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Pork collar steak served with roasted potatoes and vegetables
Juicy pan-seared pork collar basted with rosemary butter

Pan-seared pork collar steaks

Author: Flavelo
Recipes Main Courses Quick Meals
The collar is one of the juiciest parts of the pig, as fat veins run between the meat fibres. During cooking, this fat melts and 'bastes' the meat from the inside, keeping it butter-soft. The secret is patience: you must let the pan do its work and not move the slices too soon.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-based frying pan (cast iron is best)
  • Meat tongs
  • Aluminium foil

Allergen Information

⚠️ Milk (butter)

Instructions

1 ✓

Take the meat out of the fridge at least 20-30 minutes before cooking. Cut into 2-3 cm thick slices. Pat dry with kitchen paper, then season with salt and pepper immediately before cooking.

Tip: If the meat is cold, it cools the pan, and the meat will stew instead of searing. Moisture causes the same thing. (Heat equalisation and evaporation)
2 ✓

Heat the pan with the oil over medium-high heat until the oil starts to shimmer and smoke slightly.

Tip: The hot surface seals the meat pores and creates tasty roasted compounds. (Maillard reaction)
3 ✓

Place the meat in. Don't overcrowd the pan! Cook untouched for 3-4 minutes until a deep brown crust forms, then turn over.

Tip: If you put too much meat in at once, the pan cools down and the meat releases juices. (Heat loss)
4 ✓

After turning, cook for another 2 minutes, then toss in the butter, rosemary and garlic. Tilt the pan and baste the meat with the foaming, spicy butter (arrosé technique) for 1-2 minutes.

Tip: Basting heat-treats the meat evenly and transfers the flavour of the spices through the fat.
5 ✓

Remove the meat to a plate, pour the remaining butter from the pan over it, and cover loosely with foil. Rest for 5-10 minutes.

Tip: During resting, the meat fibres relax, and the juices that fled to the centre from the heat redistribute throughout the slice. (Moisture distribution)
6 ✓

Serve the rested steak with fresh salad or your favourite side dish.

Tip: The meat juice that ran out during resting is the base for the best sauce, don't throw it away!

Recipe FAQ

Why did the meat become chewy?
Either you cut it too thin and it dried out, or you didn't rest it enough after cooking.
Can I use butter at the start?
No, because butter burns at low temperatures. Only add it at the end of cooking for flavour.

Ingredients

  • 600 g Pork collar (whole or thick steaks)
  • 2 cloves Garlic (skin on, slightly crushed)
  • 1 sprig Rosemary (fresh)
  • 1 tsp Salt
  • 1 pinch Freshly ground pepper
  • 2 tbsp Olive oil (for frying, not extra virgin)
  • 50 g Butter (cold)