Royal bone-in pork loin steak. Pork loin steak in a pan - recommendations and recipes for the perfect meat How to cook pork loin steaks

No man will refuse a properly cooked pork steak. This is a delicious hearty dish that will be a worthy decoration even for a festive table. And you can diversify it with all kinds of marinades and sauces.

Pork steaks come in different degrees of roasting:

1. The meat is only covered with a ruddy crust on the outside, and inside it is almost completely raw.
2. Weak roast with little blood.
3. Weak roast without blood.
4. Medium roast.
5. Well cooked steak.
6. Strong roast.

Medium roast is considered optimal for a juicy steak.

In this case, the meat remains soft, but there is no more blood in it. For this option, pork pieces are first fried for 3-4 minutes over high heat, and then another 5-7 minutes over medium heat. You can first fry them for a minute on each side, and then send them to the oven for 17 - 20 minutes.

Pork steak in a pan - a classic recipe

Ingredients: 630 g pork tenderloin, onion, 40 g sweet thick mustard, 2 large spoons of refined oil, fine salt, a pinch of red and black ground pepper.

1. The meat tenderloin is washed in cool water, dried, cut into pieces. Their optimal thickness is from one and a half to two centimeters. The slices are lightly beaten off, rubbed with a mixture of salt and pepper. It is better to use the side of the malleus without cloves so that the pieces of pork do not tear.
2. The meat is smeared with mustard and left to marinate right on the table for about an hour.
3. Next, the pork is transferred to a frying pan with well-heated oil. Each piece must be fried on both sides until a golden brown appetizing crust appears. Usually 3 to 4 minutes is enough for each side of the slice.
4. The thinnest onion rings are laid out to the already prepared steaks.
5. The products are stewed together for another 5 - 6 minutes over low heat under a tightly closed lid.

The resulting pork steaks in a pan are delicious to serve with canned green peas without liquid as a side dish.

How to cook juicy meat in the oven?

Ingredients: about 1 kg of pork neck, 3 large spoons of soy sauce (Worcester is best), freshly ground black pepper to taste, salt, olive oil.

1. The meat is taken out of the refrigerator beforehand. By the time it is cooked, it should be at room temperature.
2. A piece of pork is cut into thick steaks (about 2 cm thick). Each resulting slice is pierced in several places with a fork. You don't need to cut the meat.
3. Drizzle with Worcestershire sauce. Instead, you can use regular soy without additives or even balsamic vinegar.
4. The meat pieces are rubbed with a mixture of salt and pepper on top, after which they are left to marinate. It’s great if you can give them a “rest” all night. But 1 hour will be enough.
5. On an oiled baking sheet, the steaks are stacked close to each other.
6. The pieces are sent to a well-heated oven in advance, closer to the heating part. Best of all - to the grill. If there is no such function, then you will need to set the temperature in the oven to 300 degrees.
7. First, the steaks in the oven are fried on one side, then on the other. The total cooking time of the dish with the participation of the grill is 14 - 16 minutes.

Ready-made meat is served with spicy sauces and any side dishes.

Soft pork steak in a slow cooker

Ingredients: 2 large pork steaks (on the bone, about 2 cm thick), 1 large spoonful of refined oil, ½ tsp. fine salt, 3 pinches of freshly ground black pepper, 1 tsp. lime juice, 2 pinches of sweet paprika. How to cook a steak tasty and soft in a slow cooker, we will consider in more detail.

1. Pieces of meat are washed well with running ice water and wiped with paper towels.
2. Sweet paprika, salt, freshly ground black pepper, lime (or lemon) juice, oil are mixed in a small bowl. You can add any of your favorite spices to this mixture to taste.
3. The resulting mass is rubbed with pork and left to marinate for 20 minutes.
4. Oil is poured into the bowl of the smart pot. The "Baking" mode is turned on. The option "Frying" is also suitable.
5. When the oil warms up well, you can put the steaks in it. Each meat piece is fried for 12 - 14 minutes, first on one side and then on the other side.

The resulting dish can be served immediately for dinner with any chosen side dish. You can simply add meat with any pickled vegetables and spicy sauce.

Delicious meat marinated in soy sauce

Ingredients: a kilo of pork pulp, half a cup of cane (brown) sugar, 2 tbsp. tablespoons of olive oil, 3 - 4 garlic cloves, ½ teaspoon of chopped fresh ginger root.

1. In the dish under discussion, the main thing is the marinade for the steak. To prepare it, cane sugar, butter, sauce, chopped ginger and crushed garlic are mixed. All ingredients are well mixed. It is convenient to use a whisk for this purpose.
2. The whole piece of meat is placed in a bag and poured with marinade. The design is tightly tied and sent to the refrigerator for the whole night.
3. The next day, the meat is cut into suitable pieces and fried on both sides in well-heated oil.

Steaks are served with spicy ketchup and boiled potatoes.

On a grill pan

Ingredients: 2 large pork steaks, refined oil, coarse table salt, freshly ground black pepper, any aromatic herbs to taste.

1. The frying pan should immediately be sent to heat up over high heat. By the time the meat is laid, a strong heat should emanate from it. You can check the preparedness of the dishes for roasting pork with a drop of water. If, having hit the surface of the pan, it immediately boils, then you can begin the main stage of cooking steaks.
2. While the pan is heating up, the meat slices must be beaten off with a special hammer (the side without cloves). In this case, you do not need to be too zealous.
3. Top steaks are rubbed with a mixture of salt, spices, selected aromatic herbs.
4. Pieces of meat are first fried over very high heat for 3-4 minutes on each side, then the process continues with medium heating of the stove for another 5-6 minutes on each side.
5. If the meat is not fat enough, you can add a small amount of refined oil to the container during cooking.

Grilled pork steak should be completely cooked through. If, when a piece is cut, clear juice is released without blood impurities, then the meat can be tasted.

Variant with spicy Provence herbs

Ingredients: 1.3 kg of carbonate without ribs, 90 g of butter, 140 ml of sparkling mineral water, juice of two medium lemons, 2/3 packet of Provence herbs, 1 tbsp. a spoonful of table mustard, 2 onions, a mixture of peppers, fine salt.

1. A piece of pork carbonate is cut across. The thickness of each piece should be about 2.5 cm.
2. Lemon juice is poured into melted butter. Salt, peppers, mustard, Provence herbs are also sent there. The ingredients are mixed.
3. The meat is placed in a tightly closed container. The marinade prepared in the previous step is poured on top. Finely chopped onions also fall asleep there.
4. Pork with such additives is marinated for about 2 hours. Periodically, the meat pieces are turned over so that the marinade is distributed correctly.
5. The pan heats up well without oil. Marinated pork is laid out on it. Grill the steaks for 3-4 minutes on each side. You can scrape most of the herbs off the pieces with a knife so they don't burn.

The remaining marinade is brought to a boil and cooked for a couple of minutes. As a result, in the saucepan there is a sauce that is ideal for meat.

With cream sauce

Ingredients: 1.5 kilo pork tenderloin, large tomato, a pinch of dried basil, 1 tbsp. l. olive oil, 280 ml heavy cream, 1 tsp. Pesto sauce, spices to taste, salt.

1. The meat is cut into steaks, rubbed with a mixture of selected spices and salt. Then it is fried in a minimum amount of heated olive oil until a crispy appetizing crust appears.
2. Tomatoes, along with the skin, are cut into circles. They need to be sprinkled with dried basil. Then the pieces of vegetables are lightly fried in the same pan and quickly transferred to a separate plate.
3. Cream is poured into the same container, Pesto sauce, salt and spices are added to taste. The mass is heated over medium heat for 3 to 4 minutes.

When serving a dish to the table, steaks are placed on a flat plate. Tomato slices are laid out on top and creamy sauce is poured. Served with boiled rice or baked potatoes.

Under a spicy marinade

Ingredients: kilo pork neck, 1 tbsp. l. lime juice, the same amount of olive oil and soy sauce, 1 tsp each. red hot and black freshly ground pepper, a pinch of ground paprika, salt, 5 - 7 teeth. fresh garlic, a pinch of basil.

1. Washed and dried meat is cut into steaks. You can beat them off a little.
2. All other components declared in the recipe are combined for the marinade. Garlic is preliminarily passed through a press. The amount of spicy ingredients is adjusted to the taste of the cook. You need to be especially careful with salt - it is important not to forget that it is already in soy sauce.
3. The finished marinade is carefully rubbed into each steak from all sides. After that, the meat is left to “rest” for 20 minutes.

It remains to fry the pork in well-heated oil on both sides, cool slightly and serve for dinner. The usual sweet ketchup will perfectly complement such steaks.

Pork steak on the bone with cheese

Ingredients: 2 large pork loin steaks on the bone, 3 large chicken eggs, 70 g of cheese (hard), 3-4 large spoons of sifted high-quality flour, coarse salt to taste, a mixture of peppers, 40 ml of refined oil.

1. Meat steaks are washed well, dried with paper towels. Then they are carefully beaten off with a special kitchen hammer. In the process, neither the meat pulp nor the bones should be damaged.
2. Sprinkle the prepared meat with a mixture of peppers and salt. It is advisable to rub the pieces with your hands so that the seasoning is well absorbed into them.
3. Raw eggs are well beaten with a whisk, finely grated cheese is added to them. The ingredients are mixed. If the cheese is not salty enough, the mass can be slightly salted to taste.
4. Each pork steak is rolled in flour and then dipped in the egg and cheese mixture. The latter should cover the pieces completely on all sides.
5. Refined oil is poured into a heated frying pan. When it is well heated, you can start frying meat steaks - a golden crust should appear on both sides of the pieces. It is enough to fry for 4 - 6 minutes on top and bottom.

The treat is served hot with any side dish.

Juicy meat with plum and ginger sauce

Ingredients: 750 g pork pulp, 3 tbsp. l. soy sauce, the same amount of liquid honey, 1 tsp each. ground ginger, dried Provence herbs and dried barberry, 4 tbsp. l. lemon juice, 1 tbsp. l. Dijon mustard, 320 g plums, a glass of sugar (brown), a clove of garlic, a pinch of cinnamon, salt.

1. Half of citrus juice, mustard, honey, dried barberry, soy sauce, Provence herbs are combined in a small bowl. The resulting mixture is rubbed on all sides pork, cut into steaks.
2. The meat pieces are stacked on top of each other, wrapped in cling film and sent to the cool for the whole night.
3. For the sauce, all remaining ingredients are sent to the blender, except for sugar and garlic. They turn into a homogeneous mass.
4. The mixture from the last step is poured into a saucepan. All sugar is added to it at once.
5. The mass is cooked over medium heat for 8 - 9 minutes until thickened. After that, crushed garlic is poured into it. The sauce boils for a couple more minutes and is removed from the heat. When it cools down a little, you need to strain the mass through a large sieve.
6. Prepared steaks on both sides are fried in hot oil until appetizing ruddy.

Hot meat is laid out on a plate and poured with sauce from the fifth step.

Pork steaks always manage to be very tasty cooked in foil in the oven. They turn out juicy and tender.

To do this, not completely thawed meat is cut into medium pieces.

1. Next, the pork is slightly beaten off, rubbed with spices, salt, and a mixture of peppers.
2. On both sides, the meat is sprinkled with oil and left for half an hour to “rest”.
3. Each prepared future steak is wrapped in foil.
1. A piece of pork is cut into two identical slices, which are beaten off with a special hammer. Meat should not be too lean.
2. For the sauce, all other components declared in the recipe are mixed, except for vegetables and cheese. They are smeared with chopped pieces of pork and left to marinate for a while.
3. Next, the steaks are fried until golden brown and cooked on each side.
4. The finished meat is transferred to a heat-resistant form covered with foil. On top of it are small pieces of onion and circles of tomatoes, cheese is rubbed. The foil is wrapped and the steaks are baked in a well-heated oven for 45 minutes.

Without coating, the meat is cooked for another 8 - 9 minutes, after which it is immediately served for dinner.

Cooking on an electric grill

Ingredients: a kilo of pork, 5 onions, 5 tomatoes, 1 tsp. salt, pepper mixture, 1 tsp. dry basil.







1. Onions and tomatoes (without skin) are coarsely chopped. The vegetables are then puréed in a blender. Salt, all spices are added to them.
2. Pork is cut into steaks, poured with the resulting vegetable mixture and left for at least 4 hours.
3. Pieces of meat are laid out on the grill of the device, installed with the legs up.
4. Steaks are baked on an electric grill for 10 - 12 minutes at 250 degrees on each side.

Are there people in the world who are indifferent to a good fragrant steak? A juicy piece of meat cooked with herbs and smoke will make anyone salivate, but it is generally accepted that a steak is a restaurant dish only, requiring many years of experience and exceptional craftsmanship.

Experience, of course, is required, but this does not mean that it cannot be obtained at home. The main thing is to know all the subtleties and rules of cooking a steak, and then you can easily cook a steak at home, surprising guests and homemade chef-level dishes.

Usually, a steak is preferred to be made from beef, but a carefully selected piece of pork cooked in accordance with all the rules will be just as good! Let's figure out first how to choose the right meat.

Features of choosing pork for steak

For pork steak, tenderloin is best suited - this is the most tender and at the same time dietary part of pork. A lean part of the neck or a ham with a little fat will also work.

It is also worth carefully examining the cut of meat: if it gives off a mother-of-pearl tint and there is no blood discharge on it, such a piece is perfect. The cut should have a uniform structure, be elastic, slightly moist, with an even distribution of fat and thin muscle fibers. The color of the meat should be pinkish red.

After a suitable piece of meat has been selected, it should be allowed to lie in the refrigerator for three to five days - this way it will reach the desired condition. Fresh meat is not recommended for cooking steak - it must be infused and fermented, as a result of which it becomes softer.

When the meat is infused, just in case, check its maturity: press on it with your finger, and if a dent remains, but immediately straightens out, then it is ripe and ready for cooking.

Meat doneness table

Meat doesn't have to be completely cooked through to be tasty. The ideal degree of frying is considered to be such that the fibers are heated and softened, and moisture remains in the meat, which provides the steak with juiciness and aroma. But everyone has different tastes, so there are several classic types of roasting:

The fatter the meat, the higher the degree of roasting can be used without the risk of loss of juiciness. Lean meat is not recommended to cook for a long time, otherwise it will be too tough.

Marinade selection

The principle of action of the marinade is in the breakdown of muscle fibers due to acids. So the steak becomes softer and more tender. It is desirable that the marinated piece of meat is not too thick, otherwise by the time the marinade reaches the middle of the piece, its surface will become too acidic.

The marinade can be anything: salty, sweet, sour, spicy, spicy, or smoky and BBQ.

The basis of the marinade must certainly be an acidic component, oil and seasonings to taste.

Vinegar, wine or lemon juice are usually used as the main active ingredient - acids. Citrus fruits, kiwi, pineapple, kefir or yogurt are also sometimes used.

However, you don’t need to be zealous: if you add too much acid, it will either draw out all the juice from the meat, making it tough, or turn it almost into minced meat, that is, soften the meat too much, and it will become unsuitable for frying.

Soy sauce marinade is extremely popular. It gives the pulp a unique aroma, combining salty and sweetish notes.

To prepare it, you need the following components:

• 2 tbsp vinegar or squeezed lemon juice;
• 1 tbsp sugar (preferably brown)
• 50 ml soy sauce;
• 1 tbsp mixtures of Italian herbs;
• 30 ml of olive oil;
• pepper, garlic and salt to taste.

Combine all ingredients. Place the meat in a dish or pan - the main thing is that this form can be covered tightly and that it is not too wide.

Put the prepared marinade on top of the steak and spread it with your hands so that the entire surface of the steak is in the marinade. Put the form with meat in the refrigerator for the night or at least 3-4 hours.

A simpler and also classic marinade:

• 40 ml of unrefined vegetable oil;
• 2 tbsp white vinegar;
• 2 tsp salt;
• 1 tsp black pepper;
• 1 tsp minced garlic, or 2 fresh minced cloves.

Cooking a steak in a pan

Ingredients:

• 400 g pork tenderloin without fat;
• 3 tbsp squeezed lemon juice;
• 2 tbsp dry rosemary (or 2-3 sprigs of fresh);
• 1 tsp basil or Italian seasoning blends;
• 0.5 tsp ground garlic;
• salt to taste.

Cooking time: 20 minutes.

Calorie content (per 100 g): 286 kcal.

The steak should be marinated in the refrigerator for five hours, after which it should be allowed to warm at room temperature for about half an hour. You can start cooking.

1. Heat a heavy-bottomed pan to the desired condition: it should be very hot, but not smoking, and the meat should “hiss” immediately upon contact with the pan. It can be lubricated with odorless sunflower oil, and if the pan is non-stick, then you can do without oil;
2. Put the steak in the skillet. It can often be turned over with tongs, thus ensuring uniform frying;
3. Roast it for as long as you like to get the desired doneness;
4. While cooking, brush the steak with a sautéed garlic clove cut in half or herbs.

If you pan-fry the pork steak completely, you can serve it immediately after cooking. If it is raw or half-cooked, he needs to “walk” after the meat has been removed from the pan.

Pork loin steaks in the oven

Cooking a steak in this way is very easy - even a novice cook can handle it.

The ingredients for this recipe are simple and can be found in every home:

• 400 g pork loin;
• 3-5 cloves of garlic (depending on size), minced
• 50 g low-fat mayonnaise;
• 1 onion, finely chopped or sliced ​​into rings;
• 1 tsp black ground pepper;
• salt to taste.

Cooking time: 35-50 minutes.

Calorie content (per 100 g): 394 kcal.

1. Marinate the loin at least a few hours before cooking. Ideally, leave it to marinate overnight. For the marinade, use any acidic ingredient, oil and herbs and spices to taste (feel free to experiment!), which will add a unique flavor to the dish;
2. Take the meat out of the refrigerator half an hour before cooking. Let it warm up to room temperature - so it will be softer and juicier;
3. At this time, preheat the oven to 180-200 degrees;
4. Put the meat in a baking dish. At the bottom of the form, you can put aromatic herbs, and on top - meat;
5. Bake the loin for 35-50 minutes, depending on the desired degree of doneness and the thickness of the piece;
6. Serve steaks with fresh vegetables.

How to cook pork steak on the grill

Such a steak, if cooked correctly, can outshine even everyone's favorite kebabs.

It is very easy to prepare, because all you need is a pork tenderloin on the bone and a wire rack. You can even not add any salt or spices, because smoke and fresh air are the best seasoning.

However, if you still decide to cook with seasonings, then here is the recipe for a delicious marinade:

• 400 g pork tenderloin;
• half a glass of soy sauce;
• 1 tsp grated fresh ginger or ground dried;
• 1 tbsp Sahara;
• salt to taste;
• 1 tbsp ground garlic.

Cooking time: 15 minutes.

Calorie content (per 100 g): 310 kcal.

Marinate the meat overnight so that it is properly saturated with the aroma of spices.

Consider the direct recipe for pork steak on the grill. To cook meat, you first need to quickly fry the steak over an open fire to form a golden crust, and then place the meat on the coals.

Cook the steak for 10-15 minutes, turning the wire rack regularly to ensure even cooking.

Serve the steak with fresh cucumbers, tomatoes and good mood.

Grilled pork steak

Perhaps the grill is the most ideal option for cooking pork, especially if it is quite fatty. Its fat will melt, making the meat more dietary and healthy, while the steak will remain juicy and soft.

For a delicious grilled steak, marinate the meat for several hours in your favorite herbs with oil and vinegar or wine.

Ingredients:

• 400 g of pork ham meat;
• 40 ml of olive oil;
• 50 ml of white vinegar;
• 4 tsp pasty mustard;
• 1 tsp ground white pepper (optional)
• salt as desired.

Cooking time: 7-10 minutes.

Calorie content (per 100 g): 325 kcal.

Grilling pork meat is very easy: just put the steaks on a very hot, but not smoking grate and fry until a beautiful crust, turning the meat with tongs every 20 seconds.

To add a beautiful corrugated pattern to the meat, press it harder with tongs to the grill, but do not turn it over more than 3-4 times.

Toward the end of cooking, you can put a piece of butter on the steak, especially if the meat is lean. You can also lubricate the meat with a clove of garlic, and put fresh herbs in the pan, which will pour over the meat with their aroma.

After cooking the steak, put it on a plate, but do not serve immediately - let it brew and "reach" due to the internal heat (therefore, it is undesirable to cook it for too long, because it continues to cook for some time after being removed from the fire).

Conclusion

As you can see, cooking a real steak at home is absolutely not difficult - you just need to follow a few conditions:

• choose the right meat;
• the steak should be allowed to lie in the refrigerator for three days;
• prepare a delicious marinade in which the meat should lie for several hours;
• before cooking, the pork steak must be pulled out of the refrigerator for half an hour;
• cook the meat from 2 to 15 minutes (optional), constantly turning over and brushing with herbs and garlic;
• put on a plate and let it brew for five minutes, brushing with a piece of butter.

But do not forget the most important condition - good mood and pleasant company. Enjoy your meal!

Another recipe for pork steak is in the next video.

Today I will tell you how to fry the right pork steak in a pan. It would seem that a completely uncomplicated dish, just a fried piece of meat, so what is its popularity? Steak is the food of real men. And although it is traditionally customary to cook it from beef, a piece of pork meat is a special atmosphere, from the choice of meat to knowing some of the subtleties when frying.

The pedigree of steaks begins in Ancient Rome. It was said that initially the meat was fried by the priests. And not for food, but to bring a sacrifice to the Gods on the altar. As happened more than once, chance determined the further fate of the gift to the Gods - the priest tasted the juice that stained his fingers.

A few centuries later, steak became a cult food in England. Americans, having tasted fried meat, decided that the dish was created especially for them. When Russia got acquainted with steaks, it is not known, but now its popularity is not inferior to the world one.

How to cook delicious pork steak in a pan

Delicious, juicy and soft pork steak is not obtained by itself. There are several secrets to cooking tender meat, the failure to follow which is a radical mistake. Therefore, we learn to choose pork, cut, salt and fry correctly.

Which meat is best

A proper steak is a good piece of meat. From the neck, carbonate, loin on the bone - an experienced chef will cook a pork steak from any part. Although, ideally, the tenderloin from under the ribs is better. This muscle almost does not move during the life of the animal, therefore, a priori, it is always tender and juicy.

Pay attention to the "marbling" of the piece. Choose pork with a small amount of fat - the amount should be optimal, not excessive.

Secrets of a delicious steak:

• Slice the pork across the grain.
• Steak thickness. The height of the piece should be at least 2.5 cm, then it will evenly fry. This is a classic steak size. Love raw meat with blood - cut thicker. Up to 5 cm.
• Remove the pork from the refrigerator shortly before frying. Meat should not be cold. Otherwise, the steak will cool the pan and fast frying will not work.
• Be sure to blot the pieces with a napkin, removing excess moisture.
• Pork should not lose a drop of juice! Hence the next rule for preparing a juicy steak - seal the piece of meat. To do this, the oil in the pan is very hot before frying.

Frying utensils

The thick bottom of the pan, which holds the heat, is the key to preparing a tasty and juicy entrecote. A simple cast iron skillet will do. Recently, you can purchase a grill pan that does not allow the meat to burn.

How long to fry steaks

The frying time is affected by the age of the animal and the place from which the tenderloin was taken and the thickness of the steak. The main rule is the maximum temperature and minimum frying time.

1. Spread the steak, fry in a hot pan for about a minute, turn over and fry the other side for the same amount. This will help keep the meat juicy.
2. Then continue frying until desired doneness 1-5 minutes.

The readiness of the steak is checked by pressing. The well-known culinary specialist Ilya Lazerson advises checking the resistance of meat when pressed. He suggests an interesting association: alternately press your finger on your cheek, then on your chin, and then on your forehead. In the first case, the meat will be soft and raw. Chin resistance - medium rare steak. Forehead - the meat is ready.

The last step is to let the steak "rest" so that the juices are distributed evenly inside the entrecote.

When to Salt Pork Steak

Salt helps the pork juice to flow out, so it is recommended to salt the piece already on the plate.

Attention! Many people confuse steaks with chops. It is not right. You can get acquainted with the recipes in another article - I share all the secrets.

If you want to learn how to cook delicious and juicy meat at home, just like in a restaurant, read the recipes and follow the instructions.

Classic pork steak recipe - step by step recipe

A simple recipe for pork pleasure, in a hurry. Entrecote turns out incredibly juicy and tasty.

Would need:

• Steaks.
• Oil for frying.
• Salt.
• Butter.
• Garlic - a couple of cloves optional

Step by step recipe for a delicious steak:

1. Remove the meat (neck, carbonate, loin) from the refrigerator, wait until it warms up a little at room conditions.
2. Slice the pork across the grain into 2.5 cm thick portions. Dry with a napkin.
3. Heat the oil in a frying pan to 200 ° C and lay out the steaks.
4. Fry quickly on both sides for a minute. Then flip over and continue to fry for an additional 3 minutes. Shortly before the end, throw chopped garlic into the oil.
5. The last step is to transfer to a plate, sprinkle with pepper, salt, and put a piece of butter on the steaks.

Video recipe: how to fry a juicy steak

Easy T-bone steak recipe

You will need:

• Pork - 500-700 gr.
• Pepper, olive oil and salt.

How to fry:

Rub a whole piece of meat with olive oil.

1. Slash from the side of the bone with a knife, but do not cut through.
2. Fry in a very hot dry frying pan for a few minutes on each side. Do not add oil!
3. Crush the pepper in a mortar, combine with salt.
4. Transfer the pieces to a plate, sprinkle with the mixture and let rest for 5-7 minutes.

Pork steak with soy sauce marinade

Classically, the steak is flavored with pepper, but recently culinary specialists have come up with many recipes in which the pork for the steak is pre-marinated.

You will need:

• Steak - 4 pcs.
• Bulb.
• Olive oil, salt, pepper.

Ingredients for steak marinade:

• Red onion - 1 pc.
• Dark beer - a glass.
• Soy sauce - 2 large spoons.
• Molasses - 2 tbsp. spoons.
• Garlic, chopped - tablespoon
• Rosemary - a spoon.
• Worcestershire sauce - ½ teaspoon

How to pickle:

1. Combine beer, diced red onion, molasses, soy sauce, Worcestershire sauce, rosemary and garlic in a bowl. Stir and place portions of pork. Usually I put everything in a resealable container, maybe in a bag.
2. Marinate overnight (12-18 hours).
3. Heat the oil, put the onion cut into rings, fry for a couple of minutes, salt and sprinkle with pepper.
4. Remove the onion, add a little oil, and add the steaks. Fry quickly.

Great for barbecues and grills. This is a versatile marinade for pork steak. I introduced sauce recipes in another article - follow the link and you will get exactly to the address.

How to fry a delicious steak in a pan

You will need:

• Pork meat - 1 kg.
• Soy sauce - 100 ml.
• Mustard powder - half a teaspoon.
• Pepper (different types - red and black), salt, oil.

Step by step cooking recipe:

1. Pepper portioned pieces, coat with mustard. Slap the pieces with your palms so that the spices stick.
2. Put in a bowl, pour over the sauce and refrigerate for several hours (preferably longer, at least 2 hours).
3. Drain the sauce, pat dry and brush with oil.
4. Roast until done.

Video recipe for a tender and amazingly tasty steak. May you always be delicious!

Good day, my dear cooks! Did you know that the history of the beloved juicy steak goes back to Ancient Rome? Yes, yes, it was then that they began to fry large pieces of meat on fire. True, they did it not for food, but for sacrifice. Today, steak is a popular dish. But not everyone can cook it. There are so many subtleties and nuances. But don't be afraid. This can be learned. I will tell you how to fry a pork steak in a pan.

Until recently, steak was cooked exclusively from beef. But "progress", as you know, affects all areas of life and cooking is no exception. Therefore, today you can cook it from anyone, even from an antelope. But today we will cook pork steak.

When buying pork, pay attention to its color. It should be pinkish, without iridescent tints. The darker the meat offered to you, the older the animal. Also note its "marbling". This term refers to the uniform distribution of fat throughout the meat. But fatness and "marbling" are not the same thing. For steak, try to choose such cuts of pork, where there will be an optimal amount of fat, but not excessive.

The tenderloin steak is guaranteed to be the softest and juiciest. She has soft meat that is difficult to spoil

Just pre-cut the film from the meat. It is quite easy to remove with a knife.

But the choice of pork is only part of the story. A perfect steak has 3 ingredients:

1. Take it out of the refrigerator 20 minutes before cooking. And then you get cold meat inside with a burnt crust.
2. The piece of meat that you cook should be thick. Not less than 2.5 cm, but not more than 4 cm.
3. If you have purchased uncut pork, you need to properly cut the steaks. Remember that you only need to cut them across the fibers!

How long to cook

And how long to fry the meat depends on what kind of steak you want to get. Love the delicacy "raw", which means that the fried piece can be thicker. Yes, and meat provides for different degrees of roasting:

Minimum done (very rare)- On each side, fry the meat for no more than 1-2 minutes. Pork remains bluish-pink on the cut, and the texture is tender. Cooked meat is slightly warm inside.

Rare (rare)- cook on each side for 2-3 minutes. In this case, the texture of the meat will remain soft and porous. And on the cut, the piece will have a red color.

Medium (medium)- the most common way to fry meat: it is a little bloody. Fry for about 4 minutes on one side, and then turn the piece over. And cook the second side for 3-4 minutes. As a result, the meat will have a firm texture and retain a reddish color in the center.

Well done steak (welldone) Cook each side for at least 3 minutes. In this case, pork should be fried over high heat. After that, the meat is brought on low heat for 6-8 minutes. The finished steak has a dense texture and a uniform brownish tint.

Do you want to learn how to cook steaks like in a restaurant? The recipes I prepared with photos and videos will help you with this. For softness and juiciness of meat, you can marinate it. Here .

Step-by-step recipe with photo of pork steak with spices

An easy way to cook pork meat. By beating the pork, the meat is so tender and soft. And it is prepared with a minimum of oil.

• 2 pieces of pork;
• salt;
• pepper;
• Provencal herbs;
• spicy paprika;
• olive oil.

Cut the meat up to 2 cm thick and beat it well with a kitchen hammer. The best way to do this is to wrap the meat in cling film. So the fibers soften and the meat will cook faster and be softer. Sprinkle with herbs and spices on both sides.

Grease a grill pan with a thin layer of olive oil. Lay out the chopped pork pieces. Fry on both sides until brown and characteristic stripes from the furrows of the grill pan.

Serve with boiled potatoes, tomatoes and lightly salted cucumbers.

How to cook pork loin steak on the bone

In order for the meat in the pan to turn out delicious, you must first marinate it in spices. In this recipe, we will prepare a marinade from lemon zest, garlic and chili peppers.

• 2 pork loins on the bone (about 2 cm thick);
• 1 tsp red chili pepper;
• zest of 1/2 lemon;
• 2 large cloves of garlic;
• ground black pepper - to taste;
• 4 tbsp. l. olive oil;
• salt - to taste.

Rinse the meat and pat dry with paper towels.

Finely chop the garlic and chili pepper. Pour olive oil into a bowl, add chopped garlic, chili pepper, grated zest of half a lemon. If you have sage leaves, tear them into small pieces and add to the marinade. Stir the finished filling.

In this marinade, roll the meat on all sides and set aside for at least 30 minutes. This way it absorbs the flavor better.

Grill in a pan on each side so that the meat is well cooked. At the end of cooking or on a plate, sprinkle with salt to taste.

Delicious and quick pork steak recipe

Juicy, fragrant pieces of meat with garlic and fragrant spices, fried in a pan. What could be better for a delicious lunch or dinner?

• 3 pieces of soft boneless pork;
• 3 tbsp olive oil
• salt and pepper - to taste;
• garlic oil.

Cut the pork pieces into 2 cm thick slices. If you have them in the refrigerator, take them out 30 minutes before frying. Meat should be at room temperature. Grease future steaks with olive oil, sprinkle with salt and pepper. Let them marinate for 30 minutes. Heat the grill pan well and lay out the pieces of meat.

Grill the steaks for about 7-10 minutes. Depends on their thickness and size. On both sides, they should acquire a golden brown hue, as in the photo.

At the end of cooking, put a piece of garlic butter on each chop. To do this, mix softened butter with chopped garlic and dry herbs. And then put it in the refrigerator. After frying, put this garlic oil on the pieces of meat for literally 2 minutes. The steaks will “rest” and acquire a fragrant taste.

Ready-made pork steaks are great friends with vegetable salad or baked potatoes. Or you can make your own delicious burger. It will turn out much tastier than store-bought 🙂

How to grill tenderloin in a grill pan

For this delicacy, take:

• 400 gr tenderloin;
• frying oil.