Sep 07 2026
Restaurants›McWhorter Barbecue›Pork Steak Recipe

Pork Steak Recipe

Inspired by McWhorter Barbecue
Time45m
Serves4

Make Pork Steak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Marinade

Finishing & Serving

Method

Pork & Marinade

  1. 1

    Trim and Bring to Room Temperature

    Pat the pork steaks dry with paper towels. Trim any large excess fat but leave a thin fat cap for flavor. Let steaks sit at room temperature for 20–30 minutes while you prepare the marinade.

  2. 2

    Make Marinade/Rub

    In a small bowl whisk together olive oil, Dijon mustard, apple cider vinegar, brown sugar, salt, black pepper, paprika, garlic powder and onion powder until smooth and well combined.

  3. 3

    Season the Pork

    Brush or rub the mixture over both sides of each pork steak, pressing the dry spices into the meat so they adhere. If you have time, place the steaks in a shallow dish, cover and refrigerate for 30 minutes to 2 hours to deepen flavor. If marinating in the fridge, remove and let come back to room temperature for 15–20 minutes before cooking.

Cooking

  1. 4

    Preheat Pan or Grill

    If using a heavy skillet (cast-iron recommended), heat it over medium-high heat until just smoking. If grilling, preheat to medium-high (about 400°F / 200°C). Add a thin film of neutral oil to the pan or brush oil on grill grates.

  2. 5

    Sear the Pork

    Place steaks in the hot skillet or on the grill in a single layer without crowding. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 3–4 minutes. For thicker steaks or bone-in, reduce heat to medium after the first sear to avoid burning.

  3. 6

    Finish to Temperature

    Continue cooking until internal temperature reaches 145°F (63°C) for medium-rare to medium. Depending on thickness this may require 2–6 additional minutes; check with an instant-read thermometer inserted into the thickest part, away from bone. For well-done, cook to 160°F (71°C).

  4. 7

    Baste with Butter & Herbs

    In the last 1–2 minutes of cooking, add the tablespoon of butter and fresh thyme or rosemary to the pan (or a small foil packet on the grill). Tilt the pan and spoon the melted butter and herb-infused juices over the steaks repeatedly to glaze and add flavor.

Resting & Serving

  1. 8

    Rest

    Transfer the steaks to a cutting board or plate and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute.

  2. 9

    Finish and Serve

    If desired, squeeze lemon wedge over each steak and sprinkle with chopped parsley. Serve whole or sliced against the grain. Spoon any pan juices over the steaks.

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