Many housewives do not like to cook pork steak, the recipe of which is well known to them, because often a fresh piece of meat is transformed in a frying pan during the heat treatment into a dry and rubber-like “sole”. Often the reasons for this result lie not in the process of heat treatment itself, but in the wrong choice of meat and its illiterate preparation for roasting.
The fact is that according to all culinary rules, only 8-10% of pork carcass is suitable for a steak. Therefore, it is an expensive pleasure for ordinary housewives to purchase real meat for cooking this dish. It is also not recommended to use fresh meat for steaks . And this rule is often violated, because in our understanding the best is the freshest. Steak meat must stand for at least 20 days. And if you bought a piece of frozen pork, then in no case do not defrost in a bowl of cold water or in a microwave oven. Defrosting meat should be carried out only in the refrigerator and not less than 24 hours. You should also take care of purchasing a wooden hammer for beating meat, since a metal tool will oxidize raw meat, which will lead to a deterioration in the taste of the finished dish.
In the matter of frying steaks, it is very important that the meat comes into contact only with a very hot surface - this immediately forms a crust that prevents the juice from flowing out of the meat, and your dish will no longer be dry.
How to Fry Pork Steak: Recipe
Cut the pork (loin) into steaks from 3 to 5 cm thick and beat each piece with a hammer on both sides. Prepare spicy spices: freshly ground allspice and black pepper, rosemary, thyme, basil, tarragon (you can just buy a ready-made bag of pork seasonings).
Grate each steak with salt and two kinds of pepper. Put the meat in an enamel container and pour warm, but not hot green tea. The drink is prepared in the usual way - large-leaf brewing is poured with hot water (90 degrees) and infused for 7 minutes. Leave the pork to soak in tea for 40-50 minutes - this is your pork steak , the recipe of which is not pickling meat, but soaking it, will be very tender to taste.
Heat the skillet with olive oil over high heat and lay the pieces of pork on it. After three minutes (no longer worth it), turn the steaks on the other side and fry for another three minutes. It will be very convenient to use a timer to count the time.
Now sprinkle each steak with dry spices on both sides and continue to fry them, turning over every two minutes. The readiness of pork can be judged by the appeared crust of golden color. Turn off the heat, let the steaks “brew” under the lid for about 5 minutes and you can serve the juicy meat to the table.
Pork Steak: Oven Recipe
Pork steak will be no less tasty and aromatic if you cook it not in a pan, but bake it in the oven. Cut the ham with bone (1 kg) into steaks three centimeters thick. On each piece, make a few cuts with a knife and insert the garlic plates in them. Cut a pair of large onions into rings.
Pour light beer (100 ml) into a baking sheet, put onion, and then pieces of meat. Sprinkle pork with salt and favorite dry spices (herbs or curry) and finely chopped fresh herbs on top and drizzle with beer. Cover the baking sheet with baking foil and squeeze it carefully so that there are no gaps and steam does not come out of the cookware during heat treatment. On the foil, make 5-6 cuts.
Place the baking tray with steaks in a heated oven (up to 200 degrees) and bake for 40 minutes. Those who like meat “with blood” are recommended to reduce this time to 25 minutes. After the necessary time has passed, remove the pan, remove the foil from it and put it back in the oven for 10 minutes so that the steaks appear rosy and very tasty crust.
Pork steak: pork ribs recipe
Buy pork ribs (1 kg) and freeze slightly before cutting. Pieces of meat cut into the thickness of the ribs. Prepare a steak marinade: mix 3 tablespoons of any vegetable oil (sunflower, sesame, olive, etc.) in an enameled bowl (pan), a pinch of ground black and red hot (sweet) pepper, lemon juice (a tablespoon), salt (teaspoon). Coat the meat in the marinade and put it in the refrigerator for 3-4 hours (or you can marinate it yesterday and start cooking in the morning).
Make a seasoning: mix a couple of tablespoons of your favorite ketchup, a bunch of finely chopped dill, 3 garlic cloves crushed in a press and one small piece of chopped hot pepper.
Put a frying pan with vegetable oil on a large fire. Immediately you can turn on the oven. When the smoke begins to rise from the oil, put the ribs in a pan and fry for 1.5-2 minutes on each side until a brownish-golden crust forms. As practice shows, the meat will reach “condition” after 5 minutes. Put the fried steaks on a baking sheet and put in the oven for 10 minutes.
And here is how to cook the perfect pork steak in a cook pan in the best restaurants. On a hot surface up to 250 degrees, the steak is fried for 20 seconds, and then the meat caught in a “crust” is transferred to another, less heated surface (150 degrees). There, the meat is already brought to the degree of roasting that is necessary. By the way, there are as many as six such degrees, and all of them are presented on the menu of any self-respecting institution.