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Pan Seared Pork Steak in Cast Iron

Pan seared pork steak with a deeply golden-brown crust and juicy centers. Thick pork blade steaks are seared hard, basted with butter, garlic, and thyme, then finished with a quick Worcestershire splash and 5 minutes of rest.
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Prep Time 5 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pork steaks
  • 4 pork blade steaks about 3/4 inch thick
seasoning
  • 0.25 tsp salt coarse; to taste
  • 0.25 tsp black pepper coarse; to taste
  • 0.5 tsp garlic powder to taste
  • 1 tbsp smoked paprika
basting and finishing
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 3 clove garlic smashed
  • 3 sprig fresh thyme
  • 1 tbsp Worcestershire sauce
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Pat pork blade steaks completely dry and season generously with salt, black pepper, garlic powder, and smoked paprika. Keep the surface dry for better browning.
Sear and baste
  1. Heat vegetable oil in a cast iron skillet over high heat until smoking, about 1–2 minutes. The oil should shimmer and look slightly smoky before searing.
  2. Sear the pork steaks 4–5 minutes without moving. Look for a deeply seared golden-brown crust forming on the first side.
  3. Flip the steaks and sear 3–4 minutes more. Continue cooking until both sides are deeply golden-brown.
  4. Add butter, smashed garlic, and fresh thyme to the skillet. Baste continuously for 1–2 minutes until the butter is foaming and the thyme is fragrant.
  5. Splash Worcestershire sauce over the steaks and cook 1 more minute. You should see a quick sizzle and glossy pan drippings.
Rest and serve
  1. Rest the pork steaks 5 minutes before serving. The juices should redistribute so each slice stays juicy.
  2. Serve with lemon wedges. Squeeze just before eating for brightness against the rich crust.

Notes

For the best crust, make sure the steaks are thoroughly dry before seasoning and avoid moving them during the first sear. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently to avoid drying out. Freezing is not recommended because the crust texture softens. For a lower-fat swap, use olive oil instead of vegetable oil and reduce butter to 1 tablespoon while keeping the garlic and thyme.