How to cook pork steak, on the bone in a pan, grill, in the oven, slow cooker, grill: the best recipes. How to marinate and cook a juicy tender neck steak, pork loin in soy, honey-mustard, mushroom sauce: recipes

How to cook pork steak, on the bone in a pan, grill, in the oven, slow cooker, grill: the best recipes. How to marinate and cook a juicy tender neck steak, pork loin in soy, honey-mustard, mushroom sauce: recipes

27.09.2019 Salads

How many housewives, so many favorite marinades for meat, I think. Marinated in kefir, and in mineral water, and in mayonnaise, and in soy sauce ... I want to offer you my favorite marinade for pork steak. The good thing about this marinade is that you can vary the pungency and aromas. If some ingredient is missing, you can easily replace it.

This recipe was taught to me by a friend from Barnaul, a big lover of meat and barbecue. So, one might say, the author's recipe. I will also show you other options for marinade for pork steak, and you can decide which one you like best ..

So let's take spices, herbs, lemon, soy sauce and olive oil.

Option one, my favorite. We just take the pork steak and rub it with all the spices on all sides one by one, then add lemon juice and olive oil, also rubbing them into the meat. We leave the workpiece to marinate for 20 minutes, after which we cook. It turns out amazing meat!

Option two. Squeeze the juice from half a lemon.

Add olive oil.

Add dry herbs to taste (thyme, rosemary, lemon balm, basil, or any of your favorite herbs). In this marinade we will keep the pork steak for 30 minutes or longer. Delicate aromatic meat is guaranteed to you!

Option three. Add spices and soy sauce to the mixture of lemon juice and olive oil. In such a marinade, we will hold the pork steak for 30-40 minutes. Soy sauce gives tenderness and flavor to meat, so use herbs as you see fit.

These marinades for pork steaks can be made from the simplest spices, herbs and olive oil. Enjoy your cooking!

With the first version of the marinade, the steak turned out to be wonderful - juicy, aromatic. Help yourself!

It is no secret to anyone that steak marinade is an important part of cooking. Of course, there are cooking real steaks, where pickling is not used, but the steak is cooked in its pure form with minimal use of spices and herbs.

This article will look at the opposite point of view on cooking meat steaks. All the same, residents of central Russia and the CIS countries are accustomed to preparing various marinades.

Pork steak is preferred for pickling. Firstly, pork is the most popular and affordable type of meat today. Plus, it's incredibly nutritious. Pork gained immense popularity among the male population. Eating one good pork steak can be quite satisfying.

Peculiarities

It is pork meat that lends itself best to pickling. If cooked incorrectly, the steak will turn out to be dry and tough. Using the right pork marinade will result in a delicious meal and the steak pieces will melt in your mouth. Pork is great for charcoal-frying.

There are a huge number of marinade recipes for frying pork. You can choose the right recipe for your taste by trying a bunch of different options.

The peculiarity of cooking pork meat before cooking is that after pickling it, it should be cooled. That is, it is best to put the pickled steaks in the refrigerator for a few hours, or better overnight. Pre-chilled pork will cook much better and will absorb all of the marinade.

How to quickly and correctly marinate pork

Consider a classic barbecue marinade. Pork is best suited for barbecuing. With the right marinade, it will taste soft and delicate.

To marinate a steak, it is worth taking a pork neck, this is the most acceptable part of a carcass for a barbecue.

Cut a kilogram of meat into pieces and put in a pickling container. Do not use aluminum pans, as pork can acquire a specific flavor in it.

Salt and pepper to taste. Cut the onion into large rings so that you can put it on a skewer. If you are doing on a grill grate, then this point is not so important.

Grind one large onion in a blender and turn into puree. Add to our pork and mix. We mix well and massage the pieces so that the marinade is absorbed as best as possible. Add about 25 ml of vegetable or olive oil to taste. We mix.

Add the onion, cut into rings to the meat, squeeze out the rings and stir the whole mass so that they do not break.

That's the whole recipe for pork marinade for barbecue. We close the container with plastic wrap and put it in the refrigerator for several hours, preferably 10-12 hours. This is the easiest BBQ recipe. It turns out very tasty, be sure to try it!

Marinate beef

As for beef, marinating is used less often. Most often marinated beef steaks of inadequate quality. You can read about what kind of beef is for premium steaks and how to choose it correctly and where to buy it in the article.

One way or another, a properly selected marinade will make the unusual taste of beef more piquant and rich.

American style beef steak marinade

How to quickly marinate beef? American chefs use a minimum of spices and herbs for their beef steak. Salt is usually at the end or during frying, so that the salt takes up as little water as possible, and the steak remains juicy.

Pour 150 ml of dry red wine, 50 ml of virgin olive oil and 80 ml of soy sauce into any suitable container. Beat to obtain a homogeneous composition for 1-2 minutes.

Next, soak the beef steaks in this mixture, cover with foil and leave to marinate. Unlike pork, there is no need to leave the cuts overnight, 1-2 hours will be enough and you can cook.

Marinating beef for the oven

To marinate beef for cooking in the oven, we need:

4 cloves of garlic

1.5 tablespoons tomato paste

A little dried parsley

Ground black pepper

In order for the finished dish to turn out soft and tasty, you do not need to salt right away!

Put tomato paste in a container, squeeze out the garlic. Pepper to taste, sprinkle with parsley. By the way, you can use anything instead of parsley. (rosemary, basil, dill) Mix everything to get a homogeneous mass. If it is too thick, you can add very little water.

Lubricate the beef with the resulting mixture, cover with foil and now our beef steaks will stay in the marinade for 2 hours.

Just before going to the oven, each beef steak should be slightly salted.

How to marinate fish

As far as fish is concerned, there are several peculiarities.

The taste of any fish will be very well emphasized by lemon juice. Whether it's salmon or tuna steak, cod steak and trout. All fish love lemon juice.

Mustard, onion, rosemary, white pepper, turmeric, coriander also go very well with fish. Chum steaks go very well with cumin and ginger.

How to pickle salmon for pan cooking

You don't need to be a chef to pickle salmon. First, you need to defrost it if it was stored in the refrigerator.

Pour some olive oil into a bowl. For fish, it is recommended to use olive oil. Add lemon juice, pepper and a teaspoon of mustard. We mix. Soy sauce is also often added to the marinade to add spice.

That's all, you can cook it in a frying pan, in the oven, or make a kebab from salmon.

Very good cod steaks marinated with soy sauce and mustard with the addition of zest and coriander kernels.

Trout can be made quite tasty. Her steak in soy sauce will not leave anyone indifferent.

Turkey steaks

Turkey steaks are also popular among lovers of dietary meat. For marinating turkey, you can use kefir, balsamic vinegar, olive oil, onions.

As you can see, there are a lot of recipes for marinades for various types of meat and fish. To find out which one is to your taste, you need to try them all. Write in the comments your recipes for marinades and share your impressions of who have already tried something from this article.

By the way, if you are interested in trying something exotic, you can read about it.

Steak ... Just the mention is drooling. But even such a simple and unpretentious dish in preparation can be easily ruined by overexposing on fire or using the wrong marinade.

Since steaks are prepared from various types of meat, it is necessary to choose its own marinade for each type of meat.

So how do you marinate a steak to experience pleasure rather than disappointment?

Types of meat marinades

Before marinating a steak, you need to choose the right marinade for it. After all, it not only shapes the taste of the dish, but also performs a number of other functions, for example, softens meat fibers, etc.

Each marinade has a base - a liquid component. In addition to it, there are spices that add flavor. Here is what is most often taken to make a steak marinade:

Soy sauce. It not only adds salt to the meat, but also softens its muscle fibers. For this reason, it is most commonly used for beef steak. Soy sauce goes well with grated ginger, onions and garlic or lime juice.
Olive oil. Envelops steaks, preventing them from burning, and also reveals the true taste of spices well.
Balsamic vinegar. The main thing with him is not to overdo it, otherwise the meat will turn out sour. Perfectly softens meat and goes well with many types of spices.
Mustard softens meat, gives it piquancy and pungent taste. Combines with soy sauce and honey.
Red wine. Requires the right proportions and a certain type of seasoning. But if you do everything right, the marinade will turn out great.
Mineral water is used to make the meat juicier and softer.

The secret of a delicious steak

Choosing meat for a steak, it must be properly marinated. Those who have marinated meat more than once have identified several subtleties of this process that allow them to achieve the best result.

Marinated steak is best done in a glass, ceramic, or clay bowl. Many culinary experts believe that aluminum cookware spoils the taste of meat.
If onion is supposed to be used, then it must be chopped not coarsely so that it gives out its juices as much as possible.
As for the marinating time, it depends on the quality of the meat, as well as on the selected marinade. As a rule, only 60 minutes is sufficient. But some of them drag out the process for several days.
Do not combine wine with vinegar and lemon juice in the same marinade. It is better to choose one of the following.
You need to choose a steak like this: the meat should be fresh and have streaks of fat, which will add juiciness when frying.

Grill Marinade

Properly marinating a steak for grilling means providing yourself with a fragrant and tasty meal. There are a great variety of marinades for grilling: sour, spicy, sweet, etc. Here are a few of them:

4 tbsp. l. sesame oil, 3 tablespoons of soy sauce, 2 tbsp. l. balsamic vinegar, 1 tbsp. l. brown sugar, dried basil and sesame seeds, a pinch of white pepper. All are mixed and the meat is soaked in the mixture. A couple of hours will be enough for the marinade. And then you can listen to the crunching of an appetizing piece of grilled meat.
Kefir marinade is suitable for pork. 0.5 liters of kefir of any fat content, salt and pepper to taste, a mixture of Provencal herbs and other spices. First, the meat is rubbed on all sides with salt and spices. Then it is placed in a bowl and poured with kefir so that it covers the steak. Soak for 2 hours. After a couple of hours, sprinkle the meat with Provencal herbs and send it to the grill.
Tomato marinade. 3 large tomatoes, 3 medium onions, a mixture of herbs, a bunch of fresh basil, ground red pepper, salt. Everything needs to be mixed. Steaks are soaked in the finished marinade for 4 hours. Then the meat is grilled.

Delicious pork steak marinade

How to marinate a pork steak so that it turns out not only tasty, but also juicy? You need to find the right marinade.

A simple marinade: finely chop fresh cilantro, parsley, basil, oregano, add a few rosemary needles and pressed garlic. The resulting mixture is poured with two tablespoons of olive oil or kefir / yogurt / ayran. Add a teaspoon of lemon juice. A steak is immersed in the marinade for a couple of hours.
The second marinade option is for how to marinate a pork steak for quick frying in a pan. Mix 200 ml of dry red wine, 2 tablespoons of soy sauce, add a teaspoon of ground pepper mixture, bay leaf, a pinch of nutmeg, 3 onions, cut into half rings. Pour the pork steaks with the resulting marinade for an hour, and then fry in a pan.

How to marinate a beef steak?

Beef is considered healthier than pork. However, its fibers are more rigid. Therefore, it will need a marinade that will soften the meat pulp.

Wine marinade: 150 ml of dry red wine, 55 ml of olive oil, 80 ml of soy sauce, salt and ground peppers to taste. Beef steaks are soaked in the finished marinade for a couple of hours, and then fried.
Marbled beef steak lovers should use the following marinade for a gourmet meal: Mix half a cup of soy sauce, 2 tablespoons of Worcestershire sauce, 3 large spoons of finely chopped white onions, 2 tablespoons of sugar, 4 cloves of pressed garlic, 1 tablespoon of Dijon mustard, and 2 desserts tablespoons of balsamic vinegar. Steaks are in the finished marinade for 12 hours - this time will allow you to achieve a richer taste.

How to marinate a turkey steak?

A turkey steak will be just as good as a beef or pork. A properly selected marinade will brighten up its taste.

Mix lemon juice (40 ml), olive oil (80 ml), cumin (5 g), lemon zest (10 g) and 3 cloves of garlic. In a fragrant marinade, the turkey is soaked for 2 hours, and then fried in a pan or baked in the oven.
The second option: 150 ml of kefir, 3 garlic cloves, 20 grams of dried dill, 1 bay leaf and black ground pepper - to taste. The turkey steaks are soaked in the prepared sauce for 2 hours.
The third option: 3 tbsp. tablespoons of Dijon mustard, 80 grams of sour cream, 40 ml of lemon juice, a little coriander and white pepper. A couple of hours in the marinade - and the turkey steaks can be safely roasted.
The fourth option: 4 tbsp. l. olive oil, half a glass of dry white wine, a third of a glass of soy sauce, 10 grams of a mixture of different peppers, 2 garlic cloves and a head of red onion. All ingredients are mixed together, and then turkey steaks are placed in the finished marinade. Just 30 minutes is enough for soaking.

Fish steaks

Fish steaks are the most delicate dish that true gourmets can appreciate. Having correctly marinated the fillet of red fish, and this particular type of fish is considered the best for a steak, you can easily get an exquisite dish.

Here are some recipes for fish steak marinade:

A simple marinade for oily fish is prepared from 3 tbsp. l. olive oil, a spoonful of lemon juice or lemon rings, white pepper and a sprig of thyme - to taste. Soaking for 20 minutes should be sufficient for a full-bodied flavor.
For lovers of sweet taste in dishes, the following marinade for salmon steaks is suitable as a dominant. It is prepared from a tablespoon of liquid honey, the same amount of vinegar or white wine, 3 cloves of garlic, passed through a press, herbs, dry peppers and a spoonful of olive oil. A 10-minute soak in the marinade is enough and the dish is delicious.
Another option: mix 3 tablespoons of Dijon mustard, 3 tablespoons of olive oil, 100 ml of white wine. Ground paprika and salt are added according to individual preferences. Fish steaks are placed in the marinade for 20 minutes, and then fried. You can even grill it.
The most popular marinade for salmon and other red fish is made with grated ginger root, lemon juice and olive oil. 20 minutes soaking, and you can send the steaks to the grill or oven.

Conclusion

So, the answer to the question of how to marinate a steak deliciously is the marinade. It is the correctly selected, cooked and aged sauce for steeping meat that will reveal all its taste. And the options for possible marinade sauces were presented in the article.

When cooking pork steak in a pan, you can limit yourself to a minimum of spices, salt and pepper. But if you want to reveal the taste of meat, making it richer and brighter, and the texture is softer and juicier, get acquainted with various cooking recipes and delicious marinades. The result is a juicy, soft cooked pork entrecote. However, the right steak will not fry on its own. What determines a successful cooking?

How to make the right steak

First: you need to know which part of the mascara to take. The second important item is the marinade.

For cooking, it is better to take the neck of the carcass. Carbonate, boneless loin, tenderloin under the ribs are perfect. Take meat from parts that did not move much during the life of the pig, so it is more tender. In an ideal piece, there should be no greasy layers. But if there is no way out, take with the minimum amount.

The secret of a delicious dish in a frying pan is in its quick frying. This is facilitated by:

Slicing no more than 5 cm thick. The classical height of a piece is 2.5 cm, no less. For bloody entrecote, slice thinner.
Slicing pork not lengthwise, but across the grain.
Lump temperature. The meat should lie at room temperature. Cold pork will cool the pan, but it will not work quickly and the dish will lose its juiciness.
Remove excess moisture from the piece by blotting with a tissue.
Fry in hot oil. This will quickly grab the edges of the piece, sealing the juices inside.

How to fry a classic steak in a pan

Keep the classic recipe for frying delicious tender pork meat.

Take:

Chopped steaks.
Vegetable oil.
Salt, ground pepper, garlic (optional).

Step by step recipe with photo

Slice the pork into the desired thickness.

Dry with a napkin and pepper.

Splash a little oil on a piece, spread it over the surface of the meat.

Heat oil in a skillet. Lay out the pieces. Fry for 1-2 minutes on the first side.

Turn over, fry the second for an additional 2-3 minutes. Crush the garlic cloves with a press, throw the gruel into the pan. This is not necessary, but it will be delicious.

If the piece is thick, I advise you to put it on the edge, adding a couple more minutes of cooking.

You need to salt the ready-made dish by removing it from the pan.

Korean style pork steak in a pan with soy sauce

They say that marinade makes pork delicious. It's hard to argue with that after trying the Korean sauce.

Pork - kilogram.
Onions - ½ part.
Soy sauce - ¼ cup
Sugar - 3 tbsp. spoons.
Sesame oil - 2 tablespoons spoons.
Garlic gruel is a large spoon.
Green onions are a feather.
Pepper - ¼ large spoon.
Sesame seeds - a large pinch.

How to marinate:

Cut the pork into portions.
Mash the cloves of garlic, add sugar, chopped onions (half rings) and green onions. Pour in the sauce, pepper. Stir the marinade.
Place the steaks in a bowl. Stir well, spreading the marinade over the meat. Do other things for 2-3 hours.
Drain the sauce, blot the pieces a little.
Heat oil, fry until tender. Sesame oil is expensive, so you can add it to the marinade and fry it in regular sunflower oil.

Simple Pork Steak Marinade

The dish is extremely popular on the American continent. The recipe I propose is popular in Canada. It is called that - Moneral.

Would need:

Paprika - 2 large spoons.
Black pepper - the same amount.
Garlic and onion, powder or granulated - tablespoon each.
Coriander - Art. spoon.
Dill seeds - spoon.
Hot red pepper, ground - spoon.
Salt - 2 tbsp. spoons.

Preparation:

Divide the meat into portions.
Make a marinade by mixing the spices and seasonings from your recipe list.
Rub the marinade over the steaks. Leave it on for a couple of hours.
After the time has elapsed, fry in well-heated oil in a pan. Choose the degree of roast yourself.

T-bone steak

A very simple recipe for frying a juicy steak without removing the bone. Take pork from the ribs, this is the best place.

Would need:

Meat with bone - 700 gr.
Olive oil, salt, ground pepper.

Preparation:

Rub the oil over the entire piece.
Cut with a knife in several places, without completely cutting.
Preheat a dry skillet without adding oil.
Cook the steak on one side for 5 minutes (medium rare).
Turn the piece over, cook the same amount. If the piece is large, add a couple more minutes for each side.
Combine salt and pepper.
Take out the entrecotes, rub with the mixture. Cover with a plate and let sit for 5 minutes.

Herb steak in a pan

Delicious spicy marinade with oriental notes.

Necessary:

Meat - 1 kg.
Oil - 2 tablespoons.
Salt, thyme, dry rosemary, black pepper, basil.

How to fry:

Divide the washed and dried piece into pieces, cutting across the fibers.
Coat each with oil, rub with pepper mixed with dried herbs.
Leave to marinate for 30 minutes.
Fry until tender. Be sure to hold it under a closed lid at the end so that the juices are distributed throughout the steak.

Pork steak marinade

The right steaks are prepared with a minimum of seasonings. However, recently it has become common to marinate portions before frying, so as not to be limited to one taste.

Not every marinade is suitable for pork. I suggest the most successful combinations.

Cognac, mustard powder, vegetable oil, apple cider vinegar, honey. It resembles the preparation of pork, the recipes for which can be found in another article.
Rosemary, basil, thyme, soy sauce.
Soy sauce, ginger, garlic, sunflower oil.
Dark beer, molasses, soy sauce, garlic, Worcestershire sauce, rosemary, onions.
Garlic, chili, olive oil, salt, white pepper.
Paprika, orange zest and juice, parsley.

How much to fry steaks

There are several degrees of roasting. Many have heard about steaks with blood, low roast.

To understand readiness, press on a piece with your finger. Softness and pliability indicate insufficient readiness.

A video with a detailed story about the preparation of juicy pork steaks. May it always be delicious for you!

Are there people in the world who are indifferent to a good aromatic steak? A juicy piece of meat cooked with herbs and smoke will make anyone salivate, but steak is generally considered to be a restaurant-only dish that requires years of experience and exceptional craftsmanship.

Experience, of course, is required, but that does not mean that it cannot be obtained at home. The main thing is to know all the intricacies and rules of steak preparation, and then you can easily cook a steak at home, surprising your guests and a homemade dish of the level of a chef.

Usually the steak is made from beef, but a carefully selected piece of pork cooked according to all the rules will be just as good! Let's first figure out how to choose the right meat.

For pork steak, the tenderloin is the most tender and at the same time dietary part of pork. Lean neck or leg pulp with a small layer of fat will also work.

It is also worth carefully examining the cut of meat: if it gives off a pearlescent tint and there is no bleeding on it, such a piece is great. The cut should have a homogeneous structure, be elastic, slightly moist, with an even distribution of fat and thin muscle fibers. The color of the meat should be pinkish red.

After a suitable piece of meat has been selected, it should be allowed to lie in the refrigerator for three to five days - so it will reach the desired condition. Steamed meat is not recommended for steak cooking - it must be infused and fermented, as a result of which it becomes softer.

When the meat is infused, just in case, check its maturity: press on it with your finger, and if there is a dent, but immediately straightened, then it is ripe and ready to cook.

Meat Roast Chart

Meat does not have to be completely cooked to taste. The ideal degree of roasting is considered to be such a degree of frying, at which the fibers are heated and softened, and moisture remains in the meat, which ensures juiciness and aroma of the steak. But everyone has different tastes, so there are several classic types of roasting:

Roast degree	Signs of frying	Cooking time
Blue raare	The steak forms a crisp and remains moist and cold underneath	1-2 minutes
Rare	Raw steak with blood: warms up, but does not change structure and color	1-2 minutes
Medium Rare	Recommended classics. The steak is fried 1 cm on each side, in the middle there is a narrow pink strip of raw meat	2 minutes
Medium	Medium-rare steak that retains juiciness and does not bleed	10-12 minutes
Medium Well	The steak roasts well, becomes gray in color and clear juice	15 minutes
Well done	Classic fully cooked meat. No juice is released.	18 minutes
Too Well Done (Strong)	The highest degree of roasting; the steak gets dry	18-20 minutes

The fattier the meat, the higher the degree of roast can be used without risk of loss of juiciness. Lean meat is not recommended to cook for a long time, otherwise it will be too tough.

Choosing a marinade

The principle of action of the marinade is in the breakdown of muscle fibers due to acids. This makes the steak softer and more tender. It is advisable that the marinated piece of meat is not too thick, otherwise by the time the marinade reaches the middle of the piece, its surface will become too sour.

The marinade can be anything: salty, sweet, sour, pungent, spicy, or haze and barbecue flavors.

The marinade must be based on an acidic component, oil and seasonings to taste.

The main active ingredient, acid, is usually vinegar, wine or lemon juice. Citrus fruits, kiwi, pineapple, kefir or yogurt are also sometimes used.

However, you do not need to be zealous: if you add too much acid, it will either draw out all the juice from the meat, making it tough, or turn it into almost minced meat, that is, it will soften the meat too much and it will become unsuitable for frying.

Soy sauce based marinade is extremely popular. It gives the pulp a unique aroma, combining salty and sweetish notes.

To prepare it, you need the following components:

2 tbsp vinegar or squeezed lemon juice;
1 tbsp sugar (preferably brown);
50 ml soy sauce;
1 tbsp blends of Italian herbs;
30 ml olive oil;
pepper, garlic and salt to taste.

Combine all ingredients. Place the meat in a mold or saucepan - the main thing is that this mold can be tightly covered and that it is not too wide.

Place the cooked marinade on top of the steak and spread it with your hands so that the entire surface of the steak is marinated. Put the meat dish in the refrigerator overnight or at least 3-4 hours.

A simpler and also classic marinade:

40 ml of unrefined vegetable oil;
2 tbsp white vinegar;
2 tsp salt;
1 tsp black pepper;
1 tsp ground garlic, or 2 fresh chopped cloves.

Cooking steak in a pan

Ingredients:

400 g fat-free pork tenderloin;
3 tbsp squeezed lemon juice;
2 tbsp dry rosemary (or 2-3 fresh sprigs);
1 tsp basil or a mixture of Italian spices;
0.5 tsp ground garlic;
salt to taste.

Cooking time: 20 minutes.

Caloric content (per 100 g): 286 kcal.

The steak should be marinated in the refrigerator for five hours, then allowed to warm up at room temperature for about half an hour. You can start cooking.

Preheat a thick-bottomed pan to the desired condition: it should be very hot, but not smoke, and the meat should “hiss” immediately upon contact with the pan. It can be greased with unscented sunflower oil, and if the pan is with a non-stick coating, then you can do without oil;
Place the steak in the skillet. It can be turned over frequently with tongs to ensure even cooking;
Roast it as much as you want to get the desired degree of doneness;
Brush the steak with a seared clove of garlic, cut in half, or herbs as you cook.

If you are pan-frying the pork steak completely, it can be served immediately after cooking. If it is raw or half-baked, it needs to "walk" after the meat has been removed from the pan.

Pork loin steaks in the oven

Cooking a steak in this way is very easy - even a novice cook can handle it.

The ingredients for this recipe are simple and can be found in every home:

400 g pork loin;
3-5 cloves of garlic (depending on size), chop;
50 g low-fat mayonnaise;
1 onion, finely chopped or cut into rings;
1 tsp ground black pepper;
salt to taste.

Cooking time: 35-50 minutes.

Caloric content (per 100 g): 394 kcal.

Marinate the loin at least a few hours before cooking. Ideally, let it marinate overnight. For the marinade, use any acidic ingredient, oil and herbs and spices to taste (don't be afraid to experiment!), Which will add a unique flavor to the dish;
Remove the meat from the refrigerator half an hour before cooking. Let it warm up to room temperature - so it will be softer and juicier;
At this time, preheat the oven to 180-200 degrees;
Place the meat in a baking dish. Aromatic herbs can be put on the bottom of the mold, and meat on top;
Bake the loin for 35-50 minutes, depending on the desired degree of roast and the thickness of the piece;
Serve steaks with fresh vegetables.

How to grill pork steak

Such a steak, if cooked correctly, can overshadow even everyone's favorite kebabs.

It is very easy to prepare it, because all you need is a pork tenderloin on the bone and a wire rack. You don't even need to add any salt or spices, because smoke and fresh air are the best seasoning.

However, if you still decide to cook with seasonings, then here is the recipe for a delicious marinade:

400 g pork tenderloin;
half a glass of soy sauce;
1 tsp grated fresh ginger or ground dried;
1 tbsp Sahara;
salt to taste;
1 tbsp ground garlic.

Cooking time: 15 minutes.

Caloric content (per 100 g): 310 kcal.

Marinate the meat overnight so that it is thoroughly saturated with the aroma of spices.

Consider the direct recipe for pork steak on the grill. To cook meat, you will first need to quickly fry the steak over an open fire to form a golden brown crust, and then place the meat on the coals.

Cook the steak for 10-15 minutes, turning the wire rack regularly to achieve even cooking.

Serve the steak with fresh cucumbers, tomatoes and a good mood.

Grilled pork steak

Grilling is probably the most ideal way to cook pork, especially if it is quite fatty. Its fat will melt, making the meat more dietary and healthy, while keeping the steak juicy and tender.

For a delicious grilled steak, marinate the meat for several hours in your favorite herbs with oil and vinegar or wine.

Ingredients:

400 g of meat from a pork leg;
40 ml olive oil;
50 ml white vinegar;
4 tsp pasty mustard;
1 tsp ground white pepper (optional);
salt if desired.

Cooking time: 7-10 minutes.

Caloric content (per 100 g): 325 kcal.

Grilling pork is very easy: just place the steaks on a hot, non-smoking wire rack and grill until crisp, turning the meat with tongs every 20 seconds.

To add a beautiful corrugated pattern to the meat, press it harder with tongs to the wire rack, but do not turn it over more often 3-4 times.

Towards the end of cooking, you can put a piece of butter on the steak, especially if the meat is lean. You can also grease the meat with a clove of garlic, and put fresh herbs in the pan, which will douse the meat with their aroma.

After cooking the steak, put it on a plate, but do not serve it right away - let it brew and “reach” due to the internal heat (therefore, it is undesirable to cook it for too long, because it continues to cook for some time after it has been removed from the heat).

Conclusion

As you can see, it is absolutely not difficult to cook a real steak at home - you just need to comply with a few conditions:

choose the right meat;
the steak should be allowed to lie in the refrigerator for three days;
prepare a delicious marinade in which the meat should lie for several hours;
before cooking, the pork steak must be removed from the refrigerator for half an hour;
cook meat for 2 to 15 minutes (optional), constantly turning over and smearing with herbs and garlic;
Put on a plate and let it brew for five minutes, greased with a piece of butter.