Juicy Pan-Fried Pork Steak

Name: Juicy Pan-Fried Pork Steak
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pork shoulder steaks; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 tablespoon avocado oil

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5.0

171 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
587 kcal
Course
Main Course
Cuisine
American

Juicy Pan-Fried Pork Steak

Winston Campbell

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Ready in 30 minutes and served with a simple green salad, pork steak is a quick and easy meal that deeply satisfies.

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Ingredients

Servings

2 pork shoulder steaks 1 ¼ pound each, ¾-inch thick
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon ground cumin
1 tablespoon avocado oil optional

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Instructions

Remove the steaks from the fridge and place them on a cutting board.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and cumin. Rub the spice mixture all over the steaks.
Heat a large cast-iron skillet over medium-high heat for about 3 minutes. Add the oil, then add the steaks. If the skillet is well-seasoned, you can skip the oil.
Cook the steaks until browned, about 2 minutes per side, plus a few seconds on the fat strip if they have one.
Lower the heat to medium-low and continue to cook the steaks, uncovered, until they reach an internal temperature of 145°F as measured in the thickest part. This should take about 5 more minutes per side.
Transfer the cooked steaks to a platter. Cover them loosely with foil and allow them to rest for 5 minutes before serving.

Notes

You'll need to ask your butcher for "pork shoulder blade steaks," though they are sometimes sold pre-packaged. They're typically 1 ¼ pound each and about ¾-inch thick. If your butcher doesn't have pre-cut steaks, you can ask them to cut them for you from a pork shoulder roast.
These steaks are big. You might find that your skillet can only accommodate one steak at a time. If that’s the case, either use a cast-iron double-burner griddle, use two skillets, or cook the steaks one at a time and keep the cooked one in a warm (170°F) oven while you cook the second one.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months.