To make your steak juicy and tasty, choose quality product. The meat should be a pleasant pinkish color, marbled, that is, with thin layers of fat that will melt when cooked. heat treatment and add juiciness to the steak. It is ideal to take pork on the rib for cooking, the thick edge - this part of the carcass is not lean and at the same time especially tender, without ligaments and tendons. In addition, a piece on the bone is best suited for long-term cooking; its taste is more intense. The meat is perfectly fried and cooked in the oven, retaining all the juices inside.

I won't marinate the pork. As expected good steak, I will cook it with salt and olive oil to keep the flavor pure. But for serving, I suggest using head waiter sauce - based on butter, with herbs, garlic and lemon juice. The sauce perfectly complements the taste of meat, I recommend it!

Total cooking time: 30 minutes / Yield: 2 servings

Ingredients

• pork on rib 2 pieces (700 g)
• olive oil 0.5 tbsp. l.
• salt 2 chips.
• mixture of ground peppers 2 wood chips.
• garlic 2 teeth

Ingredients for maitre d' sauce

• butter 100 g
• parsley 0.5 bunch
• lemon juice 1 tbsp. l.
• salt 2 chips.

How to cook pork steak in the oven

I turn on the oven to heat up. I cut the pork along the bone into large pieces portioned pieces- thickness approximately 4 centimeters. It is very important to make the cuts even so that the meat is in equal contact with the pan when frying. If there is fat on the piece, there is no need to cut it off; this will ensure additional juiciness of the steak. If desired, you can clean the bone so that there is no meat or fat fiber left on it. And one more important point: Pork should be at room temperature! Therefore, do not forget to remove the meat from the refrigerator in advance to warm it up, otherwise frying and baking will not occur evenly.

On top of each piece I sprinkle salt, a mixture of ground peppers and grease with olive oil. There is no need to rub in, just gently spread with a brush or your hands over the entire surface. I add a little salt, as it can draw juices out of meat. It is better to add salt to a fully cooked steak.

I heat the pan until red hot. Thick-walled cookware is best, particularly a grill pan, which provides even heating and maintains the same temperature over the entire surface. I place pieces of meat on a dry (!) frying pan at some distance from each other.

I fry on high fire 6 minutes on each side, without lid. There is no need to press the meat to the bottom and look underneath every minute to see if it is burning! After exactly 6 minutes, I carefully turn the pieces over to the other side - using tongs or wooden spatulas, but not a fork, as it can pierce the fibers and valuable meat juices will leak out.

I leave the fried pieces in the frying pan, disconnect the handle (if there is no such utensil, transfer it to any heat-resistant form). I also add a couple of cloves of garlic, crushed with the flat side of the knife. I send the meat to a preheated oven. I bake at 180 degrees for exactly 15 minutes - this time is enough for the pork to reach condition without drying out.

I remove the finished steaks from oven. While they are hot, sprinkle them with a mixture of ground peppers and salt (another 1-2 pinches). The dish cannot be served immediately. I make sure to cover the pan tightly with foil and leave it that way. room temperature for 7-10 minutes so that the meat “rests” and the juices inside each piece are evenly distributed.

In advance or at the same time, while the meat is roasting, I prepare the head waiter sauce for it. To do this, I combine butter (softened at room temperature), lemon juice, salt and finely chopped parsley. I mix everything, put it on cling film and wrap it in the form of “candy”. I freeze it. The result is flavorful sauce, a piece of which I put on top of a hot steak - it melts and permeates the meat with its aroma, it turns out very tasty and juicy. 10-12 grams of sauce is enough for one serving; the remaining stock can be stored in freezer 2 weeks until the next time you want to cook a steak.

Appetizing, with beautiful crust, soft and gentle pork steak ready in the oven.

The inside is very juicy and fully cooked. It can be served as a separate dish or supplemented with a side dish, fresh or baked vegetables, and herbs. Bon appetit!

Pork on the bone in the oven turns out absolutely marvelous - moderately soft, slightly crispy and very aromatic. If you need to beautifully serve something clearly meaty, without unnecessary trimmings and tops, these things are on the bone (they are correctly called pork cutlets, and incorrectly – pork entrecotes) — perfect solution.

Now I’ll be happy to tell you how to deliciously cook pork on the bone, but before that I’ll clarify that these same pork cutlets come in different thicknesses, from 1.5 to 3 cm, depending on who cuts the meat - a semi-automatic or a live butcher . Consequently, the baking time will depend on the thickness of the pieces. IN this recipe The times indicated are for pieces about 2 cm thick.

To create pork on the bone in the oven, we will need:

• 1 kg (4 pcs) pork cutlets
• Juice of half a lemon
• 5 tbsp. spoons of soy sauce
• 3 tbsp. spoons of olive oil
• 1 teaspoon dried thyme (or rosemary, optional)
• ¼ teaspoon black ground pepper(minimum)

Pork on the bone in the oven, recipe:

Making the marinade - mixing soy sauce, oil, lemon juice. In a separate saucer - a mixture of pepper and thyme.

We carefully bathe each piece of pork in the marinade, then coat it with a mixture of pepper and thyme (I coat only one side), pour in the rest of the marinade and let it stand at room temperature for at least half an hour.

Preheat the oven to 200-210 degrees, place the pork in a heat-resistant dish (preferably metal) and bake for about 15 minutes on the middle rack.

We take the pan out of the oven. Turn the pork cutlets over and place in the oven for another 5-10 minutes. If the pieces of pork do not seem fried enough when you turn them over, then for these 5-10 minutes increase the temperature to 220 degrees, or turn on the fan at the end if the oven is electric. Don't dry it out! Clear juice when pierced with a knife there must be.

Pork on the bone in the oven is ready. This is how beauty comes out.

In fact, at this temperature in the oven, the pork is baked and fried at the same time. All ovens are different in volume and heat distribution, so after 10-12 minutes, start checking the degree of doneness, especially if the pieces of pork are not thick.

A juicy and cooked pork steak on the bone is the best compliment for the man you want to impress. Properly fried meat will be an excellent dish for lunch or dinner, especially if you serve it with a glass of wine or beer. Be sure to marinate the product for 1-2 hours in soy sauce, spices, etc. so that it absorbs the whole bouquet of enchanting flavors.

To cook a steak, the piece of meat must be at least 2 cm in height, otherwise it will be completely cooked and become like a chop. The thicker the meat, the more marinade it can absorb.

Ingredients

• 1 pork steak on the bone weighing 450-600 g
• 2 tbsp. l. soy sauce
• 0.5 tsp. salt
• 1 tsp.
• 50 ml vegetable oil

Preparation

1. Rinse the pork steak in water and remove small pieces of chopped bones, if any are present on it. Place in a deep container and add soy sauce, salt and seasoning.

2. Coat the steak with these spices on all sides so that it absorbs them evenly. Leave for 1-2 hours to marinate. Of course, you can leave it overnight, but in this case, the container with meat should be covered with a plate or cling film so that the surface of the product does not dry out.

3. Before frying, lightly trim the layer of fat that holds the shape of the steak, but not completely, so that it melts slightly and becomes softer. Heat a frying pan with vegetable oil poured into it. Place the meat on the bones in oil and fry over medium heat for about 3-4 minutes until golden brown.

4. After this, turn the steak over to the other side and fry for about 5 minutes. When the meat is turned over to the other side, juice begins to flow out of it and therefore the cooking time for the second side must be slightly increased by 1-2 minutes.

Of course we need good steak, choose a piece with a small bone and a thin layer of fat. Half a lemon, olive oil and spices are all we need for... Choose herbs to your taste, I like to cook steak with both basil and rosemary, today I will cook with thyme.

Wash and dry the pork paper towels, this is important, the meat must be dry. Let's start marinating the meat. I really love this “dry” method of marinating, when spices are rubbed into the meat, while the pork is saturated with all the flavors and aromas and becomes very tender and juicy.

So, put the meat on baking paper or on the board. First, rub salt into the meat.

After black pepper, we do the same with red pepper, rub it on all sides into the steak. You can use more or less red pepper, depending on your taste.

But don’t skimp on the paprika, it has a very delicate aroma, So suitable for meat. Don't miss a single centimeter, rub it all over into the steak.

This is such a wonderful steak we got.

All the spices have stuck and are starting to soak into the meat. Let's help them by adding lemon juice. We thoroughly wet the entire piece with it.

Now add olive oil and gently brush the steak on all sides.

All that remains is to sprinkle thyme on the meat, also rubbing and pressing it into the meat.

Let's wrap the meat in baking paper and beat the meat a little, but just a little, so that our wonderful marinade is better absorbed into the meat.

Let's leave the pork steak on the bone to marinate for 20-30 minutes, and then, after heating a dry frying pan, we'll start frying our meat. First, hold it for 5-7 minutes on one side.

Then turn the steak over and fry the same amount on the other side. At the same time, the meat juices are sealed, the meat is almost ready.

Fry the meat on both sides for another 3 minutes, remove from heat and let the steak rest for 10 minutes. The pork steak on the bone is ready, serve as desired and enjoy the magnificent juicy and flavorful meat!

Help yourself to your health!

What dish can you surprise your guests with, which would be appetizing, tasty and... worthy decoration table? Of course, this is pork on the bone in the oven. This cooking masterpiece can be prepared for the grandest holiday. This dish will especially appeal to men, who are known to be great connoisseurs of meat. Cooking pork on the bone in the oven different ways, but the result in any case exceeds all expectations.

Marinate the meat

First you need to choose a decent piece of meat. It could be loin or entrecote. Take a piece weighing about one kilogram and wash it thoroughly. Then the meat must be marinated. There is room for creativity here. We use any marinade, but as an alternative you can use with the following recipe: you need to mix soy sauce, honey and chopped garlic. Add ingredients to taste. Honey will add flavor to the meat and slightly sweetish taste, and garlic is piquant.

Juicy pork on the bone

Pour the resulting mixture over the meat and leave it to marinate for two days in the refrigerator. Periodically you need to turn it over and coat it with marinade. Then preheat the oven in which the pork will be cooked. Place it on a baking sheet and set to bake. Pour into the bottom of the baking tray vegetable oil. During the baking process - which takes 4-5 hours - you should occasionally pour the resulting juice over the meat. Pork on the bone in the oven turns out juicy, aromatic and very beautiful. Before serving, cut it into portions.

Cooking chops

This type of meat makes excellent chops. Pork ribs in the oven are prepared from entrecotes. We divide them into parts so that each has a bone with a fillet. Gently pound the meat with a hammer through cling film. Then it should be marinated. To do this, salt and pepper the pieces, rub with chopped garlic, sprinkle with lemon and add chopped onion. Take an onion, cut it into half rings, and cut the carrots into three coarse grater. Fry vegetables in a frying pan with oil. When the meat is marinated (2-4 hours), fry the pieces on each side in a frying pan. It needs to work out golden brown crust. Place the pork ribs on a baking sheet that we grease with fat. Now put fried vegetables and sliced ​​tomato on each piece. Lubricate the top of the pork with mayonnaise or sour cream, sprinkle with grated cheese. Place the dish in the oven. If there is space left on the baking sheet, you can add any vegetables. For example, potatoes, cauliflower or zucchini. But they need to be greased with sour cream or mayonnaise and salt. Pork on the bone in the oven will be ready in about 50 minutes.

Pork with vegetables

You can complicate the recipe a little. To do this, place potatoes cut into slices on the bottom of a baking sheet or baking dish, to which you need to add salt, any spices and pepper. Then place the prepared and pre-marinated meat on top. The next layer is onion, cut into rings. Pour everything with mayonnaise mixed with grated cheese. Place in the oven for an hour. Pork on the bone in the oven under a fur coat of mayonnaise and cheese turns out juicy and tasty.