Pork steak

Pat it dry, season it and sear in a hot pan with a little oil for 2–3 minutes per side, depending on thickness. Finish over a lower heat until the centre reaches 63 °C, then rest for at least 3 minutes; a meat thermometer is the surest guide.

Yes. Brown it in a hot, ovenproof pan first, then roast at 200 °C until the centre reaches 63 °C; a thin steak may need only a few minutes in the oven. Rest it for at least 3 minutes before serving.

Check the thickest part with a meat thermometer: it should reach 63 °C, followed by a rest of at least 3 minutes. The meat can still be slightly pink at that temperature; colour alone is not a reliable doneness test.

Keep it covered on the bottom shelf of the fridge and use it within 3–5 days of purchase, or by the use-by date if sooner. Freeze it if you will not cook it in time, and thaw it in the fridge rather than on the worktop.

Serve it with apple sauce, mustard or a pan sauce made by loosening the browned bits with stock. It also works well with roast potatoes, cabbage, peas or a crisp salad.

Usually, yes: both can be pan-fried or grilled, but thickness and the cut determine cooking time. Pork steak has 19 g of protein per 100 g, while pork chop has 21 g; check the centre temperature rather than relying on the clock.

That depends on the cut sold as pork steak. This pork steak has 11 g of fat per 100 g, while pork loin steak has 6.2 g per 100 g, so loin steak is the leaner choice in this comparison.

A 100 g portion provides 19 g of protein. For a meal, weigh the steak raw if you want to use that figure consistently, since cooking changes its weight as water is lost.