• Allow the pork steaks to rest at room temperature 30 minutes before cooking if possible. Season with salt and pepper and set aside.

Make the garlic chive butter:

• In a medium bowl, use a hand mixer to blend the room temperature butter, garlic, salt and chives until smooth and creamy. Set aside.

To grill the steaks:

• Preheat a grill to 400ºF. Place the steaks on the grill and cook for 3-4 minutes on the first side, then flip and grill for another 3-4 minutes on the other side. (a total of 6-8 minutes for a 1/2" steak. See guide in notes for other thicknesses). The internal temperature should reach 145ºF.

To pan fry the steaks:

• Add two tablespoons of oil to a large skillet and preheat over medium-high heat.
• Once the skillet is hot, sear the pork steaks on each side until browned, then reduce the heat to medium and continue cooking until they reach an internal temperature of 145°F. This should take a total of 6-8 minutes for a 1/2" steak.

Add the garlic chive butter:

• As soon as the steaks come off the grill or out of the skillet, gently spread or scoop the garlic chive butter on top of the steaks. Allow the steaks to rest for 4-5 minutes while the butter melts over the steaks.