Pan Seared Pork Steak Recipe 15 Minutes

Looking for more pork recipes? Try my carnitas, Instant Pot pork roast, grilled pork tenderloin, and lechon asado next. Steak nights in our house don’t typically stray far from the classics. However, my not-so-traditional pork steak always makes a welcome change from beef. For this particular recipe, I seared the pork in a sizzling hot skillet and finished it with a simple pan sauce to instantly transform this humble cut into a gourmet dinner. It’s a simple yet impressive dish that my family absolutely raves about and requests on a bi-weekly basis.

Why I love this recipe

Quick and easy. These steaks were born to be served for speedy and satisfying weeknight dinners. They’re hassle-free, take minutes to cook, and keep the whole family happy (trust me on this). Choose your cooking method. Sometimes, I want to pan-sear or roast my steaks. On other days, I’ll throw them on the grill or in the air fryer! I’ve included all the options so you can choose what works best for you! Customizable. Switch up the sauce and create your signature pork steak recipe with different marinades, seasonings, and sauces. Budget-friendly. Yes, it has the word ‘steak’ in it, but these pork ones are one of the most affordable and budget-friendly cuts of meat available.

Ingredients needed

Boneless pork steaks. Also known as pork blade steaks, Boston butt steaks, and pork butt steaks. Pick up 1-inch thick cuts that have a good balance of pinkish meat and marbled fat (but not too much fat!). I prefer getting them from a butcher, but I’ve noticed more and more mainstream groceries stocking this (often referred to as pork shoulder steaks). Salt and black pepper. To season the steaks. Avocado oil. You need a high-heat cooking oil for searing the steaks. Peanut oil or vegetable oil are also two good options. Garlic. Gives the pan sauce a rich, aromatic flavor. Please use freshly minced cloves, NOT garlic powder. Chicken broth. The base of the pan sauce. Vegetable broth works as a substitute. Worcestershire sauce. It adds depth of flavor with its umami-rich and slightly tangy profile. Brown sugar. The sweetness balances the savory and salty elements in the sauce. It also gives the sides that gorgeous caramelization and crust. Fresh herbs. Like chives or parsley for garnish.

How to cook pork steaks

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Pork steak is a well-marbled cut of meat that’s cut from the pork shoulder. The pork shoulder itself, AKA “Boston butt,” is sold in large portions intended for classic slow-cooked dishes or for slicing into steaks.

Arman’s recipe tips

You’ll know when the steaks are ready to eat once the meat reaches an internal temperature of 165F. If you plan on resting the meat for a few minutes before serving, you can remove the steaks from the pan once it reaches 160F. If you use bone-in pork steaks, add an extra 2 minutes of searing per side. Room temperature steaks. Whether it’s beef or pork, I always recommend letting the steaks come to room temperature before cooking so they cook evenly. The skillet should be sizzling! A sizzling hot, preheated pan is the key to achieving steaks with a caramelized golden crust around the outside. The meat should sizzle as soon as it hits the pan! Don’t overcrowd the pan. Overcrowding the steaks will cause them to steam, which leads to soggy results rather than crispy. Remember to use a large skillet so there’s at least 1 inch of space in between each steak.

Storage instructions

To store: Let the leftovers to room temperature, then store them in an airtight container in the fridge for 3 to 4 days. Like classic beef steaks, there are plenty of other ways to cook the pork ones. Here are my tried and tested options:

Air fryer method. Almost identical to my air fryer steak, place the seasoned steaks in the air fryer basket and cook at 400°F for 8 to 10 minutes, flipping halfway through. Grilling method. Preheat the grill to medium-high heat and sear the steaks for approximately 4 to 5 minutes per side. Oven-baked method. Sear the steaks in a cast iron skillet over medium-high heat for 2 to 3 minutes per side. Transfer the skillet to a 425°F oven and roast until the pork is cooked through.

Consider marinating the steaks. Use a pork steak marinade, or my pork tenderloin marinade, chicken thigh marinade, or 3-ingredient steak marinade, to infuse them with extra flavor. Yes, the chicken and steak marinades will work just fine. Teriyaki pineapple pork. Marinate or glaze the steaks in a mixture of teriyaki sauce, pineapple juice, and brown sugar for a tropical-inspired twist. Mushroom gravy. Bulk up the pan sauce with my sautéed mushrooms and onions. Jazz them up with dry rubs. Try rubbing the steaks with Italian seasoning, Greek seasoning, Montreal steak seasoning, or a Cajun spice blend before cooking.

To freeze: Place the cooled steaks in a resealable plastic bag or airtight container, label them with the date, and store them in the freezer for 2 to 3 months. Reheating: Gently reheat the leftovers in a skillet over medium-low heat or in a baking dish in a 375ºF oven. Add a splash of chicken broth, then flip occasionally until the steaks are heated through.