• Kim Williams-Guillen

Pork Steaks (or Chops if Ya Basic)

A pork steak is cut from the Boston Butt, across the grain of the meat; the result is a juicy, flavorful slab that, while a little less tender than a standard chop, more thank makes up for it in taste! The technique works just as well for standard chops, boneless loin cutlets, and more – just remember, the less fat in a cut, the more careful you need to be about cooking time and temperature to avoid drying it out. By bringing the meat to room temperature before cooking and using a meat thermometer to check the temperature, you can get a juicy, delicious steak or chop every time! The USDA recommends that pork be cooked to an internal temperature of 145°F, followed by a few minutes rest time, to enjoy pork that is tender, juicy, and full of flavor.


Serves: 2-4, one steak per big hungry person, or splitting a steak for two lesser appetites

Supplies: A good skillet, tongs, and an accurate meat thermometer

Prep Time: 5 minutes – Cook Time: 5-10 minutes – Total Time: 25 minutes to 1 hour (depending on how long it takes meat to reach room temperature)


What You Need

2 Flight Path Farm Pork Steaks

Sea salt or kosher salt

Fresh ground black pepper

Spice rub or mix of your choice (optional)

How To Make It

Pat thawed steaks dry with paper towel and season generously with salt, pepper, and, if you like, a spice rub or mix of your choice. Let them come to room temperature on the counter.

Pre-heat a skillet (cast iron preferred) on medium-high heat. When it’s nice and hot, take a steak or chop up in your tongs; hold it so the plane of the chop is perpendicular to the pan, and the fat cap of the steak or chop is touching the pan. Rub the fat side all over the pan until some of the fat renders out and the fat edge starts to brown, leaving enough fat in the pan to sear the steak.


Lay the steak flat in the pan on one of its sides for 90 seconds, allowing it to form a good sear. Flip to other side and repeat. Keep flipping the chop or steak every 90 seconds until it reaches an internal temperature of 145°F (this usually takes about 6 minutes total). Remove chop/steak to plate or chopping block, cover with foil to rest for 5-10 minutes.


Feeling fancy? Deglaze the pan with ½ c of wine, 1 T of balsamic vinegar, and 1 t of honey; add 1 clove of minced garlic. Reduce until it thickens. Add an optional 1-2 T of heavy cream. Drink the rest of the wine with your meal. Yum!

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