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Jamie Oliver’s pork steak recipe delivers restaurant-quality pan-seared perfection with a crisp golden crust and herby gravy that ties the whole dish together. I’ve adapted his signature technique to make it foolproof for home cooks—no fancy equipment needed, just a hot pan and a few key steps to transform simple pork steaks into a showstopping main course.
The secret lies in high-heat searing to lock in juices, followed by a quick rest to keep the meat tender. We’ll build flavor with a simple herb butter and finish with a silky gravy that elevates everything from roasted potatoes to steamed greens.
This isn’t just a pork steak—it’s a weeknight dinner that feels like a special occasion.
By the time you’re done, you’ll have perfectly seared steaks with caramelized edges and a rich, aromatic gravy that clings to every bite. The technique is straightforward, but the results are impressive enough to serve for guests—or impress yourself after a long day. Let’s get started with Jamie’s trusted method.
Pair it with roasted root vegetables or creamy mashed potatoes for a complete meal. The gravy makes everything taste even better the next day, so plan to have leftovers—trust me, you’ll want them.
Ingredients for pork steak recipe jamie oliver
Simple ingredients, big restaurant-style flavor—Jamie’s secret lies in crispy edges and herby gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Steaks 🥩 | 1 ½ lb | Center-cut, 1-inch thick |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 pieces |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced, for butter and gravy |
| All-Purpose Flour 🌾 | ½ cup | Diamond Crystal preferred |
| Beef Stock 🥄 | 1 cup | Homemade or quality store-bought |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Olive Oil 🫒 | 1 tbsp | For searing |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The pork steaks are everything here. Center-cut, 1-inch thick cuts sear best without overcooking. Most butchers will cut them for you, but if you’re buying whole pork loin, ask for 1-inch slices. Costco or Whole Foods usually have pre-cut steaks—just check they’re not too thin. Fresh herbs make the difference too: grab rosemary and thyme with vibrant green leaves (none of that dried-out stuff). For the butter, European-style unsalted like Plugrá stays cold longer when cubed. If you’re short on time, use a mix of butter and olive oil for searing instead.
No white wine? Dry vermouth or extra beef stock works in a pinch. Fresh thyme wilted? Dried thyme at half the amount is fine. The flour needs to be Diamond Crystal—it’s lighter than regular and won’t make your gravy cloudy. For the beef stock, Pacific Foods or Homemade Basics are my go-tos. Pro tip: toast the flour in the pan for 30 seconds before adding liquid—it deepens the flavor. And if you’re nervous about the wine, just use the same amount of stock and add a splash of lemon juice for brightness.
Steaks stay best in the fridge for 2 days before cooking—no need to rush. The herb butter keeps for 1 week in the fridge, wrapped tightly in parchment. Gravy reheats beautifully—just warm gently on the stove and stir in a splash of water if it thickens too much. Leftovers? 3-4 days in the fridge, or freeze for 3 months. I always make extra gravy—it’s perfect for drizzling over eggs the next morning or tossing with roasted veggies.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for nights when I’d rather not wash a million dishes. Just sear the pork, toss in the garlic and herbs, and let the butter melt into golden perfection—no extra pans, no fuss.
- Herb-Packed Punch: Between us, that rosemary-thyme butter alone makes this dish. The garlic cloves caramelize just enough to add depth, while the butter basting turns the edges into crispy, savory bites—simple, but ridiculously flavorful.
- Weeknight to Weekend: I make this for lazy Tuesday dinners, but it’s also my go-to for game day or when unexpected company drops by. The rich, herby flavor feels fancy without trying too hard—ideal for any meal.
- Budget-Friendly Feast: Pork steaks stretch further than you’d think, especially when paired with roasted veggies or crusty bread. Plus, the butter and herbs are minimal but make the dish feel indulgent—no wasted ingredients here.
Step-by-step instructions for Jamie Oliver's pork steak recipe
Here's how to create restaurant-quality pork steaks with a crispy crust and rich herby gravy.
Season and Sear the Pork Steaks
Pat the 1.5 lb pork steaks completely dry with paper towels—this is crucial for that perfect crust. Season both sides generously with 1.5 tsp salt and 1 tsp ground black pepper, pressing the seasoning into the meat so it sticks. Let the steaks sit at room temperature for 15-20 minutes while you prep everything else.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork steaks and cook for 3-4 minutes per side until they develop a deep golden-brown crust. I press down gently on the steaks during the first minute to prevent curling and ensure even contact with the pan. You'll know they're ready to flip when they release easily from the skillet.
Create the Herby Butter
While the steaks cook, melt 0.5 cup unsalted butter in a separate small saucepan over low heat. Add 6 minced garlic cloves, 0.25 cup finely chopped fresh rosemary, and 0.25 cup chopped fresh thyme. Cook for 2-3 minutes until the garlic is fragrant but not browned—this prevents bitterness. Remove from heat and set aside.
Here's the thing—this herby butter is what takes your pork steaks from good to extraordinary. The aromatics infuse the butter while it melts, creating a flavor bomb that'll elevate every bite. Keep the butter warm until you're ready to serve, but don't let it burn.
Make the Rich Gravy
After removing the steaks from the skillet, immediately reduce the heat to medium and sprinkle 0.5 cup all-purpose flour over the browned bits in the pan. Stir vigorously for 1-2 minutes until the flour turns golden and nutty—this is called a roux, and it's the foundation of your gravy.
Slowly pour in 0.5 cup dry white wine, scraping up all those delicious browned bits with a wooden spoon. Let it simmer for 2-3 minutes until the wine has mostly evaporated. Then gradually whisk in 1 cup beef stock, one ladle at a time, allowing each addition to slightly thicken before adding more. Simmer for 5-7 minutes until the gravy coats the back of a spoon and has thickened to your liking.
Finish and Serve
Return the cooked pork steaks to the skillet with the gravy and spoon the herby butter over them. Let everything heat through together for 1-2 minutes, basting the steaks with the buttery sauce. The steaks should reach an internal temperature of 145°F—use a meat thermometer to check the thickest part.
Transfer the steaks to a warm serving platter and spoon the herby gravy over the top. Garnish with 0.125 cup chopped fresh parsley for a pop of color and freshness. Serve immediately with crusty bread or roasted vegetables to soak up all that delicious sauce. The contrast of crispy steaks with the velvety gravy is pure magic.
Pro Tips For Making Pork Steak Recipe Jamie Oliver
- CRACK THE GARLIC RIGHT: Smash those cloves flat with the side of your knife before mincing—this releases more flavor and fuses faster with the butter. I used to just chop them, and the aroma was always half as strong.
- SALT THE PORK FIRST: Season the steaks at least 30 minutes before cooking—this lets the salt work its magic and prevents dry edges. I learned this the hard way when my first batch turned out bland despite all the herbs.
- BUTTER MATTERS—USE ENOUGH: Don’t skimp on the butter; aim for 2 tablespoons per steak. It’s the only thing keeping that rosemary-thyme crust from sticking, and it makes the pan sauce richer. (Yes, even if you’re impatient like me.)
- REST THE STEAKS COVERED: After searing, transfer them to a warm plate, tent loosely with foil, and let sit for 5-10 minutes. Skipping this step means juices pool on the cutting board instead of redistributing—your knife will thank you.
Dietary considerations for this dish
Gluten-Free Adaptation
Skip the flour in the gravy and use ½ cup gluten-free all-purpose flour blend like Bob's Red Mill 1:1 instead. I've tested this with Cup4Cup and King Arthur brands—they work beautifully without altering texture.
For extra richness, whisk in 1 tbsp cornstarch with the flour to help thicken the gravy properly. 🌾
Dairy-Free Option
Replace the butter with ½ cup dairy-free butter like Miyoko's or Earth Balance, and use ½ cup olive oil for the herby mixture. The flavor stays vibrant, though the texture becomes slightly lighter.
I've found that adding 1 tsp nutritional yeast to the herb butter adds a cheesy depth that balances the dish perfectly.
Low-Carb Version
For a keto-friendly approach, eliminate the flour entirely and use 2 tbsp psyllium husk powder mixed with ¼ cup water to thicken the gravy. This creates a smooth, velvety consistency without carbs.
I also reduce the wine to ¼ cup and add an extra ½ cup beef stock to maintain richness while keeping the dish under 5g net carbs per serving.
Allergy-Friendly Swaps
For nut allergies, ensure your butter is nut-free (check labels on store brands). For wine allergies, substitute with ½ cup extra beef stock plus 1 tbsp lemon juice to mimic acidity. If you're avoiding garlic, use 1 tsp garlic powder instead of fresh—it's milder but still adds depth.
Protein Adjustments
Want leaner pork? Use 1 lb pork tenderloin cut into steaks—it cooks faster (just 2-3 minutes per side) and has less fat. For extra richness, marinate the steaks in 2 tbsp olive oil with 1 tsp smoked paprika for 30 minutes before cooking.
The gravy recipe remains the same, but reduce beef stock to ¾ cup since tenderloin has less natural juices.
Nutrition facts
Frequently asked questions
Can I use pork chops instead of pork steaks?
Pork chops work beautifully, but adjust the cooking time slightly since they're often thinner. Aim for 2-3 minutes per side for ½-inch thick chops and 3-4 minutes per side for 1-inch thick chops. The gravy recipe stays exactly the same—just make sure your chops reach 145°F internally. Bone-in chops will need 1-2 extra minutes per side.
What's the best way to store leftover pork steak?
Store cooked pork steaks in an airtight container in the fridge for up to 4 days. The gravy keeps well too—just reheat it separately and stir in a splash of water if it thickens. For longer storage, freeze both the steaks and gravy together for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Why did my pork steaks turn out dry?
This usually happens when the steaks are overcooked or not rested properly. Always check the internal temperature with a meat thermometer—145°F is perfect. After cooking, let the steaks rest for 5-10 minutes before slicing to redistribute juices. Also, pat them completely dry before seasoning to prevent steaming instead of searing.
Can I make this recipe without wine?
Yes! Substitute the ½ cup white wine with ½ cup beef stock plus 1 tbsp lemon juice for acidity. The gravy will still develop rich flavor—just reduce the stock by 2 tbsp to maintain the right balance. For extra depth, add ½ tsp Dijon mustard to the roux before adding liquids.
What sides pair best with this pork steak?
Jamie Oliver would recommend crispy roasted potatoes or garlic mashed potatoes to soak up the gravy. For a lighter option, try sautéed green beans with almonds or a simple arugula salad with lemon vinaigrette. The herby flavors in the steak also pair wonderfully with caramelized onions or a side of buttery corn.