Juicy Pan-Seared Pork Steaks

Cooking method

1. Step 1:

   

   How do you pan-sear a juicy pork steak? Start by gathering all your ingredients. You can use meat on the bone or boneless. I used pre-sliced boneless pork loin. At the store, look for it labeled "pork steak" or "pork loin." Important: the meat should not be frozen, or it'll come out rubbery.

2. Step 2:

   

   Ground mustard is easiest to use here. If all you have is whole mustard seed, like I did, grind it in a spice mill or seal it in a bag and crush it with a rolling pin.

3. Step 3:

   

   In a small bowl, combine the ground paprika, mustard, black pepper, and salt. Stir the spices together. Beyond these spices, feel free to add herbs — an Italian or herbes de Provence blend works nicely.

4. Step 4:

   

   Rinse the pork and pat it dry with paper towels. The thickness of the steaks can range anywhere from thin slices around 1/2 inch (1 cm) to a thick 2-inch (5 cm) cut. Go with whatever you like best — just keep in mind that the cooking time will vary with the thickness and with how done you want them. The fattier the cut, the tastier and more tender the steak. I don't care for very fatty meat, so I went with a lean loin.

5. Step 5:

   

   Rub the pork all over with the spice mix and let it marinate at room temperature for 30 minutes. If you have time, cover it with plastic wrap and leave it in the fridge overnight.

6. Step 6:

   

   Brush the meat with vegetable oil.

7. Step 7:

   

   Get a skillet screaming hot over high heat. There's no need to oil the pan, since the meat is already brushed with oil. If you have a grill pan, it's even better — you'll get nice sear marks on the meat too. Lay the pork steaks in the pan and sear on one side for 2 to 5 minutes, depending on how done you want them. I cooked mine 4 minutes per side and they were cooked all the way through, since my loin was no more than 1/2 inch (1 cm) thick.

8. Step 8:

   

   Go by your own taste, your burner's heat, and the weight of your pan. Flip the meat and sear the other side for another 2 to 5 minutes. Transfer the finished steaks to a plate, tent with foil, and let rest for 2–3 minutes. Then serve the steaks hot. The meat comes out juicy and full of flavor, even with the small amount of fat in a lean loin. Enjoy!