Step 1: take the pork.

The most important thing to cooking a good steak is choosing the right meat. We take pork, the main thing is not to use fresh fresh meat or deep-frozen meat. It should be defrosted gradually: at least a day in the refrigerator, then at room temperature until completely defrosted. We take the meat and cut it into portions, not very thin, the ideal thickness of meat for a steak is about 3 cm. Then we wash it with cold water, and then squeeze it with our hands.

Step 2: marinate the pork.

Salt the steaks on each side (salt more generously, because the meat is thick, plus some of the salt will remain in the pan during cooking), then pepper with black and red ground pepper, sprinkle with dry mustard on both sides. Then pat the steaks with your hand to help the salt crystals, pepper and mustard penetrate the meat. Take a bowl and place the pieces of meat in one layer. After this, pour the meat with soy sauce and leave to marinate for several hours in the refrigerator, the longer the better (if you don’t have time, then marinate it for 2 hours).

Step 3: Grill the steak.

Take the marinated steaks and squeeze them out of the sauce, then coat the meat with vegetable oil and place it in a preheated frying pan (cast iron or aluminum with a non-stick coating). Fry the steaks over maximum heat, turning with a spatula on both sides for 2 minutes, to form a crust that prevents the juice from leaking out - that’s why the steaks turn out juicy. After preliminary frying, fry them over medium heat for 3 to 6 minutes on each side. Pork steak is ready!

Step 4: Serve the pork steak.

Once cooked, place the steaks on plates and garnish with parsley sprigs. The dish should be served hot with hot sauce (adjika, ketchup). Bon appetit!

Once cooked, place the steaks on pre-heated plates, leave for 3 - 5 minutes, then cut in half - this will stop the cooking process of the steak, otherwise it will continue to cook while you eat it.

When choosing meat for a steak, pay attention to the fact that it has layers of fat, which, when fried, are responsible for its excellent taste.

The main attribute of good meat is the quality of muscle fibers. If the fibers are dense and thick, the steak will be tough.

The color of the meat also plays an important role. The pork steak should be pink.

Undoubtedly, steak is one of the most beloved dishes by men, and not only by them. As a rule, we go to a restaurant for a good steak because we are afraid of preparing it incorrectly, of not being up to restaurant level.

In fact, you can cook a juicy, tasty steak in your own kitchen, you just need to know some subtleties and basic rules. It is believed that a real steak can only be made from beef. However, it can be prepared just as well from pork.

How to choose meat

The most important thing is to choose the right meat for the dish. To decide on the choice of meat, you need to decide what kind of steak you want to cook. Based on which part of the carcass the meat is cut from, pork steaks are classified into the following types.

• Ribeye is the most unpretentious to prepare, but no less tasty. It is prepared from the part of the carcass located under the shoulder blade. Due to the fat content, the meat comes out very juicy;
• club steak - prepared from the back part of the tenderloin, there is a small bone;
• filet mignon is the most tender, melt-in-your-mouth meat, famous for its unobtrusive taste due to its low fat content. Prepared without blood;
• Chateaubriand - differs from filet mignon in the way it is served lengthwise;
• tornedos or tenderloin medallions;
• Porter house is practically the most popular type of steak; it is distinguished, among other things, by its very large size, divided by the bone in the shape of the letter T. It turns out juicy, since it contains a lot of fat;
• strip steak - the meat is softer than in a ribeye steak, prepared from tenderloin, served in a thin sirloin strip.

• buy fairly thick pieces;
• pay attention to pieces with layers of fat, they will be juicier and more flavorful, and will also retain their shape better;
• Buy a cooking thermometer. It will allow you to monitor the temperature of the steak in order to cook the meat to the desired doneness;
• it is ideal to buy meat in a specialized store or from a trusted seller, and not in a supermarket;
• pay attention to how the meat smells. If you smell a faint aroma of ammonia, you should not buy this meat, it is no longer fresh;
• meat that sticks to your fingers when pressed against it is not fresh.

The thickness of the meat for a good steak should be a minimum of 2.5 cm and a maximum of 4.5 cm. If you bought the meat in a large piece, cut it into steaks immediately before cooking.

Degrees of roasting

During the frying process, protein is released and coagulated on the surface of the meat. Thanks to this, liquid is retained in the steak, which makes the meat juicy. Therefore, first you need to quickly fry the meat over high heat, then reduce it and bring it to the desired degree. Steaks are also distinguished by degrees of doneness.

So, how long to fry a pork steak in a frying pan:

• blue - steak is cooked to a great taste. The meat is fried only on the outside, but the inside is almost raw;
• rare - steak extremely rare, with blood;
• medium rare. Medium-cooked meat;
• medium - medium done;
• medium well - well-done meat;
• well done - very well done, the steak is almost fried.

The temperature for Rare steaks is 45-50 degrees, Medium steaks are 55-60 degrees, and Well done steaks are roasted at 65-70 degrees. It is generally accepted that a steak brought to the state of Medium well and Well done is akin to a crime, however, there are lovers of such roasting.

The ideal meat would be medium rare. The best way to determine the temperature of a steak and its readiness is to use a special culinary thermometer.

But if you don't have one, don't worry. Of course, not everything will work out the first time, but then you will adapt and be able to determine the readiness of the steak without a thermometer.

It is worth considering that pork steaks are not fried rare.

Classic recipe

Crumble the pepper and mustard seeds; they should be coarsely ground. Mix ground mustard and black pepper with paprika, and brush the mixture on both sides of the steak. Leave the meat to soak in the spices for 15 minutes.

Using a special silicone brush, coat the meat with vegetable oil and salt. After this, immediately place the steaks in a hot frying pan.

Fry for 4 minutes on each side for 15 minutes. Pork steak in a frying pan is ready!

Pork steak with cream sauce

Prepare steaks according to the classic recipe, and accompany them with a delicate cheese sauce that will highlight the taste of the meat. Let's quickly find out how to cook juicy pork steak with sauce in a frying pan.

For the sauce you will need:

• chicken broth – 100 ml;
• cheese – 100 grams;
• cream – 130 ml;
• vegetable oil – 50 ml;
• garlic – 3-4 cloves;
• black peppercorns - 10 pcs.;
• mustard – 1 tbsp. l.;
• lemon juice;
• salt.

For steaks:

• pork tenderloin – 400 grams;
• salt, pepper to taste.

Heat oil in a frying pan, fry chopped garlic in it, add crushed black peppercorns. Stirring quickly, fry for 30 seconds, then pour in the broth, cream and stir. After boiling, add grated cheese. Cook until the cheese melts, then combine the mustard with the sauce and mix well. The sauce is ready!

Place the prepared steaks in a well-heated frying pan, fry over high heat for 3 minutes on both sides, reduce the heat and bring to readiness. Do not fry until crusty. Serve the steaks and the ready-made sauce.

How to fry pork steak on a grill pan

For cooking steak in a grill pan, meat from the neck and rib region is best suited; it contains quite a lot of layers of fat, which will make it juicier. To prepare it we will need:

• 2 pork steaks;
• 1 tbsp vegetable or olive oil;
• black pepper and salt to taste.

Heat a grill pan over high heat. When a drop of water falls on it and instantly boils, the pan is ready to fry steaks. While the pan is heating up, season the meat with salt and pepper. Fry over high heat for 4 minutes on each side, reduce the heat and bring to readiness, frying for 5-6 minutes on each side.

Pork in soy sauce

Pork marinated in soy sauce turns out very tasty and interesting. To add flavor, add ginger and honey. For steak with soy sauce you need to take:

• pork steak – 600 grams;
• soy sauce – 50 ml;
• black pepper, salt to taste;
• mustard beans;
• vegetable oil.

T-bone steaks are best for this recipe. Pepper and salt the meat. Separately mix grain mustard, pomegranate and soy sauces, rub the meat with the mixture and leave to marinate for 2 hours, after covering the container with the meat with cling film.

How to fry pork steaks with soy sauce in a frying pan? Place the marinated steaks in a preheated frying pan, previously lightly greased with oil. Fry for 5 minutes, turning, until golden brown.

Steak with herbs de Provence

Pork steak with herbs will make a family dinner special. To prepare steaks we will need:

• steak on pork bone – 650 grams;
• olive oil.

The marinade can be prepared from the following ingredients:

• soy sauce – 60 ml;
• dried ground barberry – 1 tsp;
• your favorite Provençal herbs – 1 tsp;
• grainy French mustard - 1 tbsp;
• liquid honey – 3 tbsp;
• lemon juice – 2 tbsp.

To prepare the sauce, take:

• fresh or frozen plums – 300 grams;
• brown sugar – 180 grams;
• garlic – 1 clove;
• ginger – 1 tsp;
• ground cinnamon - half a teaspoon;
• lemon juice – 30 ml;
• a pinch of salt.

Let's take a closer look at how to cook pork steaks with herbs in a frying pan. Place the steaks and let them come to room temperature after refrigerating. In a separate container, mix honey, soy sauce, lemon juice, mustard, herbs and barberries and grind well.

Brush the prepared marinade onto both sides of the steaks using your fingers or a silicone pastry brush. Cover the marinated meat with film and leave it in the refrigerator overnight to soak in the spices.

Prepare the sauce in advance. To do this, remove the pits from the plums and puree them in a blender. Add cinnamon, ginger, salt, lemon juice and sugar to the plum puree. Place on the stove for 10 minutes, stirring constantly. The sauce should thicken. Chop the garlic and add it to the thickened sauce, leave on the fire for another couple of minutes.

Leave the sauce to cool. Fry the steaks in a frying pan at high temperature for 3 minutes on both sides, then reduce the heat and bring to the desired doneness. The steak should have a golden brown crust. Place the cooked meat on a plate. Sprinkle generously with sauce.

Meat covered with cheese

The recipe is great for making a quick dinner. Take:

• pork steaks – 1 kg;
• garlic – 2 heads;
• dill and parsley - 1 bunch each;
• freshly ground black pepper;
• mustard seeds - 3 teaspoons;
• olive oil – 100 ml;
• soy sauce – 2 tbsp;
• lemon juice;
• coarse salt.

For the sauce, mix mustard with oil, soy sauce in a blender, add finely grated garlic to this mixture. Chop the dill and parsley and add to the sauce. Season with salt and pepper. Marinate the steaks in this sauce for 30 minutes. Then fry the steak in a frying pan for 2-3 minutes on each side until it is done.

In addition to sauces, you can serve steaks with boiled potatoes, baked or grilled vegetables, and a glass of good wine. This dinner option would be ideal.

Steak is an iconic American dish; it is in this country that they love and know how to cook steaks. However, the dish was not invented on a distant continent; at least judging by the name, the word “steak” comes from the Old Norse “to fry.”

A traditional steak is a thick piece of meat cut from an animal carcass across the grain. Usually beef is used to prepare the dish, less often veal.

In Russia, steak is often made from pork, since such meat is easier to purchase in retail chains, in addition, it is easier to prepare, which significantly reduces the risk of spoiling the dish.

Pork steak - food preparation

In order for the steak to turn out truly tasty and juicy, the products should be carefully prepared.

Marinate the meat in spices (garlic, onions, herbs), salt and olive oil), place in a container and refrigerate for several hours (you can leave the pork overnight).

Before placing the meat on a grill over a fire or in a frying pan, be sure to let it sit for at least 30 minutes at room temperature so that the pork is thoroughly heated and then cooked evenly.

Pork steak - preparing dishes

The container for marinating steak should not be aluminum, otherwise the meat will acquire a special flavor. You can use a frying pan or grill to fry meat. If the pork is being cooked on the stove, the pan should be sprinkled with olive or sesame oil (vegetable oil is not recommended). The meat must be placed in a thoroughly heated container, otherwise the cooking technology will be disrupted and the meat will turn out tough.

Recipe 1: Pork steak with kefir

Kefir makes meat much softer, so its use is very important when preparing steak.

Ingredients:
- 1 kilogram of pork neck;
- 1/2 liter of kefir;
- ground black pepper;
- salt.

Cooking method

We beat the steaks, coat them with spices and salt, put them in a deep container, add kefir. The meat should be marinated in kefir for several hours, after which it should be placed in a frying pan (vegetable oil should not be used, the meat will not burn, since it is perfectly “saturated” with kefir).

Fry the pork over high heat, for several minutes on each side, constantly turning. If the meat starts to burn, add a little kefir.

You can determine if the pork is done by making a small cut; the steak juice should be clear.

Recipe 2: Pork Steak with Ribs

It is not at all necessary to use pork loin to prepare a steak; you can use meat with a bone.

Ingredients:
- 1 kilogram of pork with ribs;
- 1 tablespoon lemon juice;
— 2-3 tablespoons of sesame oil;
- ground black pepper;
- ground red pepper;
- 2-3 cloves of garlic;
- 2 tablespoons of ketchup;
- 1 hot pepper;
- dill;
- salt.

Cooking method

We cut the pork, the thickness of the meat should be equal to the width of the rib.

Prepare the marinade from sesame oil, lemon juice and salt.
Carefully coat the pork with the marinade and refrigerate for several hours.

We prepare a hot seasoning from garlic (pass it through the garlic press), ketchup, hot pepper (remove the seeds and chop finely), and herbs.

Half an hour after the steaks are taken out of the refrigerator and coated with hot seasoning, put them in a frying pan and fry for about five minutes.

While the meat is roasting, preheat the oven. Place the steaks on a baking sheet and bake in the oven for 10 minutes.

Recipe 3: Pork steaks with mayonnaise-garlic sauce

Tender pork meat is perfectly complemented by mayonnaise and cheese.

Ingredients for meat:
- 1 kilogram of pork;
- 2 onions;
- 1/2 teaspoon hot pepper;
- seasonings (curry, rosemary);
- olive oil;
- ground black pepper;
- salt.

Ingredients for the sauce:
- 3 tablespoons of mayonnaise;
- 100 grams of hard cheese;
- 3 cloves of garlic;
- ground black pepper;
- salt.

Cooking method

Cut the meat into pieces for steaks, add salt and fry in olive oil until crust appears. Remove the pork from the pan, pepper, rub with seasonings, and bake in the oven for 20 minutes. Remove the steaks from the oven, brush each with a sauce made from mayonnaise, cheese, garlic and pepper, and bake until golden brown.

• Not all meats are suitable for cooking steaks. Experts recommend using back skewers; they consist of several muscles; this meat has a more attractive texture, it is soft, juicy and aromatic.

• The ideal thickness of meat for steaks is from 3 to 5 centimeters.

• The steak should not be kept on the fire for a long time so that it turns out rare, 1-2 minutes of frying on each side is enough, the average level of frying is 3 minutes, 4 minutes is enough to get well-done meat.

• After the meat is removed from the heat, it must be allowed to stand for 5-10 minutes (cover with foil).

• Fresh meat is not suitable for cooking steak; pork must be at least 20 days old.

Steak is a favorite dish of the inhabitants of the North American continent. Americans love steaks and cook them expertly, although the dish was invented long before America was discovered. A traditional steak is a thick piece of meat, cut across the grain and fried over coals or a hot frying pan with spices. Depending on the degree of roasting, there are rare steaks (Rare), medium-rare (Medium), well-done (Well-done) and several intermediate stages. The ideal state is considered medium rare. Steak rare or fried like a galette is a dish for everyone.

The best meat for steak is beef, however, you can use any meat - veal, pork, chicken, turkey. In this post we will tell you about the secrets of preparing pork steak - the most affordable and widespread meat on the domestic market.

Before you start cooking, watch this funny video.

Most likely, our ancestors fried steak without marinade. They simply cut out a large piece of pulp and baked it over coals. But a properly prepared marinade works real miracles. The marinade makes the meat softer and juicier, imparts a variety of flavors depending on the components included in its composition, and the acid contained in any of the marinades helps keep the meat fresh longer (marinated meat can be stored without refrigeration for up to 12 hours). We suggest preparing the best marinade for pork steak.

Recipe ingredients:

• soy sauce 3 tbsp. spoons
• lemon juice 3 tbsp. spoons
• vegetable oil (preferably olive) 3 tbsp. spoons
• dried garlic 1/2 tbsp. spoons
• dried basil 3 tbsp. spoons
• ground white and black pepper 1 teaspoon each
• garlic 3 cloves

Cooking method:

1. Preparing the marinade is a simple matter. Peel the garlic and chop it. You should not use a press for this. It is better to cut the cloves into thin slices. Mix all ingredients. Pour the marinade over the pre-sliced ​​meat and leave to marinate for 6-8 hours.
2. Advice: the basis of any marinade is an acidic product. This can be vinegar, wine, kefir, fruit juices - lemon, pomegranate, grape, vegetable juices, for example, tomato, and even crushed berries - kiwi, citrus, pineapple. It is better to use pepper, garlic, basil, marjoram, sage, celery seeds, and nutmeg as spices for pork.

Start your acquaintance with steaks with the simplest option. Prepare pan-fried pork steak. To prepare it, you don’t need complex spices; you can take a ready-made set of herbs for barbecue, for frying meat, for grilling. Today in supermarkets you can find original combinations of spices for every taste.

Recipe ingredients:

• piece of pork pulp
• soy sauce 3 tbsp. spoons
• olive oil 2-3 tbsp. spoons
• Provencal herbs 2 tbsp. spoons
• salt pepper

Cooking method:

1. Cut the meat across the grain to a thickness of 2.5-3 centimeters. There is no need to pound the meat for steak. It's already quite soft. Place the meat slices in a glass or ceramic bowl. Pour soy sauce over them and leave for 30 minutes.
2. Rub herbs, pepper and salt into the meat. Try not to overdo it with salt. Some chefs believe that steak should be salted on the plate. You can try this way and that way, choosing your option based on the result.
3. Brush the steak with oil. It is convenient to use a silicone brush for this.
4. Heat a cast iron skillet. A frying pan with a thin bottom will not work. The meat will quickly burn, but the inside will remain raw.
5. Place the meat in a well-heated frying pan. How long to fry the steak depends on the degree of doneness you want the dish to receive. It is recommended to cook pork steak until medium or medium rare. Approximate time for medium-done is 2-3 minutes on each side, for deep-done - 4-5 minutes on each side.
6. Advice: You cannot cook steak from steamed pork. For this purpose, meat that has been in the freezer for at least 20 days is suitable. Before cooking, pork must be thoroughly defrosted under natural conditions. To do this, a day before preparing the dish, the meat must be placed on the bottom shelf of the refrigerator. Microwave oven use is not recommended. The meat will defrost on the outside while remaining cold on the inside.
7. After cooking, the steak should rest. In other words, the dish needs to sit before it is served. During this time, the juices that have risen to the surface will be evenly distributed throughout the entire piece of meat. The less cooked the steak is, the longer the resting time should be. On average this will take 3-5 minutes.

Feeding method: It is best to serve the steak on a warm plate. As a side dish - greens and vegetables.

To cook a pork steak on the grill you will need the grill itself. This is the name given to the method of cooking food on a grill without the use of utensils. The source of heat can be coals, incandescent electric lamps, or a gas burner. The ideal grill is a charcoal grill. The rest is nothing more than an imitation. To prepare dishes at home, use a frying surface or a grill pan. It differs from the usual one by the presence of special ribs on the surface, thanks to which a pattern is obtained on the meat that imitates a lattice. The essence of the ribs is not only in the drawing. The secreted juice flows into the grooves, while the meat continues to cook almost dry, rather than stewing.

Recipe ingredients:

• pork 1 kg
• mayonnaise 3 tbsp. spoons
• onion 1 pc.
• garlic 3 cloves
• salt, coarse pepper

Cooking method:

1. Thaw the meat, cut into layers 3 centimeters thick. Peel the onion, chop finely, or better yet, grate it. It is important that the onion is juicy, since it is the onion juice in this recipe that makes the meat soft and gives it a special taste. Peel the garlic and cut into thin slices.
2. Mix mayonnaise, onion, garlic and pepper. Generously coat the steaks with the mayonnaise mixture and leave to marinate for at least 1 hour.
3. Meat that is grilled over charcoal must first be “sealed.” To do this, fry the steak on each side for half a minute. A crust should form that will prevent the juice from evaporating. After this, fry the meat as usual, 2.5 minutes on each side.
4. Advice: If you're going to use a home grill, it's best to avoid pork steak. Home frying surfaces are best used for cooking foods that cook quickly - chicken, fish, vegetables. Pork must be roasted over a fire.

Serving method: The best side dish for grilled meat is vegetables baked on the same grill - zucchini, tomatoes, bell peppers, eggplants.

If you don’t have a home grill and the ability to cook meat outdoors, this is not a reason to refuse a delicious dish. Try cooking pork steak in the oven. It won't be a steak in the traditional sense, but you will be pleased with the taste of the meat.

Recipe ingredients:

• pork 1 kg
• French mustard with whole grains 2 tbsp. spoons
• vegetable oil
• mayonnaise 200 g
• cheese 100 g
• salt, pepper, Provençal herbs

Cooking method:

1. Cut the meat into layers 2-3 centimeters thick. Grease a frying pan with vegetable oil and heat well. Grease the meat with vegetable oil and fry in a hot frying pan until crusty - 0.5-1 minute on each side.
2. Mix mayonnaise with mustard and seasonings. Generously coat the meat with the resulting sauce. Place the meat on foil and wrap it. Bake in the oven for about 20 minutes.
3. Remove the envelopes from the oven. Carefully unfold the foil, being careful not to get burned by the hot steam. Sprinkle each steak with grated cheese and bake uncovered for another 5 minutes. The cheese should be melted or crusty.

As you already understood from previous recipes, to cook a steak you need meat, spices and a well-heated surface. This means that it is quite possible to cook pork steak in a slow cooker.

Recipe ingredients:

• pork 2 steaks
• sea ​​salt, coarse pepper
• vegetable oil 1-2 tbsp. spoons

Cooking method:

1. Wash the meat, dry it with a kitchen towel or napkin, season with salt and pepper, and brush with vegetable oil. Leave to marinate for 10 minutes. Turn on the multicooker in the “Frying” or “Baking” mode. When the multicooker is hot, fry the meat on both sides with the lid open.
2. To get a particularly soft steak, after the meat is fried, add a little water to the slow cooker, switch the device to the “Stew” mode, close the lid and cook for another 20-30 minutes.
3. Advice: Serve the steak with a salad of green vegetables (cabbage, cucumbers, zucchini) and herbs with vegetable oil. It is especially good to serve fragrant cilantro or basil with meat instead of traditional parsley.

The recipe for which is well known to them, since often a fresh piece of meat turns into a dry, rubber-like “sole” in a frying pan during heat treatment. Often the reasons for this result lie not in the heat treatment process itself, but in the wrong choice of meat and its illiterate preparation for frying.

The fact is that according to all culinary rules, only 8-10% of pork carcass is suitable for steak. Therefore, purchasing real meat to prepare this dish seems like an expensive pleasure to ordinary housewives. It is also not recommended to use for steaks. And this rule is often violated, since in our understanding the best is the freshest. Steak meat must sit for at least 20 days. And if you purchased a piece of frozen pork, then under no circumstances should you defrost it in a bowl of cold water or in a microwave oven. Defrosting meat should only be done in the refrigerator and for at least 24 hours. You should also be careful about purchasing a wooden hammer for beating meat, since a metal tool will oxidize raw meat, which will lead to a deterioration in the taste of the finished dish.

When frying steaks, it is very important that the meat comes into contact only with a very heated surface - this will immediately form a crust that prevents the juice from leaking out of the meat, and your dish will no longer be dry.

How to fry 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 packet of “For Pork” seasonings).

Season each steak with salt and two types of pepper. Place the meat in an enamel container and pour warm, but not hot, green tea. The drink is prepared in the usual way - large-leaf tea is poured with hot water (90 degrees) and infused for about 7 minutes. Leave the pork to soak in the tea for 40-50 minutes - this way your steak, from which we do not mean marinating the meat, but soaking it, will have a very delicate taste.

Heat a frying pan with olive oil over high heat and place the pork pieces on it. After three minutes (no longer), turn the steaks over to the other side and fry for another three minutes. It will be very convenient to use a timer to count time.

Now sprinkle dry spices on both sides of each steak and continue to fry them, turning them every two minutes. The readiness of the pork can be judged by the golden brown crust that appears. Turn off the heat, let the steaks sit under the lid for 5 minutes and you can serve the juicy meat to the table.

Pork steak: recipe for the oven

Pork steak will be no less tasty and aromatic if you cook it not in a frying pan, but bake it in the oven. Cut the ham with the bone (1 kg) into steaks three centimeters thick. Make several cuts on each piece with a knife and insert garlic slices into them. Cut a couple of large onions into rings.

Pour light beer (100 ml) into a baking tray, add onions and then pieces of meat. Top the pork with salt and your favorite dry spices or curry) and finely chopped fresh herbs and sprinkle with beer. Cover the baking sheet with baking foil and press carefully so that there are no gaps and steam does not escape from the pan during heat treatment. Make 5-6 cuts on the foil.

Place the tray with steaks in a preheated oven (up to 200 degrees) and bake for 40 minutes. For those who like meat rare, it is recommended to reduce this time to 25 minutes. After the required time has passed, remove the baking sheet, remove the foil from it and put it back in the oven for 10 minutes so that the steaks have a golden brown and very appetizing crust.

Pork steak: pork ribs recipe

Buy pork ribs (1 kg) and lightly freeze before cutting. Cut the pieces of meat to the thickness of the ribs. Prepare the marinade for steaks: mix in an enamel bowl (pan) 3 tablespoons of any vegetable oil (sunflower, sesame, olive, etc.), a pinch of ground black and red hot (sweet) pepper, lemon juice (tablespoon), salt (teaspoon). Coat the meat in the marinade and put it in the refrigerator for 3-4 hours (or you can marinate it the day before and start cooking in the morning).

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

Place a frying pan with vegetable oil on high heat. You can immediately turn on the oven. When smoke begins to rise from the oil, place the ribs in the pan and fry for 1.5-2 minutes on each side until golden brown. As practice shows, the meat will reach “condition” after 5 minutes. Place the fried steaks on a baking sheet and place in the oven for 10 minutes.

And here's how chefs in the best restaurants cook the perfect pork steak in a frying pan. The steak is fried on a surface heated to 250 degrees for 20 seconds, and then the meat, captured by the crust, is transferred to another, less heated surface (150 degrees). There the meat is already brought to the degree of frying that is necessary. By the way, there are as many as six such degrees, and all of them are presented on the menu of any self-respecting establishment.