Quick Pork Loin Steak Recipe (Juicy & Pan-Seared)
Juicy pork loin steaks are marinated in garlic, lemon, and rosemary, then pan-seared to golden perfection in 15 minutes. The marinade tenderizes the meat while a hot skillet creates a beautiful crust.
Servings: 4 people
Calories: 208.22kcal
Equipment
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.4 boneless pork loin steaks, 1-2 teaspoons Kosher salt, ½ teaspoon black pepper, 2-3 garlic cloves, 1 tablespoon olive oil, 1 fresh rosemary sprig, ½ lemon
- Heat a cast iron skillet over medium high heat.
- Turn heat to medium and cook the steaks for 4-5 minutes per side.
Video
Notes
- Don't overcook. Use a meat thermometer and pull the steaks at 145°F. Thinner steaks cook faster, so adjust timing based on thickness.
- Marinate for best results. At least 2 hours, but overnight is even better. This tenderizes the meat and builds flavor.
- Flip only once. Let the steaks cook undisturbed for 4-5 minutes per side until golden brown. No poking, no pressing!
- Don't crowd the pan. Give the steaks space to breathe. Work in batches if needed for a better sear.
- Let them rest. After cooking, rest 5-10 minutes before slicing. This keeps all the juices in the meat.
- Storage: Refrigerate leftovers for 3-4 days. Reheat to 165°F. Freeze in an airtight container for up to 3-4 months; thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 208.22kcal | Carbohydrates: 1.97g | Protein: 30.3g | Fat: 8.15g | Saturated Fat: 2.12g | Polyunsaturated Fat: 0.88g | Monounsaturated Fat: 4.64g | Trans Fat: 0.03g | Cholesterol: 88.44mg | Sodium: 647.74mg | Potassium: 548.37mg | Fiber: 0.51g | Sugar: 0.36g | Vitamin A: 11.78IU | Vitamin C: 7.68mg | Calcium: 15.22mg | Iron: 0.85mg
