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Pork Steak

Pork steak made for pan searing: thick pork blade steaks develop a deeply golden-brown crust on both sides, then get juicy basting with garlic and thyme. Finished with a quick Worcestershire splash and a short rest, every bite stays flavorful and tender.
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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
  • Salt, coarse black pepper, and garlic powder To taste
Seasoning and basting
  • 1 tbsp smoked paprika
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 3 garlic Smashed
  • 3 fresh thyme Sprigs
  • 1 tbsp Worcestershire sauce
  • lemon wedges For serving

Equipment

  • 1 cast iron skillet

Method
 

Season the pork
  1. Pat the pork steaks completely dry, then season generously with salt, coarse black pepper, garlic powder, and smoked paprika.
  2. Keep the steaks at room temperature while you heat the skillet.
Sear
  1. Heat the vegetable oil in a cast iron skillet over high heat until smoking.
  2. Sear the steaks 4–5 minutes without moving until the undersides are deeply browned.
  3. Flip and sear 3–4 minutes more until both sides have a thick golden-brown crust.
Baste and finish
  1. Add butter, smashed garlic, and thyme to the skillet, then baste continuously for 1–2 minutes until the butter is foamy and fragrant.
  2. Splash Worcestershire sauce over the steaks and cook 1 more minute.
Rest and serve
  1. Rest the pork steaks 5 minutes so juices settle, then serve with lemon wedges.

Notes

For the crispiest crust, dry the steaks very thoroughly and avoid moving them during the first sear. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended because the crust softens. If you want a lighter option, use half the butter and add it at the very end for basting flavor.