These pork loin steaks turn out juicy, golden, and full of flavor every time, thanks to a simple garlic and lemon herb marinade and a hot pan. If dry pork has ever let you down, this is the fix.
The key to juicy steaks is the marinade. I can't stress enough how important it is to use simple ingredients to tenderize and add layers of flavor to your meat. The best part is that you probably have all the marinade ingredients already in your pantry. Complete your meal with these Parmesan Crusted Potatoes, they’re golden, garlicky, and made to impress with any seared meat.
For more no-fuss dinners packed with flavor, check out my balsamic chicken sheet pan dinner, it’s one of my go-tos when I want big flavor with minimal work.
If you want more pork inspiration, try my one-pan pork chop recipe or crockpot pulled pork. Both are crowd-pleasers and easy to prep ahead.
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What is Pork Loin Steak?
Pork loin steak is a cut of pork from the back of the pig that usually contains little fat content. Pork loin steaks are also called pork loin chops and they're a juicy cut of meat, especially if they are still attached to the bone.
Ingredients
- Boneless pork loin steaks. Boneless pork steak loins are my favorite, but you can also use bone-in.
- Garlic cloves. Fresh garlic adds flavor and acts as a tenderizer to break down enzymes in the pork steaks.
- Fresh rosemary. Adds flavoring and seasoning to the marinade and pork.
- Lemon juice. Lemon juice also helps to tenderize the pork loin steaks and adds a beautiful brightness to the marinade.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Use your own marinade. If you have a favorite steak marinade, try it out!
- Spice rub. If your taste buds are itching for more flavor, try my secret dry rub recipe.
- Other meat. Use this marinade recipe on beef or lamb steaks!
Instructions
Step 1: Marinate the pork steaks overnight or for at least a few hours with salt, black pepper, garlic, olive oil, lemon juice and rosemary. Heat a cast iron skillet on the stove over medium-high heat.
Step 2: Turn the heat down to medium heat and cook the marinated pork steaks for 4-5 minutes per side. Serve and enjoy!
Recipe FAQs
Yes! Resting allows the juices within the meat to redistribute, resulting in a juicier and more flavorful steak. Additionally, it helps ensure that the pork loin steaks are cooked evenly throughout. Letting them rest for about 5-10 minutes before serving is sufficient.
Yes, pork loin steaks can be frozen for later use. Wrap them tightly in plastic wrap or aluminum foil, place them in a freezer bag, and store them in the freezer for up to 3-4 months. Thaw them in the refrigerator overnight before cooking.
Yes! Make sure to marinate your steaks for at least 2 hours or overnight. Preheat the oven to 375 degrees F. Allow the pork steaks to come to room temperature 30 minutes before cooking. Add a little olive oil to both sides of the pork steaks and add them to a sheet pan. Bake the pork loin steaks in the preheated oven for about 20-25 minutes, or until they reach an internal temperature of 145°F (63°C). You can use a meat thermometer inserted into the thickest part of the steak to check for doneness.
Sarah's Top Tips
- For a juicy steak every time, the key is to not overcook. Use the thickness of the steaks to guide you. If you're cooking thinner steaks, you will have to adjust the cooking time accordingly. It's also smart to use a meat thermometer, the internal temperature should reach 145 degrees F.
- Always marinate your pork. Whether it's pork steak, pork tenderloin, or boneless pork chops, the most important step is to marinate for at least 2 hours if not overnight.
- Only flip them once. I follow this rule for all steaks and burgers alike. Allow all the pork steaks to cook for 4-5 minutes, flip to the second side and cook for another 4 minutes until golden brown.
- Don't press out the juices. To avoid a dry steak, don't press out the juices on your meat!
- Allow some space for the pork steaks to breathe without overcrowding the pan. You may need to work in batches.
Serving Suggestions
Make these pork loin steaks for holiday dinners or small gatherings—they feel fancy but are secretly simple. For festive sides, serve with my roasted garlic air fryer rarrots or comforting classic baked mac and cheese.
For weeknight dinners, I love pairing them with a veggie + starch combo like simple roasted broccoli and Yukon gold mashed potatoes. Quick, cozy, and full of flavor.
Storage & Reheating
Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the microwave, pan, or oven. Allow the internal temperature to reach 165 degrees F.
If freezing, allow the pork loin steaks to cool and store them in a freezer-safe container. They can be stored in the freezer for 3-4 months. Defrost in the refrigerator overnight and reheat in the microwave, stove-top, or oven.
Similar Recipes
- Sheet Pan Pork Chops with Apples50 Minutes
- Chicken with Mustard Sauce35 Minutes
- Sticky Honey Garlic Chicken Thighs (Easy Weeknight Recipe)47 Minutes
- Air Fryer Lemon Pepper Chicken Thighs35 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Quick Pan-Seared Pork Loin Steaks
See the full post for extra tips and photos
Ingredients
- 4 boneless pork loin steaks
- 1-2 teaspoons Kosher salt
- ½ teaspoon black pepper
- 2-3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 fresh rosemary sprig, chopped
- ½ lemon, juiced
Instructions
- Marinate the pork steaks in the salt, pepper, garlic, oil, lemon juice and rosemary for a few hours or overnight.
- Heat a cast iron skillet over medium high heat.
- Turn heat to medium and cook the steaks for 4-5 minutes per side.
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Sarah's Tips
- Don't overcook the pork steaks. For a juicy steak every time the key is to not overcook. Use the thickness of the steaks to guide you. If you're cooking thinner steaks you will have to adjust the cooking time accordingly. It's also smart to use a meat thermometer, the internal temperature should reach 145 degrees F.
- Always marinate your pork. Whether it's pork steak, pork tenderloin, or boneless pork chops the most important step is to marinate for at least 2 hours if not overnight.
- Only flip them once. I follow this rule for all steaks and burgers alike. Allow all the pork steaks to cook for 4-5 minutes, flip to the second side and cook for another 4 minutes until golden brown.
- Don't press out the juices. To avoid a dry steak don't press out the juices on your meat!
- Allow a little bit of space for the pork steaks to breathe without overcrowding the pan. You may need to work in batches.
- Get more expert tips on how to store your pork cuts!
- Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the microwave, pan or oven. Allow the internal temperature to reach 165 degrees F.
- If freezing, allow the pork loin steaks to cool and store them in a freezer-safe container. They can be stored in the freezer for 3-4 months. Defrost in the refrigerator overnight and reheat in the microwave, stove-top, or oven.
Dr. Z says
Good Recipe. Easy to make. I would reduce the amount of lemon juice next time.
Katy says
These were so succulent, absolutely loved them.
Sally says
I made this recipe last night and it's so good, it's now definitely added to our go-to meals. It's easy to make and tastes amazing.
Laura says
great recipe with easy to follow steps!
Sarah Hill says
Thanks Laura!
jane says
New Favorite! Thank you so much for sharing this recipe!
Sarah Hill says
Thank you Jane!
Wendie says
My family loved these pork steaks!