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Pan-seared pork steaks with rosemary and garlic butter
Simple and juicy pan-seared pork steaks

Garlic Rosemary Pork Shoulder Steaks

Author: Flavelo
Recipes Main Courses Quick Meals
Pork shoulder (butt) is incredibly juicy because of the marbling between muscle fibers. As it cooks, this fat melts and bastes the meat from the inside, keeping it tender. The key is patience: let the pan do the work and resist moving the steaks too early.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy skillet (Cast iron is best)
  • Tongs
  • Aluminum foil

Allergen Information

⚠️ Milk

Instructions

1 ✓

Take meat out 20 mins before cooking. Slice 1 inch thick. Pat dry, salt, and pepper just before cooking.

Tip: Cold meat cools the pan, leading to steaming instead of searing.
2 ✓

Heat oil in skillet over medium-high until shimmering and slightly smoking.

Tip: High heat creates the Maillard reaction (browning) for flavor.
3 ✓

Add meat. Don't crowd pan! Sear undisturbed 3-4 mins until deep brown crust forms. Flip.

Tip: Crowding causes heat loss and steaming.
4 ✓

Cook 2 mins on second side, then add butter, rosemary, and garlic. Tilt pan and baste meat with foaming butter for 1-2 mins.

Tip: Basting cooks evenly and infuses flavor.
5 ✓

Remove to plate, pour pan juices over, tent with foil. Rest 5-10 mins.

Tip: Resting redistributes juices so they don't run out when cut.
6 ✓

Serve with fresh salad or potatoes.

Tip: The resting juices make the best instant sauce.

Recipe FAQ

Why is it tough?
Sliced too thin and dried out, or didn't rest enough.
Can I use butter at the start?
No, butter burns at high heat. Add it only at the end for basting.

Ingredients

  • 1.3 lb Pork Shoulder Steaks (Boston Butt)
  • 2 cloves Garlic (smashed)
  • 1 sprig Fresh Rosemary
  • 1 tsp Salt
  • 1 pinch Freshly Cracked Pepper
  • 2 tbsp Olive Oil (not Extra Virgin)
  • 3.5 tbsp Butter (cold)