Pork steak sauce in a frying pan. Pork steak in a frying pan
Steak is a great dish, suitable for both a family dinner and a holiday. Moreover, a juicy, tasty pork steak in a frying pan can be prepared at home, knowing the main details: the choice of meat, the preparation procedure, the rules for frying and serving the dish.
To prepare a quality steak, you should choose lean meat. A piece with small layers of fat is best; such pork will make a steak especially tender and juicy. Steak should not be cooked from a recently cut carcass; 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 juicy pork steak in a frying pan
To cook pork steak in a frying pan you will need:
- Pork, best from the neck area;
- Vegetable oil or cooking oil for frying;
- Butter;
- Seasonings, spices or herbs to taste.
You should start cooking with marinating. You need to salt and marinate the pork in advance so that all the juices are preserved and the meat is soft and tender. If you salt the meat right before frying, the salt will only draw out moisture and make the pork tough. You should also not use seasonings in advance, as they will simply burn during frying and will not impart the aroma and taste. After marinating, immediately before frying, pat the pork dry with paper towels 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 frying, while thicker ones will turn out damp on the inside and tough on the outside. To fry a pork steak in a frying pan, you should first heat it with 2-3 tablespoons of vegetable oil. When the oil begins to smoke, it’s time to add the meat, 2-3 pieces at a time.
Fry for about 5-6 minutes, otherwise the pork steak will turn out dry. The number of times you turn the meat depends on the desired result. If you need to cook meat with a crispy golden brown crust, then you only need to turn it once, of course, carefully controlling the frying process so as not to overcook it. However, with this approach, the degree of frying of different sides may differ.
If a juicy and more tender dish is required, the steak should be turned frequently, at least once a minute. This will allow you to achieve even frying on both sides, but you will no longer get a crispy crust.
Spices and herbs should be added 2 minutes before the end of frying. Garlic is added to enhance the taste, and thyme, rosemary, sage or lavender are added to add flavor to the meat. Also at this time, butter is added to the frying pan to give the pork a subtle nutty flavor. It is important that the oil is distributed over the entire surface of the steak; to do this, you need to carefully tilt the pan in different directions.
It is best to cook pork steak using a special thermometer. It allows you to carefully pierce the surface of the meat and find out the exact temperature inside the piece, by which you can assess the degree of readiness. For example, rare meat is obtained at a temperature of 48.8 degrees, and medium-done - at 60 degrees. If you don’t have a thermometer, you can assess the degree of doneness of the meat by pressing it with your finger, but this method is less accurate and requires some experience.
2 degrees before the desired degree of doneness, the steak is removed from the heat and allowed to cool directly in the pan. You should also 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 juices to be distributed throughout the piece. If you fry steak and start cutting immediately after cooking, the juice will flow out and the meat will be tougher.
The steak is served on a separate platter with a side dish such as potatoes or vegetables.
The recipe for which is well known to them, since often a fresh piece of meat turns into a dry, rubber-like “sole” in a frying pan during heat treatment. Often the reasons for this result lie not in the heat treatment process itself, but in the wrong choice of meat and its illiterate preparation for frying.
The fact is that according to all culinary rules, only 8-10% of pork carcass is suitable for steak. Therefore, purchasing real meat to prepare this dish seems to be an expensive pleasure for ordinary housewives. It is also not recommended to use for steaks. And this rule is often violated, since in our understanding the best is the freshest. Steak meat must sit for at least 20 days. And if you purchased a piece of frozen pork, then under no circumstances should you defrost it in a bowl of cold water or in a microwave oven. Defrosting meat should only be done in the refrigerator and for at least 24 hours. You should also be careful about purchasing a wooden hammer for beating meat, since a metal tool will oxidize raw meat, which will lead to a deterioration in the taste of the finished dish.
When frying steaks, it is very important that the meat comes into contact only with a very heated surface - this will immediately form a crust that prevents the juice from leaking out of the meat, and your dish will no longer be dry.
How to fry pork steak: recipe
Cut the pork (loin) into steaks 3 to 5 cm thick and beat each piece with a hammer on both sides. Prepare spicy spices: freshly ground allspice and black pepper, rosemary, thyme, basil, tarragon (you can just buy a ready-made packet of “For Pork” seasonings).
Season each steak with salt and two types of pepper. Place the meat in an enamel container and pour warm, but not hot, green tea. The drink is prepared in the usual way - large-leaf tea is poured with hot water (90 degrees) and infused for about 7 minutes. Leave the pork to soak in the tea for 40-50 minutes - this way your steak, from which we do not mean marinating the meat, but soaking it, will have a very delicate taste.
Heat a frying pan with olive oil over high heat and place the pork pieces on it. After three minutes (no longer), turn the steaks over to the other side and fry for another three minutes. It will be very convenient to use a timer to count time.
Now sprinkle dry spices on both sides of each steak and continue to fry them, turning them every two minutes. The readiness of the pork can be judged by the golden brown crust that appears. Turn off the heat, let the steaks sit under the lid for 5 minutes and you can serve the juicy meat to the table.
Pork steak: recipe for the oven
Pork steak will be no less tasty and aromatic if you cook it not in a frying pan, but bake it in the oven. Cut the ham with the bone (1 kg) into steaks three centimeters thick. Make several cuts on each piece with a knife and insert garlic slices into them. Cut a couple of large onions into rings.
Pour light beer (100 ml) into a baking tray, add onions and then pieces of meat. Top the pork with salt and your favorite dry spices or curry) and finely chopped fresh herbs and sprinkle with beer. Cover the baking sheet with baking foil and press firmly so that there are no gaps and steam does not escape from the pan during cooking. Make 5-6 cuts on the foil.
Place the tray with the steaks in a preheated oven (up to 200 degrees) and bake for 40 minutes. For those who like rare meat, it is recommended to reduce this time to 25 minutes. After the required time has passed, remove the baking sheet, remove the foil from it and put it back in the oven for 10 minutes so that the steaks have a golden brown and very appetizing crust.
Pork steak: pork ribs recipe
Buy pork ribs (1 kg) and lightly freeze before cutting. Cut the pieces of meat to the thickness of the ribs. Prepare the marinade for steaks: mix in an enamel bowl (pan) 3 tablespoons of any vegetable oil (sunflower, sesame, olive, etc.), a pinch of ground black and red hot (sweet) pepper, lemon juice (tablespoon), salt (teaspoon). Coat the meat in the marinade and put it in the refrigerator for 3-4 hours (or you can marinate it the day before and start cooking in the morning).
Make the seasoning: mix a couple of tablespoons of your favorite ketchup, a bunch of finely chopped dill, 3 garlic cloves crushed in a press and one piece of chopped hot capsicum.
Place a frying pan with vegetable oil on high heat. You can immediately turn on the oven. When smoke begins to rise from the oil, place the ribs in the pan and fry for 1.5-2 minutes on each side until golden brown. As practice shows, the meat will reach “condition” after 5 minutes. Place the fried steaks on a baking sheet and place in the oven for 10 minutes.
And here's how chefs in the best restaurants cook the perfect pork steak in a frying pan. The steak is fried on a surface heated to 250 degrees for 20 seconds, and then the meat captured by the “crust” is transferred to another, less heated surface (150 degrees). There the meat is already brought to the degree of frying that is necessary. By the way, there are as many as six such degrees, and all of them are presented on the menu of any self-respecting establishment.
Description
Pork steak in a frying pan- a well-cooked piece of meat. The steak is cut across the grain, carefully selecting the meat: it should have layers of fat that will enhance the richness of flavor when fried. Pork steak is ideal, but you can also use beef, salmon, pink salmon, turkey or tuna to prepare this dish.
The classic cooking recipe involves grilling steaks over charcoal. But at home you can cook the dish in a frying pan; fluted or grill pans are better than others. The steaks will be no less tasty.
Many people wonder what marinade to marinate steaks in so that they are tender. In the classic recipe, no marinade is needed. We offer a step-by-step recipe with photos, according to which you can cook juicy and tasty pork steaks in a frying pan. But if marinating is still necessary, then you can use mayonnaise, wine, soy sauce or even breading with cheese and rosemary - depending on your taste preferences.
Pork steak can be prepared from almost any part of the carcass. But it is best to take tenderloin, ham, carbonate, brisket, neck or meat on the bone. In this case, it will be possible to fry juicy steaks, and if you make them thin, the frying time will be significantly reduced.
Advice! Serve the finished steaks on a pre-heated plate. This will allow you to get the right temperature so that the dish remains flavorful and juicy.
Ingredients
-
(2 pieces, 500 g) -
(2 tbsp.) -
(to taste) -
(to taste)
Cooking steps
The pork tenderloin must be washed under running water. Then the meat needs to be dried, getting rid of excess moisture with paper towels. The meat should have a pleasant pink color, which will indicate its quality and freshness. Next, the tenderloin, tenderloin, neck or meat on the bone should be cut into pieces 1.5-2 cm thick.
Place the meat on a board or other work surface. Using a kitchen hammer, lightly beat the steaks.
Place the pork pieces in a bowl and sprinkle with freshly ground black pepper. If desired, you can add other spices, such as dried rosemary or cumin. Now the meat should lie for 20-30 minutes to absorb the spices. When wondering when to salt meat, it is worth remembering that the classic recipe does not involve the use of salt. It is enough to use only black pepper and one or two more spices if desired..
Pour vegetable oil (olive or sunflower) into a frying pan and heat it well. For any frying pan, including a grill or fluted equivalent, two tablespoons of oil is enough. When the pan is well heated, you need to put the meat on it.
The steaks should be fried for 3-4 minutes on each side, and then you need to reduce the heat and cover the pan with a lid. The meat should simmer for another 7-10 minutes until cooked. Now you know how long to cook steaks so that they taste perfect.
A tasty and juicy steak is ready. It should be served hot, as after cooling it will not be as aromatic and piquant. Pork steaks in a frying pan can be either a separate dish or served with a side dish, such as mashed potatoes.
Bon appetit!
Roasting a good piece of fresh pork at home is quite simple, but there are several pitfalls and even a great product can be ruined. Therefore, we recommend using the following cooking instructions.
1. The meat must be cut into steaks of equal thickness, unless, of course, it is sold already sliced. It is necessary to cut across the grain, the thickness of the pieces is 1-3 cm, if you make it thicker, then there is a risk of frying the meat only on the outside, and in the center it will remain raw. If a piece of meat is frozen, then it must first be thawed and the thawed liquid drained.
2. Salt a piece (or pieces) of meat on both sides, be sure to salt it before cooking, because if you do this after, you will end up with meat with salt (it won’t be salted inside because of the crust), and not a tasty juicy fried piece of meat.
3. Pour refined vegetable oil into the frying pan; you need to pour a lot of oil because in large quantities it burns less and it turns out tastier. Make the heat on the stove medium or high, this is necessary so that the meat is soft. Over high heat, a piece of pork quickly becomes crusty and stays juicy in the middle rather than becoming dry. There is no need to close the lid. Without turning over, you need to fry the meat for about 10 minutes (for pieces 2 cm thick, less for thinner ones, more for thick ones), but you definitely need to watch to see if the meat is burning from below when lifting it.
4. After the first side is completely fried and the piece of meat looks appetizing, it must be turned over and fried on the second side; if the piece is 2 cm thick or more, then the frying pan must be covered with a lid (this is necessary for the meat to fry). Thinner cuts of pork can be roasted uncovered. With the lid closed, fry the piece of meat for about 5 minutes, until the second side is equally browned.
That's it, all the delicious fried meat is ready. All that remains is to cut it, add a side dish to taste and eat it, be sure to before it cools down; cold pork is also okay, but it can’t compare with hot pork.
Spices for fried pork
In principle, fried meat can be served in its pure form and without adding anything, but still, if you want, the following seasonings will be optimal for fried pork:
- ground black pepper - you need to add it to already prepared meat, it is best to grind it in a mill and sprinkle it directly on the plate;
- rosemary - small leaves and twigs are sprinkled on a piece of meat before cooking - at the same time as salting;
- caraway;
- coriander;
- garlic;
- basil;
- celery seeds.
The biggest drawback of this cooking recipe is that you have to wash the entire stove and its surroundings; boiling oil splashes and stains everything.
The following side dish options for pork can be used: potatoes (fried, boiled and mashed), buckwheat, rice, pasta, vegetables or just bread.
Step-by-step recipes for cooking pork steak in a frying pan: sauces and marinades for fried pork steak
2018-09-06 Oleg MikhailovGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
12 gr.
21 gr.
Carbohydrates
1 gr.252 kcal.
Option 1: Pork steaks in a frying pan with mustard - classic recipe
From all the variety of methods of marinating and frying, we chose, perhaps not the most ancient, but with a delicious result. Professionals divide steaks into several categories of doneness; for a home feast, one is enough - the pork should be soft and juicy.
Ingredients:
- pork tenderloin - 650 grams;
- 40 grams of thick mustard sauce;
- two tablespoons of pure oil;
- salt, red and black pepper - just a pinch;
- big juicy onion.
Step-by-step recipe for a simple pork steak in a frying pan in a mustard marinade
Wash the meat thoroughly in cool water, remove films and veins, and 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. Combine both types of pepper with salt and rub the pork with this mixture. Place the slices on a cutting board, cover evenly with mustard, and place in a bowl with a lid. Leave to marinate for an hour, right in the warmth of the kitchen.
Choose a steel frying pan, without coating, preferably with a multi-layer or simply massive bottom. Wash and dry the dishes, warm them up dry first, then pour in and heat the oil. Do not put many slices at once; they should be arranged freely. Fry for three minutes per side. Temporarily place the meat on a plate and place a layer of thin onion rings over the pan. Reduce heat to low, add and cover the meat with a lid, simmer for seven minutes.
Option 2: Easy Skillet Pork Steak: Quick Grill Recipe
If you choose not marinades, but methods of frying steaks, we consider the following recipe as traditional as meat fried over coals. A special frying pan even leaves stripes on the steaks, like those left from the grill.
Ingredients:
- a couple of large steaks;
- salt;
- aromatic herbs (Provençal);
- refined butter;
- hand ground pepper.
How to quickly cook pork steaks at home in a grill pan
We use the oil indicated in the list of products especially sparingly, beat the meat quite firmly, but trying not to tear the pieces. Cut it into portions, rub with pepper, spices and salt. The steaks do not need to be marinated, but give them a quarter of an hour or less to just soak in the flavors.
We heat the frying pan quite hot, we won’t heat up the oil and generally use, as mentioned above, the very minimum of fats. Simply wipe the pan with a cloth soaked in oil and squeezed out any excess. Place the meat on the frying pan and press it with a spatula, periodically moving it a little, checking to see if the slices are stuck.
After frying one side for about four minutes, brown the other a minute faster. Reduce the heat on the stove sharply, quickly turn the steaks over and cook over low heat, now for five minutes per side. Please note that if there is clearly not enough oil, you can lift the steak and wipe the pan underneath with the same oiled napkin.
Option 3: Pork steak in a frying pan with Provençal herbs
It is better to make mustard sauce yourself, in advance and from proven powder. You need a very sharp mustard, so strong that it is almost impossible to inhale its aroma. It is this sauce that softens the meat in the marinade.
Ingredients:
- spoon of sharp mustard;
- 1200 grams of pork fillet;
- a couple of medium-sized lemons;
- two onions;
- a heaped spoon of a mixture of herbs;
- salt;
- half a stick of sweet butter;
- a little 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 the slices in most recipes are indicated in a way that is unusual for us. So, the thickness of cutting the pulp is often indicated as equal to one inch, in our understanding it is two and a half centimeters.
Cut all the washed and dried fillets to the thickness indicated above. Melt the butter slowly and pour in the juice squeezed from the lemons. There is no need to filter it, but remove any seeds that accidentally fall in. Stir the mass and add salt and all the spices.
Finely chop the peeled onion. Lightly beat the semi-finished meat products with a flat hammer, place them in a bowl, pour over the oil mixture and sprinkle with onions. Let the steaks stand for up to two hours, it is advisable to turn them four times, evenly distributing the marinade.
Heat a dry frying pan, clean the steaks with a knife from excess marinade and fry each side for four minutes.
Option 4: Pork steak in a frying pan in hibiscus marinade with basil
The petals, commonly used for tonic drinks, contain quite a lot of acid. Pork in such a marinade softens, almost like in vinegar. After tasting the steaks, save the marinating recipe; it is also suitable for barbecue.
Ingredients:
- dry Sudanese rose (hibiscus) - two spoons;
- three onions;
- spoon of basil;
- a quarter cup of soy concentrate;
- 30 gram slice of peeled ginger;
- salt;
- a quarter spoon of hot pepper;
- 1300 grams of pork steaks.
Step by step recipe
Remember the hibiscus lightly, but don’t let it turn into dust. Let its crumbs be no larger than loose leaf tea. Take 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 slightly beating with the flat side of a mallet. Cut the ginger into the smallest cube, as small as you can do it with a knife, and loosen the onions into rings just as thinly. Place the onion and ginger in a bowl, add and mix all the other ingredients of the marinade.
Dip the meat into the marinade, pour over the strained and cooled hibiscus. Crush the meat with your fingers and leave in a cool place for up to twelve hours.
The coals for steaks are the same as for the more familiar barbecue. Clean the pork slices from the marinade with a knife, do not rinse! Place the pork on the barbecue grill, fold it over and secure it. Fry the steaks until deep brown, serve accompanied by vegetables, bread and drinks.
Option 5: Pork steak in a frying pan with plum-ginger sauce
Reduce the amount of cinnamon slightly; it creates a strong effect with its taste and aroma and can overwhelm the taste of the meat itself. Pickled ginger is suitable, chop it finely and add it to the sauce along with a spoonful of marinade.
Ingredients
- pork steak with bones - 700 grams;
Into 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;
- clove of garlic.
In the marinade:
- lemon juice - two tablespoons;
- a spoonful of mustard grains;
- three tablespoons each of soy sauce and honey;
- a spoonful of Provençal herbs and dry barberry.
How to cook
We do not filter the juice squeezed out of half a lemon for the marinade, but use a fork to catch all the large parts of the pulp from it, and also remove the seeds. Add all the other ingredients of the marinade to the bowl, stir, especially making sure the honey dissolves.
We wash and inspect the meat, removing bone fragments. Dry the steaks and apply the marinade thickly to them using a silicone brush, pack them in a bag and wrap them tightly. Place the meat in the general compartment of the refrigerator overnight to marinate.
For the sauce, we remove the pits from the plums and grate ginger and cinnamon into them. Add salt, sugar and lemon juice. Slowly heat to a boil, and, stirring all the time, cook until the mass begins to thicken. Then stir in the grated garlic, boil for another minute, set aside until cool. Pass the sauce through a sieve.
Heat a frying pan for frying steak, place the pork slices in it and fry until brightly browned, then quickly turn the meat over. Don't dry out the steak! Keep the meat for another five minutes in the preheated oven with the heat turned off, serve hot, pouring thickly with plum sauce.
Option 6: Tender pork steak in a frying pan in a cheese coat
The entire effect of these steaks depends on the quality of the cheese coating. Be sure to choose a natural product that melts as easily as possible when heated. You can also take a couple of varieties, a more delicate one for the coat, and a sharper one for sprinkling.
Ingredients:
- seven hundred grams of pork tenderloin;
- large salad onion;
- tomato paste - two spoons;
- three raw eggs;
- a handful of mixed greens;
- 130 grams of cheese;
- flour;
- vegetable oil;
- black pepper, hand-ground;
- soy sauce, concentrated.
Step by step recipe
Cut the pork into centimeter or slightly thicker layers; you can lightly beat it without breaking through the flesh. Peel the onion, dissolve it into circles and further disassemble into rings. Place the meat with onions in a bowl, pour in the soy mixture, not too much, but completely moisten it. Leave to marinate for a couple of hours.
Release into a bowl and lightly scramble the eggs, add the tomato and spices, grate into medium chips and add half the cheese. Stir, adding chopped herbs, pour in little by little up to half a glass of oil, watching the thickness of the breading. At the end of marinating, finely chop part of the onion with a knife and also mix into the breading.
Once again we beat 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 breading. Fry over high heat, turning over as it browns. Sprinkle the finished hot steaks with the remaining cheese.
Option 7: Tender pork steak in a pan with glaze
You can add various aromatic and spicy additives to the caramel layer by simply combining them with sugar. Some people will like paprika or sesame, but ingredients such as lemon or maple syrup, and even mint essence are also added to the glaze.
Ingredients:
- three heaped spoons of dark sugar;
- 600 grams of pork steaks;
- oil;
- salt and a set of spices.
How to cook
For pork, both ready-made spices and a random set, as they say, “to taste,” are suitable. Mix them and be sure to add salt. Wash the pork, pat dry with a cloth, 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 the browned tops of the steaks with sugar. Quickly but carefully turn the meat over and wait for the sugar underneath to melt. Next, turn them over a few more times, allowing them to be completely covered with glaze.
Option 8: Pork steaks in a frying pan with cognac sauce
This is one of those dishes that exude juices and aromas. Fry the steaks over high heat, turn the meat quickly and don’t worry about its readiness - the pork is already sufficiently marinated and it won’t be soggy.
Ingredients:
- neck, pork - 800 grams;
- five tablespoons each of cognac and soy marinade (sauce);
- half a glass of broth;
- pepper and coarse salt;
- three tablespoons each of vegetable and butter;
- large white onion;
- half a spoon of balsamic vinegar.
Step by step recipe
Cut the neck into slices two centimeters thick. Use a thin, narrow knife with a sharp tip and thoroughly tenderize the meat. Apply injections with the tip thickly and evenly, the tip of the blade should pass through, touching the cutting board.
Mix soy marinade, two tablespoons of cognac and vinegar, pepper the meat on all sides and brush thickly with marinade. Place the steaks in a bowl, pour over the remaining marinade, cover with film, and put in the refrigerator for three hours.
Heat a spoonful of oil in a massive frying pan, dissolve the onion into half rings, chop it into smaller pieces with a knife and place it in the oil. Salt the onion and add a little pepper, sauté until golden brown, then reduce the heat and pour three tablespoons of cognac into the onion. After stirring for a minute until the alcohol evaporates, pour in the broth, boil from boiling for about three minutes and turn off the heat. Add a spoonful of butter to the sauce and stir until dissolved.
Two tablespoons of each type remain from the original amount of oil, 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 other side for two minutes. Turn off the heat and cover the pan with a lid for five minutes. Serve with a separate sauce for the steaks.
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