To cook steaks, you do not need to buy beef tenderloin. From pork, they are no worse. The main thing is to choose the right meat, and then correctly fry it.
Pork steaks in a frying pan: cooking details
- Quality steak is made from pork neck. Pork should not be fat. But the small layers of fat, which has a "marble" meat, make the steak very tender and juicy.
- Steak is not made from freshly cut carcass meat. It should ripen in the freezer for twenty days.
- Steaks are cooked from meat at room temperature, otherwise they will not have time to heat up during heat treatment and will remain half-baked. For this purpose, they resort to prolonged defrosting: frozen meat is placed in the plus compartment of the refrigerator and left for several hours. The defrost time depends on the size of the piece.
- Fillet for steak cut across the fibers. This contributes to their uniform roasting.
- Before heat treatment, pieces of meat must be soaked with paper towels.
- Steaks are roasted over high heat, so that they quickly become covered with a dense crust that “seals” the juice inside them.
- Meat is spread only on a hot frying pan greased with oil. But most often the oil is applied with a brush on the steaks themselves. In this case, do not grease the pan.
- Roast steaks without a lid. But in finished form they are covered with a lid or foil, so that they come to the condition.
- Pork steaks are not made to be slightly roasted, as it is dangerous to health due to infection with helminths (in particular, pork tape). Therefore, the meat is well fried. The degree of readiness is determined by meat juice: it must be transparent.
Pork steak in a pan: a classic recipe
Ingredients:
- pork pulp - 500 g;
- vegetable oil - 2 tbsp. l .;
- salt - to taste;
- spices - to taste.
Preparation Method
- Wash the meat, dry well with paper napkins. Cut the fibers across into 3 cm wide pieces.
- Oil them and sprinkle with spices. Leave for a few minutes to marinate. Add salt before frying.
- Put the pan on the fire and heat it well. Place steaks on it. Fry over high heat until crispy crust appears. It will take you about 3 minutes. It is impossible at this time to check their readiness by piercing with a fork or knife so that the juice does not flow out.
- As soon as one side of the meat is fried, gently turn the steak over to the other side. Cook for 3 more minutes.
- To steak fully fried, reduce heat to medium and bring the meat to readiness for another 3-5 minutes, turning it over to the other side.
- Turn off the stove. Cover the pan with a lid and leave for 15 minutes. Then put the steaks on plates.
Pork steak with soy sauce in a pan
Ingredients:
- pork - 1 kg;
- black pepper and red pepper - to taste;
- soy sauce - 1-2 tbsp. l .;
- vegetable oil - 2 tbsp. l .;
- mustard dry - 0, 5 tsp.
Preparation Method
- Wash the meat and dry it with napkins. Cut across the fibers into slices 3 cm wide.
- In a bowl, mix soy sauce, pepper and mustard. Coat a mixture of steaks. Leave it to marinate for two hours.
- Squeeze pieces of meat from excess fluid. Lubricate them with oil. Put on a dry hot frying pan.
- On a high heat, fry until golden brown (about 3-4 minutes). Gently turn over to the other side and fry for the same amount of time.
- Reduce heat to half and cook steaks until ready. This will take you another 4-5 minutes.
- Put them on a pre-heated plate, cover with foil and leave in that position for 5-10 minutes.
Pork steak with rosemary, thyme and basil in a pan
Ingredients:
- pork - 1 kg;
- vegetable oil - 2 tbsp. l .;
- salt;
- dry spices (rosemary, thyme, basil) - to taste;
- black pepper to taste.
Preparation Method
- Pork wash, dry. Cut across the fibers into 3–4 cm thick pieces.
- Slices of meat grease. Sprinkle with pepper mixed with spices. Put on a cutting board and leave for half an hour.
- Heat a dry frying pan. Put steaks on it. On maximum heat, fry the meat for 3-4 minutes, first on one side, then on the other. It should be covered with a dense ruddy crust.
- Turn down the heat to medium. Bring meat to readiness, warming up for a few more minutes.
- Fire off. Cover the skillet and steak for 5 minutes.
- Serve on the table.
Mistress to note
- After pre-strong roasting, the steaks can be cooked in the oven by setting the temperature to 180 °.
- Serve the steak with any sauce or side dish.
- Meat can be fried immediately with vegetables: carrots, peppers or onions. To do this, clean them, cut into slices or slices, put in one layer with the meat on the pan, after having been lubricated with oil. They prepare quickly, so remove them from the pan before the meat.
