heat and let it preheat gently for 5 minutes. Increase the heat to medium-high and continue heating for another 3 minutes until the skillet is uniformly hot.
Add the olive oil and butter to the skillet and swirl to coat the bottom. Carefully place the first pork steak into the skillet, starting with the edge closest to you, and lower it away from you. Repeat with the second steak, ensuring they do not overlap.
Sear the steaks for about 2-3 minutes without moving them, then flip and cook for an additional 2 minutes.
Use an instant-read thermometer to check for doneness: remove steaks when the thickest part reads 145°F. Transfer to a cutting board and let rest for 3–5 minutes.
Slice against the grain or serve whole. Enjoy.

Notes

Patting the pork dry before seasoning and searing ensures a crisp, golden crust instead of a steamed surface.
If your pork steak is 1 inch thick or more, sear the pork steaks first, then transfer them to a 350°F oven and cook until they reach an internal temperature of at least 145°F, about 10-15 minutes.

Nutrition