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Jamie Oliver's pork steak recipe delivers that perfect balance of crispy crust and juicy pink centers we all crave. I remember the first time I tried this technique—my kitchen filled with that irresistible aroma of sizzling pork and garlic, and the result was restaurant-quality in just 20 minutes.
The secret lies in proper searing and resting, which Jamie makes look effortless but requires precision.
What sets this recipe apart is the combination of simple ingredients and professional techniques. You'll start with a basic marinade of garlic, mustard, and herbs, then sear the steaks in a hot pan until golden brown.
The key is letting them rest before slicing—this ensures they stay juicy rather than drying out. Trust me, skipping this step is a rookie mistake I made early on.
By the time you're done, you'll have perfectly cooked pork steaks with a caramelized crust that practically shatters and tender meat inside. The flavors are rich and balanced, with just enough acidity from the mustard to cut through the richness.
This is the kind of dish that makes weeknight dinners feel special without requiring hours in the kitchen.
Serve with roasted potatoes and steamed greens for a complete meal that feels like you've been cooking all day. The beauty of this recipe is its versatility—it works equally well for a quick weeknight dinner or a weekend gathering.
Let's get started on making these steaks that'll have everyone asking for seconds.
Ingredients for pork steak recipe jamie oliver
Simple ingredients, restaurant-quality results—Jamie Oliver's secret to perfect pork steaks.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Steaks 🥩 | 1 ½ lb | 1-inch thick cuts, bone-in preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Dijon Mustard 🍯 | 2 tbsp | High-quality for tangy flavor |
| Fresh Rosemary 🌿 | ¼ cup | Chopped finely, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For marinade and searing |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Unsalted Butter 🧈 | 2 tbsp | For basting, cold and cubed |
| All-Purpose Flour 🌾 | ½ cup | For dredging if desired |
| Red Wine Vinegar 🍷 | 1 tbsp | For extra acidity balance |
The pork steaks should be about 1-inch thick—ask your butcher to cut them if they're not pre-sliced that way. Look for good marbling (those little white flecks of fat) for juiciness. I always grab mine from Whole Foods or my local butcher shop—they cut them fresh when I request it. The garlic should be fresh, not those pre-minced jars. Penzeys or the bulk bins at natural grocery stores have the best quality. Fresh herbs make all the difference here, so don't skimp. If you can't find fresh rosemary or thyme, dried will work but use half the amount.
No Dijon mustard? Regular yellow mustard plus a pinch of sugar gets you close. The red wine vinegar can be swapped for lemon juice if you're out, but the acidity helps balance the richness. For the olive oil, any good extra-virgin works—just avoid the cheap stuff that's been sitting on shelves for years. The butter needs to be cold for basting, so take it out of the fridge about 10 minutes before cooking. If you're feeling fancy, you can add a pinch of smoked paprika to the marinade for extra depth—Trader Joe's has a great one that's affordable.
Marinate the steaks for at least 30 minutes, but overnight is ideal if you have time. These reheat beautifully—warm in a skillet for 2-3 minutes per side until crispy again. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. I always make extra because they're so good cold too—perfect for sandwiches or salads later in the week.
Why You'll Love This Recipe
- I’ll be real: this works for everything. Throw it on the grill for summer BBQs, pop it in the oven for a lazy Sunday, or even prep ahead for meal prep. The flavors only get better the next day, so it’s my go-to for busy nights.
- One-Pan Magic: Honestly, I love a recipe that doesn’t require me to wash a million dishes. This one nails it—just sear the pork, toss in the garlic and herbs, and let the mustard do its thing. The pan’s already sticky with flavor by the time you’re done.
- Garlic-Thyme Crunch: Between us, that crispy edge on the pork with the fragrant garlic and rosemary? Ridiculously good. The Dijon mustard ties it all together like a secret handshake—tangy, herby, and impossible to resist.
- Weeknight to Weekend: I’ll be real: this works for everything. Throw it on the grill for summer BBQs, pop it in the oven for a lazy Sunday, or even prep ahead for meal prep. The flavors only get better the next day, so it’s my go-to for busy nights.
Step-by-step instructions for Jamie Oliver's pork steak recipe
Here's how to nail that perfect crispy crust with juicy pink centers every time.
Create the Herb Marinade and Season the Steaks
In a small bowl, combine the 0.25 cup fresh rosemary, 0.25 cup fresh thyme, 6 cloves minced garlic, 2 tbsp Dijon mustard, 1 tbsp red wine vinegar, 1.5 tsp kosher salt, and 1 tsp ground black pepper. Stir until everything is well mixed and the herbs are evenly distributed. The marinade should have a vibrant green color from the fresh herbs and a tangy aroma from the mustard and vinegar.
Pat the 1.5 lb pork steaks dry with paper towels—this is crucial for that crispy crust. Place them in a shallow dish and pour the marinade over them, coating both sides completely. Let them sit at room temperature for 30 minutes while you prepare your cooking station. The marinade will infuse the meat with herbaceous flavor while the room temperature ensures even cooking.
Sear the Steaks to Perfection
Heat a heavy skillet (cast iron works best) over medium-high heat until it's smoking hot. Add 2 tbsp unsalted butter and let it melt completely, then add 0.25 cup extra-virgin olive oil. Swirl to coat the pan evenly—you want a thin layer of fat that will help create that golden crust.
Place the pork steaks in the pan, being careful not to overcrowd. Cook for 3-4 minutes per side until they develop a deep golden-brown crust. You'll know they're ready when the edges start to crisp and the steaks release easily from the pan. The internal temperature should reach 130-135°F at this point—this is the perfect starting point for medium-rare steaks with juicy pink centers.
Finish with Flour Dredge (Optional but Recommended)
While the steaks are cooking, place the 0.5 cup all-purpose flour in a shallow dish. Once you remove the steaks from the pan, quickly dredge each side in the flour, shaking off any excess. This step creates an extra-crispy crust that locks in all those juices we worked so hard to preserve.
Return the floured steaks to the pan and cook for another 1-2 minutes per side until the flour turns golden brown. The flour will caramelize beautifully, adding another layer of flavor and texture. Watch carefully—this step happens quickly, and you want that perfect balance between crispy and tender.
Rest and Serve with Confidence
Transfer the steaks to a cutting board and let them rest for 5-10 minutes before serving. This resting period is absolutely critical—it allows the juices to redistribute throughout the meat so every bite is moist and flavorful. If you skip this step, you'll end up with dry steaks that don't live up to all your hard work.
Slice the steaks against the grain into ½-inch thick pieces and serve immediately. The exterior should be beautifully crispy with a golden crust, while the interior remains tender with just a hint of pink in the center. The herb marinade will give each bite a bright, aromatic flavor that pairs perfectly with the rich, juicy meat. Serve with roasted vegetables or a fresh salad to complete the meal.
Pro Tips For Making Pork Steak Recipe Jamie Oliver
- SEAR IN TWO BATCHES: Pork steaks release a ton of liquid when searing—crowd the pan, and you’ll steam them instead of get that golden crust. Split them into two batches, even if it feels like extra work. A screaming-hot pan for 2-3 minutes per side makes all the difference.
- SMASH GARLIC LIKE IT OWES YOU: Jamie’s recipe calls for garlic, but minced garlic turns to mush in the pan. Instead, peel the cloves, smash them flat with the side of your knife, then slice into paper-thin shards. They’ll caramelize into sweet, jammy perfection instead of burning into oblivion.
- DON’T SKIP THE MUSTARD REST: Mix the Dijon into the pan after the pork is seared, but before adding the herbs. Let it sit for 30 seconds—just long enough to bloom the flavor. I used to rush this, and the mustard always tasted raw and sharp. Give it a moment.
- UPGRADE THE HERBS WITH A TWIST: Fresh rosemary and thyme are great, but crush the stems lightly between your fingers first. Releases the oils and makes the aroma hit your pan like a flavor bomb. (Yes, it looks messy, but your dish won’t taste like it.)
Serving suggestions for this dish
Classic Roasted Potatoes
Crispy roasted potatoes are the ultimate side for these pork steaks—they soak up all the juices and add a satisfying crunch. Toss 2 lbs baby potatoes (halved if large) with 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and 1 tsp dried rosemary.
Roast at 425°F for 30-35 minutes until golden and tender. I love adding a pinch of smoked paprika for extra depth—it pairs perfectly with the pork's herbaceous notes. 🥔
Garlic Green Beans
Fresh green beans add a bright, crisp contrast to the rich pork. Sauté 1 lb green beans in 1 tbsp butter and 2 minced garlic cloves for 5-6 minutes until tender-crisp. Finish with a squeeze of lemon juice and a sprinkle of ½ tsp salt.
For extra flavor, add 1 tbsp toasted slivered almonds at the end. This keeps the dish light while complementing the steak's richness.
Creamy Horseradish Sauce
This tangy sauce cuts through the pork's richness beautifully. Mix ½ cup sour cream, 2 tbsp prepared horseradish cream, 1 tbsp Dijon mustard, and 1 tsp lemon juice.
Thin with a splash of milk if needed. Serve on the side for dipping or drizzle lightly over the steaks. I always double the batch—it disappears fast! 🍋
Simple Arugula Salad
A peppery arugula salad balances the meal perfectly. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, and ¼ tsp salt.
Top with shaved Parmigiano-Reggiano and toasted pine nuts. The bitterness of the arugula cleanses your palate between rich bites of steak.
Warm Dinner Rolls
Soft, buttery dinner rolls soak up any leftover juices beautifully. Warm 4 store-bought rolls in the oven at 350°F for 5 minutes with a pat of butter on top. Brush with garlic butter (mix 2 tbsp softened butter with 1 minced garlic clove) for extra flavor.
These add a comforting touch that makes the meal feel special without extra effort.
Dessert Pairing: Honey-Lavender Cake
For a lighter finish, serve a honey-lavender cake with whipped cream. The floral notes complement the rosemary in the pork beautifully. I make a simple version using 1 cup honey, 2 eggs, 1½ cups flour, and 1 tsp dried lavender.
Bake at 350°F for 25-30 minutes. The subtle sweetness won't overpower the savory meal. 🍰
Nutrition facts
Frequently asked questions
Can I use thicker or thinner pork steaks for this recipe?
Jamie Oliver's method works best with 1-inch thick steaks, but you can adjust slightly. Thicker cuts (1.5 inches) will need 1-2 extra minutes per side to reach the same internal temperature. For thinner cuts (½ inch), reduce cooking time to 2-3 minutes per side total. Always check doneness with a meat thermometer—130-135°F for medium-rare pink centers.
What if I don't have Dijon mustard?
No problem! Mix 2 tbsp regular yellow mustard with ½ tsp sugar to mimic Dijon's tangy depth. The marinade will still work, though the flavor will be slightly less refined. For extra richness, add 1 tsp honey or maple syrup instead of sugar. The key is balancing the sweetness with the acidity from the red wine vinegar.
How do I know when the steaks are done?
Use a meat thermometer for precision—130-135°F gives you that signature medium-rare pink center. For visual cues, look for a deep golden-brown crust and edges that pull away from the pan easily. If you cut into one, the juices should run slightly pink, not clear. Remember: the steaks will rise 5°F while resting, so pull them out just before they reach your target temperature.
Can I make this recipe in a slow cooker?
Not recommended! This dish relies on quick searing for that perfect crust. However, you can par-cook the steaks in a slow cooker on high for 1 hour (until 120°F internal), then finish them in a hot pan for 2 minutes per side to create the crust. The texture won't be identical, but it's a good workaround for busy days.
What's the best way to reheat leftovers?
Reheat in a skillet over medium heat for 2-3 minutes per side until the crust is crispy again. Avoid microwaving—it makes the meat rubbery. For extra flavor, add 1 tbsp butter and a splash of water or broth to the pan to create a quick pan sauce. Leftovers keep well in an airtight container for 3-4 days or frozen for up to 3 months.