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This juicy, pan-seared pork steak recipe takes 10 minutes and one skillet on the stovetop! The pork comes out tender and flavorful, with a crisp, caramelized crust. Feel free to adapt the spice rub to suit your tastes.
Pork steak is the perfect level-up from pan-fried pork chops. Also, try my pork medallions with pan sauce for another easy one-pan dinner!
Today, we’re cooking up some thick, pan-seared pork steak and I’m sharing my secrets for a perfect sear, every time! My husband loves grilling pork steaks, but when I want a quick and juicy pork dinner without firing up the grill, I go straight to my cast-iron skillet.
Pork steaks are thicker than pork chops, but they’re super easy to cook. And compared to beef, pork steak is relatively affordable and just as juicy. Especially when it’s rubbed with spices and thrown flat into a hot skillet. It turns out, all you need is 10 minutes to cook a perfect pork steak on the stovetop!
Reasons to Love This Pork Steak Recipe
- Quick stovetop method. This pan-seared pork steak cooks in just 10 minutes in one skillet on the stove. It’s a fast, easy method that’s perfect for any night of the week.
- Extra juicy. I can’t get over how ridiculously juicy this pork is. Searing gets the edges crisp and browned, while the inside of the steaks stay moist and tender.
- Any occasion. I’m already thinking that pork steak would make a delicious, romantic steak dinner. It’s fancy without really trying, and great with so many sides. It’s also a good recipe for entertaining, since there’s hardly any prep involved.
What You’ll Need
You only need three things to cook a perfect pork steak on the stovetop: the steaks, oil, and seasoning. I’ve included some recipe notes below. Scroll down to the printable recipe card for the full details, followed by a photo step-by-step.
- Pork Steaks – Pork steaks, or pork blade steaks, are cut from the shoulder of the pig. You’ll find bone-in and boneless pork steak. I usually try to find steaks that are about 1” thick. You’ll season the pork with salt and pepper before adding the spice rub.
- Cooking Oil – Avocado oil, or another cooking oil with a high smoke point for searing. You could also use ghee (clarified butter) or light/refined olive oil (not extra virgin).
Easy Pork Seasoning Rub
I make a quick pork rub with brown sugar, paprika, garlic powder, onion powder, and mustard powder (see the recipe card for details). You can season the pork steaks any way you’d like. Try rubbing them with Montreal steak seasoning or Mediterranean steak seasoning. Another option is the homemade Jamaican jerk seasoning I use for my grilled jerk pork chops.
Katerina’s Recipe Tips
- Let the steak come to room temperature. For best results and even cooking, take the pork steaks out of the fridge ahead of time. Let them rest for 20-30 minutes at room temperature before you season and sear them.
- Get the pan nice and hot. Whether you’re pan-searing pork steak or regular sirloin steak, a sizzling hot pan is a must. If the steak doesn’t sizzle the second it hits the pan, that’s a sign it isn’t hot enough yet. High heat is key for a crisp, caramelized crust.
- Leave space between the steaks. Don’t overcrowd the skillet or the pork steaks will steam instead of sear. Cook 1-2 steaks at a time depending on the size of your pan.
- Check for doneness. I swear by my instant-read thermometer to know when meat is done cooking! The pork steaks are done when the internal temperature reads 165ºF.
- Rest after cooking. Allow the pork steak to rest for 5-10 minutes after it leaves the pan. This way, the steak finishes cooking off the heat and the juices have a chance to redistribute throughout the meat.
What to Serve With Pork Steak
I like to serve pork with a pile of fluffy buttermilk mashed potatoes and a vegetable side, like snappy steamed green beans or roasted asparagus. They’re also great with a Cobb salad or broccoli apple salad—I just love how those sweet flavors pair with pork! And for dessert? Lately, I’ve been sneaking my kids’ homemade peanut butter cups more than I’d like to admit.
Storing and Reheating Leftovers
- Refrigerate. Store leftover pork steak airtight in the fridge and reheat within 4 days.
- Reheat. Warm the steaks in a skillet on the stovetop with a splash of water to keep the meat moist.
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Pork Steak
Ingredients
For the Pork Rub:
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon mustard powder
For the Pork:
- 1 tablespoon avocado oil
- 2 pork steaks, 6-8 ounces each, around 1 inch thick
- salt and freshly ground black pepper, to taste
Instructions
- Mix the rub. Combine brown sugar, smoked paprika, garlic powder, onion powder, and mustard powder in a bowl. Set it aside.
- Prepare the pork. Pat dry the pork with paper towels. Season the pork steaks with salt and pepper to taste, then season them on all sides with the prepared pork rub.
- Heat the skillet. Heat the cooking oil in a cast iron skillet set over medium-high heat.
- Cook the pork. Add the steaks to the skillet and cook for 4-5 minutes per side or until the internal temperature of the steaks registers at 165˚F.
- Rest. Remove the pork steaks from the skillet and allow them to rest for 5 minutes before serving.
Equipment
Notes
- Hot skillet. For this recipe, you need a sizzling hot pan. This is a key step to achieving a caramelized crust on top.
- Room temperature pork. Make sure your steak is at room temperature before cooking so it can cook evenly.
- Use your favorite seasoning. For a different flavor profile, you can use Montreal steak seasoning or Mediterranean steak seasoning.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Cook Pork Steak
Searing in a skillet is the best way to cook this cut of pork, IMHO. It gets a perfect caramelized crust outside and locks in all the juiciness. I highly recommend using a cast-iron pan for the best results!
- Season the pork steaks. Combine the rub ingredients in a bowl. Pat the steaks dry with a paper towel, season them with salt and pepper, and then rub the pork on all sides with the prepared seasoning.
- Cook. Heat oil in a skillet, and then sear the pork steaks over medium-high heat for 4-5 minutes per side. The pork is cooked when the internal temperature reaches 165ºF.
- Rest. Afterward, move the pork steaks to a plate and let them rest for 5 minutes before serving.
Pro Tip: Baste With Butter!
For even more flavor, baste the pork steaks with butter after you’ve flipped them. Drop 1-2 pats of tablespoons into the hot pan, let it melt, and spoon the butter over the pork steaks as they finish cooking. Cowboy butter would be incredible here! You can also toss in fresh thyme or rosemary for extra flavor and aromatics.
I use this method when I cook tomahawk pork chops. It’s AMAZING. You can also do this with garlic butter or a compound butter, like the herb butter I use to baste my tomahawk steaks.
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