Pork steak.. Now I know how to cook it)))))
I always thought that I could fry steaks. But once I tried it with friends, I realized ...... I don’t know how to cook it. So, having gained wisdom from them in cooking juicy and tasty meat, I stomped home to cook. About a miracle .... .... I got a juicy, and soft steak. Hooray
The correct steak is beef. But we love pork, so I decided to cook a steak from it
For a steak, you need to take a tenderloin or a chop part (loin). The main thing is that it is not cut. Then put a fresh tenderloin in the refrigerator for 3 days (ripen). When you press your finger on the meat, a hole should appear. The thickness of the steak should be at least 3-5 cm
I had:
Loin-1.5 kg
Salt pepper
Foil
The brisket was cut into pieces. And well, with the help of a towel, I dried the steaks
Pour a bit of vegetable meat into a well-heated pan and put the meat
After exactly 3 minutes, turn the meat over
Turn it over again after 3 minutes.
And so twice, as a result, 6 minutes will come out on each side
Unwrap the foil, sprinkle with salt and pepper.
Put the steaks on the foil. Salt and pepper them.
Wrap in foil and let them ripen for 10 minutes.
As a result, very tasty and juicy steaks come out. Now I know how to fry them)))
And as a festive, solemn, banquet dish, I often cook pork roll with tongue. It's just a fairy tale! Recipe here - http://www.liveinternet.ru/users/svetlyachokk/post274199888/
Pork steak on a grill pan is prepared from the boneless neck-rib part (or front part). This meat is rich in fatty layers, it should not be confused with a minute steak.
Pork steaks are usually thinner than beef steaks of the same type, i.e. somewhere around 1.5 cm, maximum - 3 cm. This is due to the fact that pork is by no means fried "with blood", which means that there is no need for especially thick pieces. An interesting fact: if normally pork is cheaper than beef, then a pork steak from an Iberian pig, for example, is not inferior in cost (and taste) to elite beef!
Unlike beef steaks, pork steaks are often pre-marinated, using quite ample, rich marinades that turn into sauce during cooking. So, a grill pan for cooking steaks in a large amount of thick marinade is irrational, it is easier to cook such dishes in a regular pan, without corrugation. But for the simplest frying of a pork steak with a minimum of dry seasonings, a grill pan is very good.
For two people, we need 2 pork steaks, salt and ground pepper to taste. Any dry seasonings are also suitable. Still need vegetable oil. The minimum is a teaspoon, but in the course of cooking it may turn out that it is necessary to add it additionally. It depends on the meat, and on the pan.
Proceed from the fact that, in principle, you can put 3 or even 4 pork steaks on one grill pan - they are much smaller than beef steaks. However, like beef steaks, pork steaks should not lie tightly in a pan - when cooking on a grill pan, in no case should “cooking in its own juice” be allowed, which is not what it was designed for.
Put the pan on the highest heat. A strong heat should come from the grill pan, and a drop of water dropped on its surface should immediately boil.
While the pan is heating, grease the pork steaks with a small amount of vegetable oil, salt and pepper them (you can also sprinkle with dry seasonings).
First, fry the pork steaks over very high heat for 4-5 minutes per side, then reduce the heat to medium and add another 4-6 minutes per side. From time to time we shake the pan so that the fat flows through the grooves under the steaks, they should not be fried dry. If, after the initial frying over high heat, it becomes obvious that the meat is not fat enough, add a little more vegetable oil.
In total, a pork steak in a grill pan is fried for about 20 minutes. At the end of this time, press down on the meat or lightly cut its surface with a sharp knife and check the color of the juice that comes out. In no case should the juice be bloody, the pork steak is only done completely fried.
In fact, any side dish and any sauce for meat is suitable for grilled pork steaks from a frying pan. But for me, perhaps, there is nothing better than the most ordinary mashed potatoes, poured over with fat from a frying pan in which a steak was fried.
Pork steak is a popular meat dish that can be ordered not only in a restaurant, but also quickly cooked at home, so in this article we will look at how to fry a pork steak in a pan so that it turns out juicy, fried and tasty.
How long does it take to fry a pork steak in a pan?
The frying time of a pork steak is not long, therefore, if you know how to cook it correctly, it will generally take you more than 15-20 minutes to cook it:
- How long to fry a pork steak in a pan? To prepare a medium rare pork steak, it is fried for 5 minutes on each side in a hot frying pan.
Having learned how many minutes to fry pork steaks, we will further consider how to choose the right meat for a steak and how to fry it so that the meat turns out juicy and tasty.
How to choose meat for pork steak?
To cook a tasty and juicy pork steak at home, it is better to choose meat from the neck of a pig carcass, pork tenderloin or ham meat with a small amount of veins.
The meat is cut into pieces with an average thickness of 2.5 - 3.5 cm across the fibers.
How to fry a pork steak so that it is juicy and tasty?
After the meat for the steak is selected, you can start cooking it. Consider a good recipe for pork steak, using which you can cook delicious fried and juicy meat:
- If the meat was frozen, it must be thawed in advance by moving it from the freezer to the common compartment of the refrigerator 10-12 hours before cooking.
- We cut a piece of meat into blanks for a steak across the fibers into pieces 2.5 - 3.5 cm thick. If juice (blood) flows from the meat, it can be blotted with a paper towel before frying.
- Heat a frying pan over high heat (you can use any, a grill pan or a non-stick pan is perfect). Add sunflower oil to the pan and heat it well (it is important to start frying the steak in a well-heated pan).
- We spread the meat in a pan and fry for 5 minutes on one side (the meat should be well fried until a beautiful crust forms), then turn it over to the other side and also fry for 5 minutes.
- After the meat is turned over, salt and pepper it. You don't need to cover the pan with a lid!
- When the steak is fried on both sides, look at its edges (if the pieces of meat were thick, then the steak may be slightly undercooked along the edges, in which case we fry the edges, placing the pieces of meat on the edge, leaning them against the edges of the pan). We set aside the pan with ready steaks from the fire and cover with a lid and leave it in this form for another 5-10 minutes so that the steaks “reach”.
- That's all! Delicious and juicy pork steaks - ready! Enjoy your meal!
Note: the readiness of the pork steak can be checked on the cut, if there is no pink or red layer and clear juice is released, then the meat is ready.
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Pork steak is a favorite dish of Americans. Soft, fragrant meat with excellent taste will drive you crazy. Your loved ones will ask you to cook it again and again...
I decided to cook a pork steak for my husband, who made me very happy - he bought me a new smartphone. A happy wife is ready for a lot… In order to somehow thank her husband and show him once again my care and love, I decided that his favorite steaks would be very useful for an early dinner today.
That's how it happens, usually on February 23, men receive gifts, but I got the opposite. I can’t even imagine what will happen on March 8! In general, I conceived steaks in the morning and ran to the market to buy a good piece of marbled beef. But, it was not on sale, I had to be content with pork. You can also cook a steak from it, and if you try, it will not yield to the classics.
To cook pork steak, you need the following products:
6 pieces of tenderloin
Time for preparing: about 15 minutes, but you need to marinate the pork for 2 hours
Complexity: easy, but you need to watch the time while frying steaks
In order to properly separate the tenderloin for steaks, I bought a whole piece of tenderloin on the bone along with the ribs. 
We separate the tenderloin so as not to damage the fatty film around the tenderloin. This will keep the juices inside the steak while it cooks.
Cut the tenderloin into pieces 1.5 cm thick.
Salt and pepper to taste.
Lubricate the pork with olive oil on all sides and send it to the refrigerator for 2 hours, covering with a film.
After 2 hours, the meat will already become more tender. It's ready to cook.
We throw pieces of meat into a very hot dry pan (I only had 3 steaks in a cast-iron pan). Fry over high heat for 1 minute. Flip over and fry for 1 more minute. Repeat the steps twice more and fry the steaks for another 1 minute on each side. In general, fry each side for 3 minutes, but turn the steaks every minute so that the meat does not burn.
We serve ready-made steaks to the table after a short “rest”. They need to stand for 3-4 minutes to reach the desired condition.
By the way, do not try to cook a steak from frozen meat - nothing good will come of it.
Pork steak is not only tasty, but also very healthy. The chemical composition of pork steak: essential amino acids
Choosing meat
For cooking pork steak, tenderloin, ham pulp, neck part of the carcass are suitable. Choose meat with a moderate layer of fat. Pork should be uniform. Choose elastic meat without bleeding. The color of pork is pink-red. There should be a slightly pearly sheen on the cut. It is desirable that the meat lie in the refrigerator for several days, but if you do not have time, you can cook from fresh.Initially, the steak was cooked on a fire, baked on coals. There are several types of steak:
with blood;
medium rare;
heavily fried.
The ideal option is medium rare. A steak with blood will not be to everyone's taste, and a well-done steak is characterized by excessive dryness. To get the perfect steak, you need to fry it for no more than fifteen minutes. The color should change from red to greyish. The meat should remain elastic.
Ready temperature
Cooking marinade
The marinade does wonders for the steak, making it more juicy and tender. Depending on the composition, the marinade can give the steak a special taste.Here is the steak marinade recipe I use:
Chopped garlic is cut into small plates. Next, mix the ingredients and leave the meat in the marinade for eight hours.
Cooking secret
Each housewife has her own secret of preparing a signature dish. Place the meat on the hot skillet. Fry each side for one minute, then flip. We bring the steak to the condition, make sure that it does not burn. Readiness criteria - color change. From red it becomes grayish. Make sure that the meat remains elastic, do not overcook it. Ready steaks should “move away” for a few minutes, after which you can put them on the table.Recipe Options
With Worcestershire sauce
This meat has a surprisingly tender and delicate taste. Pork neck meat is ideal for Worcestershire steak.In addition to Worcestershire sauce, we take:
The meat should not be cold, let it lie outside the refrigerator before cooking.
Cut the steak into pieces no thicker than a couple of centimeters. In order for the marinade to better soak the meat, it should be lightly pricked with a fork.
Sprinkle the meat with Worcestershire sauce, do not marinate it in it, this will spoil the taste of the steak.
Pepper should be ground. If you only have peas, it should be suppressed. Rub meat with pepper. The amount of this ingredient depends solely on taste. You can immediately start cooking, but it is better to stand for about half an hour, during which time the marinade will soak the meat, the taste of the sauce will be more pronounced.
Before starting the frying process, grease the steaks and the steak pan with vegetable oil. A cast iron skillet works best for this steak.
Steaks with this sauce are also cooked in the oven. Before you put the meat, the oven must be preheated in the grill mode. Don't forget to salt the steaks. The steak is fried on one side until a crust appears, after which it is turned over and fried on the other.
Remove the juice, otherwise the steak will cook and not fry. In the oven, turned on in the "grill" mode, the steak is cooked for no more than fifteen minutes. After taking the meat out of the oven, let it “rise” for a few minutes. An ideal side dish for a steak with Worcestershire sauce would be potatoes, eggplant, peas.
in beer
My husband loves steaks in beer. Here, his favorite product is paired with his favorite drink. Indeed, this is an original dish with excellent taste. It will emphasize your talents as a housewife. For a steak under beer, it is better to take a pound of tenderloin.We cut it into pieces up to four centimeters. We take 3 - 4 onions, cut them into rings. Garlic will add a special piquancy to the meat. Take four cloves of it and cut into slices. Only one hundred grams of beer is used as a marinade.
Wash the pork, dry it, then put the meat in a foamy drink. While the steak is marinating, put onion circles on pieces of foil. Each piece of foil should be twice the size of the steak.
Before sending to the oven, we cut the pork. Put the garlic in the slits. Salt and pepper are added to taste.
We splash beer for the last time and send the steaks to the oven. Small cuts should be made in the foil, so that the meat will “breathe” during cooking.
The steak is fried at 200 degrees. The meat is in the oven for up to 40 minutes. Then remove the foil and bake on a baking sheet for another ten minutes.
Marinated in kefir
Kefir gives the meat a special tenderness. You will need a pork neck, take a kilogram and half a liter of kefir. Also needed: onion, garlic, black pepper, herbs.Meat should be prepared. Wash it, dry it. Cut it into layers, each up to two centimeters. To make the meat even more tender, tap it with a kitchen mallet. Pepper, salt the steak, add herbs.
Put the cooked meat in a saucepan or any other container with kefir. To give a piquant taste, chopped onion and pre-chopped garlic are also placed here. Let the meat stand in the marinade for several hours.
After the marinade, wrap the meat in foil, this will help preserve its juiciness. The foil prevents the meat from burning. If you suddenly see that it still burns, sprinkle with kefir.
As with other recipes, the oven should be preheated in advance. The temperature should be 200 degrees. The meal will take half an hour to prepare. If you prefer rare steak, turn off the oven after twenty minutes.
The steak is served hot. Red wine goes great with it. If you don't want alcohol, tomato juice is fine.
american steak
Americans appreciate the juiciness in a steak. This steak is cooked in the oven. Pork is baked in foil. It allows the meat to be fried evenly and helps to preserve the taste.Take half a kilo of meat, half a cup of wine. You will need salt, garlic (6 cloves), ground black pepper, four onions and herbs.
The meat is washed, dried, cleaned. Pork is cut in layers, from 3 to 5 cm. Put the pieces of pork in foil. The foil is placed in the oven, pour wine over it, do not forget about the onion layer. Next is the pork. Add spices, chopped herbs, again pour wine. Make slits on the top of the foil. The steak is fried for forty minutes. After a couple of minutes, the dish can be served on the table.
In the oven with lard
A small piece of bacon will make the steak much more juicy. For this recipe, choose pork on the bone. Take 50 - 70 grams of fat and the same amount of soy sauce. You also need half a glass of wine.From seasonings we take:
coriander;
Remove skin from steak before cooking. Salo is cut into small cubes. Small cuts are made in the meat, pieces of fat are placed in them. It is fat that is the main ingredient that ensures the juiciness of meat. Grind the garlic on a garlic press, place it in a bag. Add bell pepper, coriander, black pepper and salt to this. Mix everything thoroughly. Add wine and soy sauce. Mix everything thoroughly, then put the meat in a bag. We put the package in the refrigerator for a couple of hours.
The oven should be preheated to 300 degrees. The meat is removed from the package and laid out on a baking sheet. Flip the steak over after ten minutes.
In lemon juice
Piquant acid meat will give lemon juice. Take a kilo of pork on the bone. Meat should not be cold. For the marinade, take 3-4 cloves of garlic, put in sunflower or olive oil, which we need 3-4 tablespoons. Add 3 tablespoons lemon juice. Pour ground pepper into the resulting sauce.
Salt the meat, then grease with the resulting marinade. Leave it in the marinade for several hours.
Preheat oven to 200 degrees before cooking. Brush the meat with vegetable oil. The meat should be in the oven for fifty minutes.
As you can see, there are many original steak recipes. Which one to choose, decide for yourself, based on your preferences. Steak is a chic, luxurious dish, it will become the main decoration of the New Year's table. Men love him very much. That's it, I ran to cook a steak for my husband. Bye.
The word "steak" comes from the Old Norse "fry" and means a well-cooked piece of meat, cut across the grain.
Pork steak is a moderately thick slice of meat fried on both sides over high heat. Please do not confuse with chop. After all, the steak does not fight off and you don’t even need to marinate it, especially if you use a pork neck for cooking, since the pork neck is a great, very juicy and moderately fatty pork product.
Here is my recipe for Grilled Pork Steaks that we Cook at home from the family notebook homemade recipes:
For cooking I needed:
- Ground black pepper - 1 tbsp. l.
We wash a piece of pork neck under cool running water, dry it with a paper towel and cut into portions, later steaks.
The thickness of the steak should be about 1 cm, maybe a little thinner.
For steaks, it is better to use fresh, not frozen meat, you can chilled, but not frozen, so they will be juicier, and therefore tastier.
Salt and pepper on both sides, lightly rubbing the spices into the meat with your hands.
We leave the meat for 5 - 10 minutes to marinate, although if you really want to eat, you can not marinate.
Heat up a frying pan over high heat. Pour vegetable oil into a hot frying pan, bring it to a boil and the show begins))) The oil will start to shoot and splash in different directions as soon as you bring the meat to the frying pan and start putting it into it. Be very careful and careful not to get painful burns.
The fire should not be reduced, well, if only a little, so that the meat is really fried and not stewed or cooked. You should not cover it with a lid either. For such purposes, in order not to completely ruin the kitchen furniture and stove, I purchased a special mesh splash cover, but to be honest, it doesn’t do a very good job either.
Do not be afraid of all the fears that I have caught up with you, the result is worth this torment.
After the meat is fried on one side, it has become golden and ruddy, turn it over to the other side and fry until fully cooked. Approximately 3-4 minutes on each side.
We put the finished meat on plates, add vegetables to taste and sit down to have dinner. You don’t even need an additional side dish for this dish, since the meat itself is very nutritious and has a very bright, unforgettable taste.
strepuha.ru
Juicy pork steak in a pan
What could be better than a tasty, juicy, fried piece of meat? We offer an excellent recipe for cooking delicious pork steaks with delicious sauce. Pork steaks are perfect for a hearty lunch and dinner, as well as for a festive table. Despite the fact that the recipe is quite simple, the most important point is not to overcook the meat when frying, otherwise it will be stale and dry. Cooking time depends on the heat and the thickness of the steaks.
Pork (neck part) - 600 g.
Cherry tomatoes - 180 g.
Garlic - 4-5 cloves
Ground black pepper
ground chili pepper - a pinch
Butter - 50 g.
Step-by-step recipe for juicy pork steak in a pan
Cut the pork (neck part) into steaks 1-1.2 cm thick. We got 4 steaks of 150 g each.
On both sides, salt each steak, pepper well, add a pinch of chili (to taste), a pinch of ground coriander. Leave for a few minutes.
Cut cherry tomatoes into halves.
In a hot skillet with olive oil, fry the steaks on both sides for approximately 4 minutes.
Then turn the steaks over again. Add garlic cloves in peel, pre-pressed with a knife and cherry tomatoes. Optionally, you can add a sprig of thyme or rosemary. Fry for about 1-2 minutes. Then add the butter, wait until the butter melts.
If clear juice without blood comes out of the meat, then the meat is ready.
Remove steaks from skillet. Crush some cherry tomatoes in a frying pan for a delicious sauce. Leave some for garnish when serving. Taste the sauce, season with salt if needed.
Put the steak and cherry tomatoes on a plate, pour over the sauce. Serve with a side dish - we served with fried vegetables. Enjoy your meal!
originalfood.ru
How to cook pork steak in a pan recipe
Pork steak in a pan [how to cook] - step by step recipe with photo
- Servings: 1 portion
- Time for preparing: 15 minutes
Recipe printing
Pork steak in a pan [how to cook]
Pork steak is a dish especially popular in the USA and Latin America. It is quite satisfying, inexpensive, prepared quickly and does not require special culinary skills. In order to cook a pork steak in a pan and not get an overcooked crust with raw meat inside, it is enough to follow simple rules.
Ingredients
- Pork - 300 g
- Butter - 70 g
- Salt, spices - to taste
Step by step cooking process at home
- We prepare products.
It is better to choose tenderloin, bullseye and other parts without fatty layers. The part that is sold in stores for making schnitzel will do. The future steak should have a thickness of at least 2-2.5 cm. It is salted with coarse salt, preferably sea salt. Before frying, the meat must be dried with kitchen towels and excess salt removed.
photoreception.org
How to cook pork steak in a pan - photo recipe
A steak in a pan can be cooked from almost any meat. In principle, a steak is, of course, a piece of beef, but today we will take pork. It is simply impossible to spoil it, and if you are a novice cook, or have not fried meat in large pieces, try it with us. Of course, in restaurants, the cook measures the temperature with a special thermometer; they take expensive and very high-quality meat for frying. Believe me, these are optional conditions for home cooking. So let's find out how to cook pork steak in a pan.
- pork - 500 gr. or less;
- olive oil - 1 tbsp. l. for two steaks;
- salt - to taste;
- spices - optional.
Cooking time is 40 minutes.
Calorie content - 130 kcal. 
1. We take pig meat with small fat layers. In this case, it will be softer and juicier. We wash and dry. We cut from three to five centimeters thick. Be sure to consider that you need to cut across the fibers. If desired, you can even beat off a couple of times. But this is not necessary, and if you overdo it, then the chop will turn out.
2. Leave at room temperature for one hour. If you want to marinate a steak before frying, you need to do this not in aluminum dishes, with garlic, spices and spices. In this case, make sure that when frying it does not burn too much.
3. Pour a little olive oil into the pan. Instead, you can grease the meat itself. We warm up its surface on high heat. Never place a steak in a frying pan that is warm and not hot enough, its surface should be so hot that the pores of the meat quickly close during the first seconds of frying and the meat retains all its juice. In this case, there should be a characteristic strong hissing sound.
4. Reduce the fire to medium. Fry the steak in a pan on one side for 3 minutes. Carefully flip over and fry on the other side for another 3 minutes. Never pierce it with a fork or knife. Even turn over carefully so that the juice does not flow out of the steak. We have the most common medium rare steak.
5. Put on a wire rack, cover with foil. Leave it like this for 15 minutes. During this time, all the meat juice remaining in it will be distributed throughout the piece. Please do not neglect these points, without them you will lose, one might say, everything and next time you will not want to experiment with meat.
6. Salt and pepper to taste the finished steak on a plate. Following the example of expensive restaurants, you can slightly heat the plate so that the meat does not quickly cool down from contact with the cold surface. Serve with spicy ketchup or other sauce.
