1-Pan Juicy Pork Steaks + Clean Teriyaki Sauce Glaze
August 29, 2020 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2
- (2) Pork Shoulder Blade Steaks
- (2) large onions, sliced
- (4 Tbsp) Grass-fed butter
- (1 cup) Organic Coconut Amino
- (2-3 Tbsp) Water
- (3 cloves) Garlic, minced
- (1/2 tsp) Crushed red pepper flakes
- Salt and pepper to taste
- Orange zest to taste
Preheat oven to 400°F. Slice your onions in to strips, and set aside.
Place your cast iron pan over medium-high heat, and melt 3 Tbsp of butter in it. Once melted, add in your sliced onions, and sauté - (for 3-5 minutes.) Salt and pepper onions to taste.
Salt and pepper your pork steaks, and move your onions to the rim of your pan. Melt your last Tbsp of butter in the pan, and place seasoned steaks in the center. Sear for 4-5 minutes per side, or until a nice crust has formed.
Cover pan with foil, and bake in oven for 10 minutes. Once done, check to see if their internal temp has reached at least 160°F, and place your steaks aside onto a plate.
Pour coconut aminos (or soy sauce), water, minced garlic, zest, and pepper flakes into your skillet, and let the mixture come to a simmer. Let it simmer till a bit thickened - about 5 or so minutes.
Once thickened, place your steaks back into the sauce, and spoon some sauce over the steaks. Garnish with parsley and ENJOY!