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Pork Steak

Pork steak gets a deeply seared golden-brown crust with a quick high-heat cast iron method, then a garlic-thyme butter baste for juiciness. This pan seared pork steak recipe keeps the edges crisp while finishing tender in about 20 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork steaks
  • 4 pork blade steaks About 3/4 inch thick
  • 0.5 tsp salt Coarse, to taste
  • 0.5 tsp coarse black pepper To taste
  • 0.5 tsp garlic powder To taste
  • 1 tbsp smoked paprika
Pan sear and butter baste
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 3 cloves garlic Smashed
  • 3 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce
  • 1 lemon wedges For serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the pork blade steaks completely dry, then season generously with salt, coarse black pepper, garlic powder, and smoked paprika to coat both sides.
  2. Rest the seasoned steaks at room temperature while you preheat the skillet.
Sear in cast iron
  1. Heat the vegetable oil in a cast iron skillet over high heat until it’s smoking.
  2. Sear the steaks 4–5 minutes without moving them until a deep golden-brown crust forms.
  3. Flip the pork steaks and sear 3–4 minutes more until the second side is deeply browned.
Baste and finish
  1. Reduce heat slightly and add the butter, smashed garlic, and fresh thyme, then continuously baste the steaks for 1–2 minutes until the butter foams.
  2. Splash the Worcestershire sauce over the steaks and cook 1 more minute to glaze lightly.
Rest and serve
  1. Remove the steaks to a plate and rest for 5 minutes so the juices redistribute.
  2. Serve hot with lemon wedges.

Notes

For the best crust, make sure the steaks are very dry before seasoning and don’t move them during the first sear. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended for best texture. For a lighter option, use olive oil instead of vegetable oil while keeping the butter baste for flavor.