How to cook a delicious pork steak in a pan. Pork steak "delicious"

Steak is a great dish, suitable for both a family dinner and a holiday. Moreover, a juicy, tasty pork steak in a pan can be cooked at home, knowing the main details: the choice of meat, the preparation procedure, the rules for frying and serving the dish.

To prepare a quality steak, you should choose lean meat. A piece with small layers of fat is best suited; from such pork, the steak will turn out to be especially tender and juicy. The steak should not be cooked from a freshly cut carcass, the meat should be allowed to ripen in the freezer for about 3 weeks. By the way, on ours, we teach how to cook juicy and tasty steaks from any meat.

How to cook a juicy pork steak in a pan

To cook pork steak in a pan, you will need:

• Pork, best from the neck area;
• Vegetable oil or cooking oil for frying;
• Butter;
• Seasonings, spices or herbs to taste.

Start cooking with marinating. You need to salt and marinate the pork in advance so that all the juices are preserved and the meat is soft and tender. If you salt the meat right before frying, the salt will only draw out the moisture and make the pork tough. Seasonings should also not be used in advance, as they will simply burn out during frying and will not convey aroma and taste. After marinating, immediately before frying, the pork should be wiped with paper towels to remove excess moisture.

The meat should be cut into slices 2.5-3.5 cm thick. Thinner pieces will dry out from the inside during the frying process, thicker ones will turn out to be damp inside and tough on the outside. To fry a pork steak in a pan, it must first be heated with 2-3 tablespoons of vegetable oil. When the oil begins to smoke, it's time to lay out the meat, 2-3 pieces at a time.

Fry for about 5-6 minutes, otherwise the pork steak will turn out dry. The number of turns of meat depends on the desired result. If you want to cook meat with a crispy golden crust, then you need to turn it over only once, of course, carefully controlling the roasting process so as not to overcook. However, with this approach, the degree of roasting of different sides may differ.

If you want a juicier and more tender dish, then the steak should be turned over often, at least once a minute. This will achieve even frying on both sides, but the crispy crust will no longer work.

Spices and spices should be added 2 minutes before the end of roasting. Garlic is added to enhance the taste, and thyme, rosemary, sage or lavender are added to add flavor to the meat. Also at this time, butter is laid out in the pan to give the pork a subtle nutty flavor. It is important that the oil is distributed over the entire surface of the steak, for this you need to gently tilt the pan in different directions.

It is best to cook pork steak using a special thermometer. It allows you to gently pierce the surface of the meat and find out the exact temperature inside the piece, by which you can assess the degree of readiness. For example, meat with blood is already obtained at a temperature of 48.8 degrees, and the average roast is at 60 degrees. If there is no thermometer, you can assess the degree of readiness of the meat by pressing on it with your finger, but this method is less accurate and requires some experience.

2 degrees before the desired degree of roasting, the steak is removed from the heat and allowed to cool directly in the pan. You also need to let the meat "rest" by removing it from the pan and wrapping it in foil for 5 minutes. This will allow the fibers to relax and the juice will be distributed throughout the piece. If you fry steak and start cutting immediately after cooking, the juice will flow out and the meat will be tougher.

The steak is served on a separate dish with a side dish such as potatoes or vegetables.

Pork loin is the tastiest meat when cooked properly. They say that it is impossible to cook in a home kitchen. Do not pay attention to the myths, they have long been debunked. Maybe the first time and it will not be very correct, but having filled your hand, you can cook no worse than professional chefs in steakhouses. By adhering to recipes and helpful tips, you are sure to cook your perfect steak.

Pork loin can be cooked in many ways: on the grill, in the oven or in a pan. There is no direct relationship between the taste of meat and the method of preparation. It all depends on the freshness of the products and the marinade. You can also serve the dish with sauces and gravies, so the taste of meat can be enhanced or, on the contrary, shaded.

We will analyze several popular loin recipes step by step.

in a frying pan

Such a dish looks great both on the festive table and on plastic plates in nature. let's figure it out now. What is included:

• pork meat;
• onion;
• sunflower or olive oil;
• spices.

It is enough to soak the pork in water for a couple of hours. Since the meat is rich in fats, it is possible to make it dry, but it is difficult, so additional complex marinades can be omitted. Then you need to rub the meat with a mixture of spices and put onions on top, leave in the refrigerator for half an hour.

Before cooking, be sure to heat the pan to the maximum temperature, pour in the oil and lay out the pieces. Fry the meat for a maximum of 5 minutes on each side, then fry the sides. That's all. Quick and easy - the loin is ready.

Nutritional value of the dish:

• calorie content - 225 kcal per 100 g;
• proteins - 47.5 gr;
• fats - 125 gr;
• carbohydrates - 102 gr.

Serve with fresh vegetables, this side dish is enough, as pork is very high in calories and nutritious.

In a pan with herbs

• lemon juice;
• a little sugar;
• fragrant herbs;
• garlic, pepper, salt;
• vegetable oil;
• soy sauce.

This gravy will give the steak an appetizing taste and aroma. Lemon juice will break down the fibers, making the steak soft and juicy, the sauce will add spice, herbs and spices to spice. Put in a container, mix, close tightly, keep for 3-4 hours.

Ingredients of the dish:

• loin on the bone;
• herbs.

Remove the pieces from the marinade, dry and leave to stand until the meat reaches room temperature. Put herbs on the bottom of the pan, pieces on top. It is recommended to fry for 5-7 minutes. Brown the meat on all sides.

Steaks will be covered with an appetizing crust and will take on the aromas of herbs. Great taste guaranteed. Eat steaks with or without a light side dish.

Loin with cream sauce

The tenderness of the creamy sauce is famous in dishes all over the world. It is served with fish and meat. The steak must be prepared according to the classic recipe and served with this wonderful sauce.

Cream Sauce Ingredients:

• chicken broth is better;
• cream;
• black peppercorns;
• lemon juice;
• garlic;
• vegetable oil;
• mustard;
• salt.

In heated oil, put crushed peppercorns, add finely chopped garlic, mix. Fry the mass for thirty seconds, then pour in the cream, broth. When the mixture boils, put the cheese, which is pre-grated. After the cheese has melted, add mustard and mix until smooth. Delicious sauce is ready.

Steaks served with this sauce do not need to be fried to a crisp. How long to fry them, so as not to overdo it? It is enough to hold for 3 minutes on all sides in a hot pan, then reduce the heat and wait for readiness. Ready-made pieces can be poured over with sauce or served with gravy separately in a special bowl.

1. Pork must be fresh. Only such meat will bring gastronomic pleasure and will not harm health. When choosing a piece, press on it with your finger. Fresh meat will return to its original shape quickly, leaving no dent on the surface. Pay attention to color. Red is a guarantee of good quality.
2. Cut steaks no thicker than 2.5 centimeters. This will achieve high-quality roasting, save juice.
3. Take your time, marinate the meat as long as possible. It is recommended to keep the pieces in the marinade all night, if you are in a hurry, then at least 3 hours. Use spices, herbs and oil for the marinade. You can add soy sauce to enhance the taste. A prerequisite for a good marinade is acid - it can be lemon juice or vinegar.
4. Do not keep the pieces on fire for a long time, a few minutes are enough. If in doubt about doneness or want meat that doesn't bleed, seal the pieces in foil after cooking, so the steaks will reach the desired doneness and the juice will remain inside.
5. Let the cooked pieces rest after frying for 10 minutes. During this time, the juice will spread throughout the steak and bring more pleasure when consumed.

Cooking recipes will help you make dream steaks, answer current questions and dispel myths. No matter how often you cook steaks, you don't have to be a professional or take a chef course. Frying the perfect meat is easy if you know the cooking process and the ingredients included in the composition. Cook for the joy of yourself and your loved ones.

1. First of all, I suggest marinating the meat for a short time. To do this, wash the steak and dry it well with a paper towel. Put in a bag or deep bowl. Add oregano, a little vegetable oil, wine vinegar. Peel and mince the garlic and add to the meat to taste. Leave it to marinate for 20 minutes at room temperature, and then send it to the refrigerator for a short while.

2. In the meantime, pork is marinating, you can prepare the sauce for serving. It can be any sauce you like. In this case, I suggest combining a spoonful of wine vinegar with natural yogurt, adding fresh herbs, a pinch of salt and pepper. Mix everything thoroughly and put it in the refrigerator.

3. Remove the steak from the marinade, put on a plate and salt on all sides to taste. Heat a little vegetable oil in a frying pan (you can also add a little butter for a more interesting taste and aroma) and lay out the meat.

4. Fry over medium heat for about 4-5 minutes on each side. Then put on a warmed plate and leave for a couple of minutes to "rest" before serving.

To cook steaks, it is not necessary to buy beef tenderloin. From pork they turn out no worse. The main thing is to choose the right meat, and then fry it correctly.

Pork steaks in a pan: the subtleties of cooking

• A quality steak comes from a pork neck. Pork should not be fatty. But the small layers of fat, which "marble" meat has, make the steak very tender and juicy.
• The steak is not prepared from the meat of a freshly butchered carcass. It should ripen in the freezer for twenty days.

Ingredients

• pork pulp - 500 g;
• salt - to taste;
• spices - to taste.

Cooking

1. Wash the meat, dry well with paper towels. Cut across the grain into pieces 3 cm wide.
2. Brush them with oil and sprinkle with spices. Leave for a few minutes to marinate. Salt just before sending to the pan.
3. Put the pan on the fire and heat well. Put steaks on it. Fry over high heat until crispy. This will take you approximately 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.
4. Once one side of the meat is browned, carefully flip the steak over to the other side. Fry for 3 more minutes.
5. To cook the steak completely, reduce the heat to medium and cook the meat for another 3-5 minutes, turning it over again to the other side.
6. Turn off the stove. Close the pan with a lid and leave for 15 minutes. Then transfer the steaks to plates.

Pork steak with soy sauce in a pan

Ingredients

• pork - 1 kg;
• black and red pepper - to taste;
• soy sauce - 1-2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• dry mustard - 0.5 tsp

Cooking

1. Wash the meat, dry with napkins. Cut across the grain into slices 3 cm wide.
2. In a bowl, mix soy sauce, pepper and mustard. Brush the steaks with the mixture. Leave to marinate for two hours.
3. Squeeze the pieces of meat from excess liquid. Lubricate them with oil. Place on dry hot skillet.
4. Fry over high heat until golden brown (about 3-4 minutes). Carefully flip over to the other side and fry for the same amount of time.
5. Reduce the heat to half and bring the steaks to readiness. This will take you another 4-5 minutes.
6. Transfer them to a warmed plate, cover with foil and leave in this 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.

Cooking

1. Wash the pork, dry it. Cut across the fibers into pieces 3-4 cm thick.
2. Brush the meat slices with oil. Sprinkle with pepper mixed with spices. Place on a cutting board and leave for half an hour.
3. Heat up a dry skillet. Put steaks on it. At 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.
4. Reduce fire to medium. Bring the meat to readiness, warming up for a few more minutes.
5. Turn off the fire. Close the pan with a lid and let the steaks rest for 5 minutes.
6. Serve on the table.

Juicy, mouth-watering pork steaks are a great option for busy housewives who want to please their household with something unusual. They are prepared quickly and easily, and the result is a very satisfying and tasty dish. This traditional men's food requires precise cooking rules.

What is the best meat to choose?

When choosing pork, you should pay attention to the quality criteria:

• smell;
• color;
• structure.

Fresh meat has a characteristic, barely perceptible smell of blood. A weathered or missing piece spreads the smell of rot. Pink color indicates the young age of the animal. The darker the meat, the older it is. But sometimes a dark shade, especially if the color is uneven, indicates that the pig was not slaughtered correctly, as a result of which a large amount of blood went into the meat fibers. Young pork has a tender, supple texture. If you press on a piece with a fingertip, the recess is leveled in 5-10 seconds. Old meat is tough, rough.

When choosing pork, special attention is paid to the packaging. If it is sold open, then they look to see if there are any puddles of blood under the piece. The same applies to plastic vacuum bags. If they contain liquid, it is better not to buy such pork.

A sign of high quality meat is a uniform fat layer. Such a criterion as marbling is more often attributed to pork than to beef, because the former always has a lot of fat. But you have to look at how it is distributed. Fillet with a uniform marbled pattern is a great option for delicious steaks. Therefore, for their preparation, carbonade, loin, neck part are more often chosen.

After the purchase, the pork is washed, placed in bags or in dishes that have access to air. In polyethylene, several holes must be made at the top: pork does not “like” storage in sealed packages. Once frozen, it can be stored in the freezer for up to six months. Ready steaks are stored in the refrigerator for 1-1.5 weeks, provided that it has been in the marinade for several hours.

Basic cooking rules

The secrets of a delicious pork steak lie in the correct choice of meat and in the exact observance of the recipe. Particular attention is paid to the choice of dishes. Thick walls and bottom will ensure the formation of a uniform brown crust on the meat plates, due to which all the juice will remain inside and the steaks will turn out tasty and juicy. To make a steak correctly, it is advisable to follow the recommendations of experts.

• The meat is cooked on a grill pan or in a cast-iron dish.
• To prepare a steak, the neck, hypochondrium, chop or loin is used.
• The meat is pre-thawed, left in the refrigerator for several hours, and then at room temperature for another 20-30 minutes. If the pork is cold, then the dishes will “take away” the temperature and will not warm up properly.
• The height of the plates should not be less than 2.5 cm and not more than 4 cm.

• The meat is cut into even pieces across the grain.
• The pan is preheated without oil. When it heats up, 1.5-2 tbsp is poured into it. l vegetable oil or coat steaks with it, and then place in a pan. The pieces should not exceed the size of the dish, but they shrink when frying, so the meat plates can be placed close to each other.
• Loin parts are dried with napkins before frying. Black, red pepper and other seasonings smear the sides of steaks, and the wide surface with sauces and marinades.
• Fry the meat at a high temperature without a lid to form a dense crust that seals the juice inside.
• In order for the steaks to reach full readiness, the fire is reduced and the meat is cooked by turning over for another 2-5 minutes. Another option: after frying, the meat is wrapped hot in foil and left for 4-5 minutes.

How much time to cook?

• 1st degree: steaks are fried over high heat on each side for 1.5–2 minutes, brought to readiness for 3 minutes at medium temperature.
• 2nd degree: the cooking time increases to 3 minutes, under the lid over medium heat, the pork is fried for another 4 minutes.
• 3rd degree: meat plates are fried on each side for 4 minutes, brought to readiness for 4-5 minutes.

Important! If juice began to flow out of the meat during frying, then it is better to pull out the steaks, wash the pan and heat it again, preventing the formation of smoke.

Recipes

The classic recipe involves the addition of the main ingredients: salt and oil. Vegetable oil is used for frying, and butter is added to the finished steaks. Depending on the taste preferences of the household, you can choose recipes with sweet, sour and spicy sauces and marinades.

Classic recipe

Steaks according to this recipe are prepared from a minimum of ingredients, but the result is an incredibly tasty dish. It can be served at the table not only on weekdays, but also on holidays. You will need a set of products:

• pork fillet (carbonade, neck, loin), cut into thin plates 2.5-3 cm high;
• butter and vegetable oil - optional;
• a few garlic cloves;
• a pinch of salt, black or red pepper.

Cooking method:

• pull the pork out of the refrigerator, leave at room temperature for 30 minutes, cut into plates and dry with napkins;
• heat up a frying pan;
• grease the steaks with vegetable oil or pour a small amount of it into the pan;
• fry the plates on both sides for 2-3 minutes;
• cover the pan with a lid and bring the pork to readiness, turning the plates every minute, reduce the heat to medium;
• Sprinkle the finished steaks with salt and pepper, put a piece of butter on top.

Important! While the steaks are hot, it is better not to put them in a sealed dish: the steam will settle on the surface of the meat, and the dense brown crust will become sour, become soft, and lose its appetizing appearance. At home, steaks are stored under the lid only cooled down.

But it is better not to cook a lot of steaks at once. This dish is always served hot. Therefore, the meat is divided into portions in advance so that there is no surplus left.

With soy sauce

To cook a juicy pork steak in soy sauce, you will need a set of products:

• pork - 1 kg;
• a mixture of black and red pepper powder - to taste;
• soy sauce - 1-2 tbsp. l;
• mustard powder - ½ tsp;
• odorless vegetable oil -2 tbsp. l.

The fried meat should not be fatty, so the oil is not poured into the pan, but the pork is greased on both sides. Meat plates are pre-dried with napkins. They can be rubbed with a mixture of dry seasonings, but in this recipe, a sauce is first made from the components and the steaks are coated with a liquid composition - they are better soaked and turn out juicier.

Actions must be performed step by step.

1. Slice the pork slices across the grain. The height of each piece is 3 cm, the width and length are arbitrary, but the meat should fit freely in the pan.
2. Prepare a mixture of soy sauce, mustard and pepper. Dry ingredients are gradually poured into the sauce, stirring constantly, - a homogeneous composition should be obtained. Coat the plates with marinade on both sides. This is done slowly so that the meat is better fed with seasonings. If you do not like mustard sauce, you can replace it with grated horseradish.
3. Place the pork in the refrigerator for 2 hours.
4. 5-10 minutes before the start of cooking, put the pan on the stove and heat it up. At this time, the steaks are oiled.
5. Put the pork in a frying pan and fry on one side for 3 minutes over high heat.
6. Turn the plates over to the other side and fry for 3 minutes. At this time, the meat is not closed with a lid. The steaks should have a nice brown crust.
7. Bring the meat to readiness over medium heat under the lid, turning every minute to the other side. This will take about 5 minutes. If this is not done, the plates inside will remain raw, and this is dangerous to health, because the pork may contain eggs or worm larvae.

Important! Meat on high heat is instantly "sealed", and the juice remains inside. Therefore, steaks are fried over high heat without covering the pan with a lid. They are very juicy and tender in taste.