How to marinate a pork steak for the grill. How to marinate marbled beef and cook a great steak

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

This article will take a reverse point of view on cooking meat steaks. All the same, residents of central Russia and the CIS countries are used to preparing various marinades.

Pork steak is preferred in terms of pickling. Firstly, pork is the most popular and affordable type of meat today. Plus, it's incredibly nutritious. Pork has garnered immense popularity among the male population. Eating one good pork steak can make you feel full.

Peculiarities

It is pork meat that lends itself best to marinating. If cooked incorrectly, the steak will turn out dry and tough. Using the right marinade for pork will allow you to get lovely dish and the steak pieces will melt in your mouth. Pork meat is excellent for grilling over charcoal.

Marinade recipes for frying pork exist great amount. Choose for your taste suitable recipe You can do it by trying a bunch of different options.

cooking feature pork meat before cooking is that, having marinated, it should be cooled. That is, it is best to put the marinated steaks in the refrigerator for several hours, or better for the whole night. Pre-chilled pork will cook much better and absorb all of the marinade.

How to properly and quickly marinate pork

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

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

We cut a kilogram of meat into pieces and put it in a marinating container. Do not use aluminum utensils, pork can acquire a specific taste in it.

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

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

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

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

Marinating beef

As for beef, its pickling is used less frequently. Most often pickled beef steaks of inadequate quality. You can read about what beef 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 is more savory and full-bodied.

Marinade for American Beef Steak

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

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

Next, soak the beef steaks in this mixture, cover with a 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 need:

4 garlic cloves

1.5 tablespoons tomato paste

A little dried parsley

Ground black pepper

In order for the finished dish to turn out soft and tasty, you do not need to immediately add salt!

Put the tomato paste in a container, squeeze the garlic. Pepper to taste, sprinkle with parsley. By the way, you can use anything instead of parsley. (rosemary, basil, dill) Mix everything to get homogeneous mass. If it gets too thick, you can add quite a bit of water.

We grease the beef with the resulting mixture, cover with a 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 the fish, there are several features.

The taste of any fish will emphasize very well lemon juice. Whether it's salmon or tuna steak, cod steak and trout. All fish love lemon juice.

Mustard, onion, rosemary, white pepper, turmeric, 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 pan

You don't have to be a chef to marinate salmon. To begin with, it must be thawed 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. We mix. Also, soy sauce is often added to the marinade to add spice.

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

Cod steaks marinated with soy sauce and mustard with the addition of zest kernels and coriander are very good.

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. For pickling turkey, you can use kefir, balsamic vinegar, olive oil, onion.

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

By the way, who is interested in trying something exotic, you can read about it.

The article offers you several delicious recipes cooking 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 beef or pork (rarely chicken, fried breast sometimes called "chicken steak"). This dish has a long history. It is believed that in Ancient Greece on the braziers doused with fire big chunks meat, presenting them "as a sacrifice" to the Gods. At the moment, steak is the most popular dish in the United States, where culinary specialists invented hundreds of ways to fry and roast meat and elevated it to a real cult. We can say that the steak is a significant contribution to the world cuisine of the American people.

A tasty steak is not only 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 matured meat (aging helps the meat fibers become softer), it should be well 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 a steak with potatoes, vegetables, pickles and fermentations, pasta, legumes. So that the meat is not dry, it is important not to overcook it, as well as serve it with sauce. Pork meat is combined with different sauces: sweet, salty, spicy, berry, fruit, creamy, vegetable. You should choose the sauce according to your tastes and focusing on the side dish.

Marinades for steak (the most delicious and popular):

"Soy" marinade. To do this, you must use any soy sauce: classic, garlic or ginger. Additional salt is not required, as the sauce is already very salty. As an additive, you can squeeze a clove of garlic or overlay or sprinkle meat with "aromatic" herbs: laurel, rosemary, basil and other species.
"Pomegranate" marinade. The juice of the berries perfectly complements the taste of the meat, the acid of the berries breaks down the fibers and makes them softer. Perfect option- natural pomegranate juice, which can be squeezed out or purchased at the store (not nectar, but 100% juice without sugar). The juice can be combined with soy sauce, wine, mustard or aromatic spices, salt or pepper mixture.
"Wine" marinade. Wine makes the meat softer and gives it a pleasant rich aroma and taste. You can use any wine (red or white, pink), but only dry. 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 pairs perfectly with honey and soy sauce, and together you get a spicy and rich steak marinade.
"Mayonnaise" marinade. The easiest marinade that will add flavor. Juiciness and ruddy steak. Combine not 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, chopped tomato pulp and even tomato paste. It must be supplemented with any aromatic spices, vinegar or soy sauce, wine and salt.

Sauces for steak (the most delicious and popular):

Mushroom. One of the best and most delicious sauces that goes perfectly with pork. The basis of the sauce is cream of any fat content. Mushrooms should be taken the most "fragrant" that you can find (white, forest), in last resort, champignons will do. Chop the mushrooms very finely and fry in oil (add onions if desired) until golden, 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 do not 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 the fruit (available on sale and 100% natural juice no additives or sugar). It should be poured into a saucepan, add salt and spicy spices to the juice (nutmeg, pepper, laurel, rosemary, basil, thyme, oregano and others), as well as 1 tablespoon of starch (better than potato, corn will give sweetness). Brew the sauce over the lowest possible heat, whisking it thoroughly with a whisk to prevent the formation of starch lumps.
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 a mixture of peppers, 1 tsp. soy sauce.
Berry. Any fragrant and sweet and sour berry juice can be brewed into the sauce: raspberry, strawberry, lingonberry. For juicing, add some starch or flour (this will make the sauce denser and thicker), and sugar, salt and pepper will make it savory.
Orange. It goes well with fatty cuts of meat (neck steaks, for example). In order for the sauce to turn out 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, so that it becomes sharper and more piquant. Salt or soy sauce can be added to taste for saltiness.
Sour cream. Saturated sour cream sauce will make the taste of pork soft and creamy. This sauce is not at all exotic or savory, but it is easy to prepare. You will need any sour cream, preferably "medium" fat (15%). It is necessary to chop greens (dill and other) into sour cream, squeeze a clove of garlic, add spices according to preferences.
Soy. The sauce is easy to make and always delicious. Mix soy sauce and mayonnaise in equal proportions, squeeze a clove of garlic and chop the greens. Serve with potatoes and steak in a spicy marinade.
Honey mustard. This sweetish sauce, along with 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, sent to the pan and simmer, evaporating the liquid. Half sweet or bell pepper chop and puree with a blender, pour the puree into the tomatoes. 5-7 minutes before readiness, you should squeeze a clove of garlic into the mass, add any spices and a little vegetable oil, as well as greens.
Garlic. As a base, you can use sour cream and mayonnaise in equal amounts. Add a few cloves of crushed garlic and chopped dill. If desired, add any other fragrant 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 give sourness, but it will add juiciness to the steak.

What will be required:

Neck steak - up to 1 kg. (or any other, but "fat" part).
Kefir - 0.5-0.7 l. ( steak is better just a little "drown" in kefir, kefir can be taken of any fat content).
Salt and pepper - a few pinches

How to do:

Prepare the meat for marinating: clean it from films (if any), wash, dry.
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. Best left overnight.
Kefir will help break down the fibers of the meat and make the steak tender, keeping it juicy.
Salt and pepper should be added to such a steak already in the process of frying or before serving.
Determine the amount of spices yourself

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

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

What you need to have:

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

IMPORTANT: Salt is not required in this recipe, as soy sauce is already salty.

How to do:

Without any spices, but only in the sauce, marinate the steaks (preferably marinating time - leave overnight or at least for several hours).
First, mix the sauce and vinegar evenly (apple vinegar is best).
Then stir the ginger, garlic and pepper in warm oil, mix the oil with the sauce.
Pour in the honey and mix it thoroughly
Dip the steak in the resulting marinade and hold it long enough
When frying, you can sprinkle a little salt on the steak additionally.

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

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

IMPORTANT: Why does a steak need to be fried on the bone? This is the secret to the juiciness of the meat. This steak will be very tender, and if you make spicy marinade you will get incredible tasty dish.

What you will need:

Meat for steak- several servings (pieces of meat) of 250 gr. approximately.
Sunflower oil or olive oil - a few tbsp.
Lemon juice - a few tbsp.
A mixture of hot peppers - 0.5 tsp
paprika (not spicy) 0.5 tsp
Salt - a few pinches
Thyme - 0.5 tsp
Rosemary - a few branches

PRE-MARKINING: 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 a few hours.

How to cook:

Remove the sprigs of rosemary from the marinated piece.
Heat the pan well, it is advisable to use the one that has a Teflon coating or a grill pan (grease with oil with a brush).
Put 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 pan?

Frying meat in a pan should last from 6 to 8 minutes on each side. In the event that the meat lends itself to fire (on the grill, for example), it will take less time.

IMPORTANT: Pork meat should be completely fried. Unlike beef, which allows for “medium” or even “reer” roasting, this is unacceptable with pork (pigs are “sensitive” to a number of pathogenic microbes 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

This dish is often called "meat in French". It can only be baked 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 will be required:

Meat for steaks - 200-250 gr. each piece (fatty or lean - it doesn’t matter).
Mixture of peppers 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. (depending on the number of steaks). You can choose any low-fat cheese (30-40%, which melts well and blushes when baked).

How to prepare meat:

Steaks need to be beaten a little so that they are not dryish (if you want, pre-marinate the steak in any of the marinades suggested above). Dip in the marinade should already beaten meat.
Arrange the steaks on the oven sheet (do not put on the grid, as the meat, tomatoes and cheese will let the juice go, and it will be able to drip onto the bottom of the oven).
Season the steaks with spices and salt (if you see fit)
Put 2-3 rings of tomato on top of the meat and put 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 a juicy, fatty and even dryish steak. They can be used to make a sauce or a side dish (see how to make a sauce above).

What you need (for 1 serving):

Piece of meat - 250-350 gr. weight (approx.)
Soy marinade for meat - the ingredients are listed above
Champignons - 400-500 gr. (replaced by any other mushrooms).
Bulb - 1 PC. or white part of a leek
Sour cream - a few tbsp.
fresh greens(required for submission)

How to do:

A well-marinated piece of meat should be fried for 6-7 minutes on each side in a hot pan.
In parallel with this, finely chop the champignon and onion, fry until golden brown and only in butter.
During frying, you can pour in the rest of the marinade and wait for it to evaporate.
When the marinade has evaporated, add 1-2 tbsp. sour cream and sweat a little under the lid (it is possible without sour cream).
Serve the steak hot on the same plate with mushrooms studded with plenty of herbs.

How to cook pork steak on the grill, on the grill: recipe

Grilling pork is easy.

Rinse the meat in advance, cut it into steaks (large).
Leave the steak to marinate overnight (choose any marinade listed above).
Prepare the coals and oil the grill (grids) to keep the meat from sticking.
Put the meat in and keep it for about 5 minutes on a moderate but "active" fire 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 stove lid open.

What you need to prepare:

Piece of meat - steak weighing about 300 gr.
soy marinade -(the recipe is described in the article above)

How to cook:

The marinated steak should be lowered into the heated bowl of the multicooker.
You don't need much oil, just 1-2 tsp. it will be quite enough, because the pork is already fatty, which means it will let the juice go.
Turn on the mode and “fry” under the closed lid for about 5 minutes (if the bowl has already been preheated in advance).
Then open the lid and keep in this mode for another 5 minutes (this will allow the meat to get a golden crust).
Do 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 gr.
Mustard "Russian" - 1 tsp
Soy sauce - 1 tbsp
A mixture of peppers a couple of pinches
Salt - a couple of pinches

How to fry and cook:

Pulp tenderloin (large) rub with pepper and salt
Then coat with a mixture of soy sauce and mustard
Heat up a grill pan and brush with oil
Put the steak in the hot pan
Hold for about 5 minutes on each side
Check readiness with a toothpick

How to cook pork steak with potatoes: recipe

bake in oven steak you can do the same by putting the meat on top of the potatoes. Thus, you can cook a juicy steak and delicious potatoes.

How to bake:

Cut potatoes into a heatproof bowl
Sprinkle it with a little salt and pepper
Put pre-marinated meat on top of the potatoes.
Pour the rest of the marinade over the potatoes.
If desired, 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

Tips:

Delicious steak is obtained from fresh meat
Steak meat should not be frozen or thawed.
The meat must be room temperature
"Wet" and uncooked meat will "burn"
The steak should not be more than 4 cm thick, otherwise it simply will not fry.
The meat should not be less than 2.5 cm thick, otherwise it will burn or be very dry.
Steak should only come alive on a hot pan
The first 2 minutes the steak is fried at a high temperature, and then the temperature is reduced.
For frying, it is important to choose the right pan: suitable with a Teflon coating, a thick bottom or cast iron.
The longer you marinate the meat, the tastier and juicier the steak will learn.

Video: "Cooking pork steak"

Pork is Enough useful product. The meat of this animal contains a large amount of protein, vitamins B, P, as well as almost the entire periodic table. Pork is good for children, the elderly, 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 around the world. Each country has its own peculiarities of cooking and its own secrets, but everyone agrees that the most delicious dish will be if the meat is pre-marinated. Marinated 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.

Varieties of steaks

Ribeye steak is a piece of meat that is on the third and ending with the twelfth bone.

A cowboy steak is the same as a ribeye steak, only the meat will be served to you on the bones.
Tamahawk steaks served on a long, skinned bone

The club steak will be surrounded by a thick layer of fat. Fans of such a 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 center piece of the tenderloin.

How to choose pork steaks

The meat must be fresh. It is desirable that it has 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. Plenty of recipes to find perfect recipe Just for yourself, you need to try a few recipes. You may not like just one recipe. You can add something to the recipes from yourself by creating your own marinade recipe.

Many chefs know how to marinate a pork steak correctly, but in order to do it at home on your own, you do not need to graduate from college.

The meat loves the marinade. The longer it stays in the marinade, the tastier the dish will turn out. Marinate the product for about one hour. Ideally, if it is in the marinade, it will stand overnight in the refrigerator. Then the dish will be tender, juicy, fragrant 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 delicious. For about a pound of pork, you 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 laid out on a well-heated pan, where the oil is heated and fried on each side for about four or five minutes. After that, chopped onion is sent to the pan and stewed with meat for another five minutes.

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

Marinade from kefir

Kefir is the product that perfectly impregnates meat and prevents it from drying out during frying. One and a half kilograms of pork usually requires half a liter of kefir. If the meat was frozen, then it must be completely thawed and allowed to rest after complete defrosting for another half hour. The thinner the meat is cut, the faster it marinates. It should rest in the marinade for about an hour and a half. It’s great if you can keep the meat for 10 hours in the refrigerator. It should not sink in kefir, but at the same time it should be completely lubricated with it. Of the spices, it is best to add salt, pepper, a teaspoon of sugar and onion. Pickled onions will also give the meat its flavor. Such a product can be fried in a pan, barbecued or baked in the oven. different ways preparations will provide a different taste.

Italian marinade

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. Portions fried on the grill or pan for 4 minutes on each side. The 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 will be baked in one piece, then incisions 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 saturated with marinade. Pineapple juice contains an acid that softens the product. If the meat is baked in one piece in the oven, then 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 such a marinade, you need 300 mg tomato juice, 100 mg apple cider vinegar. Vinegar can be replaced with wine. Salt, pepper and other herbs should be added to the liquid component as desired. The meat in such a marinade should be infused all night.

pomegranate marinade

Such a 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 fragrant, you will need to cut mint and cilantro to the product. Onion rings will perfectly complement this composition. Do not forget about salt and other spices. You can add nutmeg, white and black pepper. If there are lovers of spicy, then you can also add red pepper to this marinade.

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

Also learn how to cook.

No man will refuse a properly cooked pork steak. It's delicious hearty meal, which will become worthy decoration even for holiday table. And you can diversify it with all kinds of marinades and sauces.

How much to fry a pork steak: degrees of roasting

Pork steaks come in different degrees of roasting:

The meat is just covered golden brown outside, but inside it is almost completely raw.
Weak roast with little blood.
Weak roast without blood.
Medium roast.
Well cooked steak.
Strong roast.

Optimal for juicy steak considered medium.

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

Pork steak in a pan - a classic recipe

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

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

The resulting pork steaks in a pan are delicious served with canned green peas without liquid as a garnish.

How to cook juicy meat in the oven?

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

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

Greetings, my dear gourmets. Do you want to have an unforgettable romantic dinner to your chosen one or chosen one? Then cook the beef steak. You can fry it in a pan or on the grill. Both in the first and in the second cases it will turn out amazingly tasty. The main thing here is to choose the right marinade for beef steak. Let's see which one is better.

Let the meat come to room temperature before cooking. This means that 1-1.5 hours before frying, you need to get it out of the package, leaving it on the table. If the meat does not come to room temperature, you will simply spoil the dish. The steak will turn out fried on the outside and cold in the middle.

If the beef is frozen, I advise you to defrost it in the refrigerator first. This is a lengthy process that can take up to a day depending on the size of the piece. In principle, you can defrost meat in cold water. Only in this case, you can not remove the beef from the package. And the result will not be the same. Do not even try to defrost in the microwave - you will ruin everything, getting a tasteless result.

In my experience, if the meat is good, then it can even be marinated. All you need is salt + pepper. If you like, sprinkle the pieces before frying. olive oil or Worcestershire sauce.

And yet, I recommend chopping peppercorns yourself before cooking. So it will reveal its aroma more strongly. All you need is a mortar or rolling pin. You don’t need to make dust at all, pieces of pepper 1 mm in size are ideal. They should stay on the steak. I advise you to salt and pepper the meat for a minute before frying. Just coat the beef with spices on both sides and start cooking it. But sauces will add flavor to steaks. I picked 3 options, which I will talk about a little later.

You need to cook the steak on a very hot surface - on a wire rack or a good thick-walled pan. This will seal the meat juices inside the piece. And the meat will not stick to the surface on which you cook. Fry a piece until it changes color from the bottom by a third. It is easier to navigate by looking at the end of the steak. Then flip the piece over to the other side. And wait again. Each side usually takes 2-3 minutes.

Additional secrets

Remember, my friends, it is forbidden to poke a steak with a fork. This cutlery sharp teeth. And you won’t have time to come to your senses, as you pierce a piece and all the meat juice will flow out. Use tongs or a spatula to flip a piece.

If you are cooking a thick steak (more than 3 cm), you can bring it to full readiness in 2 ways. Or send after frying for 5-7 minutes in an oven preheated to 180 degrees. Or fry the ends of the piece. Here you can’t do without tongs, holding the meat at the end.

After cooking the steak, he needs to give time to "rest". Put the piece on a plate and leave it for 15 minutes. This time is enough for the meat juice to be evenly distributed inside the steak. I recommend putting a piece of butter on top of the steak. Believe me, it will be very tasty.

I advise you to serve ready-made beef with sauce. Choose the option to your taste - béarnaise, lingonberry or Spanish with tomato paste. Would you like to make these sauces yourself? Then be sure to watch this video

Below I offer you three original recipe how to marinate beef Be sure to unsubscribe in the comments which option, in your opinion, is the best.

Recipe for dinner with steak in lime marinade

This dish is very easy to prepare. You can cook the steak on the grill or in the pan. For it you will need:

1 piece of steak (ribeye);
1 lime;
1 tbsp oyster sauce (you can replace 1 tablespoon balsamic thick sauce or 1 tsp sesame oil);
a couple of garlic cloves;
6 cherry tomatoes + 1 larger tomato;
1 shallot;
a few tbsp. olive oil;
salt + pepper;
herbs - oregano, thyme and rosemary;
5 potatoes.

Extracting juice from exotic fruit and mix it with the sauce. Cut the garlic into slices, send it to the marinade. Mix all the ingredients well and roll the meat in them. Hold each side for 3 minutes, and then turn over (do 3 circles).

While the beef is soaked in spices, we switch to tomatoes. Cut each cherry into 4 pieces. And that tomato, which is larger (you can take black or yellow) - into 8 parts. Then chop the onion - it is advisable to cut it into small cubes.

In a heat-resistant form, mix onions and tomatoes. Add a couple of tablespoons here. olive oil. Salt the mixture, pepper and season with herbs.

Then we send these two dishes to the oven, heated to 205 degrees. Bake for 20 minutes. If cooking on the grill, wrap the tomatoes and potatoes in foil.

Next, we move on to cooking the beef. We take the meat out of the marinade, remove the pieces of garlic from it and wipe it with a dry towel. Heat up a grill pan and place a piece on it. Fry each side for 3-4 minutes. I indicate this time for a rib eye steak 3 cm thick. If you have a thinner or thicker piece, adjust the time yourself. Serve beef with baked tomatoes and potatoes.

Marinade on wine

We will cook on the grill. Red wine creates a delicate and unique bouquet. And the juniper will add piquancy to the meat.

You will need the following ingredients:

6 pcs. beef tenderloin medallions, 3-5 cm high;
6 sheets of fatty bacon;
culinary twine;
2 onions;
2 celery stalks;
3 medium carrots;
3 bay leaves;
1 tsp thyme;
2 cloves of garlic;
handful of juniper berries (if any)
400 ml red wine;
4 tbsp olive oil;
3 tsp peppercorns.

The first thing to do is to wrap the medallions with bacon. Secure it to the meat with twine, wrapping it around and tying it in a knot. Do this with every piece.

Next, prepare the marinade. Finely chop the onion, carrot, celery. Mix chopped vegetables and all other ingredients in a large bowl. Pour everything with wine and oil. Put the medallions in a mold and pour the marinade over them. Leave the meat in the refrigerator overnight.

Remove the steaks from the refrigerator, drain the marinade, and pat the meat dry with paper towels. Brush the slices on both sides with olive oil. Pepper and salt on top.

Lubricate a clean heated grate with vegetable oil and place the steaks on it. If the pieces are large, then cook for 6 minutes on each side. Focus on their color. Turn the pieces after a couple of minutes. So on the meat you get a pattern in the form of a lattice from hot rods. Cook until golden brown.

When the meat is browned on one side, flip over to the other. To lightly sear the bacon you've wrapped the meat in, brown the sides of the steaks. Just turn them over with tongs from all sides.

After the medallions, remove from heat and remove the twine. Lubricate every piece butter. After cooking a steak in wine, your friends will elevate you to the rank of a grilled chef 🙂 For clarity, watch another video recipe.

Cooking marinade with soy sauce

For a delicacy, take:

0.5 kilo of marbled beef;
4 garlic cloves;
5 tbsp olive oil;
2 tbsp wine vinegar;
5 tbsp soy sauce;
1 tsp coarse salt;
½ tsp crushed black pepper;
3 tbsp honey.

Divide the meat into 5 equal portions. Make shallow cuts in each of them. Pass the garlic through the garlic press. Mix this gruel with oil, honey, vinegar, sauce and pepper. Pour the meat with the finished marinade and leave it for 4 hours in the refrigerator. If time permits, you can leave it longer - for example, overnight.

Heat up the grill pan. Sprinkle the beef on both sides with salt and send to the pan. Cooking time depends on how done you want it to be. And besides, the thickness of the pieces plays an important role here. So navigate yourself. It turns out amazingly tasty 🙂