🥩 Giant Pork Steak (Oven + Sear Method)
🛒 Ingredients
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1 giant pork steak (2–3 lbs, 2–3 inches thick)
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1½ teaspoons kosher salt
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1 teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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½ teaspoon onion powder
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1 tablespoon brown sugar
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2 tablespoons olive oil
Garlic Butter Finish
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3 tablespoons butter
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3 cloves garlic, smashed
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1 sprig rosemary or thyme
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Optional: splash of apple cider vinegar or lemon juice
👨🍳 Instructions
1️⃣ Season Generously
Pat pork dry.
Mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar.
Rub all over steak.
Let sit at room temp 30–45 minutes (or refrigerate up to 24 hours uncovered for deeper flavor).
2️⃣ Slow Roast (Keeps It Juicy)
Preheat oven to 300°F (150°C).
Place pork on a rack over a baking sheet.
Roast until internal temp reaches:
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135°F for slightly pink center
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145°F for fully cooked but juicy
This usually takes 45–75 minutes, depending on thickness.
3️⃣ Hard Sear for Crust
Heat a cast iron skillet until very hot.
Add olive oil.
Sear pork 2–3 minutes per side until deeply browned.
4️⃣ Butter Baste
Lower heat slightly.
Add butter, garlic, and herbs.
Tilt pan and spoon butter over pork for 1–2 minutes.
Optional: Add a tiny splash of vinegar or lemon to brighten.
5️⃣ Rest
Rest at least 10–15 minutes before slicing.
Slice against the grain.
🔥 Alternative: Grilled Giant Pork Steak
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Set grill for two-zone heat (one hot side, one cooler side).
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Sear over direct heat 3–4 minutes per side.
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Move to indirect heat, close lid, cook until 145°F internal.
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Finish with butter baste on hot side.
🍽️ Serve With
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Roasted potatoes or mashed potatoes
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Grilled corn
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Creamy coleslaw
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Chimichurri or apple chutney
💡 Pro Tips
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Bone-in pork shoulder steak gives the best flavor.
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Don’t skip resting — it keeps juices inside.
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If using pork shoulder steak, you can cook it slightly longer (150–155°F) for more tenderness.
If you tell me how thick it is and how you’re cooking it (oven, grill, smoker), I can fine-tune the timing exactly for you.