Pan-seared pork shoulder blade steaks are so easy and delicious that we've been eating them about twice a week lately. Sage, rosemary, a garlic clove or two, and a couple of shallots take this otherwise potentially ordinary tender pork steak to something much tastier -- not to mention this is a really economical cut of meat. This is a great recipe for hot summer months because like other quick-seared meats and vegetables it can be made in just 10 minutes or less all in the same skillet. Full of flavor, this perfectly seared pork steak recipe is the answer to busy weeknight (or weekend) dinners. Just add a salad, a roll, or your favorite veggie to round out the meal. We've added step-by-step photos at the end of the post for anyone new to pan-searing or cooking pork steak.
Pan-Searing Pork Shoulder Steaks is Easy -- a Few Handy Techniques
Pork shoulder or pork butt steaks are a tender (mostly dark) cut of meat interspersed with fat and they make a great steak. I also use this same cut of pork to grind when making potstickers and dumplings and to make the best tacos al Pastor. Basically, it's really tender. Use the below tips and techniques to help get the best-tasting pan-seared pork steaks.
- Use a well-seasoned cast-iron skillet or another heavy-gauge skillet or grill pan. It helps to use a heavy-bottomed pan with good even heat distribution (cast-iron, carbon steel, 7-ply stainless steel like All-Clad, or even All-Clad heavy-duty aluminum with multiple layers).
- Dry the steaks before you cook them. Pat the pork steaks dry (if they have excess moisture) before seasoning them and then add them immediately to the hot skillet. *If steaks have excess moisture on them when added to the pan, they'll steam first instead of starting to immediately build that golden brown "crust" we all love about a good sear.
- Season the steaks on one side just before adding them to the hot skillet. Do not season the steaks until just before time to put them into the hot pan. Adding salt draws out moisture and you already know that "wet" meat keeps you from getting a flavorful "crust", or good pan sear. I season only the side of the meat that will first be in contact with the skillet and as soon as I've added them (seasoned-side down), I season the tops of the steaks.
- Get the skillet + oil really hot. Allow the pan to get really hot, add the oil, and twirl the pan to cover the bottom of the pan. Then add the steaks directly to the hot pan immediately. When the steak makes contact with the pan, it needs to be so hot that it sizzles and sounds like applause.
- Have patience. Once you place the steaks into the skillet, do not move them around. Let them have constant contact with the hot pan and the oil so that the browning can take place. If you move them around or flip them over too soon, you'll miss out on all that extra flavor (the "crust") you get from a good sear. After about 2 minutes, you can peek at the underside of the steaks using a pair of tongs but don't move it around too much. This is a good way to help you know when it's a good time to flip them over.
- Use a timer for a little extra help. Setting a timer as soon as your steaks hit the pan really helps you determine how long they need to cook. It's an easy way to not have to think as much about when the steak is going to need to be flipped or be finished cooking. That said, I never leave a steak alone. I check steaks periodically to make sure I have the flame adjusted properly and that they're cooking the way I intended. It's not foolproof to set a timer because several factors are involved with properly cooking steaks such as the cut of meat, thickness of the steak, whether or not it's bone-in or boneless, and even the type of range and skillet you're using. But using a timer does provide a little extra help with timing especially if you're busy prepping other sides.
Pan-Seared Pork Shoulder Blade Steaks w/Caramelized Shallots + Herbs Ingredients
You really only need 3 ingredients to make 6-Minute Pork Steaks -- Pork, Salt, and extra virgin olive oil. But adding fresh or dried sage and rosemary, and a clove or two of garlic, plus some sweet shallots takes it from really good to really great and it all cooks up in the same skillet. I opt for fresh or freshly dried herbs because they taste different (much better). Use what you have, just know the flavor will be different. Double the recipe for 4 servings.
- 1 to 1 ½ pound pork shoulder or pork butt steaks (500g)
- 2 shallots, sliced thinly
- 1 tablespoon extra virgin olive oil (14g)
- fresh (or freshly dried) sage leaves crumbled, to taste
- fresh (or freshly dried) rosemary stems removed, to taste
- kosher or sea salt to taste
- freshly cracked black pepper to taste
- 2 teaspoons extra virgin olive oil (for drizzling over the finished steaks) (9g)
How to Make Perfect Pan-Seared Pork Shoulder Blade Steaks in 6 Minutes
- Preheat the skillet. Heat a 12-inch cast-iron skillet or another heavy-gauge pan over medium-high heat while you sauté the aromatics.
- Sauté the herbs + garlic. When the skillet is hot, add 1 tablespoon of olive oil to the pan, swirl to ensure it's evenly coated, add the garlic and herbs and cook for about 2 to 3 minutes or until the garlic is blistered slightly and the herbs are fragrant but not burnt.
- Prep the steaks + sear. While the aromatics are sautéeing, using paper towels (or a clean kitchen towel), blot the steaks dry if needed until there is no moisture left, and season with salt and freshly cracked black pepper. Increase the heat to high and when the skillet is smoking hot, immediately add the pork steak (so the seasoned side is down and in contact with the pan). Season the tops of steaks and do not move them once they hit the pan. Set a timer for 6 minutes. Add the sliced shallots in between the nooks and crannies of the pork so they have some contact with the pan moving them around as needed while the steaks cook. Cook steaks on the first side for 4 minutes, or until nicely browned on the bottoms and the tops become white around the edges with some darker pink in the thicker spots. Flip and continue cooking for another 2 minutes for a total of about 6 minutes or until the steaks are just cooked through. Remove the steaks to a serving platter and allow to rest for about 4 minutes while you deglaze the pan and finish the shallots.
- Deglaze the pan + finish the shallots. Add about 3 to 4 tablespoons of water (or vegetable or chicken stock if you have it) to the hot pan. Be careful because it will bubble and steam. Move the shallots around using a spatula to scrape up the nice browned bits (the fond) on the bottom of the pan and allow the water to evaporate and the shallots to become a glistening rich color, about 2 ½ minutes. Remove shallots and top the steaks adding the garlic, and any remaining herbs left in the skillet as well, drizzle with a small amount of olive oil, and serve, Enjoy!
What to Serve with Pan-Seared Pork Shoulder Steak
Now that you've decided to make this easy Pork Steak recipe, you'll need some other tasty pairings and sides to eat with it. Here are a few of our favorites to help inspire your next family dinner.
- Pan-Seared Purple Cauliflower Sesame Steaks
- Perfect Pan-Seared Zucchini
- Summer Starburst Vinaigrette (a favorite salad dressing)
- Perfect Pan-Seared Sweet Carrots
- Easy Creamy Mushy Peas Recipe
Let's get started!
Print📖 Recipe
6-Minute Pan-Seared Pork Shoulder Steaks w/Caramelized Shallots + Herbs
- Total Time: 11 minutes
- Yield: 2 adult servings 1x
- Diet: Gluten Free
Description
Pan-seared pork shoulder steaks are so easy and delicious that we've been eating them about twice a week lately. Sage, rosemary, a garlic clove or two, and a couple of shallots take this otherwise potentially ordinary tender pork steak to something much tastier -- not to mention this is a really economical cut of meat. This is a great recipe for hot summer months because like other quick-seared meats and vegetables it can be made in just 10 minutes or less all in the same skillet.
Ingredients
- 1 to 1 ½ pound pork shoulder or pork butt steaks (500g)
- 2 shallots, sliced thinly
- 1 tablespoon extra virgin olive oil (14g)
- fresh (or freshly dried) sage leaves crumbled, to taste
- fresh (or freshly dried) rosemary stems removed, to taste
- kosher or sea salt to taste
- freshly cracked black pepper to taste
- 2 teaspoons extra virgin olive oil (for drizzling over the finished steaks) (9g)
Instructions
- Preheat the skillet. Heat a 12-inch cast-iron skillet or another heavy-gauge pan over medium-high heat while you sauté the aromatics.
- Sauté the herbs + garlic. When the skillet is hot, add 1 tablespoon of olive oil to the pan, swirl to ensure it's evenly coated, add the garlic and herbs and cook for about 2 to 3 minutes or until the garlic is blistered slightly and the herbs are fragrant but not burnt.
- Prep the steaks + sear. While the aromatics are sautéeing, using paper towels (or a clean kitchen towel), blot the steaks dry if needed until there is no moisture left, and season with salt and freshly cracked black pepper. Increase the heat to high and when the skillet is smoking hot, immediately add the pork steak (so the seasoned side is down and in contact with the pan). Season the tops of steaks and do not move them once they hit the pan. Set a timer for 6 minutes. Add the sliced shallots in between the nooks and crannies of the pork so they have some contact with the pan moving them around as needed while the steaks cook. Cook steaks on the first side for 4 minutes, or until nicely browned on the bottoms and the tops become white around the edges with some darker pink in the thicker spots. Flip and continue cooking for another 2 minutes for a total of about 6 minutes or until the steaks are just cooked through. Remove the steaks to a serving platter and allow to rest for about 4 minutes while you deglaze the pan and finish the shallots.
- Deglaze the pan + finish the shallots. Add about 3 to 4 tablespoons of water (or vegetable or chicken stock if you have it) to the hot pan. Be careful because it will bubble and steam. Move the shallots around using a spatula to scrape up the nice browned bits (the fond) on the bottom of the pan and allow the water to evaporate and the shallots to become a glistening rich color, about 2 ½ minutes. Remove shallots and top the steaks adding the garlic, and any remaining herbs left in the skillet as well, drizzle with a small amount of olive oil, and serve, Enjoy!
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Meat + Chicken
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 Pork Shoulder Steaks
6-Minute Pan-Seared Pork Shoulder Steaks step-by-step recipe photos
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