By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
628 cal · 15 min
Pork Blade Steaks with Sage Butter Sauce
Recipe GLPR30d63aeaf28150
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Average rating: 4.8 (1)
Two thick-cut pork blade steaks seared to golden perfection and finished with a fragrant sage-infused butter sauce brightened by apple cider vinegar. This elegant yet simple dish highlights the rich flavor of pork with an herbaceous, slightly tangy complement that comes together in just 15 minutes.
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Ingredients
2 15-ounce steaks Pork blade steaks
1 tsp Kosher salt
½ tsp Freshly ground black pepper
6 tbsp Unsalted butter, at room temperature
¾ cup Fresh sage leaves, finely chopped
⅓ cup Apple cider vinegar
Directions
Pat the pork steaks dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
Heat a large skillet over medium-high heat until very hot. Once hot, carefully place the pork steaks in the skillet and sear for 5 to 6 minutes on the first side without moving them, until a golden crust forms.
Flip the steaks and sear on the second side for another 4 to 5 minutes until the internal temperature reaches 145°F. Transfer the steaks to a plate and tent with foil to keep warm.
In a small bowl, combine the softened butter with the chopped fresh sage, mixing until evenly distributed.
Return the skillet to medium heat and stir in the sage butter, allowing it to melt completely and coat the pan.
Pour the apple cider vinegar into the skillet with the sage butter, stirring well to combine and creating a glossy sauce. Heat for about 1 minute.
Place the rested pork steaks on a serving platter and drizzle the warm sage butter sauce over the top. Serve immediately, dividing steaks and sauce among four plates.
Comments
This is a straightforward weeknight win for a Charlotte household. Pork blade steaks, butter, sage, and vinegar are all available at any major chain—Harris Teeter, Food Lion, Walmart, ALDI, Kroger—with no special trips required. The 15-minute claim is honest: pan-sear the steaks 3–4 minutes per side, make a quick sage butter sauce while they rest, and you're done. At roughly $2–2.50 per serving (depending on pork price and butter quality), it's genuinely affordable for a weeknight protein. The dish does not reheat well—it's a same-night meal—so plan accordingly, and the sage butter will separate if left sitting, so serve immediately.
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