If your steaks are over 1 in (2. 5 cm) thick, turn the oven on to 400 °F (204 °C).
Avoid pan-frying the steaks in olive oil or butter. These will burn over the high heat.
It’s a good idea to handle the steaks with one hand while using your other hand to sprinkle the flour mixture over the steak. This keeps one hand dry so the flour mixture doesn’t stick to you.
Regardless of thickness, the pork loin steaks should be at least 145 °F (63 °C) before they’re ready to serve. If you’re finishing the steaks in the oven, ensure that the pan you use is oven safe.
Ground fennel Garlic powder Onion powder Ground cumin
If your steaks are more than 1 1⁄2 in (3. 8 cm) thick, consider broiling them 4 to 5 in (10 to 13 cm) away from the heat source. This will prevent the outside from burning before the inside has a chance to cook.
Remember to wear oven mitts and use caution when pulling the baking pan out of the oven.
Resting the steaks helps relax the muscle so the juices evenly distribute.
While you can season the steaks with salt and pepper ahead of time, avoid squeezing the lime juice over them until right before you put them on the grill. You can also season and tenderize your steak by soaking it in a wet marinade.
If your steaks are around 1 1⁄2 in (3. 8 cm), cook them longer. They’ll need closer to 10 minutes for the first side.
If you’d like to get decorative grill marks, consider turning the steaks at about a 90-degree angle during the last few minutes of grilling. This will give your steaks cross-hatches.
Avoid choosing pork loin steaks that have a dark bone or dark spots on the fat.
To freeze the steaks, completely wrap them in a freezer-safe material (like freezer paper or aluminum foil) and remove as much of the air as you can. Label the steaks and freeze them at 0 °F (−18 °C) until you need them.
Coleslaw Sweet potatoes Red cabbage with apples Collard greens Pureed white beans
