Pan-Seared Black Pepper Pork Steak
Juicy, tender pork for anyone who loves natural, unadorned meat. A pork steak isn't just wildly delicious — it's hearty and nourishing too. It works for a weeknight lunch just as well as for a special dinner or a romantic date-night main. This one's for people who like plenty of meat with its natural flavor, no add-ins — no vegetables, no fussy spice blends. And a pan-seared steak comes together very fast, with no hassle.
Cooking method
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Step 1:
Gather your ingredients. To keep from overpowering the natural flavor of the meat, it's best to season with just salt and ground black pepper. If you like a little heat, add some ground red pepper too.
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Step 2:
The steak is best made from fresh pork tenderloin. The meat should be at room temperature so it cooks through evenly, so if it was frozen, let it thaw naturally. Cut the pork into slabs no more than about 1 inch (3 cm) thick. Rinse the steaks and pat them dry with paper towels. Pour a little vegetable oil into the pan and turn on the heat.
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Step 3:
Rub the pork with the seasonings on both sides. If you oil the meat itself, you won't need to add much oil to the pan. Use a cast-iron or heavy-bottomed skillet. Heat it until hot and lay the pork in it. Sear one side until browned — about 3 minutes over high heat — then flip and brown the other side the same way.
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Step 4:
Hot oil spatters a lot while searing, so be careful not to get burned. Don't pierce the meat with a fork or knife — you want the juices to stay inside so the steak comes out juicy. Lower the heat to medium. To keep the meat from scorching, you can add a little water to the pan. Cover and cook the steak for about 15 minutes. Then flip it and turn off the heat.
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Step 5:
Leave the steak in the covered pan for another 15 minutes. The pork steak is ready. Serve it with or without a side, alongside fresh or pickled vegetables and herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
