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 1/2 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 1/2 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
