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Pan-Seared Pork Steak with Garlic-Thyme Butter

Pan-seared pork steak with a deeply seared golden-brown crust and juicy, flavorful centers. Thick pork blade steaks are cooked in a cast iron skillet, basted with garlic-thyme butter, then finished with a quick Worcestershire splash.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork steak
  • 4 pork blade steaks (about 3/4 inch thick) Pat completely dry for best crust.
  • Salt, coarse black pepper, and garlic powder to taste Season generously on both sides.
  • 1 tbsp smoked paprika
  • 2 tbsp vegetable oil
  • 2 tbsp butter Use for garlic-thyme basting.
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce Splash in at the end for savory depth.
  • lemon wedges for serving Serve on the side to brighten.

Equipment

  • 1 cast iron skillet

Method
 

Season the pork
  1. Pat the pork blade steaks completely dry, then season generously on both sides with salt, coarse black pepper, garlic powder, and smoked paprika. Coat evenly so every surface develops a crust.
Sear in the cast iron skillet
  1. Heat the vegetable oil in a cast iron skillet over high heat until it begins to smoke. The pan should be aggressively hot to brown fast.
  2. Place the steaks in the skillet and sear for 4–5 minutes without moving. You should see a deep golden-brown crust forming on the underside.
  3. Flip the steaks and sear for 3–4 minutes more. Continue looking for a thick, caramel-brown crust on both sides.
Baste and finish
  1. Reduce heat slightly, then add the butter, smashed garlic, and fresh thyme to the skillet. Let the aromatics sizzle in the melted butter.
  2. Baste the steaks continuously for 1–2 minutes with the garlic-thyme butter. Watch for the surface to glisten and darken slightly as it caramelizes.
  3. Splash Worcestershire sauce over the steaks and cook for 1 more minute. The pan juices should become glossy and intensely savory.
Rest and serve
  1. Rest the steaks for 5 minutes before slicing or serving. This helps juices redistribute so the centers stay juicy.
  2. Serve with lemon wedges. Squeeze over the top to brighten the crust and butter notes.

Notes

For the best crust, keep the steaks dry and avoid moving them during each sear interval. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet until warmed through (avoid overcooking). Freezing is not recommended for best texture. If you want a dairy-light option, replace butter with olive oil for basting, keeping the garlic and thyme the same.