Pork Steak
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
408 kcal
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Course
Main Course
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Cuisine
American
Pork Steak
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This is the best way to cook pork steak! Tender, juicy, with a nice sear on the outside, this no-fail method won't let you down.
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Ingredients
For the Pork Steaks:
- 4 (8-ounce) pork steaks at least ¾-inch thick*
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil or avocado oil, grapeseed oil or similar neutral cooking oil, plus additional as needed
For the Pan Sauce (Optional):
- 4 green onions thinly sliced
- 3 garlic cloves minced (about 1 tablespoon)
- 1 cup dry white wine or low sodium chicken broth
- 2 teaspoons soy sauce
- 2 tablespoons unsalted butter
Instructions
- Place a rack in the center of your oven and preheat to 275°F. With paper towels, pat the pork steaks dry. Season all over with the salt and pepper. Line a rimmed baking sheet with parchment paper for easy clean up. Place a wire rack on top, then place the pork on the rack. Let stand at room temperature for 30 minutes or refrigerate for up to 1 day.
- Bake the pork steaks until the pork registers 120°F to 125°F on an instant read thermometer inserted at the thickest part, about 20 to 25 minutes (the pork isn't done yet!). If some pieces finish sooner than others, remove them to a plate while you continue baking the rest.
- In a large cast iron or similar heavy-bottomed skillet, heat 1 tablespoon of the oil over medium high heat until it's screaming hot. Carefully place two of the steaks in the skillet. Let cook on the first side without disturbing until you have a nice crust, about 3 minutes. Flip and cook on the other side until the steaks register 145°F on an instant-read thermometer, 2 to 3 minutes more. Set aside. Repeat with the remaining steaks, adding more oil if needed. Cover and let rest for at least 5 minutes.
- To make the sauce, reduce the heat to medium. Add the green onion and garlic and cook until super fragrant, about 30 seconds. Add the wine (or broth) and soy sauce, scraping up any browned bits that are stuck to the pan.
- Bring the sauce to a simmer. Let cook until reduced by a little more than half, about 5 minutes, stirring periodically. Remove from the heat and stir in the butter.
- Serve the pork steak with the sauce spooned over the top and additional salt and pepper to taste.
Notes
- If your pork steaks are larger (our store often sells them in 2-packs of very long, 1+ pound pieces), trim them in half crosswise to make an 8-ounce portion)
- Bake/sear method adapted from America's Test Kitchen
- TO STORE: Refrigerate leftover pork steak in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pork steaks in the oven at 350°F, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftover pork steaks in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
408kcal
(20%)
Carbohydrates
4g
(1%)
Protein
43g
(86%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
151mg
(50%)
Potassium
865mg
(25%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
296IU
(6%)
Vitamin C
3mg
(3%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 408kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 151mg | 50% |
| Potassium | 865mg | 18% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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