Pork Steak
intro
Juicy, crispy-edged bone-in pork steaks seared in a cast iron pan and basted with garlic herb butter, a simple, satisfying main ready in 30 minutes.
Ingredients
Steps
Prep and season pork
First, pat all 4 pork steaks completely dry on all sides with paper towels. Season evenly across every surface with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, pressing seasoning gently into the meat to help it adhere. Let steaks rest at room temperature for 15 minutes to remove the chill, which ensures even cooking.
Preheat the skillet
Place a heavy-bottomed 30cm cast iron skillet over medium-high heat for 3 minutes until evenly heated. Add 2 tablespoons (30ml) of extra-virgin olive oil, and wait 30 seconds until the oil shimmers and releases a faint wisp of smoke; this creates a natural non-stick surface for a perfect sear.
Sear first steak side
Carefully lay the seasoned pork steaks in the hot skillet in a single layer, working in 2 batches if your pan is too small to fit all 4 without touching—overcrowding causes steaming instead of crisp searing. Sear without moving or prodding the steaks for 4 full minutes on medium-high heat, until a deep golden-brown, crunchy crust forms on the contact surface.
Flip and add aromatics
Use long metal tongs to flip each steak to its uncooked side. Immediately add the 60g unsalted butter, 6 crushed garlic cloves, 2 rosemary sprigs, and 2 thyme sprigs to the pan, tilting the pan slightly so melted butter pools at the lower edge. Cook for 3 minutes on medium-high heat, maintaining a steady sizzle.
Baste with herb butter
Reduce stovetop heat to medium-low. Use a large metal spoon to continuously scoop the frothy, garlic and herb-infused melted butter from the pooled edge of the pan, pouring it over the top of each steak. Baste steadily for 4 to 5 minutes, until the internal temperature at the thickest part of the steak (away from bone) reads 63°C (145°F) for juicy medium doneness.
Rest and serve steaks
Transfer the cooked pork steaks to a warm ceramic platter, spoon any remaining garlic butter and cooked herbs over the top of the meat, and tent loosely with a sheet of aluminum foil. Let steaks rest for 5 full minutes to allow internal juices to redistribute, then serve warm.
Tips
2.Do not skip the 5-minute resting period after cooking; slicing into steaks immediately makes all the juicy, flavorful liquid run out onto the plate instead of staying in the meat.
3.Use an instant-read thermometer to check doneness: 63°C (145°F) gives juicy, tender medium pork, while 71°C (160°F) is ideal for well-done preferences without dryness.
OMG this was such a game changer for our weeknight family dinner! I’ve always overcooked pork steaks until they’re tough as shoe leather, but following this method left them so juicy even my picky 7 year old asked for seconds. The garlic herb butter? I could drink that stuff straight, no joke. Served it with roasted broccoli and mashed potatoes, total hit.
Super easy recipe for a beginner like me! I live in a tiny apartment with a super janky old stovetop and still pulled this off in under 30 minutes. Only thing I swapped was dried thyme for fresh because my grocery store was out, and it still slapped. 10/10 will make again for my roommates next game night.
Made this for my neighborhood potluck this past weekend and people were hovering around the platter asking for the recipe before I even set it down! The butter sauce is so flavorful I didn’t even need to make a separate gravy. I did add a little extra red pepper flake for a tiny kick, chef’s kiss.
This is perfect for my high protein meal prep! Each pork steak is packed with protein, super satisfying, and the flavor doesn’t get weird when I reheat it for lunch at the office all week. I skipped the extra butter basting for the last minute to cut a few calories and it was still juicy, no dry bites at all.
Made this for my partner’s birthday dinner last night and he swore I ordered takeout from a fancy steakhouse! I was nervous because I don’t cook pork often, but the steps were so straightforward. The only herb I had on hand was rosemary so that’s what I used, paired with a glass of cab and it was perfect.
I’m usually a charcoal grill only guy for pork, but it poured rain all weekend so I gave this stovetop method a shot. Color me impressed! Got a perfect golden sear on the outside, the butter basting step is genius for getting that flavor all over. Even my father in law (who swears nothing beats grilled pork) asked for the method.
I made this last night with dairy free butter for my youngest who has a cow milk allergy, and WOW it worked perfectly! I was worried the flavor would be off, but the garlic and herbs covered any weird aftertaste from the DF butter. My whole family ate it without even noticing the swap, total win.
SO good, I can’t believe how fast this came together! I got home from a long day of errands, pulled the pork steaks out of the freezer (thawed ‘em quick in a cold water bath) and had dinner on the table in 35 minutes flat. No fancy ingredients, no complicated steps, exactly what I needed. Ate the leftover butter sauce dipped with crusty bread, no shame.
First real meal I’ve cooked for my wife since we got married and she said it’s better than the pork we had at our wedding reception! I followed the recipe exactly, didn’t skip the rest step after searing, and it was perfectly juicy. 10/10, this is going into our regular dinner rotation for sure.
This recipe is a solid base! I added a dash of cayenne and a squeeze of fresh lime to the butter sauce at the end to give it a little zing, and it was chef’s kiss. If you love a little heat, I highly recommend that tweak. Next time I’m gonna try adding a minced shallot to the butter too.
I’ve been cooking pork for 50+ years and I have to say, this method is foolproof! My pork steaks used to always come out a little dry on the edges even when I tried to watch the temp, but the butter basting keeps every bite moist. I used fresh sage and parsley from my windowsill garden, tasted like summer.
Made this for my lunch break today and it was way better than the sad salad I usually eat! Cook time was exactly 30 minutes like the recipe said, so I didn’t even run over into my next meeting. The pan drippings made an amazing quick sauce to toss with some roasted green beans I had in the fridge too. Zero waste!
My three teen boys devoured two pounds of these pork steaks in 10 minutes flat! I was worried I made enough for leftovers for lunch tomorrow, nope. They said it’s the best pork I’ve ever made, which is saying something because I make pork at least once a week. Served it with mac and cheese and corn on the cob, classic kid-approved dinner.
I was skeptical that a 30 minute pork steak could be this juicy, but wow, the recipe doesn’t lie! I didn’t have fresh herbs so I used that pre-mixed garlic herb seasoning blend from the grocery store, and it still turned out restaurant quality. So much cheaper than going out for steak night, I’m already planning to make this again next Friday.