Pork steak: a recipe for juicy meat

Many housewives do not really like to cook a pork steak, the recipe of which is well known to them, since often a fresh piece of meat turns into a frying pan during the heat treatment in a dry and like rubber "sole." Often, the reasons for this result are not in the heat treatment process itself, but in the wrong choice of meat and illiterate preparation for roasting.

The fact is that for all culinary rules for steak is suitable only 8-10% of pig carcass. Therefore, to buy real meat for cooking this dish seems ordinary housewives expensive pleasure. And it is not recommended to use steamed meat for steaks . And this rule is often violated, because in our understanding the best is the freshest. Steak meat should last at least 20 days. And if you bought a piece of frozen pork, then in no case unfreeze in a bowl with cold water or in a microwave oven. Defrosting of meat should be done only in the refrigerator and not less than 24 hours. You should also take care of the purchase of a wooden hammer to beat the meat, since the tool from the metal will oxidize the raw meat, which will lead to a deterioration in the taste of the prepared dish.

In the case of frying steaks, it is very important that the meat comes into contact only with a very heated surface - this immediately forms a crust that prevents the juice from leaking out of the meat, and your dish will not be dry anymore.

How to Cook a Pork Steak: Recipe

Cut the pork (loin) into steaks 3 to 5 cm thick and beat each piece with a hammer on both sides. Prepare spicy spices: freshly ground allspice and black pepper, rosemary, thyme, basil, tarragon (you can just buy a ready-made sachet with seasonings "For pork").

Rub each steak with salt and two kinds of pepper. Put the meat in an enameled container and pour warm, but not hot green tea. Drink is prepared in the usual way - large-leaf welding is poured hot water (90 degrees) and insists for about 7 minutes. Leave the pork soaked in tea for 40-50 minutes - so your pork steak , the recipe of which means not marinating meat, and its soaking will be very gentle To the taste.

Spread the pan with olive oil over the maximum heat and place on it pieces of pork. After three minutes (no longer necessary) turn the steaks to the other side and fry for another three minutes. For timing, it is very convenient to use a timer.

Now sprinkle each steak with dry spices on both sides and continue frying them, turning every two minutes. About the readiness of pork can be judged by the appearance of a crust of golden color. Turn off the heat, let the steaks "brew" under the lid for 5 minutes and you can serve juicy meat to the table.

Pork steak: recipe for oven

Pork steak will be no less delicious and aromatic if cooked not in a frying pan, but bake in the oven. Divide the ham with the bone (1 kg) into steaks three centimeters thick. On each piece, make a few cuts with a knife and insert a plate of garlic into them. A pair of large bulbs cut into rings.

Pour into the baking tray a light beer (100 ml), lay the onions, and then pieces of meat. Top the pork with salt and your favorite dry spices (herbs or curry) and finely chopped fresh herbs and drizzle with beer. Cover the pan with foil for baking and carefully press it so that there are no cracks, and the steam does not leave the dishes during heat treatment. On the foil, make 5-6 incisions.

Take a steak with steaks in a heated oven (up to 200 degrees) and bake for 40 minutes. Those who like meat "with blood" are advised to shorten this time to 25 minutes. After the required time, take out the baking sheet, remove the foil from it and again put it in the oven for 10 minutes, so that a ruddy and very appetizing crust appears on the steaks.

Pork steak: recipe for pork ribs

Buy pork on the ribs (1 kg) and lightly freeze before cutting. Cut pieces of meat into the thickness of the ribs. Prepare a marinade for steaks: mix 3 tablespoons of any vegetable oil (sunflower, sesame, olive, etc.) in an enamel bowl (saucepan), a pinch of black ground and red hot pepper, lemon juice (a tablespoon), Salt (a teaspoonful). Smear the meat in the marinade and put it in the fridge for 3-4 hours (or you can marinate with it yesterday, and start cooking in the morning).

Make seasoning: stir a couple tablespoons of your favorite ketchup, a bunch of finely chopped dill, 3 crushed garlic cloves in the press and one piece of chopped pointed peppercorn.

Put a pan of vegetable oil over a large fire. Immediately you can turn on the oven. When the smoke starts to rise from the oil, put the ribs in the pan and fry for 1.5-2 minutes on each side until a brownish-golden crust forms. As practice shows, meat will reach the "condition" after 5 minutes. Toasted steaks put on a baking tray and put into the oven for 10 minutes.

And here's how to prepare the perfect pork steak in a frying pan of the chef at the best restaurants. On the surface heated to 250 degrees, the steak is cooked for 20 seconds, and then the meat caught by the "crust" is transferred to another, less heated surface (150 degrees). There, the meat is brought to the degree of roasting that is necessary. By the way, there are six such degrees, and they are all represented in the menu of any self-respecting institution.