Pork steak recipe. Juicy and tasty pork steak

Steak is a large roasted piece of meat. A properly prepared dish is very juicy and flavorful, especially when made from fatty pork. Popular food gains momentum in the summer, when the soul requires a holiday and the body requires vitamin diversity. Not so long ago, steaks were prepared only from beef meat, but progress does not stand still and now absolutely any type of animal is used. So pork steak is no longer a new thing.

How to fry pork steak in a frying pan with onions

Recipe ingredients:

Pork meat – 600 g.
Onions – 1 pc.
Vegetable oil for frying – 50 g.
Mustard – 25 ml.
Salt, black and red pepper - to taste.

Cooking process:

Wash the meat in water and dry with paper towels. Beat with a kitchen hammer, add salt and pepper.
Marinate in mustard for 1 hour. Next, heat vegetable oil in a thick-walled cast-iron frying pan and fry on each side for 4 minutes. over high heat. A crust forms, and when pierced with a toothpick, clear juice pours out.
At the end, add the onion cut into slices and simmer under the lid for 5 minutes. You can serve the dish with mashed potatoes, rice, salad and meat sauce.

How to fry pork steak in a pan with rosemary

Recipe ingredients:

Pork meat – 3 pcs. 300 g each
Olive oil – 30 g.
Rosemary – 2 sprigs.
Garlic – 3 g.
Lemon – 1.5 pcs.
Salt, ground black pepper - to taste.

Cooking process:

Marinate the pork meat in a large bowl for 1 hour. Rub each piece with lemon juice, salt and pepper. Heat olive oil in a cast-iron frying pan and fry chopped garlic and whole rosemary sprigs until yellow.
Place the garlic and rosemary on a plate and fry the steak in the remaining oil in a frying pan. Next, gradually add hot water so that the liquid does not first get into the oil.
Simmer for 30 minutes. with garlic over low heat with a lid. Serve with stewed potatoes and cabbage.

How to fry pork steak in a frying pan with honey

Recipe ingredients:

Pork meat – 300 g.
Honey – 1 tsp.
Soy sauce – 2 tbsp.
Vodka – 1 tbsp.
Lemon juice – 1 tsp.
Sweet paprika – 2 tsp.
Green onions – 2 pcs.
Vegetable oil – 1 tbsp.
Salt - to taste.

Cooking process:

For the marinade, mix vodka, soy sauce, lemon juice, honey, vegetable oil, paprika and chopped onion feathers.
If the honey is candied, mix it well with a spoonful of hot water before adding it to the marinade. Place washed and dried meat in the marinade for 1 hour. Then salt the meat and fry in a heated frying pan.

Pork steak can be marinated and cooked without marinade. Infusing meat, of course, will add the taste and smell of herbs and aromatic oils in which it will be located. But real fried meat without additions is also valued no less among those who like to eat with an appetite. In this matter, it is important to have fresh ingredients and the right utensils on hand, as well as knowledge that will guide the cooking.

Steak is an iconic American dish; it is in this country that they love and know how to cook steaks. However, the dish was not invented on a distant continent; at least judging by the name, the word “steak” comes from the Old Norse “to fry.”

A traditional steak is a thick piece of meat cut from an animal carcass across the grain. Usually beef is used to prepare the dish, less often veal.

In Russia, steak is often made from pork, since such meat is easier to purchase in retail chains, in addition, it is easier to prepare, which significantly reduces the risk of spoiling the dish.

Pork steak - food preparation

In order for the steak to turn out truly tasty and juicy, the products should be carefully prepared.

Marinate the meat in spices (garlic, onions, spices), salt and olive oil), place in a container and refrigerate for several hours (you can leave the pork overnight).

Before placing the meat on a grill over a fire or in a frying pan, be sure to let it sit for at least 30 minutes at room temperature so that the pork is thoroughly heated and then cooked evenly.

Pork steak - preparing dishes

The container for marinating steak should not be aluminum, otherwise the meat will acquire a special taste. You can use a frying pan or grill to fry meat. If the pork is being cooked on the stove, the pan should be sprinkled with olive or sesame oil (vegetable oil is not recommended). The meat must be placed in a thoroughly heated container, otherwise the cooking technology will be disrupted and the meat will turn out tough.

Recipe 1: Pork steak with kefir

Kefir makes meat much softer, so its use is very important when preparing steak.

Ingredients:
- 1 kilogram of pork neck;
- 1/2 liter of kefir;
- ground black pepper;
- salt.

Cooking method

We beat the steaks, coat them with spices and salt, put them in a deep container, add kefir. The meat should be marinated in kefir for several hours, after which it should be placed in a frying pan (vegetable oil should not be used, the meat will not burn, since it is perfectly “saturated” with kefir).

Fry the pork over high heat, for several minutes on each side, constantly turning. If the meat starts to burn, add a little kefir.

You can determine if the pork is done by making a small cut; the steak juice should be clear.

Recipe 2: Pork steak with ribs

It is not at all necessary to use pork loin to prepare a steak; you can use meat with a bone.

Ingredients:
- 1 kilogram of pork with ribs;
- 1 tablespoon lemon juice;
- 2-3 tablespoons of sesame oil;
- ground black pepper;
- ground red pepper;
- 2-3 cloves of garlic;
- 2 tablespoons of ketchup;
- 1 hot pepper;
- dill;
- salt.

Cooking method

We cut the pork, the thickness of the meat should be equal to the width of the rib.

Prepare the marinade from sesame oil, lemon juice and salt.
Carefully coat the pork with the marinade and refrigerate for several hours.

We prepare a hot seasoning from garlic (pass it through the garlic press), ketchup, hot pepper (remove the seeds and chop finely), and herbs.

Half an hour after the steaks are taken out of the refrigerator and coated with hot seasoning, put them in a frying pan and fry for about five minutes.

While the meat is roasting, preheat the oven. Place the steaks on a baking sheet and bake in the oven for 10 minutes.

Recipe 3: Pork steaks with mayonnaise-garlic sauce

Tender pork meat is perfectly complemented by mayonnaise and cheese.

Ingredients for meat:
- 1 kilogram of pork;
- 2 onions;
- 1/2 teaspoon hot pepper;
- seasonings (curry, rosemary);
- olive oil;
- ground black pepper;
- salt.

Ingredients for the sauce:
- 3 tablespoons of mayonnaise;
— 100 grams of hard cheese;
- 3 cloves of garlic;
- ground black pepper;
- salt.

Cooking method

Cut the meat into pieces for steaks, add salt and fry in olive oil until crust appears. Remove the pork from the pan, pepper, rub with seasonings, and bake in the oven for 20 minutes. Remove the steaks from the oven, brush each with a sauce made from mayonnaise, cheese, garlic and pepper, and bake until golden brown.

Not all meats are suitable for cooking steaks. Experts recommend using back skewers; they consist of several muscles; this meat has a more attractive texture, it is soft, juicy and aromatic.

The ideal thickness of meat for steaks is from 3 to 5 centimeters.

The steak should not be kept on the fire for a long time so that it turns out rare, 1-2 minutes of frying on each side is enough, the average level of frying is 3 minutes, 4 minutes is enough to get well-done meat.

After the meat is removed from the heat, it must be allowed to stand for 5-10 minutes (cover with foil).

Fresh meat is not suitable for cooking steak; pork must be at least 20 days old.

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

Pork steak - cooking secrets

Pork steak, the recipes for which are presented below, is easy to prepare. Just remember a few rules:

It is recommended to use only fresh meat for cooking;
Allow the meat to come to room temperature before frying;
If you cook steak from frozen pork, leave the meat overnight on the top shelf of the refrigerator;
To dry excess moisture from meat, use a paper or clean cloth towel;
The optimal thickness of a piece for pork steak is 2.5-4 cm;
You need to divide a piece of meat into portions across the grain;
The finished steak is served on heated plates.

All pork steak recipes insist that you need to have a grill pan for cooking (if you don’t have one, you can use any heavy frying pan). This way the heat is distributed evenly, which means the meat is cooked properly.

Juicy pork steak | Charm Lady

The most important thing when frying is to place the steak in the pan at the right temperature. It should be very high, but without the appearance of smoke from burning oil. The sizzling sound of the steak hitting the bottom of the pan indicates the correct temperature. When the meat has “sealed” and acquired the first crust, you can reduce the heat on the stove. After this, the appearance and degree of readiness are brought to the desired level.

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

Pork steak - three recipes with photos

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

Pork steak with lavender and rosemary

Compound:

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

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

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

Average cooking time is 10 to 15 minutes per side.

Pork steak in the oven

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

Compound(based on 4 people):

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

Preparation: For this oven-baked pork steak recipe, you need to marinate the onions ahead of time. Cut it into medium-sized rings and mix with the marinade. To prepare the marinade, all the ingredients of the recipe must be crushed (use a mortar, blender, or place in a plastic bag and beat with a rolling pin). Stir the onion into the marinade and leave until it has absorbed all the flavors.

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

Before adding to the frying pan, the meat must be freed from onions, dried with a paper or woven towel and generously greased with vegetable oil.

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

Steak with mustard in a frying pan

Pork steak in a frying pan | Eva.ru

This pork steak recipe can be cooked in a regular frying pan. Photos of the finished dish prove that without the characteristic stripes, the meat looks no worse. The steak is prepared quite quickly and not at all difficult.

Compound:

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

Preparation: Dry thoroughly washed meat with a cloth or paper towel. Cut into portions and beat lightly (it is advisable to use a rolling pin or a wooden mallet). Salt and pepper on both sides. Place in a bowl and add mustard. Mix thoroughly and leave to soak for an hour.

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

Undoubtedly, steak is one of the most beloved dishes by men, and not only by them. As a rule, we go to a restaurant for a good steak because we are afraid of preparing it incorrectly, of not being up to restaurant level.

In fact, you can cook a juicy, tasty steak in your own kitchen, you just need to know some subtleties and basic rules. It is believed that a real steak can only be made from beef. However, it can be prepared just as well from pork.

How to choose meat

The most important thing is to choose the right meat for the dish. To decide on the choice of meat, you need to decide what kind of steak you want to cook. Based on which part of the carcass the meat is cut from, pork steaks are classified into the following types.

Ribeye is the most unpretentious to prepare, but no less tasty. It is prepared from the part of the carcass located under the shoulder blade. Due to the fat content, the meat comes out very juicy;
club steak - prepared from the back part of the tenderloin, there is a small bone;
filet mignon is a tender, melt-in-your-mouth meat, famous for its unobtrusive taste due to its low fat content. Prepared without blood;
Chateaubriand - differs from filet mignon in the way it is served lengthwise;
tornedos or tenderloin medallions;
Porter house is practically the most popular type of steak; it is distinguished, among other things, by its very large size, divided by the bone in the shape of the letter T. It turns out juicy, as it contains a lot of fat;
strip steak - the meat is softer than in a ribeye steak, prepared from tenderloin, served in a thin sirloin strip.

buy fairly thick pieces;
pay attention to pieces with layers of fat, they will be juicier and more flavorful, and will also retain their shape better;
Buy a cooking thermometer. It will allow you to monitor the temperature of the steak in order to cook the meat to the desired doneness;
it is ideal to buy meat in a specialized store or from a trusted seller, and not in a supermarket;
pay attention to how the meat smells. If you smell a faint aroma of ammonia, you should not buy this meat, it is no longer fresh;
meat that sticks to your fingers when pressed against it is not fresh.

The thickness of the meat for a good steak should be a minimum of 2.5 cm and a maximum of 4.5 cm. If you bought the meat in a large piece, cut it into steaks immediately before cooking.

Degrees of roasting

During the frying process, protein is released and coagulated on the surface of the meat. Thanks to this, liquid is retained in the steak, which makes the meat juicy. Therefore, first you need to quickly fry the meat over high heat, then reduce it and bring it to the desired degree. Steaks are also differentiated by degrees of doneness.

So, how long to fry a pork steak in a frying pan:

blue - steak is cooked to a great taste. The meat is fried only on the outside, but the inside is almost raw;
rare - steak extremely rare, with blood;
medium rare. Medium-cooked meat;
medium - medium done;
medium well - well-done meat;
well done - well done, the steak is almost fried.

The temperature for Rare steaks is 45-50 degrees, Medium steaks are 55-60 degrees, and Well done steaks are roasted at 65-70 degrees. It is generally accepted that a steak brought to the state of Medium well and Well done is akin to a crime, however, there are lovers of this type of frying.

The ideal meat would be medium rare. The best way to determine the temperature of a steak and its readiness is to use a special culinary thermometer.

But if you don't have one, don't worry. Of course, not everything will work out the first time, but then you will adapt and be able to determine the readiness of the steak without a thermometer.

It is worth considering that pork steaks are not fried rare.

Classic recipe

Crumble the pepper and mustard seeds; they should be coarsely ground. Mix ground mustard and black pepper with paprika, and brush the mixture on both sides of the steak. Leave the meat to soak in the spices for 15 minutes.

Using a special silicone brush, coat the meat with vegetable oil and salt. After this, immediately place the steaks in a hot frying pan.

Fry for 4 minutes on each side for 15 minutes. Pork steak in a frying pan is ready!

Pork steak with cream sauce

Prepare steaks according to the classic recipe, and accompany them with a delicate cheese sauce that will highlight the taste of the meat. Let's quickly find out how to cook juicy pork steak with sauce in a frying pan.

For the sauce you will need:

chicken broth – 100 ml;
cheese – 100 grams;
cream – 130 ml;
vegetable oil – 50 ml;
garlic – 3-4 cloves;
black peppercorns - 10 pcs.;
mustard – 1 tbsp. l.;
lemon juice;
salt.

For steaks:

pork tenderloin – 400 grams;
salt and pepper to taste.

Heat oil in a frying pan, fry chopped garlic in it, add crushed black peppercorns. Stirring quickly, fry for 30 seconds, then pour in the broth, cream and stir. After boiling, add grated cheese. Cook until the cheese melts, then combine the mustard with the sauce and mix well. The sauce is ready!

Place the prepared steaks in a well-heated frying pan, fry over high heat for 3 minutes on both sides, reduce the heat and bring to readiness. Do not fry until crusty. Serve the steaks and the ready-made sauce.

How to fry pork steak on a grill pan

For cooking steak in a grill pan, meat from the neck and rib region is best suited; it contains quite a lot of layers of fat, which will make it juicier. To prepare it we will need:

2 pork steaks;
1 tbsp vegetable or olive oil;
black pepper and salt to taste.

Heat a grill pan over high heat. When a drop of water falls on it and instantly boils, the pan is ready to fry steaks. While the pan is heating up, season the meat with salt and pepper. Fry over high heat for 4 minutes on each side, reduce the heat and bring to readiness, frying for 5-6 minutes on each side.

Pork in soy sauce

Pork marinated in soy sauce turns out very tasty and interesting. To add flavor, add ginger and honey. For steak with soy sauce you need to take:

pork steak – 600 grams;
soy sauce – 50 ml;
black pepper, salt to taste;
mustard beans;
vegetable oil.

T-bone steaks are best for this recipe. Pepper and salt the meat. Separately mix grain mustard, pomegranate and soy sauces, rub the meat with the mixture and leave to marinate for 2 hours, after covering the container with the meat with cling film.

How to fry pork steaks with soy sauce in a frying pan? Place the marinated steaks in a preheated frying pan, previously lightly greased with oil. Fry for 5 minutes, turning, until golden brown.

Steak with herbs de Provence

Pork steak with herbs will make a family dinner special. To prepare steaks we will need:

steak on pork bone – 650 grams;
olive oil.

The marinade can be prepared from the following ingredients:

soy sauce – 60 ml;
dried ground barberry – 1 tsp;
your favorite Provençal herbs – 1 tsp;
grainy French mustard - 1 tbsp;
liquid honey – 3 tbsp;
lemon juice – 2 tbsp.

To prepare the sauce, take:

fresh or frozen plums – 300 grams;
brown sugar – 180 grams;
garlic – 1 clove;
ginger – 1 tsp;
ground cinnamon - half a teaspoon;
lemon juice – 30 ml;
a pinch of salt.

Let's take a closer look at how to cook pork steaks with herbs in a frying pan. Place the steaks and let them come to room temperature after refrigerating. In a separate container, mix honey, soy sauce, lemon juice, mustard, herbs and barberries and grind well.

Brush the prepared marinade onto both sides of the steaks using your fingers or a silicone pastry brush. Cover the marinated meat with film and leave it in the refrigerator overnight to soak in the spices.

Prepare the sauce in advance. To do this, remove the pits from the plums and puree them in a blender. Add cinnamon, ginger, salt, lemon juice and sugar to the plum puree. Place on the stove for 10 minutes, stirring constantly. The sauce should thicken. Chop the garlic and add it to the thickened sauce, leave on the fire for another couple of minutes.

Leave the sauce to cool. Fry the steaks in a frying pan at high temperature for 3 minutes on both sides, then reduce the heat and bring to the desired doneness. The steak should have a golden brown crust. Place the cooked meat on a plate. Sprinkle generously with sauce.

Meat covered with cheese

The recipe is great for making a quick dinner. Take:

pork steaks – 1 kg;
garlic – 2 heads;
dill and parsley - 1 bunch each;
freshly ground black pepper;
mustard seeds - 3 teaspoons;
olive oil – 100 ml;
soy sauce – 2 tbsp;
lemon juice;
coarse salt.

For the sauce, mix mustard with oil, soy sauce in a blender, add finely grated garlic to this mixture. Chop the dill and parsley and add to the sauce. Season with salt and pepper. Marinate the steaks in this sauce for 30 minutes. Then fry the steak in a frying pan for 2-3 minutes on each side until it is done.

In addition to sauces, you can serve steaks with boiled potatoes, baked or grilled vegetables, and a glass of good wine. This dinner option would be ideal.

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 heat treatment. Make 5-6 cuts on the foil.

Place the tray with steaks in a preheated oven (up to 200 degrees) and bake for 40 minutes. For those who like meat rare, 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 yesterday 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.