Pork steaks are inexpensive and simple to prepare. They can be slightly tougher than some other cuts, but they still retain the tasty flavor and the meatiness. Although there are numerous ways to prepare pork steak, frying the steaks is the most common way.
USDA guidelines have updated the requirements for safely cooking pork. Previously, it was required to cook pork well. As noted by the Saskatchewan Pork Industry and the USDA, advancements in the pork industry have now made it safe to eat pork when slightly pink, as long as the internal temperature is 160 degrees Fahrenheit.
Things You'll Need
Wash your hands for 20 seconds prior to handling the raw pork steaks. Use soap and warm water. Start with a clean preparation area.
Debone the pork, if the steak still has the bone in. Leaving the bone will make the steak cook unevenly. The outer edges will overcook and become dry, while the pork next to the bone may still be too pink.
Rub oil on the meat. Rub the seasonings of your choice on the meat after it is oiled. Garlic, salt, and pepper are common seasonings for pork steak.
Preheat the pan on medium to medium-high heat. Place the pork steak in the pan. Cook for approximately eight to ten minutes, or until brown.
Flip the pork steak and brown the other side. Check the internal temperature at the thickest part of the steak. The pork steak is done at 160 degrees Fahrenheit, or at 71 degrees Celsius.
References and ResourcesRecipe Tips: Pork Steaks
Taste: How to Pan-fry Pork Steaks
The Saskatchewan Pork Industry: Pork Cooking Guide
USDA, Agricultural Research Service: Trichinae Fact Sheet