Pork Blade Steak with Garlic Herb
Savor the ultimate blend of flavor and simplicity with this Pork Blade Steak with Garlic Herb recipe, a true showstopper for weeknight dinners or weekend gatherings. Succulent pork blade steaks are perfectly pan-seared to a golden-brown crust, then lovingly basted in a fragrant butter infused with garlic, rosemary, and thyme for an unbeatable depth of flavor. With just 10 minutes of prep and 20 minutes of cooking time, this dish is both quick and impressive, making it ideal for busy cooks who crave gourmet results. Finished with a squeeze of fresh lemon and optional parsley for a pop of brightness, these steaks are hearty, aromatic, and unapologetically delicious. Perfectly cooked to tender perfection, this pork blade steak recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces pork blade steak
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 whole lemon (for garnish)
- 2 tablespoons parsley (for garnish, optional)
Instructions
Remove the pork blade steaks from the refrigerator and allow them to come to room temperature for about 20 minutes before cooking.
Pat the steaks dry with paper towels, then season both sides with kosher salt, black pepper, and paprika.
Peel and crush the garlic cloves lightly with the side of a knife, keeping them mostly intact.
In a large skillet or cast-iron pan, heat olive oil over medium-high heat until shimmering.
Add the pork blade steaks and sear for 3-4 minutes per side until a golden-brown crust forms. Avoid overcrowding the pan; cook in batches if necessary.
Lower the heat to medium, then push the steaks to one side of the pan. Add butter, crushed garlic, rosemary, and thyme to the other side of the pan.
Tilt the pan slightly to pool the melted butter, and spoon the infused butter over the steaks continuously for about 2-3 minutes to baste them.
Cook until the internal temperature of the steaks reaches 145°F (63°C) for medium-well. Remove the steaks from the pan and let them rest for 5 minutes on a cutting board.
Cut the lemon into wedges for serving and finely chop the parsley if using as a garnish.
Serve the pork blade steaks warm, drizzled with the garlic herb butter from the pan. Garnish with lemon wedges and parsley, and enjoy!
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
