Pork steak is America's favorite dish. Soft, aromatic meat with excellent taste will drive you crazy. Your loved ones will ask you to cook it again and again...

I decided to cook pork steak for my husband, who made me very happy - he bought me a new smartphone. A happy wife is ready for a lot... In order to somehow thank my husband and show him my care and love once again, I decided that his favorite steaks would be very useful for an early dinner today.

That’s how it happens, usually on February 23rd men receive gifts, but for me it turned out the other way around. I can’t even imagine what will happen on March 8th! In general, I thought about steaks in the morning and ran to the market to buy a good piece of marbled beef. But it wasn’t on sale, so I had to settle for pork. You can also cook a steak from it and, if you try, it’s in no way inferior to the classics.

To prepare pork steak you need the following products:

6 pieces of tenderloin

Cooking time: about 15 minutes, but you need to marinate the pork for 2 hours
Complexity: easy, but you need to watch the time when frying steaks

To properly trim the tenderloin for steaks, I bought the tenderloin whole, bone-in, along with the ribs.


Separate the tenderloin so as not to damage the fat film around the tenderloin. This will help keep the juices inside the steak while cooking.

Cut the tenderloin into pieces 1.5 cm thick.

Salt and pepper to taste.

Brush the pork with olive oil on all sides and place it in the refrigerator for 2 hours, covered with film.

After 2 hours the meat will become more tender. It's ready to cook.

Place pieces of meat into a very hot, dry frying pan (I only had 3 steaks in my cast iron frying pan). Fry over high heat for 1 minute. Turn over and fry for another 1 minute. Repeat the steps twice more and fry the steaks for another 1 minute on each side. In general, fry each side for 3 minutes, but turn the steaks over every minute so that the meat does not burn.

We serve the finished steaks to the table after a short “rest”. They need to stand for 3-4 minutes to reach the desired condition.

By the way, don't try to cook steak from frozen meat - nothing good will come out.

Pork steak is not only tasty, but also very healthy. Chemical composition of pork steak: essential amino acids

Choosing meat

Tenderloin, ham meat, and neck part of the carcass are suitable for preparing pork steak. Choose meat with a moderate layer of fat. The pork should be smooth. Choose elastic meat without bleeding. Pork color is pink-red. The cut should have a slightly pearlescent tint. It is advisable for the meat to lie in the refrigerator for several days, but if you don’t have time, you can cook it from fresh.

Initially, steak was cooked over a fire, baked over coals. There are several types of steak:

with blood;

medium rare;

deep fried.

The ideal option is medium rare. Rare steak is not to everyone's taste, and a deep-fried steak is too dry. To get the perfect steak, you need to fry it for no more than fifteen minutes. The color should change from red to grayish. The meat should remain elastic.

Ready temperature

Preparing the marinade

The marinade works wonders on the steak, making it more juicy and tender. Depending on the composition, the marinade can give the steak a special taste.
I offer you the recipe for steak marinade that I use:

Chopped garlic is cut into small slices. Next, mix the ingredients and leave the meat in the marinade for eight hours.

The secret of cooking

Every housewife has her own secret to preparing a signature dish. Place the meat on a hot frying pan. Fry each side for one minute, then turn over. We bring the steak to condition, making sure that it does not burn. Readiness criteria: color change. From red it turns grayish. Make sure that the meat remains elastic and do not overcook it. The finished steaks should sit for a few minutes before they are ready to be served.

Recipe options

With Worcestershire sauce

This meat has a surprisingly delicate and delicate taste. Pork neck meat is ideal for steak with Worcestershire sauce.

In addition to Worcestershire sauce, we take:

The meat should not be cold; let it lie outside the refrigerator before cooking.

Cut the steak into pieces no thicker than a couple of centimeters. To better soak the marinade into the meat, prick it lightly with a fork.

Sprinkle the meat with Worcestershire sauce; do not marinate it in it, this will spoil the taste of the steak.

Pepper must be ground. If you only have peas, they should be crushed. Rub the meat with pepper. The amount of this ingredient depends solely on taste. You can start cooking right away, but it is better to wait for about half an hour, during which time the marinade will permeate the meat, and the taste of the sauce will be more pronounced.

Before starting the frying process, grease the steaks and steak pan with vegetable oil. A cast iron skillet is best for this steak.

Steaks with this sauce can also be cooked in the oven. Before placing the meat, the oven must be preheated in grill mode. Don't forget to salt the steaks. The steak is fried on one side until a crust appears, after which it is turned over and fried on the other.

Remove the juices, otherwise the steak will cook instead of frying. In the oven turned on in the “grill” mode, the steak is cooked for no more than fifteen minutes. After removing the meat from the oven, let it “cook” for a few minutes. The ideal side dish for steak with Worcestershire sauce would be potatoes, eggplant, and peas.

In beer

My husband loves steaks in beer. Here his favorite product is combined with his favorite drink. Indeed, this is an original dish with excellent taste. It will highlight your talents as a housewife. For beer steak, it is better to take half a kilo of tenderloin.

We cut it into pieces up to four centimeters. Take 3 – 4 onions and cut them into rings. Garlic will add a special piquancy to the meat. Take four cloves and cut into slices. Only one hundred grams of beer is used as a marinade.

Wash the pork, dry it, then put the meat in a foamy drink. While the steak is marinating, place onion slices on pieces of foil. Each piece of foil should be twice the size of the steak.

Before putting into the oven, cut the pork. Place garlic in the cuts. Salt and pepper are added to taste.

Sprinkle the beer one last time and put the steaks in the oven. Small cuts should be made in the foil, allowing the meat to “breathe” during cooking.

The steak is fried at a temperature of 200 degrees. The meat is in the oven for up to 40 minutes. Then remove the foil and bake on the baking sheet for another ten minutes.

Marinated in kefir

Kefir gives meat special tenderness. You will need a pork neck, take a kilogram and half a liter of kefir. Also needed: onions, garlic, black pepper, herbs.

The meat should be prepared. Wash and dry it. Cut it into layers, each up to two centimeters. To make the meat even more tender, tap it with a mallet. Pepper, salt the steak, add herbs.

Place the cooked meat in a saucepan or any other container with kefir. To add a piquant taste, chopped onions and pre-chopped garlic are added here. Let the meat sit in the marinade for several hours.

After the marinade, wrap the meat in foil, this will help maintain its juiciness. Foil prevents the meat from burning. If you suddenly see that it still burns, sprinkle with kefir.

As with other recipes, the oven should be preheated in advance. The temperature should be 200 degrees. Preparing the dish will take half an hour. If you prefer your steak rare, turn off the oven after twenty minutes.

The steak is served hot. Red wine goes perfectly with it. If you don't want alcohol, tomato juice works great.

American steak

Americans value juiciness in their steak. This steak is cooked in the oven. Pork is baked in foil. It allows the meat to cook evenly and helps preserve its taste.

Take half a kilo of meat, half a cup of wine. You will need salt, garlic (6 cloves), ground black pepper, four onions and herbs.

The meat is washed, dried, cleaned. The pork is cut in layers, from 3 to 5 cm. Place the pork pieces in foil. Place the foil in the oven, pour wine over it, and don’t forget about the layer of onion. Next, the pork is placed. Add spices, chopped herbs, pour wine again. We make cuts in the top of the foil. The steak is fried for forty minutes. After a couple of minutes, the dish can be served.

In the oven with lard

A small piece of lard will make the steak much juicier. For this recipe, choose bone-in pork. Take 50 - 70 grams of lard and the same amount of soy sauce. You also need half a glass of wine.

Let's take seasonings:

coriander;

Before cooking, peel the film off the steak. The lard is cut into small cubes. Small cuts are made in the meat and pieces of lard are placed in them. Lard is the main ingredient that ensures the juiciness of meat. Chop the garlic using a garlic press and place it in a bag. Add bell pepper, coriander, black pepper and salt to this. Mix everything thoroughly. Add wine and soy sauce. Mix everything thoroughly, then put the meat in the bag. Place the bag in the refrigerator for a couple of hours.

The oven should be preheated to 300 degrees. The meat is removed from the bag and placed on a baking sheet. After ten minutes, turn the steak over to the other side.

In lemon juice

Lemon juice will add piquant acidity to the meat. Take a kilogram of pork on the bone. The meat should not be cold. For the marinade, take 3-4 cloves of garlic, put in sunflower or olive oil, of which we need 3-4 tablespoons. Add 3 tablespoons lemon juice. Pour ground pepper into the resulting sauce.

Salt the meat, then brush with the resulting marinade. Leave it in the marinade for several hours.

Before cooking, heat the oven to 200 degrees. Grease the meat with vegetable oil. The meat should be in the oven for fifty minutes.

As you can see, there are many original recipes for cooking steak. Which one to choose, decide for yourself based on your preferences. Steak is a chic, luxurious dish; it will become the main decoration of the New Year's table. Men love him very much. That's it, I ran to cook a steak for my husband. Bye.

Steak connoisseurs believe that this dish can only be prepared from certain types of beef. In our country, steak culture is just emerging, so following all the culinary canons of preparing steak is rather exotic. In addition, others in food culture are quite controversial and not always justified.

The reasoning of some nutritionists about the right and wrong meat is interesting. They include chicken, turkey, and veal in the first category, and pork, in their opinion, should be on the sidelines of cooking. Let’s not talk about the motives that encourage people who consider themselves experts to have such an opinion, but let’s look back at our past. From time immemorial, our ancestors raised pigs and ate their meat with great pleasure. Moreover, such food not only did not lead to illness, but also made people stronger and more resilient.

In the modern world, pork is no less popular than beef when preparing steak. In this case, steak refers to a method of cooking.

Pork and steak

America is one of the leading contenders for the title of pioneer of steak. Her chances are great, since for Americans steak is not just fried meat, it is part of culture and ideology. And for some, probably, a kind of religion. This attitude towards fried beef appeared for a reason, because such food was eaten by the first colonists who arrived in the New World.

The use of pork for cooking steak was born in the vastness of our Motherland. This is due to ancient farming traditions, which, of course, is reflected in the diet. According to orthodox adherents of the classic steak, pork is not suitable for it. They believe that this is unacceptable and even blasphemous. However, no one can dispute the fact that properly cooked pork is soft and juicy. At the same time, the taste of the dish is excellent, and the benefits are obvious.

Meat selection

The dish can be prepared either from a whole piece or from a tenderloin. To obtain a juicy and dense steak, take meat from the back of the carcass. Sirloin steak is drier, but much softer.

When choosing meat, you should pay attention to the presence of a natural casing. When frying, it will become an obstacle to the released juice.

Butchers cut the carcass according to a certain pattern, so the neck, shoulder, thigh or chops are already ready on the counter. All this goes well with steak. However, it happens that a piece consists of long fibers. In this case, the solution is simple: you should cut it across the grain into pieces with a thickness of 2.5 cm to 4 cm.
The color of meat can say almost everything about its quality. Fresh pork has light pink flesh. Dark red meat should alert you.

If the meat has been frozen, then this is not the best option. It is advisable that the meat be chilled. Before using, remove it from the refrigerator and allow time for it to reach room temperature.

Pork that lacks fat or streaks of fat is not a good choice. The fact is that during cooking, fat makes the meat more juicy and flavorful.

Myths about pork

Pork is a hearty and healthy meat.

The idea is constantly imposed that pork is harmful, especially if it is fatty. Everything is different, since a well-cooked steak made from this product is a healthy and, to a certain extent, dietary dish. In particular, if a person complies.

Consumption of pork by athletes, teenagers, and people engaged in heavy physical labor is necessary, as it is a source of protein. For other people, including young fashionistas who take care of their figure, and older people, pork is absolutely harmless. It’s just important not to overdo it with the serving size.

A small piece can not only satisfy hunger, but also give a feeling of fullness for a long time. With regular and not necessarily frequent consumption of pork steak, the body is saturated with the necessary amount of amino acids and vitamins belonging to group B, which has a beneficial effect on all human systems and strengthens its immunity. Pork tenderloin contains almost the full range of microelements. At the same time, there are no carbohydrates in pork, and the protein and fat content is 20% and 7%, respectively.

Roasting

When cooking the same piece of pork using different temperatures, the juiciness and flavor characteristics of the steak will differ significantly. Likewise steak made from beef, pork can be obtained with varying degrees of doneness.

When cooking meat for 8-9 minutes on a fire at a temperature of 180°C, it is completely fried and there is no juice inside it.

To achieve normal roasting, the meat is fried at the same temperature, but for 4-5 minutes. At the same time, light pink juice will remain inside the piece of meat.

You can get a medium-rare steak by raising the temperature to 180-200°C and cooking time of about 4-5 minutes. The internal juice is bright red, although there is no blood in it.

For people who prefer to eat meat with blood, it is kept at 200°C for a short time - about 2-3 minutes. The inside of the meat is red.
Heated meat has a specific taste, that is, without frying. It is cooked at maximum temperature for no more than one minute. The inside of the steak is raw, it is sealed by the outer crust.

It is easy to see the dependence of roasting on temperature and cooking speed. This is the principle of cooking pork steak. Using it and basic recipes for the dish, you can not only learn how to cook pork, but also improvise with it.

Basic Pork Steak Recipes

There is a common belief that cooking a steak yourself will not lead to anything good, that it can only be prepared by a professional with exceptional knowledge, from special meat using a unique technique.
There is no doubt that cooking pork steak requires certain knowledge and skills.

However, you can cook tasty and juicy meat yourself. The main thing in this matter is the frying time and proper preparation of the meat. Chilled meat should be removed from the cold first, 20 minutes before cooking. Or you should buy the freshest fresh meat. Next, the dish is prepared using one of the methods listed below.

In a frying pan

The steak will taste better if you use a thick-bottomed pan to cook it.

In addition to pieces of meat cut into portions, you will need oil, preferably freshly ground pepper and.

Meat is cooked in a special grill pan or in a regular frying pan with a thick bottom. The dishes are preheated over high heat. Do not bring it to a temperature that causes smoke. A pan with a less massive bottom can only be used for frying filet mignon.

Before cooking, a mixture of pepper, spices and a pinch of salt is rubbed into pieces of meat. After which they are lubricated with a small amount of oil. Oil is also added to the surface of the frying pan, literally a few drops.

Pieces of steak are placed on a hot frying pan without touching each other. The characteristic hissing of meat is an indicator of the required heating temperature. After four minutes, the heat is brought to a moderate level and the meat is fried for a couple more minutes. Then the meat is turned over. To do this, it is advisable to use flat tongs so that the surface of the steak remains intact. The process continues for 5-6 minutes so that the meat is medium roasted. If a greater degree of roasting is required, the cooking time should be increased proportionally.

The readiness of the meat is determined by pressing on it with your thumb. If the meat remains pliable, there is bloody juice inside. With a higher degree of frying, the pork feels firm.

Once the steak is cooked to the required level, you should not rush to serve it. Place it in a flat dish or on a wire rack and cover with food foil. This is necessary so that the steak is fully cooked and acquires the full range of taste qualities. The dish with the steak is left in a warm place, for example, near a lit burner of a gas stove.

In the oven

The dish is prepared from the same ingredients that are used when frying in a frying pan.

Preheat the oven to 200°C. On a baking sheet, you need to spread food foil, the size of which is four times larger than the pieces of meat. Steaks rubbed with spices are coated with oil. The foil should also be coated with a light layer of oil. After this, pieces of meat are hermetically wrapped in it. The foil should have several holes in the top that will allow steam to escape.
The meat should be in the oven for 40 minutes, after which the foil on top is unrolled and the meat is turned over. The dish is completely ready in 10 minutes. Before serving, the steak should cook according to the technology described above for 5-10 minutes.

Brazier

The products used in this case are the same as in the previously described cooking technologies, but vegetable oil is excluded.

The grill must have the required heat. The meat is placed on its grill, and after three minutes it is turned over. Further cooking is carried out until the required roasting is achieved.

Before serving, the dish is kept under foil for about 10 minutes. During this time, it becomes more juicy and saturated with aromas.

Multicooker

The ingredients remain the same as when frying in a pan.

The meat is rubbed with spices and oil. Oil also needs to be added to the slow cooker. Next, the device is switched to the mode intended for frying. You should wait a bit until the oil warms up. After this, add the steak, close the lid and cook in frying mode. This requires about five minutes on one side of the piece of meat and the same time on the other.

Little secrets

Unlike barbecue, meat does not need to be prepared for steak. If desired, you can marinate the meat. Marinades that are used for kebabs are quite suitable for this.

It is advisable to serve the dish on flat plates or boards, which are equipped with a sharp, non-serrated knife of short length. If you cook steak at home and not outdoors using an open fire, then it is recommended to warm the plates a little.

Lettuce and fresh vegetables are the best side dishes for pork steak.

When using the correct technology for preparing pork steaks, the taste will surpass any other method of preparing this meat.

Useful video on the topic

Juicy, appetizing pork steaks are an excellent option for busy housewives who want to please their household with something unusual. They are prepared quickly and easily, and the end result is a very satisfying and tasty dish. This traditional men's food requires strict adherence to cooking rules.

Which meat is better to choose?

When choosing pork, you should pay attention to quality criteria:

• smell;
• color;
• structure.

Fresh meat has a characteristic, subtle smell of blood. A weathered or missing piece spreads the smell of rot. Pink color indicates the young age of the animal. The darker the meat, the older it is. But sometimes a dark shade, especially if the color is uneven, indicates that the pig was slaughtered incorrectly, as a result of which a large amount of blood went into the meat fibers. Young pork has a tender, pliable texture. If you press the piece with your fingertip, the depression will level out in 5–10 seconds. Old meat is tough and rough.

When choosing pork, pay special attention to packaging. If it is sold open, then look to see if there are any blood pools under the piece. The same applies to plastic vacuum bags. If they contain liquid, it is better not to buy such pork.

A sign of high quality meat is a uniform layer of fat. A criterion such as marbling is more often applied to pork than to beef, because the former always has a lot of fat. But we need to look at how it is distributed. Fillet with a uniform marble pattern is an excellent option for delicious steaks. Therefore, for their preparation, carbonate, loin, and neck are often chosen.

After purchase, the pork is washed and placed in bags or in containers with access to air. You need to make several holes in the polyethylene at the top: pork does not “like” storage in sealed packages. Once frozen, it can be stored in the freezer for up to six months. Ready steaks are stored in the refrigerator for 1-1.5 weeks, provided that it has been in the marinade for several hours.

Basic cooking rules

The secrets of a delicious pork steak lie in the right choice of meat and strict adherence to the recipe. Particular attention is paid to the choice of dishes. Thick walls and bottom will ensure the formation of a uniform brown crust on the meat plates, which is why all the juice will remain inside and the steaks will turn out tasty and juicy. To make a steak correctly, it is advisable to follow the recommendations of experts.

• The meat is cooked on a grill pan or in a cast iron pan.
• To prepare steak, use the neck, hypochondrium, carbonate or loin.
• The meat is first defrosted, left in the refrigerator for several hours, and then at room temperature for another 20–30 minutes. If the pork is cold, the dishes will “take away” the temperature and will not warm up properly.
• The height of the plates must be no less than 2.5 cm and no more than 4 cm.

• The meat is cut into even pieces across the grain.
• The pan is preheated without oil. When it heats up, pour 1.5-2 tbsp into it. l vegetable oil or coat steaks with it and then place in a frying pan. The pieces should not exceed the size of the dish, but when frying they shrink, so the meat plates can be placed tightly together.
• The fillets are dried with napkins before frying. Black and red pepper and other seasonings are used to coat the sides of the steaks, and the wide surface is coated with sauces and marinades.
• Fry the meat at high temperature without a lid to form a thick crust that seals the juices inside.
• To ensure the steaks are fully cooked, reduce the heat and cook the meat, turning it over, for another 2–5 minutes. Another option: after frying, wrap the meat hot in foil and leave for 4-5 minutes.

How long does it take to cook?

• 1st degree: Fry the steaks over high heat on each side for 1.5–2 minutes, bring to readiness for 3 minutes at medium temperature.
• 2nd degree: Cooking time increases to 3 minutes; fry the pork under the lid over medium heat for another 4 minutes.
• 3rd degree: Meat plates are fried on each side for 4 minutes, brought to readiness for 4–5 minutes.

Important! If juice begins to leak out of the meat during frying, it is better to remove the steaks, wash the pan and heat it again, avoiding the formation of smoke.

Recipes

The classic recipe involves adding the main ingredients: salt and butter. Vegetable oil is used for frying, and butter is added to the finished steaks. Depending on the taste preferences of your household, you can choose recipes with sweet, sour and spicy sauces and marinades.

Classic recipe

Steaks according to this recipe are prepared from a minimum of ingredients, but the result is an incredibly tasty dish. It can be served not only on weekdays, but also on holidays. You will need a set of products:

• pork fillet (carb, neck, loin), cut into thin plates 2.5–3 cm high;
• butter and vegetable oil - optional;
• several garlic cloves;
• a whisper of salt, black or red pepper.

Cooking method:

• remove the pork from the refrigerator, leave at room temperature for 30 minutes, cut into slices and dry with napkins;
• heat the frying pan;
• grease the steaks with vegetable oil or pour a small amount of it into the frying pan;
• fry the plates on both sides for 2–3 minutes;
• cover the pan with a lid and cook the pork until cooked, turning the plates every minute, reduce the heat to medium;
• Sprinkle the finished steaks with salt and pepper and place a piece of butter on top.

Important! While the steaks are hot, it is better not to place them in a closed container: steam will settle on the surface of the meat, and the dense brown crust will limp, become soft, and lose its appetizing appearance. At home, steaks are stored covered only when cooled.

But it’s better not to cook a lot of steaks at once. This dish is always served hot. Therefore, the meat is divided into portions in advance so that there is no excess left.

With soy sauce

To cook juicy pork steak in soy sauce, you will need a set of products:

• pork – 1 kg;
• a mixture of black and red pepper powder - to taste;
• soy sauce – 1–2 tbsp. l;
• mustard powder – ½ tsp;
• odorless vegetable oil -2 tbsp. l.

Fried meat should not be fatty, so do not pour oil into the pan, but grease the pork on both sides. The meat plates are pre-dried with napkins. They can be rubbed with a mixture of dry seasonings, but in this recipe, the ingredients are first made into a sauce and the steaks are coated with the liquid mixture - they are better soaked and juicier.

Actions must be performed step by step.

1. Slice the pork slices across the grain. The height of each piece is 3 cm, the width and length are arbitrary, but the meat should fit freely in the frying pan.
2. Prepare a mixture of soy sauce, mustard and pepper. Dry ingredients are gradually poured into the sauce, stirring continuously, to obtain a homogeneous composition. The marinade is coated on both sides of the plates. This is done slowly so that the meat is better saturated with seasonings. If you don’t like mustard sauce, you can replace it with grated horseradish.
3. Place the pork in the refrigerator for 2 hours.
4. 5-10 minutes before the start of cooking, place the frying pan on the stove and heat it up. At this time, the steaks are greased with oil.
5. Place the pork in a frying pan and fry on one side for 3 minutes over high heat.
6. Turn the plates over to the other side and fry for 3 minutes. The meat is not covered with a lid at this time. The steaks should have a nice brown crust.
7. Bring the meat to readiness over medium heat under the lid, turning it over to the other side every minute. This will take about 5 minutes. If this is not done, the plates inside will remain raw, and this is hazardous to health, because the pork may contain eggs or larvae of helminths.

Important! Over high heat, the meat is instantly “sealed” and the juices remain inside. Therefore, the steaks are fried over high heat without covering the pan with a lid. They turn out very juicy and delicate in taste.

Steak is a hefty and fried piece of meat that no man will refuse. Although, many women would also not mind trying it. Steaks are prepared in different ways, but most often from pork and on the grill.

Grilled pork steak - general cooking principles

Meat. Pork tenderloin, neck, lumbar cut, rib, sirloin are used. In general, any piece without veins, bones, there are a lot of options, in fact there are about 100 types and this is a whole science, but for a homemade dish it is not necessary to master it and delve into all the intricacies. Pork is always cut across the grain, about 1-2 cm thick. There is no need to make thin steaks, as they will turn out to be dry chops.

Spices. Full scope for creativity. You can add any seasonings and even aromatic herbs; pork loves it all.

Marinades. They are prepared on the basis of spices with the addition of soy sauces, honey, citrus fruits and other juices. But they are not always used. Often a natural piece of meat is prepared, lightly seasoned with spices.

Grill. Extensive topic. Steak can be cooked on a natural grill - barbecue with coals. Or use an alternative electrical device. There are also grill pans. The oven also has a grill that you can use. All recipes with different cooking methods are below.

Grilled pork steak with lemon

A simple steak recipe that requires a minimum set of ingredients. The meat is cooked on a regular grill, but you can use an electric grill. In the second case, we follow the instructions based on the power of the device. Typically, steak is cooked at 200 degrees for 5 minutes. Then the temperature is reduced to 150 and the meat is kept for another 5-7 minutes so that it is cooked inside.

Ingredients

1 kg pork;

1 spoon of olive oil;

4 sprigs of thyme;

Salt, seasoning for meat.

Preparation

1. Rinse a piece of pork and be sure to dry it with napkins. You can leave it for a while to let the meat dry.

2. Take a large and sharp knife, cut the pork across the grain to make thick pieces about 2 cm. Do not make thin steaks.

3. Squeeze the juice from one medium lemon. Add a teaspoon of seasoning for meat or shish kebab, stir, add a little olive oil and salt the marinade.

4. Rub the steaks with the prepared mixture on all sides.

5. Wrinkle the thyme sprigs in your hands so that they release their juice and aroma. Toss steaks with thyme.

6. Pour the remaining lemon marinade on top, if any. Place cling film over the bowl and leave for a couple of hours. If you marinate the pork longer, put it in the refrigerator.

7. Now all that remains is to remove the meat from the bowl, shake off the marinade and place on a wire rack. Place over the coals and fry until crusty on both sides. Or we use an electric grill.

Grilled pork steak in the oven

A recipe for amazing grilled steaks in the oven, which are in no way inferior to meat on the grill. But for this to really be the case, you need to know something about cooking technology. Georgian adjika is used for the sauce; you can simply take chopped chili pepper in the same quantity.

Ingredients

1 kg pork;

1 tsp. hops-suneli and paprika;

A pinch of hot pepper;

Coarse salt;

4 tablespoons of tomato paste;

3 cloves of garlic;

0.25 tsp natural adjika.

Preparation

1. Cut the meat into steak pieces, but not very thick. 1 cm is enough.

2. Mix paprika with hot pepper and khmeli-suneli.

3. Rub the meat first with coarse salt, then with a mixture of spices. You can leave it to marinate for the whole day or cook it right away, but the meat still needs to sit for an hour, otherwise it will not be tasty and salty.

4. Heat the oven to 220 degrees.

5. Prepare a baking sheet and boiling water. Place the marinated meat on the grill. Place a baking tray with boiling water on the bottom.

6. Cook steaks on the second level from above for 20 minutes. Then we turn it over. Cook on the second side for another 25-30 minutes, looking at the meat. If the water in the pan runs out, add more boiling water.

7. Prepare the sauce. Mix tomato paste with a few tablespoons of water until it reaches the consistency of thick ketchup. Season with Georgian adjika and chopped garlic, salt to taste. Or dilute the paste with soy sauce, it will also be delicious.

8. Place the hot pork on plates and pour tomato sauce over it, which will soften the meat.

Grilled pork steak with soy sauce

A variation on the famous and simply amazing steak marinade on an electric grill. But you can also cook it over coals in the oven.

Ingredients

600 g pork;

150 ml soy sauce;

1 tsp. sweet ground paprika;

3 cloves of garlic;

A pinch of black pepper.

Preparation

1. This amount of meat makes 2 large steaks. Actually, let's cut it.

2. Since soy sauce is salty, just add paprika and black pepper to it. Nothing more is needed. Stir.

3. Peel the garlic, cut each clove into several parts and, carefully, so that the pieces do not peek out, stuff the meat.

4. Now pour soy sauce and spices on top of the steaks. Leave for at least 2 hours. Of course, you can marinate less, but it’s better to withstand this time, it will be much tastier.

5. Preheat the grill to 200 degrees. Or we’ll prepare a grill.

6. Take out the steaks. Place on the grill and cover with the top lid. Hold for five or six minutes.

7. Now the temperature needs to be reduced to 150-160 degrees.

8. Bring the meat to the desired readiness. If you like your steak rare, 3-4 minutes is enough. If you want the meat to cook through, cook for at least another 5-7 minutes.

Grilled pork steak (in a frying pan)

A recipe for the simplest grilled pork steaks, which are cooked in a special frying pan. But you can take the simplest one if you don’t have a vessel with a shaped bottom.

Ingredients

2 steaks;

1 spoon of oil;

Salt, pepper or other dry seasonings.

Preparation

1. grease the pieces with oil. You don’t need much, just to moisten the surface and “seal” the juices inside.

2. Rub the meat with the spices you like. For the natural version, we use only salt and black pepper.

3. Prepare the frying pan. There is no need to lubricate it with anything. Place on the highest heat and heat until the dropped drop of water instantly evaporates.

4. Now is the time to lay out the pork. Fry the steaks over maximum heat for 4 minutes. Then reduce to medium and cook for another 5 minutes on each side.

5. Lay out the meat, quickly decorate with herbs and serve.

Grilled pork steak with rosemary

This meat can be cooked on any grill. The pork turns out incredibly flavorful and juicy. The marinade is also suitable for veal.

Ingredients

800 g pork;

0.5 cups of balsamic vinegar;

3 cloves of garlic;

Salt and black pepper;

2 tbsp. l. brown sugar;

1 spoon of chopped rosemary.

Preparation

1. Combine balsamic vinegar with sugar, pepper and salt.

2. Peel the garlic cloves, chop and add to the marinade.

3. Chop the rosemary and rub it a little so that it gives out the maximum aroma. If you use dried rosemary, use a little less than a teaspoon. Combine with marinade.

4. Cut the pork, coat it with sauce, put the pieces in a ziplock bag.

5. Pour the remaining marinade on top, if any.

6. Close the package. Leave for 2 hours. Every 30 minutes we approach and shake vigorously.

7. Cook steaks on any grill!

Grilled pork steak with honey

Another win-win marinade option for pork steaks. We cook on any grill, but we make the marinade according to all the rules.

Ingredients

4 spoons of soy sauce;

2 steaks;

1 spoon of honey;

1 spoon of grainy mustard;

1 clove of garlic;

0.5 tsp. seasonings for barbecue.

Preparation

1. Carefully stuff the steaks with pieces of garlic. It can also be added to the marinade, but during grilling the particles will burn and spoil the appearance.

2. Mix honey with mustard and spices. If the honey is thick and candied, it is better to melt it immediately.

3. Dilute with soy sauce. If there is no salt in the spices, then add a small pinch.

4. Rub the stuffed pork with the prepared mixture and marinate for an hour. You can leave it longer.

5. Remove the pork and shake off any excess marinade.

6. Place the steaks on the grill and cook until done.

Grilled pork steak in original marinade

Another variation of the marinade for a juicy and golden-brown steak on the grill. If you don't have sesame oil, you can use olive oil.

Ingredients

1.5 tablespoons of lemon juice;

2 steaks;

3 tablespoons of sesame oil;

Black and red pepper to taste;

3 tablespoons of tomato paste;

3 cloves of garlic;

2 sprigs of dill.

Preparation

1. Dissolve salt in lemon juice. About 2/3 teaspoon for two large steaks. Add sesame oil.

2. Rub the meat with this mixture, put it in a bag, pour the rest on top, and tie it. Place in the refrigerator for 3 hours.

3. Mix all other ingredients except dill. Chop the garlic.

4. Take out the meat, rub it again with tomato marinade, leave it warm for an hour.

5. Take out the steaks, shake off the tomato juice from the surface, and send the pork to the grill.

6. Bring to readiness. Transfer to plates, garnish with dill sprigs and immediately serve.

Grilled Pork Steak - Tips and Tricks

Steaks should be eaten immediately after cooking, “piping hot.” This dish cannot be stored or reheated.

If the pork is dry, the piece is left on the fire, it should be immediately poured with ketchup or other tomato sauce while the meat is hot. It will come off a little, become saturated, and become softer.

Not everyone likes rare steaks. If the piece is not cooked through inside, do not try to cook it in the microwave. You'll just ruin everything. Heat a frying pan until smoking, brush the pork with a drop of oil and heat for a few minutes on each side.

1. First of all, I suggest marinating the meat for a short time. To do this, wash the steak and dry it well with a paper towel. Place in a bag or deep bowl. Add oregano, a little vegetable oil, wine vinegar. Peel and chop the garlic and add to the meat to taste. Leave it to marinate for 20 minutes at room temperature, and then put it in the refrigerator for a while.

2. While the pork is marinating, you can prepare the sauce for serving. It can be any sauce you like. In this case, I suggest combining a spoonful of wine vinegar with natural yogurt, adding fresh herbs, a pinch of salt and pepper. Mix everything thoroughly and put it in the refrigerator.

3. Remove the steak from the marinade, place 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 butter for a more interesting taste and aroma) and add the meat.

4. Fry over medium heat for about 4-5 minutes on each side. Then place on a warm plate and leave to rest for a couple of minutes before serving.