The pork steak recipe in the pan itself is simple, but you need to know a lot of nuances to make the dish really tasty. The steak should be soft, juicy and, certainly, with a delicious fried crust.

Degrees of roasting meat steak

The degree of cooking can be different. At the same time, experienced chefs can determine this parameter “by eye” or by touch, while inexperienced people have to use a special thermometer.

Major degrees:

  • 50 ° C - Rare. Inside the meat is red and may even be cold. Outside it is hot. Duration of preparation - 1 - 2 minutes on each side, the time of "rest" - at least 9 minutes.
  • 55 ° C - Medium Rare. Outside, hot meat has a brownish-gray color, inside - warm, red, with blood. Prepare 2 to 3 minutes, "rest" is at least 8 minutes.
  • 60 ° C - Medium. Similar to the previous one, but the meat inside has very little blood. Fry for 3-4 minutes, leave alone for 7 minutes.
  • 65 ° C - Medium Well. The cut roasted meat is pink. Duration of frying - 5 minutes, the time of "rest" - 6 minutes
  • 70 ° C - Well Done. The slice is gray-brown over the entire thickness, the meat is rather dry. Fry it for 6 - 7 minutes, the time of "rest" - 4 minutes.

Fatty meat can be brought to a high degree of frying, as it does not lose its juiciness, and it is better not to fry lean meat. With a weak degree of roasting, the time of “rest” of meat necessarily increases.

It must be borne in mind that only the last 2 degrees of roasting is suitable for pork.

This meat serves as a good environment for the propagation of harmful microorganisms, so it needs careful heat treatment to completely eliminate health risks.

Classic pork steak in a pan

To cook a steak, you need to prepare the following ingredients:

  • a piece of pork;
  • sunflower oil for frying;
  • butter;
  • spices, salt, pepper.

Cooking:

  1. Salt and marinate the meat. This must be done in advance so that the steak is soft and tender. If you salt it just before frying, during cooking it will lose moisture, become dry and hard.
  2. Wipe a piece of meat with a paper towel and cut into equal steaks with a thickness of 25 to 35 mm. It is not necessary to cut thicker, since such pieces turn out to be heavily fried on the outside and moist inside. And if you cut it thinner, the meat will just dry out.
  3. Pour into the pan 2 - 3 tbsp. l oil and heat. This is necessary so that the pores of meat are immediately closed ("sealed") in the first minutes of frying. Then all the juice will remain inside.
  4. Put the meat and fry for 4 - 5 minutes on each side. To get the fried crust, the pieces need to be turned only 1 time. And to make the meat softer, it needs to be turned 5-6 times.
  5. About 2 minutes before the end of cooking, add butter and spices. The most popular spices are garlic, thyme, lavender and rosemary.

The finished steak should cool directly in the pan, after which it must be wrapped in foil and wait another 5 minutes. The fibers relax and the juice is evenly distributed over them. If you do not let the meat "rest", it will come out stiff, and the juice will leak out when cut.

Cooking from Carbonate

The most suitable part for making pork steak is carbonate. This part of the carcass is soft, and it also contains fat, which makes the finished steak juicy.

It is good to cook pork with vegetables - onions, sweet peppers, tomatoes. At their expense, it acquires a special aroma and taste. Vegetables prepared in this way can serve as a full-fledged side dish.

Ingredients:

  • steak - 3 - 4 pcs.;
  • onion - 1 pc.;
  • eggplant - 1 pc.;
  • tomato - 3 pcs.;
  • hard cheese - 100 g;
  • vegetable oil;
  • salt, pepper, spices.

Cooking:

  1. Cut onion rings, tomatoes and eggplant - circles.
  2. Fry steaks. Turn down the fire.
  3. Put vegetables on top of the meat. Cover and simmer for 15 - 20 minutes.
  4. At the end of cooking, sprinkle the dish with chopped cheese.

Serve with a side dish or as an independent dish.

Tasty recipe:cooking beef steak

Under creamy marinade

Cream sauce will make a new dish out of ordinary steak. Prepared steaks need to be fried according to the classic recipe, and at the end of cooking pour a little cognac and 100 ml of cream. The mass should be brought to a boil, then turn off the heat.

 

Finished steaks are best placed in foil and allowed to rest. Then the meat can be put on plates and pour cream sauce.

How to fry in a grill pan

Grilling a steak in a grill pan is easy. It is enough to take the right amount of tenderloin and frying oil.

Cooking:

  1. Cut pre-pickled meat into slices of at least 2.5 cm thick.
  2. Grease the grill with oil and heat it up a lot.
  3. Put pieces of meat in a pan. If desired, nearby you can distribute slices of tomato, pepper and zucchini.
  4. Gently flip when grill strips form on one side.

Serve the prepared meat with vegetables.

In soy sauce

Pork neck steak is also tasty.

To prepare a delicious steak marinade, you need to take:

  • soy sauce - 40 ml;
  • brown sugar - 2 tbsp. l .;
  • olive oil - 2 tbsp. l .;
  • garlic - 3 cloves;
  • ginger - 0.5 tsp

These ingredients should be mixed well or even whipped with a whisk. Pour steaks with marinade (in total 1 kg) and leave in the refrigerator overnight. In the morning, the workpiece can already be fried until cooked.

With spicy provencal herbs

This option is suitable for connoisseurs of spices. Provencal herbs give the dish a special piquancy, taste and aroma.

Dish Components:

  • steak - 4 pieces;
  • olive oil - 60 ml;
  • Provencal herbs - to taste;
  • salt and pepper;
  • lemon - 1 pc.

Remove the zest from the lemon. Combine all ingredients with it and marinate the meat for 30 minutes. Then fry the pieces in a preheated pan to the desired degree of frying.

During cooking, you can’t pierce the meat with a fork or knife to check its readiness - the juice will flow out of the cut and the steak will be dry.

Under the spicy marinade

Fans of spicy dishes will definitely like a steak with pepper and garlic marinade.

To prepare it, you need to take:

  • chili powder - 1 tbsp. l .;
  • garlic - 2 cloves;
  • Worcestershire sauce - 2 tsp;
  • olive oil - 1 tbsp. l .;
  • white wine vinegar - 1 tbsp. l .;
  • allspice - 0.25 tsp;
  • caraway seeds, sugar, salt, black pepper - 1 tsp each.

Cooking:

  1. Grate the garlic and salt into the pulp.
  2. Add the remaining spices and mix well.
  3. Grate steaks with aromatic mass, put in a bag, close it tightly and refrigerate for 1 hour.
  4. Remove the pickled steaks from the bag and fry to the desired extent.

Serve with a light side dish.

With plum and ginger sauce

To prepare this dish, you need a lot of ingredients, but the rich palette of flavors that opens with food is worth the time and effort.

For 700 g of meat you need to take:

  • soy sauce - 3 tbsp. l .;
  • Provencal herbs and barberry - 1 tsp each .;
  • honey - 2.5 tbsp. l .;
  • lemon juice - 2 tbsp. l;
  • Dijon mustard - 1 tbsp. l

These are the ingredients for marinade. They should be mixed so that the mass becomes more or less homogeneous. The resulting composition needs to be coated with steaks and left for 1 to 2 hours to marinate.

Now you can do the sauce. To do this, prepare the following products:

  • plums - 300 g;
  • sugar - 1 tbsp .;
  • chopped ginger root - 1 tsp;
  • clove of garlic;
  • lemon juice - 1.5 tbsp. l .;
  • ground cinnamon and salt to taste.

Cooking like this:

  1. Remove the seeds from the plums and grind them in a blender.
  2. Add ginger, cinnamon and salt, and then pour in lemon juice.
  3. Place the container on the stove, pour sugar in and cook for 10 minutes until thickened over low heat.
  4. At the end add chopped garlic and cook for a couple of minutes.
  5. Rub the chilled sauce through a sieve to remove excess lumps.

It remains only to fry the already pickled steaks and pour them before serving with the resulting sauce.

There are a lot of options for cooking pork steaks. Choose the one that seems most suitable for you, and delight loved ones with a delicious, juicy, satisfying dish.

Similar:More from the author: