Pork Steakhouse Menu Recipe

Prep steaks

Remove steaks from refrigerator 20–30 minutes before cooking to bring to near room temperature. Pat dry both sides with paper towels to ensure good browning.

In a medium bowl whisk together olive oil, Worcestershire sauce, brown sugar, apple cider vinegar, chopped rosemary and thyme, smoked paprika, garlic powder, 2 tsp kosher salt and 1 tsp black pepper until combined. This will be the marinade/rub.

Brush or rub roughly half of the marinade onto both sides of the steaks. Reserve the remaining marinade in the bowl for basting or for making the pan sauce. Let the steaks sit at room temperature for 15–30 minutes. If you prefer more flavor, cover and refrigerate for up to 2 hours, then bring back to room temperature 30 minutes before cooking.

Sear and cook

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add a thin coat of oil to the pan. When oil shimmers, add the steaks (do not overcrowd; cook in batches if necessary). Sear without moving for 3–4 minutes until deeply browned. Flip and sear the other side 3–4 minutes.

Reduce heat to medium. If steaks are thick, transfer skillet to a preheated 400°F (200°C) oven for 6–8 minutes for an internal temperature of 145°F (63°C) for medium (adjust time for thinner/thicker cuts). For thinner steaks, continue on stove and cook additional 2–4 minutes per side as needed. Use an instant-read thermometer to check doneness.

When steaks reach desired temperature, remove to a warm plate and tent loosely with foil to rest for 5–10 minutes. Resting allows juices to redistribute.

After removing steaks, reduce heat to medium-low and add 2 tbsp butter to the same skillet. If the pan is very dry, add a splash of oil. Add minced shallot and sauté 1–2 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.

Pour in white wine or 1 tbsp chicken broth, scraping up browned bits from the bottom with a wooden spoon (deglazing). Let the liquid reduce by half, about 1–2 minutes.

Add 1 cup chicken stock and bring to a simmer. Whisk in Dijon mustard and the reserved marinade (if any) and simmer until sauce reduces to a slightly thickened consistency, about 4–6 minutes.

Swirl in 2 tbsp heavy cream (optional) and 1–2 tbsp butter to finish, stirring until glossy. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley. Spoon sauce over rested steaks when serving.

Roasted potatoes: Preheat oven to 425°F (220°C). Toss halved potatoes with 1 tbsp olive oil, 1 tsp black pepper and a pinch of salt. Spread on a rimmed baking sheet cut-side down and roast 20–25 minutes until golden and tender. Toss with 1 tbsp butter and check seasoning before serving.

Green beans: While steaks rest, blanch trimmed green beans in boiling salted water 2–3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Toss with a little butter and a squeeze of lemon if desired.

Plate: Place a steak on each plate, spoon pan sauce over and beside steaks, add roasted potatoes and green beans. Garnish with extra chopped parsley and a lemon wedge if using.