Juicy Pan-Fried Pork Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
587 kcal
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Course
Main Course
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Cuisine
American
Juicy Pan-Fried Pork Steak
Description
Juicy Pan-Fried Pork Steak uses sizeable pork shoulder steaks seasoned thoroughly with salt, pepper, garlic powder, paprika, and cumin to provide layered savory spices. The initial sear on medium-high heat creates a browned crust that enhances flavor and texture. Lowering the heat allows the pork to cook through evenly without burning the exterior, ensuring moistness inside.
Cooking times vary slightly depending on steak thickness, with an internal temperature target of 145°F for safe doneness. After cooking, resting the steaks under foil helps redistribute juices and maintain juiciness. This technique suits larger, thicker pork shoulder steaks often around 1¼ pounds and ¾-inch thick.
The recipe also notes that skillets may only fit one steak at a time due to size. Leftovers store well refrigerated for a few days or frozen for months and can be reheated gently to retain moisture. The seasoning blend is simple but effective in adding flavor without overpowering the natural pork taste.
Ingredients
- 2 pork shoulder steaks 1 ¼ pound each, ¾-inch thick
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon cumin ground
- 1 tablespoon avocado oil optional
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
- Ask your butcher for pork shoulder blade steaks or request them cut from a pork shoulder roast.
- If your skillet fits only one steak, cook them one at a time to achieve proper searing.
- Keep cooked steaks warm in a 170°F oven while finishing the second steak.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months.
- Reheat leftovers covered at 50% power in the microwave to preserve juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 587kcal | 29% |
| Protein | 58g | 116% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Sodium | 436mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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