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Pan-Seared Pork Blade Steak with Herb Butter

Pan seared pork steak with a deeply golden-brown crust and juicy, tender centers. Thick pork blade steaks are smoked paprika seasoned and finished with garlic thyme herb butter in a cast iron skillet.
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Prep Time 5 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Pork steaks and seasonings
  • 4 pork blade steaks about 3/4 inch thick
  • salt to taste
  • coarse black pepper to taste
  • garlic powder to taste
  • 1 tbsp smoked paprika
Searing and herb butter
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 3 garlic smashed
  • 3 fresh thyme sprigs
  • 1 tbsp Worcestershire sauce
Serving
  • lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and preheat
  1. Pat pork blade steaks completely dry and season generously with salt, coarse black pepper, garlic powder, and smoked paprika. Keep the surface dry so it browns quickly.
  2. Heat vegetable oil in a cast iron skillet over high heat until smoking. A smoking pan is your cue for immediate crust formation.
Sear and baste
  1. Sear the pork steaks 4–5 minutes without moving. The exterior should turn deeply golden-brown, not gray.
  2. Flip the steaks and sear 3–4 minutes more. Look for a second side with the same deep sear and caramelized color.
  3. Add butter, smashed garlic, and fresh thyme, then baste the steaks continuously for 1–2 minutes. The butter should foam and turn fragrant while coating the crust.
  4. Splash Worcestershire sauce over the steaks and cook 1 more minute. The pan will sizzle and reduce slightly, glazing the surface.
Rest and serve
  1. Rest the pork steaks 5 minutes before serving. This lets juices reabsorb so each slice stays juicy.
  2. Serve with lemon wedges. Squeeze to brighten the flavor right before eating.

Notes

For the best crust, fully dry the steaks and don’t move them during the first sear; that steady contact drives the golden-brown crust. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet to avoid overcooking. Freezing is not recommended for this cut once cooked. Dietary swap: use plant-based butter in the basting step for a dairy-free version while keeping the same searing method.