Pork neck steak in a frying pan. How to fry pork steak in a frying pan
Every housewife wants to cook her favorite dish perfectly, especially when it comes to meat, because meat products are not easy to prepare.
We will tell you how to fry a pork steak in a frying pan so that it turns out juicy and appetizing, just like in the best restaurants in the world. By the way, home-cooked meat will be tastier than restaurant meat, because you put a piece of your soul into the preparation.
To cook a delicious steak, you need to know how to choose quality meat. This is where we will begin our article.
How to choose the right steak meat
- It is best to buy meat for steak at the market or in a butcher shop, you can find homemade pork there, you can experiment with meat from the supermarket, but it will not be as tasty.
- You need to choose thick pieces, the thickness of each should be at least 2 cm.
- You definitely need to buy marbled meat.
Marbled meat is pieces of meat with layers of fat that give the steak a special flavor, make it juicy and help retain its shape when fried.
- The most suitable cuts for steak are the tenderloin and the neck portion of the carcass.
- The color of the meat should be pink, not bright, and the color of the fat should be white, without any shades.
- You need to touch the meat: if it sticks to your fingers even a little, it means that the piece of meat is not fresh and you should refrain from purchasing it.
- The meat must be fresh. Even frozen meat will not make a steak as juicy and tasty.
Remember these basic rules, and you can easily always choose a good product, because the taste of the dish, and therefore your mood, depends on the quality of the meat.
Fried pork steak in a frying pan
Ingredients
- — 600 g + -
- - 2 tbsp. + -
- - 1 tsp. + -
- - to taste + -
- - to taste + -
- Rosemary - 1 sprig + -
How to fry pork steak in a frying pan
Pork steak is truly a delicious treat, but frying it deliciously and healthily is no easy task. We will share our secrets, make your kitchen work easier and try to prepare a delicious dish together.
You need to fry steaks with a minimum amount of oil. It is best to use a frying pan with a grooved bottom; it is designed for cooking healthy food; with its help, the meat will not absorb excess fat.
A regular frying pan will do, but make sure nothing is sticking to it before cooking. After such a long preparatory part, you can start cooking.
- Wash the pork thoroughly under running water and dry with paper towels, cut the meat into three portions (you can buy ready-made steaks).
- Season the steaks on both sides with salt and pepper and let them stand in the refrigerator for 20 minutes.
- Pour vegetable oil into the frying pan and wait until it heats up.
- How long should you fry steaks? Place the cooled steaks in a preheated frying pan and fry them over medium heat for 7 minutes on each side.
You need to fry for so long that there are no bloody streaks left in the steaks, so if they haven’t disappeared within 7 minutes, we extend the cooking.
When the meat is almost ready, add a sprig of rosemary and butter to the frying pan and let it fry for another minute.
A flavorful steak can be served with a side dish or sauce, such as Georgian or Tkemali.
Pan-fried steak with vegetables
Steak is a favorite food of meat-eaters of all times and peoples. But if in the old days only officials and members of royal families could try it (eating such a dish was the height of prestige), now such a dish is generally available.
Traditionally, meat was served with vegetables, so we recommend preparing a great steak with them.
Ingredients
- Pork steak - 2 pcs. (200 g each);
- Tomatoes - 2 pcs.;
- Onions - 2 pcs.;
- Flour - 5 tbsp;
- Vegetable oil - 300 ml;
- Salt, pepper - to taste;
- Melted butter - 1.5 tbsp.
How to deliciously fry pork steak with vegetables
- Wash and dry the steaks, rub both sides with salt and pepper.
- Place melted butter in a heated frying pan and fry the pork steaks on both sides for 7 minutes.
- While the meat is frying in a frying pan, peel the onion, cut it into rings, and roll in flour. Place another frying pan on the fire, pour in vegetable oil, heat and fry the onion until golden brown for 10 minutes. Remove the onion with a slotted spoon and let the excess fat drain onto a paper towel, then add salt to taste.
- In the second frying pan, the steaks should be ready, if so, then place them on plates, but do not remove the frying pan from the stove.
- Wash the tomatoes, dry and cut into quarters, place in a frying pan and fry for 2 minutes, turning constantly. If you wish, you can remove the skin from the tomato.
- Place the tomatoes on a plate next to the steak, cover the meat with onions and garnish with herbs, if desired.
You will probably write down the recipe for how to fry a pork steak in a frying pan in your cookbook, because a dish that can be prepared quickly and tasty should be in the bookmarks of any housewife. At the most unexpected moment, for example, the arrival of unexpected guests or just a family dinner, the recipe will help you out, allowing you to whip up a hearty and amazingly tasty snack.
Bon appetit!
Juicy, appetizing pork steaks are an excellent option for busy housewives who want to please their household with something unusual. They are prepared quickly and easily, and the end result is a very satisfying and tasty dish. This traditional men's food requires strict adherence to cooking rules.
Which meat is better to choose?
When choosing pork, you should pay attention to quality criteria:
- smell;
- color;
- structure.
Fresh meat has a characteristic, subtle smell of blood. A weathered or missing piece spreads the smell of rot. 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 pig was slaughtered incorrectly, as a result of which a large amount of blood went into the meat fibers. Young pork has a tender, pliable texture. If you press the piece with your fingertip, the depression will level out in 5–10 seconds. Old meat is tough and rough.
When choosing pork, pay special attention to packaging. If it is sold open, then look to see if there are any blood pools under the piece. The same applies to plastic vacuum bags. If they contain liquid, it is better not to buy such pork.
A sign of high quality meat is a uniform layer of fat. A criterion such as marbling is more often applied to pork than to beef, because the former always has a lot of fat. But we need to look at how it is distributed. Fillet with a uniform marble pattern is an excellent option for delicious steaks. Therefore, for their preparation, carbonate, loin, and neck are often chosen.
After purchase, the pork is washed and placed in bags or in dishes with access to air. You need to make several holes 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 in the marinade for several hours.
Basic cooking rules
The secrets of a delicious pork steak are the right choice of meat and strict adherence to the recipe. Particular attention is paid to the choice of dishes. Thick walls and bottom will ensure the formation of a uniform brown crust on the meat plates, which is why all the juice will remain inside and the steaks will turn out tasty and juicy. To make a steak correctly, it is advisable to follow the recommendations of experts.
- The meat is cooked on a grill pan or in a cast iron pan.
- To prepare steak, use the neck, hypochondrium, carbonate or loin.
- The meat is first defrosted, 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 away” the temperature and will not warm up properly.
- The height of the plates must be no less than 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 heats up, pour 1.5-2 tbsp into it. l vegetable oil or coat steaks with it and then place in a frying pan. The pieces should not exceed the size of the dish, but when frying they shrink, so the meat plates can be placed tightly together.
- The fillets are dried with napkins before frying. Black and red pepper and other seasonings are used to coat the sides of the steaks, and the wide surface is coated with sauces and marinades.
- Fry the meat at high temperature without a lid to form a thick crust that seals the juices inside.
- To ensure the steaks are fully cooked, reduce the heat and cook the meat, turning it over, for another 2-5 minutes. Another option: after frying, wrap the meat hot in foil and leave for 4-5 minutes.
How long does it take to cook?
- 1st degree: The steaks are fried over high heat on each side for 1.5–2 minutes, and brought to readiness for 3 minutes at medium temperature.
- 2nd degree: Cooking time increases to 3 minutes; fry the pork under the lid over medium heat 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 begins to leak out of the meat during frying, it is better to remove the steaks, wash the pan and heat it again, avoiding the formation of smoke.
Recipes
The classic recipe involves adding the main ingredients: salt and butter. Vegetable oil is used for frying, and butter is added to the finished steaks. Depending on the taste preferences of your household, you can choose recipes with sweet, sour and spicy sauces and marinades.
Classic recipe
Steaks according to this recipe are prepared from a minimum of ingredients, 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 (carb, neck, loin), cut into thin plates 2.5–3 cm high;
- butter and vegetable oil - optional;
- several 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 slices and dry with napkins;
- heat the frying pan;
- grease the steaks with vegetable oil or pour a small amount of it into the frying pan;
- fry the plates on both sides for 2–3 minutes;
- cover the pan with a lid and cook the pork until cooked, turning the plates every minute, reduce the heat to medium;
- Sprinkle the finished steaks with salt and pepper and place a piece of butter on top.
Important! While the steaks are hot, it is better not to place them in a closed container: steam will settle on the surface of the meat, and the dense brown crust will sour, become soft, and lose its appetizing appearance. At home, steaks are stored covered only when cooled.
But it’s better not to cook a lot of steaks at once. This dish is always served hot. Therefore, the meat is divided into portions in advance so that there is no excess left.
With soy sauce
To cook juicy pork steak in soy sauce, you will need a set of products:
- pork – 1 kg;
- a mixture of black and red pepper powder - 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 do not pour oil into the pan, but grease the pork on both sides. The 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 a sauce and the steaks are coated with the liquid mixture - they are better soaked and juicier.
Actions must be performed step by step.
- Slice the 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 frying pan.
- Prepare a mixture of soy sauce, mustard and pepper. Dry ingredients are gradually poured into the sauce, stirring continuously, to obtain a homogeneous composition. The marinade is coated on both sides of the plates. This is done slowly so that the meat is better saturated with seasonings. If you don’t like mustard sauce, you can replace it with grated horseradish.
- Place the pork in the refrigerator for 2 hours.
- 5-10 minutes before the start of cooking, place the frying pan on the stove and heat it up. At this time, the steaks are greased with oil.
- Place the pork in a frying pan and fry on one side for 3 minutes over high heat.
- Turn the plates over to the other side and fry for 3 minutes. The meat is not covered with a lid at this time. The steaks should have a nice brown crust.
- Bring the meat to readiness over medium heat under the lid, turning it over to the other side every minute. This will take about 5 minutes. If this is not done, the plates inside will remain raw, and this is dangerous for health, because the pork may contain eggs or larvae of helminths.
Important! Over high heat, the meat is instantly “sealed” and the juices remain inside. Therefore, the steaks are fried over high heat without covering the pan with a lid. They turn out very juicy and delicate in taste.
Meat steak in a frying pan is a classic version of preparing a popular dish. The right steak is very juicy and its main advantage is the rich meat taste without unnecessary seasonings and spices.
This seems like an ordinary fried meat, but this dish can surprise any gourmet. To prepare a meat steak, you must first take care of the quality of the meat used.
It is preferable to choose pieces that were not used by the animal when walking. It's mostly tenderloin.
Experienced chefs order steak meat from trusted butchers rather than buying it in stores.
Pork steak in a frying pan - general cooking principles
Pork for steak should be fresh or chilled. Its color should be slightly pinkish. It is better not to use frozen or fresh meat for steaks; during primary processing it will lose a lot of precious juice. It is advisable to cut the meat against the grain, so it will cook better and be easier to chew. The width of the piece should not exceed 3 cm.
If the meat is fried without marinade or simply rubbed with dry spices first, then such a piece must be thoroughly dried so that the meat does not stew. If the meat will be pre-marinated, then you need to make a couple of cuts on the steaks with a knife and only then lower them into the dressing. You need to keep the steaks in the marinade for at least half an hour and in a cool place.
It is very easy to determine the readiness of meat; to do this, you just need to pierce the meat with a sharp thin knife, and clear meat juice should be released. If the juice is red or pink, continue frying. If you don’t have much time for cooking, you can cover the pan with a lid and turn down the heat on the stove. Once the steak is completely cooked, the lid must be opened again. The meat should be fried on both sides for a few more minutes until golden brown.
Pork steak goes well with hot sauces and pickles. Potato dishes, steamed, grilled vegetables or fresh vegetable salad are suitable as a side dish.
Pork steak in a frying pan - a classic recipe
Ingredients:
450 g pork tenderloin;
Ground black pepper;
Ground red pepper;
Cooking method:
1. Wash the meat and dry it well with a paper towel. Cut the tenderloin into pieces 2-3 cm thick, be sure to cut across the grain of the meat.
2. Heat a frying pan with oil and place the meat on it, fry on both sides until fully cooked. The pork steak should be cooked through.
3. Then sprinkle the steak with black pepper, red pepper and salt, wrap it in foil and leave for a few minutes. This will soften the meat and soak it in salt and pepper.
4. Remove the steak from the foil and serve slightly cooled along with herbs and vegetables.
Pork steak with sauce in a frying pan
Ingredients:
450 g fresh or chilled pork;
Two onions;
Hot red ground pepper;
Vegetable oil;
Ground black pepper;
80 g mayonnaise sauce;
A couple of cloves of garlic;
60 g hard cheese.
Cooking method:
1. Rinse the meat thoroughly, dry it and cut it into pieces for steaks.
2. Fry the steaks in a hot frying pan with oil, constantly turning, until golden brown.
3. Peel the onion, wash it, cut it into large rings and pour over boiling water. This way the onion won't taste bitter.
4. You can take any cheese, but always hard varieties. For example, Swiss or Russian cheese, grind it in any convenient way. You can grate it or cut it into small cubes with a knife.
5. Peel and chop the garlic.
6. Sprinkle the steaks with ground red pepper and salt.
7. Place onion rings on the steaks. Spread the sauce on them.
8. For the sauce, mix cheese, garlic, mayonnaise and ground black pepper.
9. Place the steaks in another frying pan and bake until golden brown over low heat for at least 30 minutes.
10. Serve the dish in portions with slices of white bread and herbs.
Pork steak with dry herbs in a frying pan
Ingredients:
Three chilled pork steaks;
50-60 tbsp. l. olive oil;
7 g dry basil;
7 g dry mint;
5 g dried dill;
A pinch of ground black pepper;
Half a lemon.
Cooking method:
1. Remove the steaks from the refrigerator and place in any bowl. Let stand at room temperature for half an hour.
2. Prepare marinade for steaks. To do this, mix mint, dill and basil with heated olive oil, add ground pepper, salt and the juice of half a lemon.
3. Rub the marinade over the pork and place it back in the bowl, close the lid on top, and leave in the refrigerator for several hours.
4. Remove the steaks from the marinade and fry them on both sides in a frying pan until cooked.
5. Serve hot with cheese sauce.
Pork steak with ginger and soy sauce in a frying pan
Ingredients:
Three pork steaks;
50 ml soy sauce;
30 ml fresh lemon juice;
1 tsp. Sahara;
. ½ tsp. dry ginger;
One clove of garlic or a pinch of dry garlic;
Vegetable oil.
Cooking method:
1. Peel the garlic and grind it into a puree.
2. Rinse the steaks, dry them and make small cuts in each with a sharp knife. This way the meat will marinate better and fry faster.
3. In any bowl of suitable size, mix soy sauce, dry ginger, lemon juice, sugar. Add garlic.
4. Place pork steaks in a bowl with marinade, stir, cover with a lid or a layer of regular foil. Place in the refrigerator overnight.
5. Fry the steaks in a frying pan with vegetable oil until cooked.
6. Serve with soy sauce and croutons.
Pork steak in kefir marinade in a frying pan
Ingredients:
500 pork tenderloin;
400 ml kefir;
1 tbsp. l. table mustard;
Ground black pepper;
50 ml lemon juice;
One onion;
Vegetable oil.
Cooking method:
1. Peel the onion from dry scales, wash and cut into thin rings.
2. Add mustard, ground black pepper, salt, lemon juice and onion to kefir.
3. Wash the tenderloin with cold water, air dry and cut into portions approximately 2-3 cm thick.
4. Place the pieces of meat in the kefir marinade, close the lid and leave for a day or overnight in a cool place.
5. Fry this meat in the usual way in a frying pan with vegetable oil. To do this, place the meat from the marinade in a heated frying pan. Fry until crispy on the surface. Throughout the frying process, the steak can be turned several times for better cooking. If the steaks start to burn, you need to reduce the heat on the stove, and you can pour a little liquid marinade into the pan.
6. Serve steak with mustard and black bread.
Pork steak with honey on a grill pan
Ingredients:
Three pieces of pork loin for steaks;
10 g mustard seeds;
2 tbsp. spoons of honey;
. ½ tsp. black peppercorns;
Vegetable oil;
Cooking method:
1. Rinse the steaks, dry them and pound them a little. To do this, place the meat in a plastic bag and beat it with a hammer on both sides until you obtain a piece of meat of uniform thickness.
2. Place mustard seeds and black peppercorns in a mortar and grind to a powder with homogeneous particles.
3. Rub the steaks with a spicy mixture from a mortar and honey.
4. Fry the meat in a hot frying pan with vegetable oil until fully cooked on both sides
5. When the steaks are completely cooked, place the meat on a piece of foil and sprinkle with salt. Close the foil and leave the meat for a few minutes.
6. You can serve this steak with any side dish you like and green onions.
Pork steak in sweet and sour sauce in a frying pan
Ingredients:
3 fresh pork steaks;
A spoonful of fresh ginger root;
Half a lemon;
A couple of cloves of garlic;
1 small chili pepper;
45 ml soy sauce;
Ground coriander;
A spoon of light liquid honey;
Paprika;
90 ml cognac;
A couple of pinches of dried rosemary;
Half a lime;
Two tablespoons of olive oil.
Cooking method:
1. Rinse steaks under cold running water and pat dry with paper towels.
2. Rub each piece with salt on all sides and remove the meat for 6 minutes.
3. While the meat is “resting” you need to prepare the marinade. Pour cognac, honey and soy sauce into a bowl. Use your hands or a juicer to squeeze out lime and lemon juice.
4. Next add rosemary, coriander and paprika.
5. Peel the garlic, ginger and pass them through a fine grater into the same bowl.
6. Wash the chelli pepper and finely chop it on a cutting board. Transfer to the same bowl.
7. Mix everything using a special silicone spatula.
8. Place the steaks in a bag and pour the marinade over them. Close the package and shake. Leave the meat to marinate for 12 hours. During this time, shake the bag periodically.
9. Pour vegetable oil into the grill pan and heat it. Place the steaks and fry them on both sides for 4 minutes. Then pour in the remaining marinade and close the lid. Cook for another 40-45 minutes over low heat.
10. 5 minutes before it’s ready, remove the lid and fry the meat again on both sides.
11. Serve the steaks on serving plates along with the vegetables cooked on the grill pan.
Pork steak in a frying pan - tricks and useful tips
If a piece of meat has a layer of fat, it will turn out much juicier and softer.
To ensure that the meat is thoroughly saturated with spices and is soft, after cooking, wrap it in foil for a few minutes.
Use any spices that are used to season meat for the marinade.
Add a little cognac to the meat marinade to speed up fermentation.
Be careful not to overcook the meat, otherwise it may turn out tough.
Allow the finished steaks to rest a little.
Pork steak is a popular meat dish that can be ordered not only in a restaurant, but also quickly prepared at home, so in this article we will look at how to fry a pork steak in a frying pan so that it turns out juicy, cooked and tasty.
The most delicious steak comes from the neck or shoulder part of the pork carcass. Such meat is separated by streaks of fat, which melts when fried or baked. Fat irrigates the meat, making it softer and more tender. If tenderloin is used, it must have fat around the edges.
Classic pork steak recipe
Ingredients:
- pork 500 gr.;
- vegetable oil 2 tbsp. spoons;
- spices and salt.
Cooking method:
- Wash the meat and dip with paper napkins. Then we cut it into pieces approximately 3 centimeters wide, across the grain.
- Grease each piece with oil and sprinkle with spices (ideally salt and ground pepper). Let marinate for a couple of minutes while the pan heats up. You can put a sprig of rosemary on top for scent.
- Place the frying pan on the fire and heat it well along with the vegetable oil. This is necessary so that the pores in the meat close in the first seconds of frying, and it also retains its juice. Therefore, you should not put meat in a poorly heated frying pan. You need to fry over high heat for three minutes on one side.
- Afterwards the meat is turned over and fried for another three minutes on the other side. You cannot pierce it with a knife and fork, otherwise the juice will escape. A golden brown crust should form on the surface. Note that this recipe produces a medium-rare steak.
- If you want your steak well done, bake it in the oven for another 10 minutes. You can also transfer the meat to a plate, pour in the juice formed during frying and cover with a lid for 15 minutes.
- The meat is served with a side dish or sauce. You can fry vegetables along with the meat at the same time. To do this, cut them into slices or pieces and place them next to the meat.
Juicy steak
Ingredients:
- loin - 5 thick pieces;
- vegetable oil - 4 tbsp. l.;
- black pepper (peas) - 1 tsp;
- mustard beans - 1 tsp;
- seasoning for pork - to taste;
- salt, always coarse, to taste.
Cooking method:
First, cut the loin into two fairly thick pieces and beat the meat with a hammer: this way it will turn out more juicy. Then grind the peppercorns, stirring them with the pork seasoning, and separately crush the mustard seeds so that they are “coarsely ground.” Combine all the spices and grease the steak on both sides with the resulting mixture. After this, we also salt the meat and coat it with vegetable oil (it is most convenient to do this with a special brush).
Leave the meat for 15 minutes to soak. Immediately after this, place a piece of meat on an already hot frying pan.
Fry the steak for 4 minutes on each side.
Pork steak in a frying pan
Ingredients:
- Pork tenderloin: 600 grams;
- Onions: 1 piece;
- Mustard: 30 ml;
- Vegetable oil: 2 tablespoons;
- Salt: to taste;
- Ground black pepper: to taste;
- Ground red pepper: to taste.
Cooking method:
- Wash the pork tenderloin in cool water, dry it and cut into pieces about 1.5 centimeters thick. Lightly beat, season with salt and pepper (black + red) depending on your preference for spiciness.
- Place the meat on a plate, add mustard and mix everything well. Leave the meat to marinate at room temperature for about 40 minutes - 1 hour.
- Heat the vegetable oil in a frying pan and place the pieces of pork on it. Fry for 3-4 minutes on each side over high heat until golden brown. I recommend covering the pan halfway with a lid if you don't want to splatter oil all over.
- When the meat is fried, add the onion, cut into half rings, reduce the heat to medium and cover with a lid. Simmer lightly, about 5 minutes.
- Pork steaks can be served with simple side dishes.
How to cook pork steak
Ingredients:
- Pork - 450 g;
- Garlic - 4 cloves;
- Soy sauce - 60 ml;
- Sunflower oil - 2-3 tbsp. l.;
- Fine salt - to taste;
- Ground pepper - to taste;
- Dried thyme - 4-5 sprigs.
Cooking method:
- Rinse the piece of pork. Be sure to dry with paper towels. The amount of golden brown crust it will have after frying will depend on how dry the piece is. Cut the piece into two parts - steaks. Each of them should be no more than 3 cm thick. Sprinkle the meat with salt and pepper and lightly rub the steaks. Do not use too much salt, because the recipe also contains soy sauce that tastes salty. Next, it is recommended to slightly beat the pieces with a kitchen hammer. Force should not be used in this case. This is done to even out the thickness of the pieces. This way they will marinate and fry evenly.
- Transfer the pieces into a cup. Pour in sunflower oil and soy sauce. It is permissible to add a little more balsamic vinegar to it, a couple of tablespoons will be enough. Stir the mixture, trying to rub the pork with the marinade. Cover with a lid and leave for half an hour.
- Grease a grill pan with sunflower oil. Heat well until the surface is almost hot. Drain all the marinade from the meat. Place the pieces on a hot frying pan. Fry over high heat until golden brown on the underside of the meat, this will take about 3 minutes. Then reduce heat to moderate and cook for another 3-4 minutes.
- Turn the steaks over to the other side. Top with crushed garlic cloves and thyme sprigs. You can lightly rub the fried side of the meat with garlic. Cook until the underside is equally golden brown. This is another 3-4 minutes of cooking over moderate heat. After this time, stick a sharp knife into the meat; clear juice should appear. If this happens, everything was done correctly.
- Now place on layers of food foil and cover with it. Let the steak sit for 8-10 minutes. This is done so that it is soft and juicy. Serve it hot with bread and vegetables.
Pork steak
Ingredients:
- 1 kg. pork neck
for the marinade:
- 3−4 onions
- 4 cloves garlic
- a few sprigs of thyme
- several bay leaves
- 1 tsp mustard seeds
- 1 tsp cumin
- 1 tbsp. wine vinegar
- 1 tbsp. vegetable oil
- black pepper
Cooking method:
You can marinate a pork steak in the most classic way, for which we need a large amount of onions. Cut the onion into not too thin rings or half rings, and grind the garlic, thyme, bay leaf, mustard, cumin, black pepper and salt in a blender or crush in a mortar. Add the spices to the chopped onion, sprinkle it with vinegar and vegetable oil, and mix well, pressing lightly on the onion so that it begins to release juice.
Place a little onion on the bottom of a suitable dish, place the steaks on top, and cover them on top with the same onion. If the dishes are small, but there are a lot of steaks, place the meat in a second layer, the main thing is that each pork steak is wrapped on all sides in this fragrant onion coat, which will give it all the aroma of spices. Place the marinated steaks in the refrigerator and leave to marinate for at least two hours, ideally overnight.
Before cooking the steaks, remove them from the marinade, pat dry and rub again with a little vegetable oil. You can prepare it like this:
Place the steaks on the grill and cook for 20 minutes, turning every 5 minutes.
Pork steaks in a frying pan: subtleties of cooking
- A quality steak comes from pork neck. Pork should not be fatty. But the small layers of fat that marbled meat has make the steak very tender and juicy.
- Steak is not prepared from meat from a freshly cut carcass. It should ripen in the freezer for twenty days.
- Steaks are prepared from meat at room temperature, otherwise during heat treatment they will not have time to warm up and will remain half-baked. To do this, they resort to long-term defrosting: frozen meat is placed in the plus compartment of the refrigerator and left for several hours. Defrosting time depends on the size of the piece.
- Steak fillets are cut across the grain. This helps them cook evenly.
- Before heat treatment, pieces of meat must be blotted with paper towels.
- The steaks are fried over high heat so that they quickly become covered with a thick crust, which will “seal” the juice inside them.
- Place the meat only on a hot frying pan greased with oil. But most often the oil is applied with a brush to the steaks themselves. In this case, do not grease the pan.
- Fry steaks without a lid. But when finished, they are covered with a lid or foil so that they reach the required condition.
- Pork steaks are not cooked lightly, as this is dangerous to health due to infection with helminths (in particular, pork tapeworm). Therefore, the meat is well fried. The degree of readiness is determined by the meat juice: it should be clear.
Choosing meat
The main thing is to choose the right meat. Before buying meat, you need to decide what kind of steak will be cooked. It could be:
- When frozen, irreversible changes occur in the meat, the quality of the product decreases, the structure of the meat becomes completely different and when defrosted, although it will look juicier, when cooked it will become tasteless and unusual.
- The color of the meat is as follows: beef - red, pork - pink, lamb - dark red.
- The fat layer in the meat is white and only lamb has a slightly beige tint. The fat itself in lamb is very dense, while beef fat crumbles.
- The meat does not sit in the market, it can be examined closer, and it undergoes careful control. It is not packaged and most often fresh.
- Be sure to do a test for elasticity: press the meat with your index finger. If there is a dent, the meat is fresh. If the meat returns to shape quickly, it is tough and rubbery.
- To make a steak juicy, it simply needs fat. When frying, it will melt and release all the juices to the meat. Choose meat with thin layers of fat.
How to cook pork steak at home in a frying pan, recipe with photos step by step.
From properly selected meat you can prepare very tasty steaks, and if this meat is also properly marinated, you can get a truly royal dish. Today we will prepare royal steaks from pig meat. And, naturally, we need an excellent marinade for pan-fried pork steak. I suggest using red currants as the main ingredient for the marinade - it will give the meat a simply divine taste and aroma. Currant acid will help soften the pork fibers without disturbing the structure of the meat (usually lemon is added for this purpose). And sweetish notes balance the dish, bringing the meat taste to the fore during tasting.
But how to cook the right pork steak in a frying pan? Unlike beef steaks, pork needs to be cooked very well; rare meat is not suitable in this case. At the same time, the meat should still be very juicy and tender inside and with an appetizing golden crust on the outside. In general, cooking pork steak in a frying pan is not an easy task, but after reading this recipe to the end, you will understand the basic rules. And if you follow the step-by-step photos, the steaks will turn out great!
To prepare marinated pork steak you will need:
- Pork carbonate with ribs - 700 g;
- Red currant - 200 g;
- Garlic - 2-3 cloves;
- Vegetable oil - 3 tbsp. l.;
- Salt, ground black pepper - to taste.
Cooking delicious and juicy pork steak in a frying pan.
1. To prepare delicious pork steaks, you need to take tender neck meat or carb with ribs. I chose the second option, thanks to the bone the steaks look even and beautiful. The carbonate must be washed well, dried with paper towels and cut into pieces 3.5 cm thick.
2. The most important step is to prepare a delicious marinade for pork steak in a frying pan. The washed red currants need to be mashed with a masher, a fork, or chopped in a blender.
3. Add grated garlic and a pinch of ground black pepper to the currant mass. We do not add salt at this stage, as it will draw juices out of the meat and the steaks will turn out rough. Mix the ingredients and get a flavorful, slightly sour marinade for meat.
4. Place the prepared pieces of meat in a simple but dense plastic bag. You can also place the meat in a food container with a lid.
5. Pour in the prepared currant marinade. Close the opening of the bag, shake the contents well so that the marinade is evenly distributed throughout the bag and envelops all the meat. Place in the refrigerator for 1 hour.
6. After an hour, remove the marinated meat from the refrigerator. Then remove the pork steaks from the bag.
7. Using kitchen paper towels or napkins, remove any remaining marinade from the surface of the meat.
8. Now the most difficult stage - you need to properly fry the pork steaks. It is better to use a frying pan with a thick bottom, ideally cast iron - it has very high thermal conductivity. Grease the frying pan with a thin layer of vegetable oil for frying; it is only necessary to prevent the meat from sticking. Place the frying pan on medium heat and heat it thoroughly. Lightly sprinkle the oil with salt so that the steaks are less likely to crackle and splash with juice when they come into contact with a hot surface. Only then turn up the heat and put the steaks in a hot frying pan. We also add salt on top. This way the meat will be salty and not tough. It will take about 5-10 minutes to fry one side, during which time the steaks will be covered with a beautiful, golden brown crust. But the time depends on the power of the stove and the frying pan used.
9. If beef steaks can be eaten immediately after frying, then the pork should still be cooked, as if saturated with its own heat. To do this, quickly place the steaks from the pan in foil and wrap for 15 minutes. The meat will not have time to cool in the foil, the crust will remain just as beautiful and appetizing, but in this way we will be safe from poorly cooked meat.
That's it. I hope cooking pork steak in a frying pan brought you pleasure and a delicious dinner.
Serve the steaks with currant sauce for the meat, the recipe for which can be found in the link. Bon appetit!
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