Frying a good piece of fresh pork at home is quite simple, but there are a few pitfalls and even a great product can be ruined. Therefore, we recommend that you use the following cooking instructions.

1. Meat should be cut into steaks of equal thickness, unless, of course, it is sold in a sliced \u200b\u200bform. Be sure to cut across the fibers, the thickness of the pieces is 1-3 cm, if made thicker, that is, there is a risk of frying the meat only outside, but in the center it will remain raw. If a piece of meat is frozen, then it must first be thawed and the thawed liquid drained.

2. Salt a piece (or pieces) of meat on both sides, be sure to salt it before cooking, since if you do it afterwards, you will get meat with salt (it will not be salted inside because of a crust), and not a delicious juicy roasted piece of meat.

3. Pour refined vegetable oil into the pan, a lot of oil should be poured, as in large quantities it burns less and tastes better. Make the fire on the stove medium or large, this is necessary so that the meat is soft. On high heat, a piece of pork quickly crusts and remains juicy in the middle, rather than becoming dry. There is no need to close the lid. Without turning over, it is necessary to fry the meat for about 10 minutes (for pieces 2 cm thick, for thinner ones less, for thicker ones more), but be sure to watch if the meat burns from below by lifting it.

4. After the first side is completely fried and the piece of meat looks appetizing, it must be turned over and fried on the second side, if the piece is 2 cm thick or more, then the pan should be covered (this is necessary so that the meat is fried). Thinner pieces of pork can be fried without a lid. With the lid closed, the piece of meat should be fried for about 5 minutes, until the second side becomes the same rosy.

That's actually all the delicious fried meat is ready. It remains only to cut, add a side dish to taste and eat, be sure, before it cools, cold pork is also nothing, but it does not compare with hot.

Spices for Roasted Pork

In principle, fried meat can be served in its pure form and not add anything, but still, if you want, then the following seasonings will be optimal for fried pork:

• ground black pepper - you need to add it to the already prepared meat, it is best to grind in a mill and sprinkle directly on a plate;
• rosemary - a piece of meat is sprinkled with small leaves and twigs before cooking - then when it is salted;
• caraway;
• coriander;
• garlic;
• basil;
• celery seeds.

The biggest drawback of such a cooking recipe is that you have to wash the entire stove and surroundings, boiling oil is sprayed and everything will get dirty.

As options for garnish for pork can be used: potatoes (fried, boiled and mashed potatoes), buckwheat, rice, pasta, vegetables or just bread.

A juicy steak of traditional beef meat. But no less delicious is the pork steak fried in a pan with spices and seasonings. How to fry pork steak in a pan, not every housewife knows. But this is a remarkably simple and tasty dish that you can meet guests or quickly feed hungry households.

How to fry pork steak in a pan - general cooking principles

The main thing in the steak is meat. Pork tenderloin is especially tasty: it is soft and juicy. Steaks are cut from a rather large whole piece. It must be washed, dried with paper towels, and then cut into steaks.

Important points to consider:

You need to cut any meat across, and not along the fibers;

The thickness of the pieces should not be thin, but not thick - the optimal is considered to be a slice no thinner than 2.5 and not thicker than 3.5 cm;

A pork piece should be sent to the pan only warmed to room temperature, that is, it should be at least forty to fifty minutes outside the refrigerator.

To make the steak well cooked, please with a delicious crust, but remain juicy, the meat must be marinated before frying. As a marinade, you can take salt with lemon, soy sauce, oil. Each housewife (and each professional chef) has their own secrets on how to fry pork steak in a pan.

Salt the meat in advance. The salt will melt in the meat juice and form an external protective film, due to which the juiciness of the meat will remain, and the fibers will become more tender. But pepper and use spices in advance is not worth it: they will burn in a pan, give the dish an unpleasant aroma. Sometimes spices and dried herbs are still added to the marinade. In this case, before frying the pieces, it is better to get wet with a napkin.

The traditional steak is a piece of meat fried in a pan on both sides. No extraneous aromas are assumed, only the taste and aroma of meat.

Ingredients:

Two ready-made steaks;

A teaspoon of ground black pepper;

A teaspoon of salt.

Cooking method:

Sprinkle the meat pieces with salt, rub it, coat it with butter (any that is in the kitchen), let it marinate for forty to fifty minutes.

Pour the oil into the pan, wait until it warms up well.

As soon as the smoke is visible above the surface of the pan, carefully place the steaks in the pan.

Fry for three to four minutes on both sides. This time is approximate, it all depends on the thickness of the piece. You should focus on the culinary experience and the desired crust.

Allow the steak to cool slightly in a pan, put on a plate and serve with freshly sliced \u200b\u200bvegetables or lettuce.

Pork steak in a pan with creamy gravy

Due to the butter and dried herbs, the pork steak acquires an interesting aroma and taste. If you know how to fry pork steak in a pan according to this recipe, you can surprise guests with an unusual and very tasty dish.

Ingredients:

Pork steaks;

Vegetable oil (2-3 tbsp. L.);

Half a packet of butter (about 100 g);

Tsp dried thyme;

Paprika in powder (to taste, about 1 tsp);

Medium grinding table or sea salt to taste;

A pinch of sugar;

One clove bud;

Red, black, allspice to taste.

Cooking method:

Remove a piece of butter from the refrigerator and leave for half an hour at room temperature.

Dry spices, salt, sugar, mix in a mortar and grind. You can do this in a coffee grinder.

Combine softened oil and the resulting spicy dressing, mix well.

Spread the cling film, put the oil in the center of the oil and form it in the form of a thin sausage, carefully turning the edge of the film.

Remove the oil in the refrigerator.

Fry steaks in hot oil.

At the same time, preheat the oven.

Transfer the steaks to a baking dish.

For each piece of meat put a piece of butter ..

Send the steak form to the oven.

When the butter melts, you get aromatic creamy gravy.

How to fry pork steak in a pan with garlic

Fragrant garlic perfectly complements the delicate taste of a sweet clove. How to fry pork steak in a pan according to this recipe? It’s also very simple.

Ingredients:

Steaks are ready;

A tablespoon of butter;

Vegetable oil for the pan;

Four cloves of garlic;

To taste pepper and salt.

Cooking method:

Wash fresh garlic, dry and, without peeling, crush with a knife.

Spread steaks with salt and leave for pickling.

Heat the oil well in a pan and fry the steaks.

When it is ready, toss the garlic into the pan without taking out the meat.

Fry garlic for five minutes, making sure that the meat is not burnt. To do this, carefully turn the pieces over with tongs.

Put a piece of butter in a skillet.

When it melts and soaks the pork, sprinkle it with pepper, grate garlic and serve.

Pork steak in a pan with paprika

Paprika is one of the most delicious, harmonious seasonings for pork roasting. To fry pork steak in a pan and get amazingly juicy meat, you need to marinate it in lemon juice or balsamic vinegar. The amount of salt and paprika vary to your taste.

Ingredients:

A few servings of pork steak;

Paprika;

Vegetable oil for frying.

Cooking method:

Squeeze juice from a lemon scalded with boiling water.

Salt the meat, rub in salt with your hands, and coat with lemon juice. This technique will make fresh pork tenderloin juices remain inside the piece.

Marinate steaks for about an hour.

Heat the pan, carefully place the steaks and fry until cooked.

Two to three minutes before the meat is ready, sprinkle it with paprika.

Serve with tomatoes and lettuce.

Pork steak in a pan with mustard and soy sauce

A fragrant, spicy version of the steak can be prepared by pickling pork in soy sauce and dry mustard powder.

Ingredients:

Three to four pork steaks;

Three tablespoons of soy sauce;

A third of a teaspoon of ground pepper or a mixture of peppers;

Three tablespoons of vegetable oil;

A half teaspoon of mustard powder.

Cooking method:

Prepare the marinade by combining soy sauce, dry mustard and ground pepper in a bowl and mix well.

Grease meat slices with marinade and leave at room temperature for one and a half to two hours.

Blot the pickled steaks with a napkin to remove excess liquid.

Spread each piece of butter.

Heat a dry skillet and fry steaks until crusty.

Reduce heat and fry meat until cooked.

Put the meat out of the pan, cover with a piece of food foil, let it rest and insist a little. Enough for five to seven minutes.

Pork steak in a pan with spices

The smell of Provence herbs, combined with the smell of fried meat, will turn anyone's head off. How to fry pork steak in a pan so as to saturate it with the aroma of spicy seasonings? Marinate in them well, and then send to the pan.

Ingredients:

Two pork tenderloin steaks;

A tablespoon of a mixture of herbs (basil, thyme, rosemary);

A teaspoon of salt;

A mixture of peppers to taste;

Oil for frying.

Cooking method:

Grate pork meat with salt, oil, then herbs and leave for pickling.

After half an hour, turn on the fire under a frying pan, add oil and heat it.

Blot the meat with a paper towel, pepper and fry on both sides.

Cook the fried pieces with a beautiful crust over minimal heat for another five to seven minutes.

After turning off the fire, cover the pan with a lid, let the steaks stand for another five minutes.

How to fry pork steak in a pan - tricks and tips

To make the meat even more juicy and soft, the finished steaks can be wrapped with foil and left in such a “fur coat” for about five minutes. This is the answer to the question of how to fry pork steak in a pan, but not deprive it of juiciness. Meat juice saturates fibers better and does not spill out after cutting, and pork becomes even more tender.

For frying steaks, a pan or roasting pan with thick walls and a bottom is ideal. In another bowl, the meat will not be grilled, but stewed. Suitable special dishes, old cast iron or modern thick-walled steel pan.

If possible, the meat should be allowed to breathe for about one and a half to two days. To do this, thawed pieces are left in the refrigerator and turn over every 6-7 hours.

How to fry pork steak in a pan so that the meat is covered with a crust, rather than starting to stew? First of all, lay pieces dried on napkins on which moisture is left. In addition, it is important to heat the oil in a pan. If it is not hot enough, the meat will not be sealed, but just let the juice go.

If there is no time for long pickling, let the meat lie in seasonings and an oil film for at least an hour. Having coated the pork, it can be wrapped with cling film, put in a bowl and put on the shelf of the refrigerator. After an hour, get it and be sure to warm it to room temperature.

It is important not to let the juice accidentally leak. This can happen even if the marinade reliably “sealed” the meat fibers. Turn steaks either with special tongs or (very carefully) with a fork and spatula. The important thing is not to pierce the pieces: in this case, the juice will immediately flow out.

1. First, I suggest pickling the meat briefly. To do this, wash the steak and dry well with a paper towel. Put in a bag or deep bowl. Add oregano, a little vegetable oil, wine vinegar. Peel and chop the garlic, add to taste in the meat. Leave it to marinate for 20 minutes at room temperature, and then briefly refrigerate.

2. In the meantime, pork is pickled, you can prepare the sauce for serving. It can be any sauce that you like. In this case, I propose to combine a spoonful of wine vinegar with natural yogurt, add fresh herbs, a pinch of salt and pepper. Mix everything thoroughly and put in the refrigerator.

3. Remove the marinade steak, 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 cream for a more interesting taste and aroma) and put the meat out.

4. Fry over medium heat for about 4-5 minutes on each side. Then put it on a heated plate and let it rest for a couple of minutes before serving.

Pork steak is a popular meat dish that can be ordered not only in a restaurant, but also quickly cooked at home, so in this article we will consider how to fry pork steak in a pan so that it turns out to be juicy, fried and tasty.

The most delicious steak is obtained from the cervical or scapular part of the pork carcass. Such meat is separated by veins of fat, which melts when frying or baking. Fat irrigates meat, making it softer and more tender. If a tenderloin is used, then it must be with a fat on the edges.

Classic Pork Steak Recipe

Ingredients:

• pork 500 gr.;
• vegetable oil 2 table. spoons;
• spices and salt.

Cooking method:

1. Wash the meat and dip in paper towels. Then cut into pieces about 3 centimeters wide, and across the fibers.
2. We lubricate each piece with oil and sprinkle with spices (ideally salt and ground pepper). Leave to marinate for a couple of minutes, while the pan is warming up. You can put a sprig of rosemary on top for a smell.
3. We put the frying pan on the fire and heat it well with vegetable oil. This is necessary so that the pores are closed in the meat in the first seconds of frying, and also it retains its juice. Therefore, do not put meat in a poorly heated pan. You need to fry over high heat for three minutes, on the one hand.
4. After the meat is turned over and fried for another three minutes, on the other hand. You can’t pierce it with a knife and fork, otherwise the juice will leave. A golden crust should form on the surface. Note, according to this recipe, a medium-sized steak is obtained.
5. If you want a well-cooked steak, then bake it in the oven for another 10 minutes. You can also put the meat on a plate, pour the juice formed during frying and cover with a lid for 15 minutes.
6. Served meat with garnish or sauce. You can fry vegetables at the same time as meat. To do this, cut them into slices or slices and put next to the meat.

Juicy steak

Ingredients:

• loin - 5 thick pieces;
• vegetable oil - 4 tbsp. l .;
• black pepper (peas) - 1 tsp;
• mustard seeds - 1 tsp;
• seasoning for pork - to taste;
• salt, necessarily large - to taste.

Cooking method:

First, cut the loin into two rather thick parts and beat the meat with a hammer: it will turn out more juicy. Then grind the peas of pepper, stirring them with pork seasoning, separately crush the mustard seeds so that they turn out to be “coarsely ground”. Combine all the spices and grease the steak on both sides with the resulting mixture. After that, we also salt the meat and smear it with vegetable oil (it is most convenient to do this with a special brush).

Leave the meat for 15 minutes - soak. Immediately after that we put a piece of meat in an already hot pan.

Fry the steak for 4 minutes on each side.

Pork steak in a pan

Ingredients:

• Pork tenderloin: 600 grams;
• Onions: 1 pc;
• Mustard: 30 ml;
• Vegetable oil: 2 tablespoons;
• Salt: to taste;
• Ground black pepper: to taste;
• Ground red pepper: to taste.

Cooking method:

1. Wash the pork tenderloin in cool water, dry and cut into slices about 1.5 centimeters thick. Lightly beat, season with salt and pepper (black + red), depending on your severity preferences.
2. Put the meat on a plate, add mustard and mix everything properly. Leave the meat to marinate at room temperature for about 40 minutes - 1 hour.
3. In a frying pan, heat up the little vegetable and put the pieces of pork on it. Fry for 3-4 minutes on each side over high heat until golden brown. I recommend that you cover the pan with a lid halfway if you do not want to spatter oil all around.
4. When the meat is fried, add chopped onions, reduce the heat to medium and cover. Lightly extinguish, about 5 minutes.
5. Pork steaks can be served with simple side dishes.

How to make pork steak

Ingredients:

• Pork - 450 g;
• Garlic - 4 cloves;
• Soy sauce - 60 ml;
• Sunflower oil - 2-3 tbsp. l .;
• Fine salt to taste;
• Ground pepper - to taste;
• Dried thyme - 4−5 branches.

Cooking method:

1. Rinse a piece of pork. Be sure to dry with paper towels. From how dried a piece will depend, what a golden crust on it will be after frying. Cut a piece into two parts - steaks. Each of them should be no more than 3 cm in thickness. Sprinkle meat with salt and pepper, grate steaks. Do not use a lot of salt, because the recipe also contains a salty taste of soy sauce. Further it is recommended to slightly beat off the pieces with a kitchen hammer. Force should not be used. This is done to even out the thickness of the pieces. So they are marinated, fried evenly.
2. Transfer the pieces to a cup. Pour in sunflower oil and soy sauce. It is permissible to add a little more balsamic vinegar to it, a couple of tablespoons is enough. Stir the mass, trying to rub the pork with marinade. Cover with a lid, leave for half an hour.
3. Grease a frying pan with sunflower oil. Warm well so that the surface is almost hot. Drain the whole marinade from the meat. Put the pieces in a hot pan. Fry over high heat until a brown crust appears on the underside of the meat, this will take you about 3 minutes. Then reduce the heat to moderate, cook another 3-4 minutes.
4. Turn steaks to the other side. Put crushed garlic cloves and thyme sprigs on top. You can grate the fried side of the meat with garlic. Cook until the same golden crust appears on the underside. This is another 3-4 minutes of cooking over moderate heat. After this time, stick a sharp knife into the meat, transparent juice should appear. If it happened, everything was done right.
5. Now put on layers of food foil, cover with it. Let the steak stand for 8-10 minutes. This is done in order to be soft and juicy. Serve it hot with bread and vegetables.

Pork steak

Ingredients:

• 1 kg. pork neck

for marinade:

• 3-4 bulbs
• 4 cloves of garlic
• a few twigs of thyme
• some bay leaves
• 1 tsp mustard seed
• 1 tsp caraway seeds
• 1 tbsp wine vinegar
• 1 tbsp vegetable oil
• black pepper

Cooking method:
Pork steak can be marinated in the most classical way, for which we need a large amount of onions. Cut the onions into not too thin rings or half rings, and chop the garlic, thyme, bay leaf, mustard, caraway seeds, black pepper and salt in a blender or crush in a mortar. Add spices to the chopped onion, sprinkle it with vinegar and vegetable oil, and mix well, gently squeezing the onion, so that it starts to give juice.

Put a little onion on the bottom of a suitable dish, put the steaks on top, and cover them on top with the same onion. If the dishes are small, and there are many steaks, lay the meat in a second layer, the main thing is that every pork steak is wrapped on all sides with this odorous onion coat, which will give it all the aroma of spices. Put the steaks in the marinade in the refrigerator and leave to marinate for at least two hours, and ideally for the night.

Before preparing steaks, remove them from the marinade, dry and grate again with a small amount of vegetable oil. You can cook like this:

Place the steaks on the wire rack and cook for 20 minutes, turning over every 5 minutes.

Pork steaks in a pan: the subtleties of cooking

• A quality steak is obtained from pork neck. Pork should not be oily. But the small layers of bacon, which has "marble" meat, make the steak very tender and juicy.
• Steak is not made from freshly carcassed meat. It should ripen in the freezer for twenty days.
• Steaks are prepared from meat at room temperature, otherwise during heat treatment they will not have time to warm up and will remain half-baked. To do this, resort to prolonged defrosting: frozen meat is placed in the plus compartment of the refrigerator and left for several hours. Defrosting time depends on the size of the piece.
• Steak fillet cut across the fibers. This contributes to their uniform frying.
• Before heat treatment, pieces of meat must be blotted with paper towels.
• Steaks are fried over high heat, so that they quickly become covered with a dense crust, which "seals" the juice inside them.
• The meat is spread only on a hot frying pan, oiled. But most often the oil is applied with a brush to the steaks themselves. In this case, the pan is not lubricated.
• Grill steaks without a lid. But in finished form they are covered with a lid or foil, so that they reach the standard.
• Pork steaks are not made lightly fried, as it is dangerous to health due to infection with helminths (in particular, pork tapeworm). Therefore, the meat is well-fried. The degree of readiness is determined by meat juice: it must be transparent.

Choose meat

The main thing is to choose the right meat. Before buying meat, you need to decide which steak will be prepared. It could be:

• When frozen in meat, irreversible changes occur, the quality of the product decreases, the meat in its structure becomes completely different, and when defrosted, it will seem juicier in cooking, it will become tasteless and unusual when cooked.
• The color of the meat is: beef - red, pork - pink, lamb - dark red.
• The fat layer in the meat is white and only lamb has a slightly beige hue. The fat itself in lamb is very dense, and beef crumbles.
• On the market, meat does not stale, it can be examined closer, and it passes careful control. It is not packaged and most often fresh.
• Be sure to conduct an elasticity test: press the meat with your index finger. If there is a dent left, the meat is fresh. If the meat quickly returns to shape, then it is tough and rubber.
• To make the steak juicy, he just needs fat. When frying, it will melt and give all the juices to the meat. Choose meat with thin layers of fat.

A meat steak in a pan is a classic cooking option for a popular dish. The correct steak is very juicy and its main advantage is a rich meat taste without unnecessary seasonings and spices.

This seems to be ordinary fried meat, but with this dish you can surprise any gourmet. To cook meat steak, you must first take care of the quality of the meat used.

It is preferable to choose pieces that were not used by the animal when walking. This is mainly tenderloin.

Experienced chefs order steak meat from trusted butchers, rather than buying it in stores.

Pork steak in a pan - general principles of cooking

Steak pork must be fresh or chilled. Its color should be slightly pinkish. It is better not to take frozen or fresh meat for steaks, during the first processing it will lose a lot of precious juice. It is desirable to cut meat against fibers, so it is better to fry and it will be easier to chew. The width of the piece should not exceed 3 cm.

If the meat is fried without marinade, or simply pre-grated with dry spices, then such a piece needs to be thoroughly dried so that the meat does not stew. If the meat is pre-marinated, then on the steaks you need to make a couple of cuts with a knife and only then lower it into the dressing. Keep the steaks in the marinade for at least half an hour and in a cold place.

The readiness of meat is very simple to determine, for this you just need to pierce the meat with a sharp thin knife, while clear meat juice should stand out. If the juice is red or pink, continue frying. If there is not much time for cooking, you can close the pan with a lid and reduce the heating of the stove. After the steak is completely ready, the lid needs to be opened again. The meat should be fried on both sides for several minutes until it is rosy.

Pork steak goes well with hot sauces and pickles. Potato dishes, steamed vegetables, grilled vegetables or a salad of fresh vegetables are suitable as a side dish.

Pork steak in a pan - a classic recipe

Ingredients:

450 g pork tenderloin;

Ground black pepper;

Ground red pepper;

Cooking method:

1. Wash the meat, dry well with a paper towel. Cut the tenderloin into pieces 2-3 cm thick, be sure to cut across the meat fibers.

2. Heat a frying pan with oil and put meat on it, fry on both sides until fully cooked. Pork steak must be completely fried.

3. Then sprinkle the steak with black pepper, red and salt, wrap in foil and leave for a few minutes. So the meat softens and soaks with salt and pepper.

4. Pull the steak out of the foil and serve slightly cooled with herbs and vegetables.

Pork steak in a sauce in a pan

Ingredients:

450 g of fresh or chilled pork;

Two onions;

Hot red ground pepper;

Vegetable oil;

Ground black pepper;

80 g mayonnaise sauce;

A couple of cloves of garlic;

60 g of hard cheese.

Cooking method:

1. Rinse the meat thoroughly, dry it and cut into pieces for steaks.

2. Fry steaks in a pan heated with oil, constantly turning, until golden brown.

3. Peel, wash, chop large rings and pour over boiling water. So the onion will not be bitter.

4. Cheese can be taken in any, but always hard varieties. For example, Swiss or Russian cheese, chop it in any convenient way. You can grate or cut into small cubes with a knife.

5. Peel and chop the garlic.

6. Sprinkle steaks with ground red pepper and salt.

7. Place the onion rings on the steaks. Put the sauce on them.

8. For the sauce, mix cheese, garlic, mayonnaise and ground black pepper.

9. Put the steaks in another pan and bake until golden brown on low heat for at least 30 minutes.

10. Serve the dish in portions with slices of white bread and herbs.

Pork steak with dry herbs in a pan

Ingredients:

Three chilled pork steaks;

50-60 Art. l olive oil;

7 g of dry basil;

7 g dry mint;

5 g of dried dill;

A pinch of ground black pepper;

Half a lemon.

Cooking method:

1. Remove the steaks from the refrigerator and put in any bowl. Allow to stand at room temperature for half an hour.

2. Cook the steak marinade. To do this, mix mint, dill and basil with warmed olive oil, add ground pepper, salt and juice of half a lemon.

3. Grate the pork with marinade and put it back in a bowl, close the lid on top, leave it in the refrigerator for several hours.

4. Remove the steaks from the marinade and fry them on both sides in a pan until cooked.

5. Serve hot with cheese sauce.

Pork steak with ginger and soy sauce in a pan

Ingredients:

Three pork steaks;

50 ml of soy sauce;

30 ml of fresh lemon juice;

1 tsp Sahara;

. ½ tsp dry ginger;

One clove of garlic or a pinch of dry garlic;

Vegetable oil.

Cooking method:

1. Peel and chop the garlic in mashed potatoes.

2. Rinse the steaks, dry and make small cuts in each using a sharp knife. So the meat is better marinated and fried faster.

3. In any bowl of suitable volume, mix soy sauce, dry ginger, lemon juice, sugar. Add the garlic.

4. Place pork steaks in a bowl with marinade, mix, cover with a lid or a layer of ordinary foil. Put in the refrigerator for the night.

5. Fry steaks in a pan with vegetable oil until cooked.

6. Serve with soy sauce and croutons.

Pork steak in kefir marinade in a pan

Ingredients:

500 pork tenderloins;

400 ml of kefir;

1 tbsp. l table mustard;

Ground black pepper;

50 ml of lemon juice;

One onion;

Vegetable oil.

Cooking method:

1. Peel onion from dry scales, wash and cut into thin rings.

2. Add kefir to mustard, ground black pepper, salt, lemon juice and onion.

3. Wash the tenderloin with cold water, air dry and cut into slices approximately 2-3 cm thick.

4. Put pieces of meat in kefir marinade, close the lid and leave for a day or night in a cool place.

5. Fry this meat in the usual way in a pan with vegetable oil. To do this, put the meat from the marinade in a heated pan. Fry until crispy on the surface. During the whole frying, the steak can be turned over several times for better frying. If the steaks start to burn, it is necessary to reduce the heating of the stove, and you can pour a little liquid marinade into the pan.

6. Serve the steak with mustard and black bread.

Grilled pork steak with honey in a pan

Ingredients:

Three slices of pork loin for steaks;

10 g mustard seeds;

2 tbsp. tablespoons of honey;

. ½ tsp black pepper peas;

Vegetable oil;

Cooking method:

1. Rinse the steaks, dry and beat off a little. To do this, put the meat in a plastic bag and beat it with a hammer on both sides until a piece of meat is uniform in thickness.

2. Place the seeds of mustard, peas of black pepper in a mortar and grind to a powder with homogeneous particles.

3. Grate steaks with a spicy mixture of mortar and honey.

4. Fry meat in a hot pan with vegetable oil until cooked on both sides

5. When the steaks are completely cooked, put the meat on a piece of foil and sprinkle with salt. Close the foil and leave the meat for a few minutes.

6. Serve such a steak to the table with any garnish to taste and green onions.

Pork steak in a sweet and sour sauce in a pan

Ingredients:

3 fresh pork steaks;

A spoon of fresh ginger root;

Half a lemon;

A pair of garlic cloves;

1 small chili pepper

45 ml of soy sauce;

Ground coriander;

A spoon of light liquid honey;

Paprika;

90 ml of brandy;

A pinch of dried rosemary;

Half lime;

Two tablespoons of olive oil.

Cooking method:

1. Rinse steaks under cold running water and wipe dry with paper towels.

2. Grate each piece of salt on all sides and remove the meat for 6 minutes.

3. While the meat is "resting" you need to cook the marinade. Pour cognac, honey and soy sauce into the bowl. There, with the help of hands or a juicer, give out lime and lemon juice.

4. Next add rosemary, coriander and paprika.

5. Peel the garlic, ginger and pass them through a fine grater into the same bowl.

6. Rinse the brow and finely chop on a cutting board. Transfer to the same bowl.

7. Mix everything with a special silicone spatula.

8. Put the steaks in a bag and pour them with marinade. Package close and shake. Leave the meat to marinate for 12 hours. Shake the bag periodically during this time.

9. Pour the vegetable oil into the grill pan and heat it. Put the steaks and fry them on both sides for 4 minutes. Then fill with the remaining marinade and close the lid. Cook another 40-45 minutes over low heat.

10. 5 minutes before being ready, remove the lid and fry the meat again on both sides.

11. Serve the steaks by placing them on portioned plates along with vegetables cooked in a grill pan.

Pork steak in a pan - tricks and tips

If a piece of meat has fatty layer, then it will turn out much juicier and softer.

So that the meat is thoroughly soaked with spices and it turns out soft, after cooking, wrap it in foil for several minutes.

Use any spices to marinate the meat.

Add a little cognac to the meat marinade to speed fermentation.

Try not to overcook the meat, otherwise it may turn out to be tough.

Ready steaks give a little "rest".