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Pork bone steak

Bone-In Pork Steak

Cooked in a skillet — delicious, simple, and super fast! A bone-in pork steak is always a crowd-pleaser. Keep a few steaks on hand and you'll never be stuck wondering what to make for a tasty, filling snack, a festive treat, or an everyday dinner.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

450

Olive oil

Lemon juice

Ground black pepper

Paprika

Herb blend

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 14 g

Fats 64 % 25 g

Carbohydrates 0 % 0 g

283 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

How do you make a bone-in pork steak? Gather the ingredients. Choose a steak with a bit of fat and a small bone. Pick your spices to taste, too — thyme, rosemary, oregano, or basil all pair beautifully with pork. I'll be using dried basil.
Step 2:

Rinse the steaks under running water, then pat them completely dry with a paper towel to remove excess moisture. Lay the pork on a board and sprinkle with salt and pepper. Rub the seasoning into each piece.
Step 3:

Lightly sprinkle the meat with lemon juice. This adds a little moisture and helps the spices soak in better.
Step 4:

Sprinkle the meat with the spices and dried basil, and rub them in as well. Brush the outside of the pieces with a little olive oil.
Step 5:

Cover the meat with plastic wrap and pound it lightly with a meat mallet so it absorbs the marinade better. Now let the steak sit like this for 20–30 minutes. In that time the meat will soak up the marinade and be ready to cook.
Step 6:

For frying, take a nice wide skillet and heat it until hot. Lay the prepared steaks in the dry pan and sear for 5–6 minutes per side. The meat juices seal in right away.
Step 7:

Fry once more for 2–3 minutes per side, then take the pan off the heat. Let the meat rest for a bit — 10 minutes is plenty.
Step 8:

The bone-in pork steak is ready! Serve it with a side of baked potatoes and fresh vegetables. Enjoy!

For steak, choose meat that hasn't been frozen so it doesn't lose its juices. If that's not an option, thaw the meat in the refrigerator rather than rushing it.
You can use any other meat in place of pork. Just keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken or turkey fillet cooks faster.