How to soak pork steak. How to cook a delicious pork steak

The article offers you several delicious recipes preparations pork steak different ways.

Marinade for pork steak, steak with soy, pomegranate, sour cream, honey mustard, mushroom sauce: recipe

INTERESTING: The stack is a fairly large and thick piece fried meat. The steak can be made from beef or pork (less often from chicken, fried breast sometimes called "chicken steak"). This dish has a lot of history. It is believed that in Ancient Greece doused with fire on braziers big pieces meat, presenting them “as a sacrifice” to the Gods. At the moment, steak is the most popular dish in the USA, where culinary experts came up with hundreds of ways to fry and bake meat and elevated it to a real cult. We can say that steak is a significant contribution to the world cuisine of the American people.

A delicious steak is not just a piece of meat that has been exposed to high temperatures. It is important to know that in addition to choosing the “right” and tasty piece of ripened meat (aging helps the meat fibers become softer), it should be thoroughly marinated. Depending on preferences, you can make spicy, mustard, honey, spicy, berry marinade, which will give “special” notes of taste to the meat.

You can serve steak with potatoes, vegetables, pickles and fermentations, pasta, and legumes. To prevent the meat from being dry, it is important not to overcook it, and also serve it with sauce. Pork meat goes well with different sauces: sweet, salty, spicy, berry, fruit, creamy, vegetable. You should choose the sauce according to your tastes and the side dish.

Steak marinades (the most delicious and popular):

"Soy" marinade. To do this, you need to use any soy sauce: classic, garlic or ginger. No additional salt is needed as the sauce is already very salty. As an additive, you can squeeze out a clove of garlic or cover or sprinkle the meat with “fragrant” herbs: bay, rosemary, basil and other types.
"Pomegranate" marinade. The juice of the berries perfectly complements the taste of meat; the acid of the berries breaks down the fibers and makes them softer. The ideal option is natural pomegranate juice, which can be squeezed or purchased in a store (not nectar, but 100% sugar-free juice). The juice can be combined with soy sauce, wine, mustard or aromatic spices, salt or a mixture of peppers.
"Wine" marinade. Wine softens the meat and gives it a pleasant rich aroma and taste. You can use any wine (red or white, rose), but only dry wine. It can also be combined with other additives in the form of soy sauce or vinegar.
"Honey" marinade. Natural honey will help the meat acquire a “caramel crust” and a pleasant sweetish flavor. It is important to know that honey in the marinade is not the main ingredient and should not be added too much, 1 tbsp. will be quite enough. Combine honey with soy sauce, spices, oil, vinegar, mustard, mayonnaise.
"Mustard" marinade. One of the best for juicy and fatty cuts of pork. Mustard goes perfectly with honey and soy sauce, and together you get a spicy and rich marinade for steak.
"Mayonnaise" marinade. The simplest marinade that will add flavor. Juiciness and golden brownness to the steak. Do not combine a large number of mayonnaise with soy sauce, aromatic herbs, spicy spices, vegetable oil and salt.
"Tomato" marinade. As a base, you can use ketchup, crushed tomato pulp and even tomato paste. It must be supplemented with any aromatic spices, vinegar or soy sauce, wine and salt.

Steak sauces (the most delicious and popular):

Mushroom. One of the best and delicious sauces that goes perfectly with pork. The basis of the sauce is cream of any fat content. You should take the most “fragrant” mushrooms that you can find (white, forest), in as a last resort, champignons will do. Chop the mushrooms very finely and fry in oil (add onions if desired) until golden brown, then pour in the cream and add a piece of butter, as well as salt and any spices that you like. Simmer the sauce for about 5 minutes; if it is liquid and you don’t like its consistency, you can add 0.5-1 tbsp. flour. After stewing the mushrooms, grind the whole mass well with a blender until smooth. Pour into a gravy boat and serve with finely chopped dill.
Pomegranate. It's very simple and delicious sauce for pork steak. It should be prepared from fresh pomegranate juice, which is squeezed out of fruits (available on sale and 100% natural juice no additives or sugar). It should be poured into a saucepan, salt and spicy spices (nutmeg, pepper, bay, rosemary, basil, thyme, oregano and others) added to the juice, as well as 1 tbsp of starch (potato starch is better, corn starch will give sweetness). Brew the sauce over low heat, whisking thoroughly to prevent the formation of lumps of starch.
Cranberry. The sour taste of the berry combined with a small amount sugar and spicy spices, will allow you to prepare an original and incredibly tasty sauce for pork. Cranberry juice without pulp (squeeze and strain) should be heated and brewed with 1 tsp - 1 tbsp. corn or any other starch. Add 1 tsp. sugar, a couple of pinches of pepper mixture, 1 tsp. soy sauce.
Berry. You can brew any aromatic and sweet and sour berry juice into the sauce: raspberry, strawberry, lingonberry. To steep, add a little starch or flour to the juice (this will make the sauce thicker and thicker), and sugar, salt and pepper will make it piquant.
Orange. Pairs perfectly with fatty cuts of meat (neck steaks, for example). In order for the sauce to be tasty and “correct”, it is important to take freshly squeezed orange juice (make it yourself). The sauce thickens with flour or starch. Do not add sugar, but you can add pepper, horseradish or mustard to taste to make it sharper and more piquant. Salt or soy sauce can be added to taste for saltiness.
Sour cream. Saturated sour cream sauce Makes the pork taste soft and creamy. This sauce cannot be called exotic or spicy at all, but it is easy to prepare. You will need any sour cream, preferably “medium” fat content (15%). Chop the herbs (dill and others) into the sour cream, squeeze out a clove of garlic, and add spices according to your preferences.
Soy. The sauce is easy to make and always turns out delicious. Mix soy sauce and mayonnaise in equal proportions, squeeze out a clove of garlic and chop the herbs. Serve with potatoes and spicy marinated steak.
Honey mustard. This sweetish sauce, along with its spiciness, will complement juicy meat, even lean meat (such as pork tenderloin). Mix one to one: honey, mustard and soy sauce. Add garlic to taste.
Tomato. Several tomatoes should be peeled and chopped, placed in a frying pan and simmered, evaporating the liquid. Half a sweet or bell pepper chop and puree with a blender, pour the puree into the tomatoes. 5-7 minutes before readiness, squeeze a clove of garlic into the mass, add any spices and a little vegetable oil, as well as herbs.
Garlic. You can use sour cream and mayonnaise as a base. equal quantities. Add a few cloves of crushed garlic and chopped dill. If desired, add any other aromatic spices and greens.

How to marinate pork steak in kefir: recipe

Kefir will allow the meat to become softer. It will not change the taste and will not add sourness, but it will add juiciness to the steak.

What you will need:

Neck steak – up to 1 kg. (or any other, but “fat” part).
Kefir - 0.5-0.7 l. (it’s best to “drown” the steak a little in kefir; kefir can be of any fat content).
Salt and pepper - a few pinches

How to do:

Prepare the meat for marinating: clean it of films (if any), wash it, and dry it.
Cut a large piece into steaks, which should be approximately 2.5-3.5 cm thick.
Dip the meat in kefir and let it “sour” for a while. It's best to leave it overnight.
Kefir will help break down meat fibers and make the steak soft and maintain its juiciness.
Salt and pepper should be added to this steak during the frying process or before serving.
Determine the amount of spices yourself

How to cook neck steak, pork loin in a frying pan in soy sauce: recipe

IMPORTANT: The best spices and meat additives are, of course, salt and pepper. But if you want to improve the taste of the finished dish, try adding regular soy sauce to the marinade, which you can now buy in stores without any problems.

What you need to have:

Steak (one or several weighing 250 g at once) – preferably from “fatty” meat (neck is ideal).
Fruit vinegar – a few tbsp.
Sunflower oil - a few tbsp.
Pepper mixture - a few pinches
Soy sauce - about 50-60 ml (determined by eye)
Dried garlic - 1 tsp (can be replaced with fresh)
Ground dried ginger - 1 tsp (you can exclude or add fresh).
Honey (any natural) – 0.5-1 tsp. (liquid)

IMPORTANT: Salt is not necessary in this recipe, since soy sauce is already salty.

How to do:

Without any spices, just in the sauce, marinate the steaks (the desired marinating time is to leave overnight or at least for several hours).
First, mix the sauce and vinegar (apple juice is best) evenly.
Then stir the ginger, garlic and pepper into the warm oil and mix the oil with the sauce.
Pour in honey and dissolve it thoroughly
Dip the steak into the resulting marinade and let it sit for a long time.
When frying, you can sprinkle a little extra salt on the steak.

IMPORTANT: Soy sauce will add not only a piquant, rich taste to the meat, but will also allow it to roast over the fire with a golden, caramel-like crust.

How to cook pork steak on the bone with thyme and rosemary in a frying pan: recipe

IMPORTANT: Why should steak be grilled on the bone? This is the secret to the juiciness of the meat. This steak will be very tender, and if you do spicy marinade, you will get an incredibly tasty dish.

What you will need:

Steak meat– several servings (pieces of meat) 250 grams each. approximately.
Sunflower or olive oil – a few tbsp.
Lemon juice - a few tbsp.
Mix of hot peppers - 0.5 tsp
Paprika (not hot) – 0.5 tsp
Salt - a few pinches
Thyme – 0.5 tsp
Rosemary – a few twigs

PRE-MARINATED: The steak should be coated with spices and dipped in a mixture of juice and oil (preferably warm). Place a sprig of rosemary on top and bottom of the steak. Keep in the marinade for at least several hours.

How to cook:

Remove the rosemary sprigs from the marinated piece.
Heat the frying pan well, it is advisable to use one that has a Teflon coating or a grill pan (grease with oil using a brush).
Place a piece of meat on a hot frying pan and hold until the meat turns white and becomes “elastic” on both sides (you can check with a toothpick).

How long to fry a pork steak in a frying pan?

Frying meat in a frying pan should last from 6 to 8 minutes on each side. If the meat is exposed to fire (on the grill, for example), less time will be required.

IMPORTANT: Pork meat should be completely cooked. Unlike beef, which can be cooked “medium” or even “raer”, this is unacceptable with pork (pigs are “sensitive” to a number of pathogens and bacteria, as well as pests, traces of which are completely destroyed under the influence of high temperatures).

How to cook pork steak in the oven with tomatoes and cheese: recipe

People often call this dish “French-style meat.” It can be baked only with tomatoes, but the cheese will add juiciness to the meat and the pork will not seem dry, and the tomatoes will set off the fatty meat with a slight sourness.

What you will need:

Steak meat – 200-250 gr. every piece (fatty or lean - it doesn’t matter).
Pepper mixture and salt (optional) – a few pinches
Tomatoes - 1-3 pcs. juicy and fresh, not large (you need neat, fleshy tomato rings, 2-3 for each piece of meat).
Cheese - about 200 gr. (depends on the number of steaks). You can choose any low-fat cheese (30-40%, which melts and browns well when baked).

How to prepare meat:

The steaks need to be beaten a little so that they are not dry (if you want, marinate the steak in advance in any of the marinades suggested above). Already beaten meat should be dipped into the marinade.
Place the steaks on the oven sheet (do not place them on the mesh, as the meat, tomatoes and cheese will release juice and it can drip to the bottom of the oven).
Season the steaks with spices and salt (if you think necessary)
Place 2-3 tomato rings on top of the meat and place a large slice of cheese.
Bake at 180 degrees (no more) and keep in the oven for 35-40 minutes.

How to cook pork steak with mushrooms: recipe

Mushrooms perfectly complement the taste of juicy, fatty and even dry steak. They can be used to prepare a sauce or a side dish (read how to make the sauce above).

What you need (for 1 serving):

Piece of meat - 250-350 gr. weight (approx.)
Soy marinade for meat - ingredients listed above
Champignon - 400-500 gr. (replaceable with any other mushrooms).
Onion – 1 PC. or white part of leek
Sour cream - a few tbsp.
Fresh herbs(needed for submission)

How to do:

A well-marinated piece of meat should be fried for 6-7 minutes on each side in a hot frying pan.
At the same time, finely chop the champignon and onion, fry until golden brown only in butter.
During frying, you can pour in the remaining marinade and wait for it to evaporate.
When the marinade has evaporated, add 1-2 tbsp. sour cream and simmer a little under the lid (you can do it without sour cream).
The steak should be served hot on the same plate with mushrooms strewn with plenty of herbs.

How to cook pork steak on the grill: recipe

Cooking pork on the grill is not difficult:

Rinse the meat in advance and cut it into steaks (large).
Let the steak marinate overnight (choose any marinade listed above).
Prepare the coals and oil the grill (grids) to prevent the meat from sticking.
Place the meat and keep it for about 5 minutes over moderate but “active” heat on each side.

How to cook pork steak in a slow cooker: recipe

Even in a slow cooker you can cook quite tasty and juicy steak. To do this, you should select the “Frying” mode and keep the oven lid open.

What you need to prepare:

Piece of meat - steak weighing about 300 g.
Soy marinade –(recipe described in the article above)

How to cook:

The marinated steak should be placed in the heated multicooker bowl.
You don't need a lot of oil, just 1-2 tsp. It will be quite enough, because the pork is already fatty, which means it will release juice.
Turn on the mode and “fry” with the lid closed for about 5 minutes (if the bowl has already been preheated).
Then open the lid and keep it in this mode for another 5 minutes (this will allow the meat to get a golden brown crust).
Repeat the same with the other side of the steak.

How to cook pork steak with mustard: recipe

This steak can be cooked on a grill pan. For frying, choose soft and juicy meat, such as tenderloin.

What you need to have:

Piece of meat - steak weighing about 250 g.
Mustard "Russian" - 1 tsp
Soy sauce - 1 tbsp.
Pepper mixture - a couple of pinches
Salt - a couple of pinches

How to fry and cook:

Rub the tenderloin pulp (large) with pepper and salt
Then coat with a mixture of soy sauce and mustard
Heat a grill pan and grease with oil
Place the steak in the hot pan
Hold for about 5 minutes on each side
Check doneness with a toothpick

How to cook pork steak with potatoes: recipe

Bake in oven steak you can do the same by putting meat on potatoes. This way you can cook juicy steak and delicious potatoes.

How to bake:

Cut the potatoes into a heatproof bowl
Sprinkle it with a little salt and pepper
Place pre-marinated meat on top of the potatoes.
Pour the remaining marinade over the potatoes.
If you wish, you can sprinkle the meat with cheese to make the dish juicier and tastier.
Bake at 170-180 degrees. But no more than 45-55 minutes.

How to make pork steak tasty and juicy: tips

Adviсe:

Delicious steak comes from fresh meat
Steak meat should not be frozen or thawed.
Meat should be at room temperature
“Wet” and undried meat will “burn”
The steak should not be more than 4 cm thick, otherwise it simply will not cook through.
The meat should not be less than 2.5 cm thick, otherwise it will burn or be very dry.
The steak should only be brought to life in a hot frying pan.
The steak is fried at high temperature for the first 2 minutes, and then the temperature is reduced.
For frying, it is important to choose the right frying pan: one with a Teflon coating, a thick bottom, or cast iron.
The longer you marinate the meat, the tastier and juicier the steak will be.

Video: “Cooking pork steak”

Pork is enough useful product. The meat of this animal contains a large amount of protein, vitamins B and P, as well as almost the entire periodic table. Pork is good for children, elderly people, and pregnant women. No man will refuse pork. Pork is good in any form. There are many ways to prepare it. Pork can be fried, stewed, boiled, baked. There are a lot of recipes for preparing such dishes all over the world. Each country has its own peculiarities of preparation and its own secrets, but everyone agrees that the most delicious dish will be if the meat is pre-marinated. The marinated piece of pork is softer, more tender and melts in your mouth. When the steak soaks in the marinade, the meat becomes aromatic with a rich flavor and aftertaste.

Types of steaks

A ribeye steak is a cut of meat from the third to the twelfth bone.

A cowboy steak is the same as a ribeye steak, but the meat is served on the bone.
Tamahawk steaks served on a long, trimmed bone

The club steak will be surrounded by a thick layer of fat. Fans of this kind of pork steak will feel a pronounced pork taste.

Machete steak has a high degree of marbling, so it also has a pronounced pork flavor.

The pork minion is the centerpiece of the tenderloin.

How to choose pork steaks

The meat must be fresh. It is desirable that it have marble veins. Fat will make the dish tender, juicy and melt in your mouth.

How to marinate a steak

Marinade for pork steak can be completely different. There are plenty of recipes to find. perfect recipe Just for yourself you need to try several recipes. You may definitely like more than one recipe. You can add something of your own to recipes, creating your own marinade recipe.

Many chefs know how to properly marinate a pork steak, but you don’t need to graduate from college to do it at home yourself.

Meat loves marinade. The longer it sits in the marinade, the tastier the dish will be. The product should be marinated for approximately one hour. It is ideal if it marinates overnight in the refrigerator. Then the dish will be tender, juicy, aromatic and quite tasty.

How to marinate pork steak in mustard

The meat should not be cut very thick. The acid in the marinade will soften the steak, making it incredibly tender and tasty. For about half a kilo of pork you will need 50 mg of mustard, one onion, a couple of tablespoons of vegetable or olive oil, spices to taste. The meat is coated with mustard, sprinkled with salt, spices and folded into enamel pan. In this form, the product should be allowed to rest for about one hour. It is advisable to keep it in the refrigerator. After this time, the meat is placed in a well-heated frying pan, where the oil is heated and fried on each side for about four or five minutes. After that, chopped onions are sent to the frying pan and simmered along with the meat for another five minutes.

The steak is ready. It can be served with French fries, vegetables, asparagus, salads, and various sauces.

Kefir marinade

Kefir is a product that perfectly soaks meat and prevents it from drying out during frying. One and a half kilograms of pork usually require half a liter of kefir. If the meat was frozen, then it must be completely defrosted and allowed to rest after complete defrosting for another half an hour. The thinner the meat is cut, the faster it will marinate. It should rest in the marinade for about an hour and a half. It’s great if you can keep the meat in the refrigerator for 10 hours. It should not drown in kefir, but it should be completely lubricated with it. For spices, it is best to add salt, pepper, a teaspoon of sugar and onion. Pickled onions will also impart their flavor to the meat. This product can be fried in a frying pan, made into a barbecue or baked in the oven. Different ways preparations will provide different tastes.

Italian marinade

An exquisite taste is obtained by marinating meat in soy sauce, honey, vegetable oil and spices. For 600 grams of product you will need 3 tablespoons of soy sauce, ground or fresh ginger root, 1 tablespoon of honey, salt, herbs to taste. All ingredients are mixed and the meat is rubbed with them. It should stand in the marinade for at least one hour. Portioned pieces grill or fry for 4 minutes on each side. Frying time depends on the thickness of the pieces. The thinner the meat, the faster it will cook. The main thing is not to overcook it, because in this case it will become like rubber and it will be impossible to chew or cut the dish.

Pork marinated in pineapple juice

For one kilogram of pork you will need 200 ml of pineapple juice, salt, pepper, garlic, nutmeg. All products for the marinade are mixed. If the meat is baked in one piece, then cuts will need to be made in it. If it is also cut into steaks, then it is worth making sure that each piece of meat is soaked in the marinade. Pineapple juice contains acid that softens the product. If the meat is baked in one piece in the oven, it will take about an hour and a half, maybe more, everything will depend on the oven.

Pork marinated in tomato sauce and vinegar

For this marinade you will need 300 mg tomato juice, 100 mg apple cider vinegar. Vinegar can be replaced with wine. You need to add salt, pepper and other herbs as desired to the liquid component. Meat in this marinade should be left overnight.

Pomegranate marinade

This marinade can soften any meat, even the toughest. For the marinade you will need two glasses of pomegranate juice and half a glass of water. To make the dish aromatic, you will need to chop mint and cilantro with the product. Onion rings will perfectly complement this composition. Don't forget about salt and other spices. You can add nutmeg, white and black pepper. If you like spicy food, you can also add red pepper to this marinade.

In addition, meat can be marinated in mayonnaise, orange juice, vegetable oil with spices.

Also find out how to cook.

Are there people in the world who are indifferent to a good, flavorful steak? A juicy piece of meat cooked with herbs and smoke will make anyone salivate, but it is generally accepted that steak is exclusively restaurant dish, requiring 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 steak, and then you can easily cook steak at home, surprising guests and home with a chef-level dish.

Usually they prefer to make steak from beef, but a carefully selected piece of pork prepared according to all the rules will be no worse! Let's first figure out how to choose the right meat.

For pork steak, tenderloin is the best choice - this is the most tender and at the same time dietary part of the pork. Lean neck or ham meat with some fat will also work.

It is also worth carefully examining the cut of meat: if it has a pearlescent tint and there is no bleeding 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 choosing a suitable piece of meat, you should let it sit 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, check its ripeness just in case: press it with your finger, and if there is a dent left, but immediately straightens out, then it is ripe and ready for cooking.

Meat doneness table

Meat doesn't have to be fully cooked to be delicious. The ideal degree of roasting is one at which the fibers are heated and softened, while moisture remains in the meat, which ensures the steak is juicy and flavorful. But everyone has different tastes, so there are several classical types doneness:

Degree of doneness	Signs of doneness	Cooking time
Blue Rare	A crispy crust forms on the steak, but underneath it remains raw and cold.	1-2 minutes
Rare	Raw steak rare: warms up, but does not change structure and color	1-2 minutes
Medium Rare	Recommended classic. The steak is fried 1 cm on each side, in the middle there is a narrow pink strip of raw meat	2 minutes
Medium	Steak medium rare, still juicy and free of bleeding	10-12 minutes
Medium Well	The steak is well cooked and acquires grey colour and clear juice	15 minutes
Well Done	Classic fully cooked meat. No juice comes out.	18 minutes
Too Well Done (Strong)	Highest degree of roasting; steak becomes dry	18-20 minutes

The fattier the meat, the higher the degree of doneness you can use without the risk of loss of juiciness. It is not recommended to cook lean meat for a long time, otherwise it will be too tough.

Choice of marinade

The principle of operation of the marinade is the breakdown of muscle fibers due to acids. This makes the steak softer and more tender. It is advisable that the piece of meat being marinated is not too thick, otherwise by the time the marinade reaches the middle of the piece, its surface will become too sour.

The marinade can be anything: salty, sweet, sour, hot, spicy or smoky and barbecue flavored.

The marinade must have a sour component, oil and seasonings to taste.

The main active ingredient, acid, is usually vinegar, wine or lemon juice. Also sometimes used citrus fruit, kiwi, pineapple, kefir or yogurt.

However, there is no 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 practically into minced meat, that is, it will overly soften the meat and it will become unsuitable for frying.

Soy sauce based marinade is extremely popular. It gives the pulp a unique aroma, combining salty and sweet 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 olive oil;
pepper, garlic and salt to taste.

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

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

Simpler and also classic marinade:

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

Cooking steak in a frying 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 mix;
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, then allowed to warm up at room temperature about half an hour. You can start cooking.

Heat a frying pan with a thick bottom to the desired temperature: it should be very hot, but not smoking, and the meat should “sizzle” immediately upon contact with the frying pan. It can be greased with odorless sunflower oil, and if the frying pan has a non-stick coating, then you can do without oil;
Place the steak in the pan. It can be turned frequently with tongs to ensure even cooking;
Roast it as long as you like to achieve your desired doneness;
While cooking, brush the steak with a fried clove of garlic, cut in half, or with herbs.

If you fry the pork steak completely in a frying pan, you can serve it immediately after cooking. If it is raw or half-cooked, it needs to “reach” after the meat is removed from the pan.

Pork loin steaks in the oven

Cooking steak 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), chop;
50 g low-fat mayonnaise;
1 onion, finely chopped or cut into rings;
1 tsp ground black pepper;
salt to taste.

Cooking time: 35-50 minutes.

Calorie content (per 100 g): 394 kcal.

Marinate the loin at least a few hours before cooking. Ideally, marinate it overnight. For the marinade, use any sour ingredient, oil and herbs and spices to taste (don’t be afraid to experiment!), which will add a unique flavor to the dish;
Remove the meat from the refrigerator half an hour before cooking. Let it warm up to room temperature - it will be softer and juicier;
At this time, preheat the oven to 180-200 degrees;
Place the meat in a baking dish. You can put aromatic herbs on the bottom of the mold, and meat on top;
Bake the loin for 35-50 minutes depending on the desired degree of doneness and the thickness of the piece;
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's super easy to prepare because all you need is a bone-in pork loin and a rack. You don’t even have to add salt or spices, because the smoke and Fresh air- the best seasoning.

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

400 g pork tenderloin;
half a glass of soy sauce;
1 tsp grated fresh ginger or ground dried ginger;
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.

Let's consider a direct recipe for pork steak on the grill. To cook the meat, you will first need to quickly fry the steak over an open fire to form a golden brown crust, then place the meat on the coals.

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

Serve steak with fresh cucumbers, tomatoes and good mood.

Grilled pork steak

Perhaps the grill is the most perfect option 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 cooking delicious steak On the grill, marinate the meat for several hours in your favorite herbs with the addition of oil and vinegar or wine.

Ingredients:

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

Cooking time: 7-10 minutes.

Calorie content (per 100 g): 325 kcal.

Grilling pork is very easy: just place the steaks on a very hot but not smoking grill and cook until nicely browned, turning the meat with tongs every 20 seconds.

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

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

After cooking the steak, place it on a plate, but do not serve it immediately - let it sit and “finish” due to the internal heat (therefore, it is not advisable to cook it for too long, because it continues to cook for some time after being removed from the heat).

Conclusion

As you can see, cooking a real steak at home is absolutely not difficult - you just need to comply with 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 steak remove the pork from the refrigerator for half an hour;
cook the meat for 2 to 15 minutes (optional), constantly turning and brushing with herbs and garlic;
Place on a plate and let sit for five minutes, brushed with a piece of butter.

But don’t forget the most important condition – a good mood and pleasant company. Bon appetit!

Another recipe for making pork steak is in the next video.

Good day, my wonderful readers. Agree that sometimes you really want to cook something tasty and unusual. In this case, marinades often help me out. It's one thing when you just fry a piece of meat. And, believe me, pork that has been marinated beforehand has a completely different taste and aroma. heat treatment. Today I’ll tell you my favorite recipes for making pork marinade for frying in a pan.

Naturally, tastier dishes made from chilled pork. But if you purchased frozen meat, do not despair. A vinegar marinade will help save the situation, but more on that later.

But if it seems to you that such frying is not enough for the chops, put them in the oven. At a temperature of 170-180 degrees, bake the chops for 10-15 minutes. By the way, the article about pork in the oven describes all the subtleties of such heat treatment.

You can fry pork in a regular thick-bottomed frying pan or on a grill pan. The dishes should be as hot as possible.

For pork steaks, both vegetable and butter. But remember, if you decide to cook with butter, the pan should not be too hot. Otherwise, the oil will start to burn and ruin the dish. Chefs believe that it is better to fry in vegetable oil.

Recipes with marinade

Below I present to your attention 5 options for cooking with marinating. Cook, and then write in the comments about the results of your culinary exploits. And to whet your appetite, catch delicious photos. They certainly won’t leave anyone indifferent :)

Steak marinade with soy sauce

For a kilo of pork take:

2 tbsp. soy sauce;
head of a large onions(or a couple of medium ones);
1 tsp French grain mustard;
2 tbsp. liquid honey;
3 garlic cloves;
2 tbsp. olive oil;
salt+pepper+spices (to your taste).

Mix the sauce with mustard, butter and honey. Puree the peeled onion in a blender and squeeze out the juice through cheesecloth. Add it to the marinade. We chop the garlic using a garlic press and also add it to the aromatic mass. Mix all components thoroughly. Then heat the marinade - it should become transparent.

Dip the steaks in the marinade and transfer them to a bowl. Cover the top of the dishes cling film and put it in the refrigerator for 4-5 hours. Next, take the marinated pieces out of the refrigerator and fry them. Frying time depends on the thickness of the steak. On average, one side needs to be fried for 2-3 minutes. Then you need to turn the pork over and fry the other side of the piece. If the meat seems a little raw, turn it over again and fry each side again.

Remove the finished steak from the heat and hamster it on both cheeks :) If you did everything correctly, it should turn out juicy and melt in your mouth. I recommend serving this yummy with salad or fresh vegetables. You can use the same amount of marinade for half a kilo of steaks.

How to marinate pork with vinegar

As I already said, this option is good for frozen meat. It is better to defrost it in the refrigerator at a temperature of no more than +5 degrees. The slower it melts, the more it will retain its taste qualities. If you defrost it in a microwave or at room temperature, the pork will become tough and dry. I think that in this case, even the best meat tenderizers will not be able to correct the situation.

For marinade for 700 g of pulp, take:

2 onions;
100 ml water;
100 ml 9% vinegar;
laurel;
½ tsp. Sahara;
1 tsp salt;
½ tsp. crushed pepper + 4 black peppercorns;
vegetable oil (for frying).

Cut the peeled onion into thin half rings. Dissolve salt and sugar in water and enrich this mixture with vinegar. And then add bay leaf to the brine.

Cut the meat into pieces (they should be the same size as for kebab). Mix the pork with onions, season and pour in the marinade. Next, put the meat in the refrigerator for 4-5 hours.

Then put the marinated pieces in a frying pan with heated oil and fry them. At first the fire should be above medium. Then, when the pieces are browned, reduce the heat to low and continue cooking for another 20-25 minutes. Remember to carefully turn the pork.

Found another one interesting option marinating pork in cognac. This great option make meat tender

Do you want to cook delicious kebab from pork? In a separate article, I described recipes for preparing marinades, after which the meat will be tender and tasty.

Preparing marinade with mayonnaise

The recipe for this dish is:

kilo of pork;
2-3 onions;
100 ml mayonnaise;
1 tbsp. vegetable oil for marinade;
salt+pepper+dried dill.

Cut the meat into small pieces like shish kebab. We salt it, pepper it and season it with dill. Add the onion, chopped into small cubes, to the pork. We enrich the mixture with mayonnaise and oil. Mix everything thoroughly.

Cover the top of the bowl with cling film and place it in the refrigerator for 4-5 hours. Next, take out the marinated kebab and fry it in hot oil until cooked. The meat turns out very tender and aromatic.

Marinade with mineral water and lemon

Turns out, mineral water can work real miracles - it perfectly softens meat. Lemon helps enhance its effect. For this marinade take:

kilo of pork fillet;
2 onions;
1 lemon;
500-600 ml of highly carbonated mineral water;
salt + pepper mixture;
vegetable oil.

Pour boiling water over the citrus fruit, cut it into 2 parts and squeeze out the juice. Mix lemon juice with mineral water.

Cut the pork into portions. Place the meat layer in a bowl, sprinkle with salt and a mixture of peppers. Then follows the onion, chopped into half rings. And so we alternate the meat layer (salt and pepper) - onion, etc. Fill it all with lemon solution. Marinate the pieces for no more than an hour.

Heat the oil in a frying pan and add the pork here. Fry for the first few minutes over high heat (a golden brown crust should appear on all sides). Next, reduce the heat to low and continue frying until done.

Pork in lemon marinade

The recipe for this dish is:

300 g tenderloin;
½ large lemon;
a couple of pinches of crushed red (hot) pepper;
2-3 garlic cloves;
1 tsp chili sauce;
3 tbsp. olive oil;
a little refined sunflower oil for frying;
salt+pepper.

Squeeze the juice from the citrus fruit and grate the zest (you need 1 tbsp). Mix olive oil with lemon juice and zest. Add garlic crushed using a garlic press, sauce, pepper and salt. The marinade is ready.

We wash the pork and dry it with a paper towel. Next, cut it into cubes (5 cm in size). We immerse these pieces in the aromatic mixture and cover the top of the bowl with cling film. Next, place the container in the refrigerator for at least 5 hours. It’s even better to leave it overnight - this way the meat will be better saturated with spices.

Then place the pieces in hot oil in a frying pan. Fry the pork over high heat until golden brown crust. Then you need to reduce the heat to medium and continue cooking the pork for another 15 minutes. Do not forget to periodically turn the meat.

Additional Tricks

I recommend adding dried herbs to marinades. You can use the following spices: thyme, oregano, cumin, etc. Or just use the mixture for frying meat.

If you want the pork to marinate faster, prick it with a fork or cut it into small pieces. And also, if the meat is aromatic mixture It will marinate for more than an hour, put it in the refrigerator.

How do you marinate pork before roasting it? Share your recipes. And so as not to miss anything, subscribe to updates. That’s all I have for today: bye-bye.

It's no secret that steak marinade is an important part of cooking. Of course, there are preparations for real steaks, where they do not use marinating, but cook the steak in pure form with minimal use of spices and herbs.

This article will look at the opposite point of view on cooking steaks. Still, residents of central Russia and the CIS countries are accustomed to preparing various marinades.

Pork steak is given greater preference in terms of marinating. Firstly, pork is the most popular and affordable type of meat today. Plus, it's incredibly nutritious. Pork has gained enormous popularity among the male population. After eating one good steak made from pork, you can fill up quite well.

Peculiarities

It is pork meat that lends itself better to marinating than others. If you cook it incorrectly, the steak will turn out dry and tough. Using the right marinade for pork will result in a wonderful dish, and the pieces of steak will melt in your mouth. Pork meat is excellent for grilling over charcoal.

There are marinade recipes for frying pork. great amount. Choose for your taste suitable recipe It will work out after trying a bunch of different options.

Cooking feature pork meat Before cooking it is that after marinating, it should be cooled. That is, it is best to put the marinated steaks in the refrigerator for several hours, or better yet, overnight. Pre-chilled pork will cook much better and will absorb all the marinade.

How to marinate pork correctly and quickly

Consider a classic marinade for barbecue. Pork is best suited for barbecuing. WITH the right marinade it will acquire a soft and delicate taste.

To marinate a steak, you should take pork neck, this is the most acceptable part of the carcass for the grill.

Cut a kilogram of meat into pieces and place in a container for marinating. Do not use aluminum dishes; pork may acquire a specific taste in it.

Salt and pepper to taste. Cut the onion into large rings so that you can put it on a skewer. If you do it on a grill grate, then this point is not so important.

Grind one large onion in a blender and turn it into puree. Add to our pork and mix. Mix well and massage the pieces so that the marinade is absorbed as best as possible. Add vegetable or vegetable to taste olive oil approximately 25 ml. Mix.

Add the onion, cut into rings, to the meat, squeeze out the rings and stir the whole mass so that they do not break.

That's the whole recipe for pork marinade for barbecue. Cover the container with film and put it in the refrigerator for several hours, preferably 10-12. This is the easiest BBQ recipe ever. It turns out very tasty, be sure to try it!

Marinate beef

As for beef, marinating is used less often. Most often, beef steaks of poor quality are marinated. You can read about what kind of beef there is for premium steaks and how to choose it correctly and where to buy it in the article.

One way or another, the right marinade will make unusual taste beef more piquant and rich.

Marinade for American beef steak

How to quickly marinate beef? American chefs use a minimum of spices and herbs for beef steak. They usually salt at the end or during frying, so that the salt is absorbed as much as possible. less water, and the steak remained juicy.

Pour 150 ml of dry red wine, 50 ml of extra virgin olive oil and 80 ml of soy sauce into any suitable container. Beat to obtain a homogeneous mixture for 1-2 minutes.

Next, soak the beef steaks in this mixture, cover with film and leave to marinate. Unlike pork, there is no need to leave the cuts overnight; 1-2 hours will be enough and you can cook.

Marinating beef for the oven

To marinate beef for cooking in the oven we will need:

4 cloves garlic

1.5 tablespoons tomato paste

A little dried parsley

Ground black pepper

In order to ready dish It turned out soft and tasty, no need to add salt right away!

Place tomato paste in a container and squeeze out the garlic. Pepper to taste, sprinkle with parsley. By the way, you can use anything instead of parsley. (rosemary, basil, dill) Mix everything to make homogeneous mass. If it turns out too thick, you can add just a little water.

Lubricate the beef with the resulting mixture, cover with film and now our beef steaks will stay in the marinade for 2 hours.

Immediately before going into the oven, each beef steak need a little salt.

How to marinate fish

As for fish, there are several features.

The taste of any fish is greatly enhanced by lemon juice. Whether it's salmon or tuna steak, cod steak and trout. All fish love lemon juice.

Mustard, onion, rosemary, white pepper, turmeric, and coriander also go very well with fish. Chum salmon steaks go very well with cumin and ginger.

How to marinate salmon for cooking in a frying pan

You don't need to be a chef to marinate salmon. First, you need to defrost it if it was stored in the refrigerator.

Pour some olive oil into a bowl. For fish, it is recommended to use olive oil. Add lemon juice, pepper and a teaspoon of mustard. Mix. Soy sauce is also often added to the marinade to add flavor.

That's all, you can cook it in a frying pan, in the oven, or make a salmon kebab.

Cod steaks come out very well marinated with soy sauce and mustard with the addition of zest and coriander kernels.

You can make trout quite tasty. Her steak in soy sauce will not leave anyone indifferent.

Turkey steaks

Also popular among fans dietary meat turkey steaks. You can use kefir to marinate turkey. balsamic vinegar, olive oil, onion.

As you can see, marinade recipes for various types there is a lot of meat and fish. To understand which one you like, you need to try them all. Write your recipes for marinades in the comments and share your impressions of those who have already tried something from this article.

By the way, anyone interested in trying something exotic can read about it.