Steak - great dish suitable for both family dinner and for the holiday. Moreover, a juicy, tasty pork steak in a pan can be cooked at home, knowing the main details: the choice of meat, the preparation procedure, the rules for roasting and serving the dish.

To prepare a quality steak, choose lean meat. A piece with small layers of bacon is best suited, from such pork a steak will turn out to be especially tender and juicy. The steak should not be cooked from freshly cut carcasses; the meat should be allowed to ripen in the freezer for about 3 weeks. By the way, on ours, we teach how to cook juicy and tasty steaks from any meat.

How to cook a juicy pork steak in a skillet

To cook pork steak in a pan you will need:

• Pork, best from the neck area;
• Vegetable oil or cooking oil for frying;
• Butter;
• Condiments, spices, or herbs to taste.

Cooking should start with marinating. It is necessary to salt and marinate pork in advance so that all the juices are preserved and the meat turns out to be soft and tender. Salting the meat right before frying will only draw out moisture and make the pork tough. You should also not use seasonings in advance, since they will simply burn when frying and will not convey aroma and taste. After marinating, wipe the pork with paper towels just before frying to remove excess moisture.

The meat should be cut into pieces 2.5-3.5 cm thick. Thinner pieces will dry out on the inside during the frying process, thicker pieces will turn out damp on the inside and hard on the outside. To fry pork steak in a frying pan, first heat it up with 2-3 tablespoons of vegetable oil. When the butter smokes, it's time to lay out the meat, 2-3 chunks at a time.

Fry for about 5-6 minutes, otherwise the pork steak will turn out to be dry. The number of times the meat is turned over depends on the desired result. If you need to cook meat with a crispy brown crust, then you need to turn it over only once, of course, carefully controlling the roasting process so as not to overexpose. However, with this approach, the degree of doneness of different sides may differ.

If you want juicy or more tender dish then the steak should be turned frequently, at least once a minute. This will allow you to roast evenly on both sides, but will not be crispy.

Spices and herbs should be added 2 minutes before the end of frying. Garlic is added to enhance the flavor, and thyme, rosemary, sage or lavender are added to add flavor to the meat. Also, at this time, is laid out in a frying pan butter to give pork a subtle nutty flavor. It is important that the oil is distributed over the entire surface of the steak, for this you need to gently tilt the pan in different directions.

The best way to cook pork steak is using a special thermometer. It allows you to gently pierce the surface of the meat and find out the exact temperature inside the piece, by which you can estimate the degree of doneness. For example, meat with blood is obtained already at a temperature of 48.8 degrees, and an average roast - at 60 degrees. If there is no thermometer, you can assess the degree of cookiness of the meat by pressing on it with your finger, but this method is less accurate and requires some experience.

For 2 degrees to the desired degree of roasting, the steak is removed from the heat and allowed to cool directly in the pan. It is also necessary to let the meat "rest" by removing it from the pan and wrapping it in foil for 5 minutes. This will allow the fibers to relax and the juice will be distributed throughout the bite. If you fry steak and start cutting right after cooking, the juice will flow out and the meat will be more tough.

The steak is served on a separate platter with a side dish such as potatoes or vegetables.

Initially, beef was considered the main ingredient in steak. But lovers and admirers of this dish argue that pork is easier to cook and can be marinated in different compositions, getting new flavors.

Pork steak - cooking secrets

Pork steak, the recipes for which are presented below, is easy to cook. It is enough to remember a few rules:

• It is recommended to use exceptional fresh meat for cooking;
• Before frying, the meat is allowed to warm to room temperature;
• If you are preparing frozen pork steak, leave the meat on the top shelf of the refrigerator overnight;
• To dry the meat from excess moisture, use a paper or clean cloth towel;
• The optimal slice thickness for pork steak is 2.5-4 cm.;
• You need to divide a piece of meat into portions across the fibers;
• The steak is served on warmed-up plates.

All pork steak recipes say that you need to have a grill pan for cooking (if you don't, you can use any heavy pan). So the heat is evenly distributed, which means that the meat is fried as it should.

Juicy pork steak | Charm lady

The most important thing in frying is to put the steak in the pan at the right temperature. It should be very high, but without the appearance of smoke from the burning oil. A hissing steak on the bottom of the pan indicates the correct temperature. When the meat is "sealed" and has acquired the first crust, the heat on the stove can be reduced. After that appearance and the degree of readiness is brought to the desired.

After heat treatment, the meat should be allowed to rest (5-10 minutes is enough). Such rest will give and add juiciness and characteristic notes to the dish.

Pork steak - three recipes with photos

The first recipe for pork steak in a pan is for connoisseurs of the taste of spicy herbs. Healthy, aromatic and tasty rosemary and lavender will accentuate the taste of juicy meat.

Pork steak with lavender and rosemary

Composition:

• 4 servings of pork steak;
• 0.5 tbsp. olive oil;
• 3-4 sprigs of fresh or dried lavender;
• 2-3 sprigs of fresh or dried rosemary;
• 0.5 tsp black pepper (freshly ground);
• 0.5 tsp salt (it is recommended to use sea salt);
• zest of one large lemon.

Preparation: if you use fresh herbs, you need to activate in them essential oils... It is better to do this in advance. The herbs can be beaten off with a meat hammer, rolled out with a rolling pin for dough, or simply pressed firmly several times with the bottom of the pan. Then the spices are combined with oil and brought to a boil. Five minutes on low heat will be enough for the oil to be saturated with the aroma of herbs.

Add the remaining ingredients to the oil, cooled to room temperature, and then send the meat to the marinade. 20 minutes is enough for the steaks to take the right amount of flavor from the dressing.

Average cooking time is 10 to 15 minutes per side.

Pork steak in the oven

Pork steak can be easily cooked in the oven, a more dietary option for those who want to eat both the steak and save the figure.

Composition(based on 4 people):

• pork neck - 1 kg.
• onions - 3-4 (medium size)
• garlic - 4 cloves
• thyme - 1-2 branches
• bay leaf - 1-2 pcs.
• mustard seeds - 1 tsp
• cumin - 1 tsp
• wine vinegar - 1 tablespoon
• vegetable oil (for marinade) - 1 tbsp.
• coarse sea salt and black pepper to taste.

Preparation: For this recipe for pork steak in the oven, marinate the onions in advance. Cut it into medium rings and mix with the marinade. To prepare the marinade, grind all the ingredients of the recipe (use a mortar, blender, or place in a plastic bag and beat off with a rolling pin). Stir the onions in the marinade and leave until they have absorbed all the flavors.

Next, you need to marinate the steaks themselves. In a suitable container that can fit into the refrigerator, lay out the onions (1st and 3rd layers) and the meat (2nd layer). The minimum marinating time is a few hours, the optimal one is the whole night.

Before being sent to the pan, the meat must be freed from the onion, dried with a paper or woven towel and generously greased vegetable oil.

Bake at 180 degrees for 20 minutes. You can also cook in a pan, while using a little oil, fry the steak on both sides (about a minute on each side).

Mustard steak in a pan

Pork steak in a pan | Eva.ru

This pork steak recipe can be cooked in a regular skillet. Photo ready meal prove that meat looks just as good without the characteristic stripes. The steak is prepared quickly enough and is not difficult at all.

Composition:

• 600 gr. pork tenderloin
• 1 large onion
• 2 tbsp olive oil
• 30 gr. mustard
• red and black ground pepper and sea salt to taste.

Preparation: Dry thoroughly washed meat with a cloth or paper towel. Cut in portions and slightly beat off (preferably using a rolling pin or wooden hammer). Season with salt and pepper on both sides. Send to bowl and add mustard. Mix thoroughly and leave to soak for an hour.

Fry in vegetable oil on both sides for no more than 4 minutes. After frying on the second side, add half rings of onion to the pan and leave to simmer all together for about 3-5 minutes.

Step-by-step recipes for cooking pork steak in a pan: sauces and marinades for fried pork steak

2018-09-06 Oleg Mikhailov

Grade
recipe

2277

Time
(min)

Servings
(people)

In 100 grams of finished dish

12 gr.

21 gr.

Carbohydrates

1 gr.

252 kcal

Option 1: Pork steaks in a pan with mustard - a classic recipe

From all the variety of methods of marinating and frying, we have chosen, maybe not the most ancient, but with a delicious result. Professionals divide steaks into several roasting categories; for a home feast, one is quite enough - pork should be soft and juicy.

Ingredients:

• tenderloin, pork - 650 grams;
• 40 grams of thick mustard sauce;
• two tablespoons of pure oil;
• salt, red and black pepper - just a pinch;
• large juicy onion.

Step by step recipe a simple pork steak in a pan in a mustard marinade

Wash the meat thoroughly in cool water, remove films and streaks, rinse the flesh again. Blot the meat with a rag, cut into slices exactly two centimeters thick. Beat them off with the back, unsharpened edge of the knife blade. After combining both types of pepper with salt, rub the pork with this mixture. Spread the slices on a cutting board, and evenly cover with mustard, collect in a bowl under the lid. Leave to marinate for an hour, right in the warmth of the kitchen.

Choose a steel pan, uncoated, preferably with a multilayer bottom or just a massive one. Wash and dry the dishes, warm them dry first, then pour in and heat the oil. Do not put many slices at once, they should be located freely. Fry for three minutes on the side. Temporarily place the meat on a plate, and spread thin onion rings in a layer over the pan. Reduce heating to a minimum, lay out and cover the meat with a lid, simmer for seven minutes.

Option 2: Plain Pork Steak in a Frying Pan: A Quick Grill Recipe

If you choose not marinades, but methods of frying steaks, next recipe we consider it to be as traditional as meat fried over coals. The special frying pan even leaves stripes on the steaks, similar to those left by the wire rack.

Ingredients:

• a couple of large steaks;
• salt;
• aromatic herbs (provencal);
• refined oil;
• hand-milled pepper.

How to quickly grill pork steaks at home in a grill pan

We use the oil indicated in the list of products especially sparingly, we beat off the meat quite hard, but trying not to break the pieces. Cut it into portions, rub with pepper, spices and salt. You don't need to marinate the steaks, but let the flavors soak in for a quarter of an hour or less.

We heat the pan quite strongly, we will not heat the oil and generally use, as mentioned above, the very minimum of fats. It is enough just to wipe the pan with a cloth moistened with oil and wrung out from its excess. We put the meat on the frying pan and press it with a spatula, periodically stir it a little, checking if the slices are stuck.

After frying one side for about four minutes, brown the other for a minute faster. Reduce the heat of the stove sharply, turn the steaks over quickly and bring on low heat, now for five minutes on the side. Please note that if there is clearly not enough oil, you can raise the steak and rub the frying pan under it with the same oiled napkin.

Option 3: Pork steak in a frying pan with Provencal herbs

It is better to make mustard sauce yourself, and in advance and from a proven powder. You need a very sharp mustard, so vigorous that it is almost impossible to inhale its aroma. It is with this sauce that the softening of meat in the marinade is achieved.

Ingredients:

• a spoonful of sharp mustard;
• 1200 grams of pork fillet;
• a couple of medium-sized lemons;
• two onions;
• a spoon with a slide of a mixture of herbs;
• salt;
• half a packet of sweet butter;
• a bit of a mixture of peppers, spicy and hot.

How to cook

The tradition of frying steaks came from English-speaking countries, it is not surprising that the sizes of slices in most recipes are indicated in an unusual way. So, the thickness of the cutting of the pulp is often indicated equal to one inch, in our understanding it is two and a half centimeters.

Cut all the washed and dried fillets into the thickness shown above. Melt the butter slowly, and pour the juice squeezed from the lemons into it. It is not worth filtering it, but remove any seeds accidentally. Stir the mixture and salt, add all the spices.

Chop the peeled onion finely. We slightly beat off semi-finished meat products with a flat hammer, put them in a bowl, pouring them with an oil mixture and sprinkling with onions. We soak the steaks for up to two hours, it is advisable to turn them four times, evenly distributing the marinade.

Heat the frying pan dry, clean the steaks with a knife from excess marinade and fry each side for four minutes.

Option 4: Pork steak in a skillet marinated with hibiscus and basil

The petals commonly used for tonic drinks are quite acidic. Pork in such a marinade softens, almost like in vinegar. After tasting the steaks, save the pickling recipe, it is also suitable for barbecue.

Ingredients:

• dry Sudanese rose (hibiscus) - two spoons;
• three onions;
• a spoonful of basil;
• a quarter cup of soy concentrate;
• 1 ounce slice of peeled ginger
• salt;
• a quarter of a spoonful of hot pepper;
• 1300 grams of pork steaks.

Step by step recipe

Remember hibiscus a bit, but don't let it turn into dust. Keep the crumbs no larger than loose leaf tea. Collect the required amount and pour a glass of boiling water, leave to cool completely and infuse, covering the container with a thin sheet of paper.

Prepare the steaks for marinating by rinsing, drying and beating slightly with the flat side of the hammer. Cut the ginger into the smallest cube, as far as it can be done with a knife, just as thinly dissolve the onion rings. Place the onion and ginger in a bowl, add and mix all the other marinade ingredients.

Dip the meat into the marinade, pour the strained and cooled hibiscus. Remember the meat with your fingers, leave in a cool place for up to twelve hours.

The coals for the steaks are the same as for the more familiar barbecue. Peel the pork slices with a knife from the marinade, do not rinse! Place the pork on the BBQ wire rack, fold and secure. Roast the steaks until they are full blush, serve with vegetables, breads and drinks.

Option 5: Pork steak in a pan with plum-ginger sauce

Reduce the amount of cinnamon a little, it creates a strong effect with its taste and aroma and can interrupt the taste of the meat itself. Pickled ginger is suitable, chop it smaller and add to the sauce along with a spoonful of marinade.

Ingredients

• pork steak with bones - 700 grams;

In the sauce:

• sugar - 200 grams;
• a spoonful of grated ginger;
• cinnamon stick;
• salt;
• one and a half tablespoons of lemon juice;
• three hundred grams of plums;
• a clove of garlic.

In the marinade:

• lemon juice - two tablespoons;
• a spoonful of mustard seeds;
• three spoons soy sauce and honey;
• a spoonful of Provencal herbs and dry barberry.

How to cook

We do not filter the juice squeezed for the marinade from half a lemon, but with a fork we catch all large parts of the pulp from it, also remove the seeds. Add to it in a bowl all the other components of the marinade, mix, taking special care to dissolve the honey.

We wash and examine the meat, removing fragments of bones. Dry the steaks and apply the marinade thickly with a silicone brush, pack in a bag and wrap it tightly. We remove the meat in the common compartment of the refrigerator overnight for marinating.

We disassemble the plums for the sauce from the seeds, rub ginger and cinnamon to them. Add salt, add sugar and add lemon juice. Slowly heat to a boil, and, stirring all the time, boil until the mass begins to thicken. Then we stir in the grated garlic, boil for another minute, set aside until it cools. Rub the sauce through a sieve.

Preheat a frying pan for steak, spread the pork slices over it and fry until a bright blush, then quickly turn the meat over. Don't overdry the steak! Soak the meat for another five minutes in a preheated oven with the heat turned off, serve hot, thickly pouring sauce from the plums.

Option 6: Tender pork steak in a pan in a cheese fur coat

From quality cheese coat the whole effect of these steaks depends. Choose a product that is always natural, if possible, it melts easily from heating. You can take a couple of varieties, more delicate in a fur coat, and sharp for sprinkling.

Ingredients:

• seven hundred grams of pork tenderloin;
• large salad onion;
• pasta, tomato - two spoons;
• three raw eggs;
• a handful of prefabricated greens;
• 130 grams of cheese;
• flour;
• vegetable oil;
• black pepper, hand-milled;
• soy sauce, concentrated.

Step by step recipe

Cut the pork into centimeter or slightly thicker layers, you can slightly beat it off without breaking the pulp. Peel the onion, dissolve in circles and disassemble further into rings. Put the meat onions in a bowl, pour, not too abundantly, but completely moistened with soy composition. Leave to marinate for a couple of hours.

Put in a bowl and loosen the eggs a little, add tomato and spices, grate into medium shavings and add half of the cheese. Stir, adding chopped greens, pour in little by little until half a glass of butter, keeping an eye on the thickness of the breading. At the end of the marinating, finely chop part of the onion with a knife and add it to the breading as well.

Once again we beat off the meat, this time the essence is stronger, but keeping an eye on the integrity of the layers. Heat a thin layer of oil in a frying pan, roll the pork in flour, and then in cheese breaded... Fry on high fire, turn over as it browns. Sprinkle the finished hot steaks with the remaining cheese.

Option 7: Tender pork steak in a frying pan with glaze

Various aromatic and spicy additives can be mixed into the caramel layer, simply by combining them with sugar. Someone will like paprika or sesame seeds, but they add components such as lemon or maple syrup, and even mint essence.

Ingredients:

• three heaped spoons of dark sugar;
• 600 grams of pork steaks;
• butter;
• salt and spices set.

How to cook

For pork, both ready-made spices and an arbitrary set, which is called "to taste", are suitable. Mix them and be sure to add salt. Wash the pork and, blotting with a cloth, dry it, roll in spices and fry for two minutes on each side of the slices.

Without removing from the pan, but only lowering the heat from high to moderate, sprinkle with sugar the ruddy top of the steaks. Quickly but carefully turn the meat over, wait for the sugar to melt under it. Then turn them over a few more times, allowing them to be completely covered with glaze.

Option 8: Pork steaks in a pan with cognac sauce

This is a dish that oozes juices and aromas. Fry the steaks over high heat, turn the meat over quickly and don't worry about its readiness - the pork is already sufficiently marinated and won't be soggy.

Ingredients:

• neck, pork - 800 grams;
• five tablespoons of cognac and soy marinade(sauce);
• half a glass of broth;
• pepper and coarse salt;
• three tablespoons of vegetable oil and butter;
• large white onion;
• half a spoonful of vinegar, balsamic.

Step by step recipe

Cut the neck into slices two centimeters thick. Use a thin, narrow knife with a sharp tip to loosen the meat thoroughly. Use the tip to apply the pricks firmly and evenly, with the tip of the blade going right through to touch the cutting board.

Mix the soy marinade, two tablespoons of brandy and vinegar, pepper the meat on all sides and grease thickly with the marinade. Putting the steaks in a bowl, pour over the rest of the marinade, drag with a plastic wrap, put them in the refrigerator for three hours.

Heat a spoonful of oil in a massive frying pan, dissolve the onion in half rings, chop it with a smaller knife and put it in butter. Salt the onion and add a little pepper, sauté until golden brown, then reduce the heat and add three tablespoons of cognac to the onion. After stirring for a minute until the alcohols evaporate, pour in the broth, boil for three minutes from boiling and turn off the heat. Add a spoonful of butter to the sauce and stir until dissolved.

From the original amount of oil, two tablespoons of each type remain, mix it and heat it in a clean frying pan. Fry the steaks for three minutes, then turn them over and heat them on the back for two minutes. Turn off the heating, cover the pan with a lid for five minutes. Serve, separately offering sauce to the steaks.

Juicy, mouth-watering pork steaks are great option for busy housewives who want to please their household with something unusual. They are quick and easy to prepare, and the end result is a very satisfying and delicious dish. This traditional food for men requires strict adherence to the rules of preparation.

Which meat is better to choose?

When choosing pork, you should pay attention to the quality criteria:

• smell;
• Colour;
• structure.

Fresh meat has a characteristic, subtle smell of blood. A windy or missing piece spreads the smell of rot. The pink color indicates the young age of the animal. The darker the meat, the older it is. But sometimes a dark shade, especially if the color is uneven, indicates that the slaughter of the pig went wrong, as a result of which a large number of blood went into the meat fibers. Young pork has a tender, pliable structure. If you press on a piece with the pad of your finger, the groove is leveled out in 5-10 seconds. Old meat is tough, coarse.

When choosing pork, pay special attention to packaging. If it is sold open, then they look for blood pools under the piece. The same applies to plastic vacuum bags. If there is liquid in them, it is better not to buy such pork.

Sign High Quality meat - a uniform fat layer. Such a criterion as marbling is more often referred to pork than to beef, because the first always has a lot of fat. But we must look at how it is distributed. Fillet with a uniform marble pattern is a great option for delicious steaks. Therefore, for their preparation, they often choose carbonade, loin, and neck.

After purchase, the pork is washed, placed in bags or in dishes that have access to air. Several holes must be made in the polyethylene at the top: pork does not "like" storage in sealed packages. Once frozen, it can be stored in the freezer for up to six months. Ready steaks are stored in the refrigerator for 1-1.5 weeks, provided that it has been marinated for several hours.

Basic cooking rules

The secrets of a delicious pork steak lie in the right choice of meat and in the exact adherence to the recipe. Particular attention is paid to the choice of tableware. The thick sides and bottom will provide an even brown crust on the meat plates, which will leave all the juice inside and the steaks will be tasty and juicy. To make a steak correctly, it is advisable to follow the recommendations of experts.

• The meat is cooked in a grill pan or in a cast iron pan.
• To prepare a steak, use the neck, hypochondrium, chop or loin.
• The meat is pre-thawed, left in the refrigerator for several hours, and then at room temperature for another 20-30 minutes. If the pork is cold, the dishes will “take” the temperature and will not warm up properly.
• The height of the plates should be at least 2.5 cm and no more than 4 cm.

• The meat is cut into even pieces across the grain.
• The pan is preheated without oil. When it gets hot, 1.5-2 tbsp is poured into it. l of vegetable oil or smear it over steaks, and then put in a pan. The pieces should not exceed the size of the crockery, but they shrink during frying, so the meat plates can be placed tightly to each other.
• Fillet parts are dried with napkins before frying. Black, red pepper and other seasonings are smeared with the sides of steaks, and a wide surface with sauces and marinades.
• Fry the meat at high temperature without a lid to form a dense crust that seals the juice inside.
• To make the steaks come down to full readiness Reduce the heat and cook the meat by turning for another 2–5 minutes. Another option: after frying, the meat is wrapped hot in foil and left for 4-5 minutes.

How much time to cook?

• 1st degree: the steaks are fried over high heat on each side for 1.5-2 minutes, brought to readiness for 3 minutes at medium temperature.
• 2nd degree: the cooking time is increased to 3 minutes, under a lid over medium heat, the pork is fried for another 4 minutes.
• 3rd degree: meat plates are fried on each side for 4 minutes, brought to readiness for 4–5 minutes.

Important! If juice began to flow out of the meat during frying, then it is better to remove the steaks, wash the pan and heat it up again, avoiding the formation of smoke.

Recipes

Classic recipe provides for the addition of the main ingredients: salt and oil. Vegetable oil is used for frying and butter is added to finished steaks. Depending on the taste preferences of household members, you can pick up recipes with sweet, sour and hot sauces and marinades.

Classic recipe

Steaks according to this recipe are prepared from a minimum of components, but the result is an incredibly tasty dish. It can be served not only on weekdays, but also on holidays. You will need a set of products:

• pork fillet (chop, neck, loin), cut into thin plates 2.5–3 cm high;
• butter and vegetable oil - optional;
• a few garlic cloves;
• a whisper of salt, black or red pepper.

Cooking method:

• Remove the pork from the refrigerator, leave at room temperature for 30 minutes, cut into plates and dry with napkins;
• heat the pan;
• grease the steaks with vegetable oil or pour a small amount into the pan;
• fry the plates on both sides for 2-3 minutes;
• close the pan with a lid and bring the pork to readiness, turning the plates over every minute, reduce the heat to medium;
• Sprinkle ready-made steaks with salt and pepper, put a piece of butter on top.

Important! While the steaks are hot, it is better not to put them in a sealed container: the steam will settle on the surface of the meat, and the dense brown crust will turn sour, become soft, and lose its appetizing appearance. At home, steaks are stored under the lid only when cooled.

But it's better not to cook a lot of steaks right away. This dish is always served hot. Therefore, the meat is divided into portions in advance so that there is no surplus left.

With soy sauce

To cook a juicy pork steak in soy sauce, you will need a set of products:

• pork - 1 kg;
• a mixture of black and red powdered pepper - to taste;
• soy sauce - 1-2 tbsp. l;
• mustard powder - ½ tsp;
• odorless vegetable oil -2 tbsp. l.

Fried meat should not be fatty, so oil is not poured into the pan, but pork is greased on both sides. Meat plates are pre-dried with napkins. They can be rubbed with a mixture of dry seasonings, but in this recipe, the ingredients are first made into the sauce and liquid composition coat the steaks - they are soaked better and are juicier.

Actions must be performed step by step.

1. Slice pork slices across the grain. The height of each piece is 3 cm, the width and length are arbitrary, but the meat should fit freely in the pan.
2. Prepare a mixture of soy sauce, mustard and pepper. The dry ingredients are gradually poured into the sauce, stirring constantly, - a homogeneous composition should be obtained. The marinade is coated on the plates on both sides. This is done slowly so that the meat is better nourished with seasonings. If you don't like the mustard sauce, you can replace it with grated horseradish.
3. Put the pork in the refrigerator for 2 hours.
4. 5-10 minutes before cooking, place the pan on the stove and heat. At this time, the steaks are oiled.
5. Put the pork in a skillet and fry on one side for 3 minutes over high heat.
6. Turn the plates over and fry for 3 minutes. The lid is not covered at this time. The steaks should have a nice brown crust.
7. Bring the meat until cooked over medium heat, covered, turning over to the other side every minute. This will take about 5 minutes. If this is not done, the plates inside will remain damp, and this is dangerous to health, because pork may contain eggs or helminth larvae.

Important! The meat is instantly "sealed" over high heat, and the juice remains inside. Therefore, steaks are fried over high heat without covering the pan with a lid. They turn out to be very juicy and delicate in taste.

Steak pork- beloved by many meat dishes. To cook them, you need meat fillet cut across the fibers in fairly large pieces. Some people confuse steaks with chops. In fact, it is absolutely different dishes, because the steaks are not beaten off and are not always marinated. The meat is fried over fairly high heat on both sides. Pig neck meat is very suitable for steak. If you decide to cook steaks, only use completely fresh meat. In addition, buy it in places where laboratory tests are carried out. After all, any meat can be a source of various diseases.

Although the recipes for this dish can help out when you have no time at all, because it is quite fast to make, cooking still requires certain skills, and steaks may not always work out the first time.

Delicious pork steak marinade

Most likely, our ancestors fried steak without marinade. Just cut out large piece pulp and baked it over coals. But a properly prepared marinade works wonders. The marinade makes the meat softer and juicier, gives a variety of flavors depending on the components that make up it, and the acid contained in any of the marinades helps keep the meat fresh longer (marinated meat can be stored without a refrigerator for up to 12 hours). We offer to cook best marinade for pork steak.

Ingredients for the recipe:

• soy sauce 3 tbsp spoons
• lemon juice 3 tbsp spoons
• vegetable oil (preferably olive oil) 3 tbsp. spoons
• dried garlic spoons
• dried basil 3 tbsp spoons
• white and black pepper, 1 tsp
• garlic 3 cloves

Cooking method:

1. Making a marinade is the easiest thing to do. Peel the garlic and chop it. Do not use a press for this. Better to cut the cloves into thin slices. Mix all ingredients. Pour the marinade over the pre-cut meat and leave to marinate for 6-8 hours.
2. Advice: The base of any marinade is an acidic product. It can be vinegar, wine, kefir, fruit juices - lemon, pomegranate, grape, vegetable juices, for example, tomato, and even chopped berries - kiwi, citrus, pineapple. It is better to use pepper, garlic, basil, marjoram, sage, celery seeds, nutmeg as spices for pork.

Pork steak (classic recipe)

The simplest and most common steak recipe.

Ingredients:

• olive oil (in its absence, it is permissible to take sunflower oil, but the taste will be slightly different)
• pepper
• pork steaks (pieces should be from 3 centimeters to 5 centimeters)

Cooking method:

1. The meat must be washed and dried with a towel. Rub a piece with salt and then pepper. Put it for 15 minutes, let it soak. Pieces can be fried on a wire rack or skillet, but best over an open fire.
2. If you're doing this in a skillet, add some olive oil and heat it up. Place the steak and cook each side until light golden brown. It takes about 3 minutes to fry each side. Place the meat on a large plate and cover with foil. Let the steak sit for about fifteen minutes. After that, the dish can be eaten.

Pork steak with mushrooms

A delicious dish for real men. They love this kind of meat. It turns out very tasty and satisfying! The steak is extraordinarily juicy and appetizing.

Ingredients:

• pork steaks - about a kilogram (there will be 8 pieces, you can buy ready-made in the store)
• tomatoes - 5 pieces
• fresh champignons - 300-400 grams
• pepper
• sunflower oil

Cooking method:

1. Salt the washed and dried meat and lightly sprinkle with pepper. We put the steaks in the cooked pan and fry. The meat should be golden brown, not too overcooked.
2. Mine and cut fresh mushrooms... We also process tomatoes.
3. Put the finished meat on foil, put chopped tomatoes on top, then lay out a layer of mushrooms. Season with salt and seasonings to your liking. Wrap the steak well in foil and put it in the oven to bake. It will take about 30 minutes to cook.

Pork steak with vegetables

This dish is prepared with vegetables, so it will be not only tasty, but also healthy. Choose good ones for cooking, fresh vegetables, then you will get an extraordinary taste and benefit for the body.

Ingredients:

• cheese hard varieties- 60 grams
• pork - 400 grams
• sweet pepper (red) - 2 pieces
• eggplant - 70 grams
• zucchini - 60 grams
• olive oil - 70 grams
• leeks - 30 grams
• tomatoes - 4 pieces
• black pepper (ground)

Cooking method:

1. Cut the pre-washed and dried fillet into pieces. Sprinkle them with spices and salt a little. Sprinkle with olive oil on top and refrigerate for one hour.
2. Then, as usual, fry the steak in a pan, heat it up in the oven.
3. At this time, we wash all the vegetables well, cut them into thin strips, put them in a frying pan and fry them in oil. While cooking, add seasonings to taste.
4. Thoroughly washed tomatoes should be stuffed with grated cheese. We put them in the oven and bake them.
5. We serve vegetables on the table, on top of which pork is laid out, everything is poured with meat juice. Decorate the dish with stuffed tomatoes.

Pork steak

Extraordinarily juicy meat is obtained according to this recipe. Marinating in kefir gives juiciness to pork. For such a recipe, it is good to choose a pork neck.

Ingredients:

• pork meat - 1 kilogram
• pepper and salt
• kefir - 0.5 liters

Cooking method:

1. Rinse the meat using cold water... Then cut it into large steaks. The pieces should be beaten off well on both sides.
2. We take each piece, salt and pepper to our liking. We put the steaks in a deep bowl and fill with kefir. We put the dishes for an hour and a half in a warm marinating place. Mix the meat several times during this time. Let it marinate evenly.
3. Fry steaks in a pan using kefir, sunflower oil do not put. The meat will not burn thanks to kefir, juice and fat. Use a knife to check the meat for readiness. If clear juice flows when cutting, then the piece is ready.

Pork steak (grilled)

Every family has days when you need to cook quickly. delicious dinner or go for a picnic. Of course, in such cases it is not always possible to quickly marinate a kebab. And then the grilled steak recipe will come to your aid. Cook it quickly, but you get a very tasty dish. Such steaks can be served with your favorite adjika or sauces.

Ingredients:

• basil
• ground black pepper
• ground red pepper
• rosemary
• we take all this to taste
• meat (pork) - 1 kilogram

Cooking method:

1. Wash the meat and cut into pieces 1 centimeter wide. If you have enough time to cook, you can make pieces that are 2 centimeters wide or even slightly larger. Thicker pieces will take longer to cook.
2. We mix all the seasonings. Spread the pieces of meat quickly with seasoning. Place the pork on the wire rack. We put on hot coals. After 3 minutes, turn the steaks to the other side.
3. After cooking, you can wrap the meat in foil. This way it will fit and keep its warmth. Sprinkle the steaks with herbs.

Pork steak with grilled mayonnaise

To grill pork steak, you need the actual grill. This is the name for the method of cooking food on a wire rack without using utensils. The source of heat can be coals, electric incandescent lamps, a gas burner. The ideal grill is a charcoal grill. The rest is nothing more than imitation. For cooking at home, use a frying surface or grill pan. It differs from the usual one by the presence of special ribs on the surface, due to which a pattern imitating a lattice is obtained on the meat. The essence of the ribs is not only in the drawing. Escaping juice flows into the grooves, while the meat continues to cook almost dry, and not stew.

Ingredients for the recipe:

• pork 1 kg
• mayonnaise 3 tbsp spoons
• onion 1 pc.
• 3 cloves garlic
• salt, coarse pepper

Cooking method:

1. Defrost the meat, cut into layers 3 centimeters thick. Peel the onion, chop finely, and even better grate. It is important that the onion is juicy, since it is the onion juice in this recipe that makes the meat soft and gives it special taste... Peel the garlic and cut into thin slices.
2. Combine mayonnaise, onion, garlic and pepper. Brush the steaks liberally with the mayonnaise mixture and marinate for at least 1 hour.
3. Meat that is grilled on charcoal must first be "sealed". To do this, fry the steak on each side for half a minute. A crust should form to prevent the juice from evaporating. Then fry the meat as usual for 2.5 minutes on each side.
4. Advice: If you are going to use a home grill, it is better to skip the pork steak. Home frying surfaces are best used for cooking foods that cook quickly - chicken, fish, vegetables. Pork must be roasted over a fire.

Submission method: Best side dish for grilled meat, vegetables baked on the same grill - zucchini, tomatoes, Bell pepper, eggplant.

Pork steak in foil in the oven

If you do not have a home grill and the opportunity to cook meat in the fresh air, this is not a reason to refuse delicious food... Try oven-baked pork steak. It will not be steak in the traditional sense, but the taste of the meat will delight you.

Ingredients for the recipe:

• pork 1 kg
• French mustard with whole grains 2 tbsp spoons
• vegetable oil
• mayonnaise 200 g
• cheese 100 g
• salt, pepper, provencal herbs

Cooking method:

1. Cut the meat into layers 2-3 centimeters thick. Grease a skillet with vegetable oil and heat well. Grease the meat with vegetable oil and fry in a hot pan until crusty - 0.5-1 minute on each side.
2. Mix mayonnaise with mustard and seasonings. Brush the meat liberally with the sauce. Put the meat on the foil, wrap. Bake in the oven for about 20 minutes.
3. Remove the envelopes from the oven. Unroll the foil carefully, being careful not to burn yourself with the hot steam. Sprinkle grated cheese over each steak and bake for another 5 minutes uncovered. The cheese should melt or crust over.

Soft pork steak in a slow cooker

As you already understood from the previous recipes, steak requires meat, spices and a well-heated surface. This means that it is quite possible to cook pork steak in a slow cooker.

Ingredients for the recipe:

• pork 2 steaks
• sea ​​salt, coarse pepper
• vegetable oil 1-2 tbsp. spoons

Cooking method:

1. Wash the meat, dry it with a kitchen towel or napkin, salt, pepper, brush with vegetable oil. Leave to marinate for 10 minutes. Turn on the multicooker in the "Fry" or "Bake" mode. When the multicooker warms up, fry the meat on both sides with the lid open.
2. To get especially soft steak, in the multicooker, after the meat is fried, add a little water, switch the device to the "Stew" mode, close the lid and cook for another 20-30 minutes.
3. Advice: Serve a salad of green vegetables (cabbage, cucumbers, zucchini) and herbs with vegetable oil to the steak. It is especially good to serve aromatic cilantro or basil with meat instead of traditional parsley.

Pork steak

Ingredients for the steak:

• 2 small pork steaks 2.5 cm thick;
• a teaspoon of dry mustard;
• salt;
• lemon juice - 2 tablespoons;
• ground pepper;
• 3 cloves of garlic;
• vegetable oil.

Pork steak recipe:

1. We wash the meat thoroughly, dry it with a towel so that it is not wet. Squeeze the juice from the lemon, peel the garlic and chop it with a press.
2. Rub the pork steaks on both sides first with salt, garlic and pepper, then sprinkle with mustard.
3. Sprinkle the meat with vegetable oil and lemon juice, put in a bowl.
4. To make the steak tasty and juicy, marinate it in spices, let it sit for at least 20 minutes (it is better, of course, overnight, but when you are already choking on saliva it is impossible to withstand so much time). Preheat the pan, pour vegetable oil into it.
5. We spread the meat in a very preheated frying pan and prepare for the fact that it will lavish splashes of oil to the right and left.
6. Fry for two minutes without reducing the heat - this will prevent the meat juices from flowing out. Turn over to the other side and also fry for two minutes until golden brown.
7. Then slightly reduce the heat and fry the steaks on each side for about 8 minutes, covering the pan with a lid. So, just a little time, and on my plate was a luxurious, beautiful, fragrant and damn delicious piece of fried pork steak... I added a little to it sauerkraut and tomatoes - it turned out to be a great second dish for lunch.

Bon Appetit!

The easy way to cook pork steak

For this recipe you will need the following ingredients:

• pork neck - 0.8-1 kg;
• tomato paste - 4 tbsp l .;
• acute adjika - ¼ tsp;
• garlic - 4 cloves;
• paprika and hops-suneli - 1 tsp each everyone;
• Red hot peppers- ¼ h. L.;
• salt to taste.

Preparation:

1. The pork is washed, cut across into pieces, the thickness of which does not exceed 1–1.5 cm. In a separate cup, mix paprika, salt and suneli hops, and rub the meat with the resulting mixture, leave to marinate. It is best to place the pieces tightly in a bowl, and cover it with cling film on top.
2. Now we begin to prepare the sauce. A small amount of water is added to the tomato paste to bring it closer in consistency to ketchup. Garlic is crushed under a press, added together with adjika to tomato paste and mix everything well.
3. An hour later, the meat is opened, the oven is preheated to 220 degrees. Grilled pork steak in the oven will cook on the top rack, and at the bottom you will need to put a baking sheet half filled with boiling water. If this is not done, the baked pork will be dry and tough. Roast each side for 20-30 minutes.

How to cook pork steak in a skillet

Ingredients:

• pork - 500 gr. or less;
• olive oil - 1 tbsp l. for two steaks;
• salt to taste;
• spices - optional.

Preparation:

1. We take pig meat with small fat layers. In this case, it will be softer and juicier. We wash and dry. We cut from three to five centimeters thick. Be sure to take into account that you need to cut across the fibers. If you wish, you can even beat off a couple of times. But this is not necessary, and if you overdo it, then the chop will already turn out.
2. Leave at room temperature for one hour. If you want to marinate a steak before frying, you do not need to do this in an aluminum bowl, with garlic, spices and herbs. In this case, make sure that it does not burn too much during frying.
3. Pour some olive oil into the pan. Instead, you can grease the meat itself. We warm up its surface well on high fire... Never place the steak on a hot and not heated enough pan, its surface should be so hot that the pores of the meat close quickly during the first seconds of frying and the meat retains all its juice. In this case, there should be a characteristic strong hiss sound.
4. We reduce the heat to medium. Fry the steak in a skillet on one side for 3 minutes. Gently turn over and fry on the other side for another 3 minutes. Never pierce it with a fork or knife. Try even to turn it over carefully so that the juice does not leak out of the steak. We have the most common medium-rare steak.
5. Put on a wire rack, cover with foil. We leave it in this form for 15 minutes. During this time, all the meat juice remaining in it will be distributed throughout the piece. Please do not neglect these points, without them you will lose, one might say, everything and next time you will not want to experiment with meat.
6. Salt and pepper the finished steak on a plate to taste. Following the example of expensive restaurants, you can heat the plate a little so that the meat does not cool quickly from contact with a cold surface. We serve to him spicy ketchup or another sauce. Read more:

Secrets and useful tips from the best chefs:

1. Choose your steak pan carefully. In a frying pan with a very thin bottom, the pieces may burn.
2. If you are grilling a steak, clean it thoroughly. There should be no old food debris on it.
3. Keep the heat fairly high, but not excessive, and the meat should be browned on both sides until crisp.
4. Lubricate the grill with some kind of oil to prevent it from sticking to it. Otherwise, when you break the integrity of the piece, the moisture will go away and the steak will lose its juiciness.
5. Use a spatula to turn the steaks. Do not use a plug.
6. Salt the meat only at the end of cooking. It's good if you buy sea salt specifically for this.
7. It takes one to three minutes to cook the steak on each side.
8. Chopped meat goes well with meat. fresh herbs, adjika, various sauces.

Pork steak - delicious and healthy dish... It prepares quickly enough, so useful material do not get lost in it. To obtain good dish, try to follow all the rules of steak preparation.