Pork Neck Steak in a Skillet
A true restaurant delicacy made easily, quickly, and simply. Pork neck steak in a skillet turns out very juicy. The neck is one of the fattiest pork cuts, making the steaks tender, appetizing, and dripping with flavorful fat - impossible to resist.
Updated : 25 August, 2025
Easy
About 20 min.
Ingredients
600 grams
Pork neck
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For frying oil, choose either sunflower or olive oil. Sunflower oil gives a milder crust flavor, while olive oil adds a slight bitterness. You can also use any spices you like in addition to the listed ones.
Step 2
Take the pork neck out of the fridge at least 1 hour before cooking so the meat reaches room temperature. Wash and pat dry with paper towels - this step is essential, otherwise the meat will steam instead of frying. Slice the pork across the fibers into steaks about 1.2 inches (3 cm) thick. This should give you about 2 steaks.
Step 3
Rub the steaks with vegetable oil, then season with salt and pepper.
Step 4
Heat a heavy-bottomed skillet over high heat. Place the steaks in the skillet and sear for 3-4 minutes on one side. If you have a grill pan, use it for a nice seared pattern.
Step 5
Once a golden crust and clear grill marks appear, flip the steaks. Reduce the heat slightly and cook for another 5-7 minutes, flipping occasionally. To check doneness, pierce with a knife - if the juices run clear, the steaks are ready. Mine were medium. If you trust the quality of the meat, you can cook it that way too. If you prefer, cook until well done.
Step 6
After frying, remove the skillet from heat, cover with a lid, and let the steaks rest for 10–15 minutes so the juices distribute evenly.
Step 7
Serve the steaks with a fresh vegetable and herb salad. Enjoy!