Skillet Pork Steaks
Skillet-seared pork steaks with a creamy white wine sauce. Ribeye-like tenderness, incredible flavor, and a price tag that'll make your wallet smile: Meet the juicy, super forgiving pork steak.
Servings 4 people
Ingredients
- 4 pork shoulder steaks 1-inch thick
- Kosher salt
- Freshly ground black pepper
- 2 tsp canola oil
Pan Sauce Ingredients
- 1 small shallot finely chopped
- 2 sprigs fresh thyme
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- Optional: 1 teaspoon Dijon mustard
Instructions
- Season. Salt steaks 1-2 hours before cooking (overnight is even better).
- Preheat Skillet. Heat a heavy-bottom skillet over medium-high heat until it just starts to smoke, then drizzle in a little canola oil to coat the bottom.
- Sear. Sear the pork steaks, turning every 2 minutes, about 8 minutes total or until they reach 140° F internal temperature (verify with an instant-read meat thermometer).
- Rest. Let steaks rest on a plate for 10 minutes tented with aluminum foil while you make the sauce.
- Make the Pan Sauce. Reduce the heat to medium-low and add the chopped shallot, stirring for a about 1 minute. Add the wine and thyme, deglazing the pan, scraping off the brown bits with a wooden spoon. Reduce until only a few tablespoons of wine remains. Add the cream, optional mustard and season with salt and pepper and simmer until the desired consistency is reached. Pour in any drippings from the steaks to add extra flavor.
- Serve. Slice the pork steaks against the grain and serve with the pan sauce.
Video
Notes
- Skillet Selection - Stainless Steel is the top choice for pan sauces, creating perfect fond and allowing easy deglazing. Carbon Steel offers similar benefits with a developing non-stick surface and excellent heat responsiveness. Cast Iron provides incredible heat retention and a beautiful sear. Avoid non-stick pans, which can't handle the high heat needed for proper searing and won't develop those crucial flavorful browned bits.
- Doneness Notes - Perfect Medium: 145°F (63°C) is the USDA-recommended temperature for pork, delivering a juicy, slightly pink center. If you prefer less pink, medium-well at 150-155°F (66-68°C) provides a firmer texture with minimal blush in the center. Always use a meat thermometer for precise results and let the meat rest to allow for carryover cooking.
