Use The Easy 6-2-2 Rule For Perfect Pork Steaks Every Time

A perfectly cooked pork steak is a truly magical thing, and like a magic trick, can often leave you wondering, "What's the secret?" Typically, magicians don't reveal how a trick is done, but luckily, the method for getting a perfect pork steak is no secret. The "6-2-2" rule is an easy process that breaks 10 minutes into three simple-to-time chunks, while resulting in a pork steak that's tender and juicy, with a satisfying crust. It works like this: put a ¾-inch pork steak in a medium-high heat pan for six minutes. Next, flip it to cook the other side for two minutes, then take it out to rest for a final two minutes (at least). The whole thing is over before you can say "abracadabra."

But why not just cook it the same amount on both sides? Well, because pork steaks can actually be quite lean, they're easy to overcook and end up with a dry slab of gray meat (not very magical). Cooking for six minutes on one side lets that side develop a rich crust, while giving the heat enough time to permeate and cook the inside of the steak. Two minutes on the other side is just enough to finish it off while stopping the inside from effectively getting cooked twice, which would likely happen if you matched six minutes on the second side. The last two minutes of resting are essential for letting the meat reabsorb its juices for an effortless slice and a soft bite.

You can use the 6-2-2 rule for chops as well as steaks, whether sirloin, medallions, scotch fillet, leg, rump, or pork shoulder steak. Just be mindful that bone-in chops or those cut thicker than ¾ inch may require more cooking time on the second side. The best way to ensure your pork is safe to eat is to use a meat thermometer to confirm you have reached the USDA's recommended temperature for pork chops and steak: 145 degrees Fahrenheit.

Note: to reach this final internal temperature without overcooking your meat, it's best to pull the pork from the pan at around 140 degrees, as it should continue to rise a further 5 degrees as it rests. Forgetting this and overcooking to 150 degrees is one of the easiest and most common mistakes to make when cooking pork chops. Steaks and chops cooked with the 6-2-2 rule may still have a hint of pink (which some prefer), but so long as you're at the target temperature, modern pork is safe to eat.

Another literal hot tip is to preheat your pan, skillet, barbecue plate, or griddle pan up to temperature before you drop your steaks on, so you're not wasting any of those precious few minutes. When you take the steak out of the pan to rest, resist turning it over to let the juices stay where they are. Two minutes later, you'll have perfect pork steaks.