Pork tenderloin steak

If you are working with frozen meat, first thing to do is to thaw the steaks. Recommend thawing steaks this size for 12-18 hours in the refrigerator. (Thawing in cold water would be faster but pork thawed this way should not be refrozen as the outer layers of the meat would reach temperatures suitable for bacterial growth much sooner than the center. The refrigerator method will give you some leeway in case you change your mind. The steaks can be stored in the fridge for upto 3 days before cooking or refrozen)

Prepare a mixture of all the dry ingredients except salt and pepper. This will be your dry rub. (Use the red chilli powder only if you like your spice levels on the higher side)

Once the meat has thawed or if you have fresh steaks, rinse them lightly under tap water for less than a minute. Dry them with a kitchen towel to remove all moisture.

Season the steak with the salt and pepper as per your taste. I prefer to season both sides.

Next apply the dry rub on all sides of the steaks. Wrap them in silver foil and refrigerate for an hour.

Remove the steaks from the fridge and lightly brush some olive oil lightly on both sides. Leave the steaks outside to bring them to room temperature. This should take 20-25 mins.

When the steaks are almost at room temperature, set up the grill pan over the stove on a medium high flame. (You can lightly brush it with olive oil or cook the steaks in the oil already applied to them)

Place the steaks on the hot pan making sure the pan is evenly touching the entire surface of the steaks. Cook this side for 3-4 mins as per the heat you are using till it developes a nice char.

Turn over the steaks gently using a pair of tongs. Cook the other side for another 2-3 mins. Use a meat thermometer if required to ensure the inside of the meat at the thickest part reaches 58-60. (Pork should at least be cooked to 62 for safety.) Remove the steaks at slightly lower temperature as it will continue to cook while resting.

Remove the steaks from the pan and cover them in silver foil. Leave to rest for 10-12 mins for best results. (The meat when rested before cutting retains its juices better)

Serve with a side of fresh salad & mashed potatoes. Bon appetite