Not a single man will refuse a properly prepared pork steak. This is a delicious hearty dish that will become a worthy decoration even for a festive table. And you can diversify it with all kinds of marinades and sauces.

How to fry pork steak: degree of roasting

Pork steaks come in various degrees of roasting:

  1. The meat is only covered with a golden brown on the outside, and inside it is almost completely raw.
  2. Light roast with a little blood.
  3. Weak frying without blood.
  4. Average roast.
  5. Well-done steak.
  6. Strong roast.

Optimal for a juicy steak is considered average cooking.

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

Pork steak in a pan - a classic recipe

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

  1. Meat tenderloin is washed in cool water, dried, cut into pieces. Their optimum thickness is from one and a half to two centimeters. Slices slightly beat off, rubbed with a mixture of salt and peppers. It is better to use the side of the hammer without cloves so that the pieces of pork do not tear.
  2. The meat is greased with mustard and left to marinate right on the table for about an hour.
  3. Next, the pork is transferred to a frying pan with well-heated oil. Each piece needs to be fried on both sides until a delicious brownish crust appears. Usually 3 to 4 minutes is enough for each side of the slice.
  4. The finest onion rings are laid out for ready-made steaks.
  5. 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 deliciously served with canned green peas without liquid as a side dish.

How to cook juicy meat in the oven?

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

  1. The meat is removed from the refrigerator in advance. By the time of cooking, it should be at room temperature.
  2. A piece of pork is cut in the form of thick steaks (about 2 cm thick). Each resulting slice is pierced in several places with a fork. Beat meat is not required.
  3. Billets are sprayed with Worcester sauce. Instead, you can use regular soy without additives or even balsamic vinegar.
  4. On top, the meat pieces are rubbed with a mixture of salt and pepper, after which they are left to marinate. Well, if there is an opportunity to give them a "rest" all night. But 1 hour will be quite enough.
  5. Steaks are stacked close to each other on an oiled baking sheet.
  6. The pieces are sent to a pre-heated oven close to the heating part. Best to grill. If there is no such function, then you will need to set the temperature in the oven to 300 degrees.
  7. First, the steaks in the oven are fried on one side, then on the other. The total cooking time for the grill is 14-16 minutes.

Ready meat is served with savory sauces and any side dishes.

Soft pork steak in a slow cooker

Ingredients: 2 large pork steaks (on the bone, about 2 cm thick), 1 large spoon of refined oil, ½ tsp. fine salt, 3 pinches of freshly ground black pepper, 1 tsp. lime juice, 2 pinches of sweet paprika. How to cook a steak tasty and soft in a slow cooker, we will consider in more detail.

  1. Pieces of meat are washed well with running ice water and wiped with paper towels.
  2. Sweet paprika, salt, freshly ground black pepper, lime (or lemon) juice, oil are mixed in a small bowl. You can add any other favorite spices to this mixture to taste.
  3. The resulting mass is rubbed with pork and left to marinate for 20 minutes.
  4. Oil is poured into the bowl of the smart pan. The “Baking” mode is activated. Also suitable is the option "Frying".
  5. When the oil warms up well, you can put steaks in it. Each meat piece is fried for 12-14 minutes, first on one side and then on the other side.

The resulting dish can be served immediately for dinner with any side dish selected. You can simply add meat with any pickled vegetables and spicy sauce.

Tasty meat in a soy sauce marinade

Ingredients: kilo of pork pulp, half a cup of cane (brown) sugar, 2 tbsp. tablespoons olive oil, 3 to 4 garlic cloves, ½ teaspoon chopped fresh ginger root.

  1. In the dish under discussion, the main thing is the steak marinade. To make it, cane sugar, butter, sauce, chopped ginger and crushed garlic are mixed. All ingredients mix well. It is convenient to use a whisk for this purpose.
  2. The whole piece of meat is placed in a bag and filled with marinade. The design is tightly tied and sent to the refrigerator for the whole night.
  3. The next day, the meat is cut into suitable pieces and fried on both sides in well-heated oil.

Steaks with hot ketchup and boiled potatoes are served.

In the grill pan

Ingredients: 2 large pork steaks, refined oil, coarse salt, freshly ground black pepper, any aromatic herbs to taste.

  1. The pan must be sent immediately to repent over high heat. By the time the meat is laid, a strong fever should come from it. Check the preparedness of the dishes for roasting pork with a drop of water. If, having hit the surface of the pan, it immediately boils, which means that you can begin the main stage of cooking steaks.
  2. While the pan is warming up, the meat slices need to be beaten off with a special hammer (side without cloves). There is no need to be too zealous in this matter.
  3. Top steaks are rubbed with a mixture of salt, spices, selected aromatic herbs.
  4. The pieces of meat are first fried on very high heat for 3-4 minutes on each side, then the process continues even with the average heating of the stove for another 5-6 minutes on each side.
  5. If the meat is not fatty enough, a small amount of refined oil can be added to the container during cooking.

Grilled pork steak in a pan should be completely fried. If a clear juice without blood impurities is released when a piece is cut, then meat can be tasted.

Provencal herbs option

Ingredients: 1.3 kg of carbonate without ribs, 90 g of butter, 140 ml of carbonated mineral water, juice from two medium lemons, 2/3 packages of Provencal herbs, 1 tbsp. tablespoon mustard, 2 onions, a mixture of peppers, fine salt.

  1. A piece of pork carbonate is cut across. The thickness of each piece should be about 2.5 cm.
  2. Lemon juice is poured into the melted butter. Salt, peppers, mustard, Provence herbs are sent there. The ingredients are mixed.
  3. The meat is placed in a tightly closed container. The marinade prepared in the previous step spills over. Finely chopped onion also gets enough sleep there.
  4. Pork with such additives is pickled for about 2 hours. Periodically, the meat pieces are turned over so that the marinade is distributed correctly.
  5. The pan heats well without oil. Pickled pork is laid out on it. On each side, the steaks are fried for 3-4 minutes. You can peel most of the herbs from the pieces with a knife so that they do not burn.

The remaining marinade is brought to a boil and cooked for a couple of minutes. As a result, the sauce is ideally suited to the meat in the stewpan.

With cream sauce

Ingredients: 1.5 kilograms of pork tenderloin, large tomato, a pinch of dried basil, 1 tbsp. l olive oil, 280 ml of heavy cream, 1 tsp. Pesto sauce, spices to taste, salt.

  1. The meat is cut into steaks, rubbed with a mixture of selected spices and salt. Then it is fried on a minimum amount of heated olive oil until a crispy appetizing crust appears.
  2. Tomatoes with peel are cut into circles. Sprinkle with dried basil. Then the pieces of vegetables are slightly fried in the same pan and quickly transferred to a separate plate.
  3. Cream is poured into the same container, pesto sauce, salt and spices are added to taste. The mass warms up over medium heat for 3 to 4 minutes.

When serving dishes to the table, steaks are placed on a flat plate. Slices of tomatoes are laid out on top and a creamy sauce is poured. A treat is served with boiled rice or baked potatoes.

Under the spicy marinade

Ingredients: kilo pork neck, 1 tbsp. l lime juice, the same amount of olive oil and soy sauce, 1 tsp each. hot red and black freshly ground pepper, a pinch of ground paprika, salt, 5 - 7 tooth. fresh garlic, a pinch of basil.

  1. Washed and dried meat is cut into steaks. You can beat them off a little.
  2. All other ingredients in the recipe are combined for the marinade. Garlic is previously passed through a press. The amount of spicy ingredients is regulated according to the taste of the cook. You must be especially careful with salt - it is important not to forget that it is already in soy sauce.
  3. A prepared marinade is carefully rubbed into each steak from all sides. After that, the meat is left to "rest" for 20 minutes.

It remains to fry the pork in well-heated oil on both sides, cool slightly and serve for dinner. Perfectly complement these steaks with regular sweet ketchup.

Pork steak on the bone with cheese

Ingredients: 2 large steaks of pork loin on the bone, 3 large chicken eggs, 70 g of cheese (hard), 3 to 4 large spoons of sifted high-quality flour, coarse salt to taste, a mixture of peppers, 40 ml of refined oil.

  1. Meat steaks are well washed, dried with paper towels. Then they are carefully beaten off with a special kitchen hammer. In the process, neither meat flesh nor bones should be damaged.
  2. Prepared meat is sprinkled with a mixture of peppers and salt. It is advisable to grind the pieces with your hands so that the seasoning is well absorbed in them.
  3. Raw eggs beat well with a whisk, and finely grated cheese is added to them. The ingredients are mixed. If the cheese is not salty enough, the mass can be slightly added to taste.
  4. Each pork steak is rolled in flour, and then immersed in an egg-cheese mixture. The latter should cover the pieces completely on all sides.
  5. Refined oil is poured into a heated skillet. When it is hot, you can start frying the meat steaks - a brownish crust should appear on both sides of the pieces. Enough roasting for 4 to 6 minutes above and below.

Serve hot with any garnish.

Juicy meat with plum and ginger sauce

Ingredients: 750 g of pork pulp, 3 tbsp. l soy sauce, the same amount of liquid honey, 1 tsp each. ground ginger, dried Provence herbs and dried barberry, 4 tbsp. l lemon juice, 1 tbsp. l Dijon mustard, 320 g plums, a glass of sugar (brown), a clove of garlic, a pinch of cinnamon, salt.

  1. In a small bowl, half of the citrus juice, mustard, honey, dried barberry, soy sauce, Provence herbs are combined. The resulting mixture is rubbed on all sides with pork chopped by steaks.
  2. The meat pieces are stacked on top of each other, wrapped in cling film and sent to cool all night.
  3. For the sauce, all remaining ingredients are sent to the blender except sugar and garlic. They turn into a homogeneous mass.
  4. The mixture from the last step is poured into the stewpan. All sugar is added to it at once.
  5. The mass is cooked over medium heat for 8 to 9 minutes until thickened. After that, chopped garlic is poured into it. The sauce is boiled for a couple of minutes and removed from the heat. When it cools down a little, you need to strain the mass through a large sieve.
  6. Prepared steaks on both sides are fried in hot oil until a delicious roast.

Hot meat is laid out on a plate and poured with sauce from the fifth step.

Oven Foil Recipe

Ingredients: 370 g of pork, salt, a mixture of peppers, refined oil, spices for meat.

 

Pork steaks can always be very tasty cooked in foil in the oven. They are juicy and tender.

To do this, not completely thawed meat is cut into medium pieces.

  1. Next, the pork is slightly beaten, rubbed with spices, salt, a mixture of peppers.
  2. On both sides, the meat is sprayed with oil and left for half an hour for a "rest".
  3. Each prepared future steak is wrapped in foil.
  4. Billets are laid out on a baking sheet and cleaned in a preheated oven for 35 minutes.

Then the coating is removed and the dish continues to cook for another 10-12 minutes until golden brown.

Pork steaks with cheese, tomatoes and onions

Ingredients: a pound of pork tenderloin, 70 g of cheese, half an onion and large tomato, 2 tsp each. sweet mustard, vegetable oil, pomegranate juice, dry garlic, salt.

  1. A piece of pork is cut into two identical slices, which are beaten with a special hammer. Meat should not be too lean.
  2. For the sauce, all other ingredients declared in the recipe are mixed, except for vegetables and cheese. They are smeared with chopped pork and left to marinate for a while.
  3. Next, the steaks are fried until golden and ready on each side.
  4. Ready meat is transferred to a heat-resistant form, covered with foil. On top of it are small pieces of onions and tomato slices, cheese rubs.The foil is wrapped and the steaks are baked in a well preheated oven for 45 minutes.

Without coating, the meat is cooked for another 8 - 9 minutes, after which it is immediately served for dinner.

Cooking on an electric grill

Ingredients: kilo pork, 5 onions, 5 tomatoes, 1 tsp. salt, a mixture of peppers, 1 tsp. dry basil.

  1. Onions and tomatoes (without skin) are cut large. Next, the vegetables are mashed with a blender. Salt is added to them, all spices.
  2. Pork is cut into steaks, poured with the resulting vegetable mixture and left for at least 4 hours.
  3. Pieces of meat are laid out on the grill of the device, installed legs up.
  4. Steaks are baked on an electric grill for 10 - 12 minutes at 250 degrees on each side.

The finished treat is not only tasty, but also beautiful and very mouth-watering.

Similar:More from the author: