Pork Steaks

Full product description

Juicy, versatile and quick to cook, pork steaks are a weeknight favourite. Boneless and evenly cut, they take on a gorgeous golden crust in a hot pan, under the grill or on the BBQ, while staying tender inside. Keep it classic with salt, pepper and a knob of butter, or brush with garlic, mustard and herbs. For extra succulence, give them a short brine and let them rest before serving.

Why you’ll love it

• Boneless, even-cut steaks for reliable cooking

• Hot-and-fast friendly: pan, grill or BBQ in minutes

• Great with simple seasoning or bold marinades

• Tender and juicy with a proper rest

Cut details

• Typically from the leg or loin (batch dependent)

• Natural fat edge for flavour; trim to taste after cooking

• Thickness/weight varies by steak

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp; pat dry. Season generously.

2. Pan/Grill: High heat 2–3 mins per side to brown; lower heat 2–4 mins to finish (thickness dependent).

3. BBQ: Sear over high heat, then move to indirect heat to finish. Lid on helps.

4. Centre temps (guide): Juicy 63–65°C (a faint blush is normal) or 70°C+ for well done.

5. Rest 5–8 mins before serving.
   Optional quick brine: 1 litre water + 60g salt + 30g sugar for 30–60 mins. Rinse, dry well, then cook.

Serving ideas

• Garlic–herb butter with roast potatoes and greens

• Apple & mustard pan sauce with creamy mash

• Smoky BBQ glaze with slaw and corn

• Mediterranean: lemon, oregano and olive oil with a crisp salad

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and cook within 24 hours

FAQs

Leg or loin—what’s the difference?
Loin cooks a touch faster and lean; leg brings classic pork flavour and stays juicy.

Do they need marinating?
Not essential—salt, pepper and high heat are enough. Mustard, garlic and herbs are great if you fancy.

Can pork be slightly pink?
Aim for ~63–65°C and rest—juicy with a faint blush is normal. Cook longer if you prefer well done.

How do I stop them drying out?
Don’t overcook; consider a quick brine and always rest before slicing.