will become a real holiday and will be able to decorate any feast only if it is cooked correctly.

To ensure the juiciness of the steak, it must be marinated for a certain time before being placed in the oven. To prepare a steak, you must use natural additives and marinades.

This will emphasize the original natural taste. Pork steak in the oven, the recipe for which is quite simple, is the perfect way to create a festive table.

For its preparation, meat is taken at room temperature. Pork steaks in taste may differ from each other depending on the recipe.

To prepare the dish, four pork steaks, a few tablespoons of sunflower oil, a pinch of ground black pepper, powder, five grams of salt and 50 grams of butter are taken.

Initially, you need to take pork steaks and rinse them under warm running water. This will eliminate the possibility of blood. Next, the meat is smeared with sunflower oil. Spread the garlic powder, black pepper, and salt over the steak in a thin layer.

Leave the meat to marinate for 20 minutes. After this time, the steaks are fried to get a beautiful crust.

Butter must be melted in a pan. Steaks are placed in it and fried for one minute. After this time, you need to take the tongs and use them to turn over to the other side.

One more minute will be enough to fry the meat on this side. In the oven, it is necessary to bake steaks directly in the pan, so the hostess must prematurely take care of the appropriate dishes.

The meat is baked for 20 minutes. After this time, the oven turns off and the steaks are covered with foil. For convenience, you can cover the entire pan.

After a few minutes, the meat can be served on the table. It will become soft and juicy.

Steak with Worcestershire Sauce

Bake steaks alternately on each side. One side of the meat is baked in the oven for 10 minutes. After that, the steaks can be served at the table.

Steaks with lemon juice

If you want to get meat with a piquant sourness, then you can cook them with lemon juice. To do this, you need to take one kilogram of pork meat on the bone. Before cooking pork, it is necessary that it lie in the room for several hours.

To prepare the marinade, you need to take 3-4 cloves of garlic, peel and put in an enamel pan. Vegetable is added to the garlic in the amount of three tablespoons.

Also, in the resulting mass, you need to add two tablespoons of freshly squeezed lemon juice. Black ground pepper is added to the sauce to taste. The meat must be salted at your discretion, and then greased with marinade.

Pork should be marinated for at least three hours. After this time, you can start baking. To do this, preheat the oven to 180 degrees. Before putting the meat on a baking sheet, it must be greased with oil.

Steaks are laid out on a baking sheet and placed in the oven for 50 minutes. After this time, the steaks are ready to eat.

There are many options for cooking pork steaks. The choice of a particular recipe depends on taste preferences. Thanks to the simplest recipes, any housewife can cook steaks.

To make the steak juicy and tasty, choose a quality product. The meat should be a pleasant pinkish color, marbled, that is, with thin layers of fat that will melt during heat treatment and give the steak juiciness. It is ideal to take pork on the ribs for cooking, a thick edge - this part of the carcass is non-lean and at the same time especially tender, without ligaments and tendons. In addition, a piece on the bone is best suited for long-term cooking, its taste is more intense. The meat is perfectly fried and comes to readiness in the oven, retains all the juices inside.

I will not marinate pork. As befits a good steak, I will cook it with salt and olive oil to keep it clean. But for serving, I suggest using maitre d' sauce - based on butter, with herbs, garlic and lemon juice. The sauce perfectly complements the taste of meat, I recommend!

Total prep time: 30 minutes / Yield: 2 servings

Ingredients

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

for the maitre d' sauce

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

Cooking

I turn on the oven to heat up. I cut the pork along the bone into large portioned pieces - a thickness of about 4 centimeters. It is very important to make the cuts even so that the meat is evenly in contact with the pan when frying. If there is fat on the piece, it does not need to be cut off, this will provide additional juiciness to the steak. If desired, you can clean the bone so that neither meat nor fatty fibers remain on it. And one more important point: pork must be at room temperature! Therefore, do not forget to remove the meat from the refrigerator in advance so that it warms up, otherwise the frying and roasting will not occur evenly.



I sprinkle each piece on top with salt, a mixture of ground peppers and grease with olive oil. It is not necessary to rub, it is enough to gently distribute with a brush or hands over the entire surface. I add a little salt, as it is able to draw the juices out of the meat. It is better to add salt to a fully cooked steak.



I heat up the frying pan. Thick-walled cookware is best, in particular a grill pan, which provides uniform heating and maintains the same temperature over the entire surface. On a dry (!) Frying pan I spread the pieces of meat at some distance from each other.



Fry over high heat for 6 minutes on each side, without a lid. No need to press the meat to the bottom and look under the bottom every minute to see if it burns! After exactly 6 minutes, I carefully turn the pieces over to the other side - I use tongs or wooden spatulas, but not a fork, as it can pierce the fibers and valuable meat juices will flow out.



I leave the fried pieces in the pan, disconnect the handle (if there is no such dish, transfer it to any heat-resistant form). I also add a couple of cloves of garlic, crushed with the flat side of the knife. I send the meat to a preheated oven. I bake at 180 degrees for exactly 15 minutes - this time is enough for the pork to reach its condition and not dry out.



Ready steaks are taken out of the oven. While hot, sprinkle them with a mixture of ground peppers and salt (1-2 more pinches each). It is impossible to serve the dish immediately to the table. I always tightly cover the form with foil and leave it in this form at room temperature for 7-10 minutes so that the meat “rests” and the juices inside each piece are evenly distributed.



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

Appetizing, with a beautiful crust, soft and tender pork steak in the oven is ready.

Inside is very juicy, completely fried. It can be served as a separate dish or supplemented with a side dish, fresh or baked vegetables, herbs. Bon Appetit!

A steak is a large fried piece of meat. A properly prepared dish is very juicy and aromatic, especially from fatty pork. Popular food is gaining momentum in the summer, when the soul requires a holiday, and the body needs a variety of vitamins. Not so long ago, steaks were cooked only from beef meat, but progress does not stand still and now absolutely any kind of animal is used. So pork steak is no longer a novelty.

How to fry pork steak in a pan with onions

Recipe Ingredients:

• Pork meat - 600 g.
• Onion - 1 pc.
• Vegetable oil for frying - 50 g.
• Mustard - 25 ml.
• Salt, black, red ground pepper - to taste.

Cooking process:

• Wash the meat in water and dry with paper towels. Beat off with a kitchen hammer, salt, pepper.
• Marinate in mustard for 1 hour. Next, heat vegetable oil in a thick-walled cast-iron skillet and fry for 4 minutes on each side. on a strong fire. A crust forms, and piercing with a toothpick, clear juice pours out.
• At the end, add chopped onion and simmer covered for 5 minutes. You can serve the dish with mashed potatoes, rice, salad and meat sauce.

How to fry pork steak in a pan with rosemary

Recipe Ingredients:

• Pork meat - 3 pcs. 300 g.
• Olive oil - 30 g.
• Rosemary - 2 branches.
• Garlic - 3 s-ka.
• Lemon - 1.5 pcs.
• Salt, ground black pepper - to taste.

Cooking process:

• Marinate pork meat in a large bowl for 1 hour. Rub each piece with lemon juice, salt and pepper. Olive oil is heated in a cast iron pan and chopped garlic and whole sprigs of rosemary are fried until yellow.
• Transfer the garlic and rosemary to a plate, fry the steak in the remaining oil in a pan. Next, gradually pour hot water so that the liquid does not first get into the oil.
• Simmer 30 min. with garlic over low heat under the lid. Serve with stewed potatoes, cabbage.

How to fry a pork steak in a pan with honey

Recipe Ingredients:

• Pork meat - 300 g.
• Honey - 1 tsp
• Soy sauce - 2 tbsp.
• Vodka - 1 tbsp.
• Lemon juice - 1 tsp
• Sweet paprika - 2 tsp
• Green onion - 2 pcs.
• Vegetable oil - 1 tbsp.
• Salt - to taste.

Cooking process:

• For the marinade, vodka, soy sauce, lemon juice, honey, vegetable oil, paprika and chopped onion feathers are mixed.
• If the honey is candied, mix it well with a spoonful of hot water before adding it to the marinade. Dip the washed and dried meat in the marinade for 1 hour. Then salt the meat and fry in a heated frying pan.

Pork steak can be marinated and cooked without marinade. Infusion of meat, of course, will add the taste and smell of herbs, aromatic oils in which it will be. But real fried meat without additions is also valued no less among those who like to eat with appetite. In this business, it is important to have fresh ingredients and the right utensils on hand, as well as knowledge that will guide cooking.

Despite the spread of raw food, vegetarianism and other alternative food systems, for most people meat has been and will be a necessary food product. It energizes and "building material" for all organs and tissues of the body. Especially if you choose and cook meat correctly. There are many opinions on this matter. One of the most common is about the benefits of lean fillet and the harmful effects of fatty meat.

One could agree with such a stereotype if it were not for the unconditional division of meat varieties into “good” and “bad”. Proponents of proper nutrition traditionally include chicken breast, turkey, veal tenderloin, etc. in the first category. And pork is usually criticized. And in vain, because a high-quality pork steak is not only not harmful, but also very nutritious food, providing a feeling of satiety for a long time and giving a burst of energy. You just need to choose and cook the pork steak correctly. This is what we will talk about: how to choose the right meat, prepare and cook a pork steak so that it turns out to be a juicy, fragrant and not heavy dish for the stomach.

How to choose pork for steak. The composition and benefits of pork steak
The United States is considered to be the birthplace and "mecca" of the culture of cooking and eating steaks - that is, thick fried pieces of meat -. Moreover, American steaks are almost always beef or veal, cut across the muscle fibers. A pork steak can be safely considered an invention of our compatriots who have long loved pork and grow pigs for food. And no wonder: the pork steak really turns out to be soft and juicy, although not authentic from the point of view of culinary theorists. But we, practitioners, put taste and benefit at the forefront. Therefore, we draw your attention first of all to what kind of meat is best suited for cooking a successful steak:
Despite the stereotype about excessive fat content and the dangers of pork, in fact, a quality pork steak can be considered a healthy and even dietary dish, especially for those who follow a low-carb diet. For athletes, teenagers and everyone who experiences increased physical and psychological stress, pork steak is a must as a source of complete protein. For everyone else, including slimming girls, children and the elderly, the pork stack is also not harmful - it's just a matter of serving size. Due to its high energy value, a small piece of pork steak is enough to satisfy your hunger and keep you feeling full for a long time. At the same time, even infrequent, but regular consumption of pork steaks will supply the body with essential amino acids and an almost complete range of B vitamins necessary for the health of the nervous system, blood vessels, skin, hair and metabolic processes in general. Pork tenderloin is very rich in minerals: potassium, sodium, cobalt, nickel, fluorine, iron, phosphorus, zinc, iodine, sulfur, chlorine. And this despite the fact that the pork steak itself (without sauces) does not contain carbohydrates, but only proteins (up to 20%) and a relatively small amount of fat (about 7%).

Depending on the part of the carcass from which the steak is prepared, and your taste preferences, the pork steak can be of different degrees of roasting. According to this principle, classic types of steaks are distinguished, familiar to every professional chef and meat gourmet. According to the part of the carcass, steaks are divided into:

• ribeye steak prepared from meat from under the shoulder blade, pierced with a large number of streaks of fat. This is the juiciest, fattest version of the steak.
  
• club steak prepared from a thick and elongated piece of the spinal muscle.
  
• teebone steak prepared from meat cut between the lumbar and dorsal muscles. It can be divided into two equally popular subspecies: Filet Mignon and New York Steak.
  
• Fillet steak prepared from the most tender and fleshy part of the tenderloin.
  
• Striploin steak cooked from the very top of the sirloin. These steaks have a particularly rich taste.
  

In addition, even from the same pieces of meat, steaks are obtained with different taste and juiciness if they are subjected to different degrees of heat treatment. According to the degree of roasting, steaks are divided into:

• well done- a fully cooked steak without juice. You need to cook this for a long time: 8-9 minutes at a temperature of 180 ° C.
  
• Medium- a normally fried steak, inside of which the juice of a light pink color has been preserved. You can achieve this effect if you cook a steak for 6-7 minutes at a temperature of 180 ° C.
  
• medium rare- lightly fried steak, very juicy, bright pink in color, but without blood. Achieved at a temperature of 190-200°C for 4-5 minutes.
  
• Rare- Rare steak. Red meat for an amateur is cooked at a temperature of 200 ° C for only 2-3 minutes.
  
• Blue- not fried, but a warmed steak, the meat inside of which remains raw, and only outside is “sealed” at maximum heat in just 1 minute.
  

It is not difficult to notice that the degree of roasting of a steak is inversely proportional to the cooking temperature, but directly depends on the roasting time of the meat. Now, based on the basic rules, you can cook pork steak yourself. To get started, arm yourself with a recipe that matches the technical capabilities of your kitchen. Over time, you will learn to improvise and cook pork steak without prompting.

Pork Steak Recipes
It is generally accepted that it is almost impossible to cook a steak at home so that it turns out no worse than that made by a professional. They say that special meat is bought in restaurants and grill bars, special equipment is used, and in general a cook working with meat belongs to a special caste, who owns almost sacred knowledge. In fact, cooking a steak from pork or other meat at home is really not easy, but by no means unrealistic. It is important to follow the technique to the smallest detail and, in fact, not to overdry the meat. A tough steak is usually the result of improper preparation and too long frying of meat. We don’t know what part of the carcass is prepared for your steaks, but, as a general recommendation, take the chilled meat out of the refrigerator 20 minutes before cooking, or use steamed pork. Then you can cook the steak in any of these ways, convenient for you personally:
As for the preliminary preparation of meat, the steak, unlike the barbecue, does not require mandatory marinating before cooking. You can do this if you wish - kebab marinade recipes are also suitable for pork steak. Serve the finished pork steak on flat plates or wooden boards, be sure to accompany them with short, well-sharpened knives without notches. If the steak is served at the table, and not at a picnic or party, then it is customary to heat the plates. The best side dish for pork steak is green leaf lettuce and fresh vegetables. And, if you did everything right, pork steak will turn out to be very tasty and more satisfying than classic steak and other types of fried meat. We wish you good luck in mastering this magnificent dish and, of course, bon appetit!

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

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

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

For pork steak, tenderloin is best suited - this is the most tender and at the same time dietary part of pork. A lean part of the neck or a ham with a little fat will also work.

It is also worth carefully examining the cut of meat: if it gives off a mother-of-pearl tint and there is no blood discharge on it, such a piece is perfect. The cut should have a uniform 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 - this way it will reach the desired condition. Fresh meat is not recommended for cooking steak - 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 a dent remains, but immediately straightens out, then it is ripe and ready for cooking.

Meat doneness table

Meat doesn't have to be completely cooked through to be tasty. The ideal degree of frying is considered to be such that the fibers are heated and softened, and moisture remains in the meat, which provides the steak with juiciness and aroma. But everyone has different tastes, so there are several classic types of roasting:

Degree of doneness	Signs of roasting	Cooking time
blue rare	A crispy crust forms on the steak, and under it it remains raw and cold	1-2 minutes
Rare	Raw steak with blood: warms up, but does not change the structure and color	1-2 minutes
Medium Rare	Recommended classic. The steak is cooked 1 cm on each side, in the middle there is a narrow pink strip of raw meat	2 minutes
Medium	Medium-rare steak that stays juicy and free of bleeding	10-12 minutes
Medium Well	The steak is well fried, turns gray and clear juice	15 minutes
well done	Classic fully cooked meat. Juice does not stand out.	18 minutes
Too Well Done (Strong)	The highest degree of roasting; steak gets dry	18-20 minutes

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

Marinade selection

The principle of action of the marinade is in the breakdown of muscle fibers due to acids. So the steak becomes softer and more tender. It is desirable 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 acidic.

The marinade can be anything: salty, sweet, sour, spicy, spicy, or smoky and BBQ.

The basis of the marinade must certainly be an acidic component, oil and seasonings to taste.

Vinegar, wine or lemon juice are usually used as the main active ingredient - acids. Citrus fruits, kiwi, pineapple, kefir or yogurt are also sometimes used.

However, you don’t 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 almost into minced meat, that is, soften the meat too much, and it will become unsuitable for frying.

Soy sauce 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 mixtures of Italian herbs;
• 30 ml of olive oil;
• pepper, garlic and salt to taste.

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

Put the prepared marinade on top of the steak and spread it with your hands so that the entire surface of the steak is in the marinade. Put the form with meat in the refrigerator for the night 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 minced garlic, or 2 fresh minced cloves.

Cooking a steak in a pan

Ingredients:

• 400 g pork tenderloin without fat;
• 3 tbsp squeezed lemon juice;
• 2 tbsp dry rosemary (or 2-3 sprigs of fresh);
• 1 tsp basil or Italian seasoning blends;
• 0.5 tsp ground garlic;
• salt to taste.

Cooking time: 20 minutes.

Calorie content (per 100 g): 286 kcal.

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

1. Heat a heavy-bottomed pan to the desired condition: it should be very hot, but not smoking, and the meat should “hiss” immediately upon contact with the pan. It can be lubricated with odorless sunflower oil, and if the pan is non-stick, then you can do without oil;
2. Put the steak in the skillet. It can often be turned over with tongs, thus ensuring uniform frying;
3. Roast it for as long as you like to get the desired doneness;
4. While cooking, brush the steak with a sautéed garlic clove cut in half or herbs.

If you pan-fry the pork steak completely, you can serve it immediately after cooking. If it is raw or half-cooked, he 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), minced
• 50 g low-fat mayonnaise;
• 1 onion, finely chopped or sliced ​​into rings;
• 1 tsp black ground pepper;
• salt to taste.

Cooking time: 35-50 minutes.

Calorie content (per 100 g): 394 kcal.

1. Marinate the loin at least a few hours before cooking. Ideally, leave it to marinate overnight. For the marinade, use any sour ingredient, oil and herbs and spices to taste (feel free to experiment!), which will add a unique flavor to the dish;
2. Take the meat out of the refrigerator half an hour before cooking. Let it warm up to room temperature - so it will be softer and juicier;
3. At this time, preheat the oven to 180-200 degrees;
4. Put the meat in a baking dish. At the bottom of the form, you can put aromatic herbs, and on top - meat;
5. Bake the loin for 35-50 minutes, depending on the desired degree of doneness and the thickness of the piece;
6. Serve steaks with fresh vegetables.

How to cook pork steak on the grill

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

It is very easy to prepare, because all you need is a pork tenderloin on the bone and a wire rack. You can even not 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.

Calorie content (per 100 g): 310 kcal.

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

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

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

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

Grilled pork steak

Perhaps the grill is the most ideal option for cooking pork, especially if it is quite fatty. Its fat will melt, making the meat more dietary and healthy, while the steak will remain juicy and soft.

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 pork ham meat;
• 40 ml of olive oil;
• 50 ml of white vinegar;
• 4 tsp pasty mustard;
• 1 tsp ground white pepper (optional)
• salt as desired.

Cooking time: 7-10 minutes.

Calorie content (per 100 g): 325 kcal.

Grilling pork meat is very easy: just put the steaks on a very hot, but not smoking grate and fry until a beautiful crust, turning the meat with tongs every 20 seconds.

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

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

After cooking the steak, put it on a plate, but do not serve immediately - 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 being removed from the fire).

Conclusion

As you can see, cooking a real steak at home is absolutely not difficult - you just need to follow 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 pulled out of the refrigerator for half an hour;
• cook the meat from 2 to 15 minutes (optional), constantly turning over and brushing with herbs and garlic;
• put on a plate and let it brew for five minutes, brushing with a piece of butter.

But do not forget the most important condition - good mood and pleasant company. Bon Appetit!

Another recipe for pork steak is in the next video.