How to cook delicious pork steak

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 cause salivation to anyone, however, it is generally accepted that steak is an exceptional restaurant dish that requires 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 steak, and then you can easily cook at home a steak, surprising guests and home-cooked dishes of the chef's level.

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

Features of the choice of pork steak

For pork steak, tenderloin is best suited - this is the most tender and at the same time dietary part of pork. The non-greasy part of the neck or the flesh of the gammon with a small fat layer will also work.

It is also worthwhile to carefully examine the cut of meat: if it gives off a pearly shimmer and there is no bleeding on it, such a piece is great. The cut should have a uniform structure, be elastic, slightly moist, with a uniform distribution of fat and thin muscle fibers. The color of the meat should be pinkish red.

After a suitable piece of meat is selected, it should be allowed to lie in the refrigerator for three to five days - so it will reach the desired condition. Fresh meat is not recommended for cooking steak - it must be infused and fermented, therefore becoming softer.

When the meat is drawn, check its maturity just in case: put a finger on it, and if there is a dent left, but right there, it is ripe and ready to cook.

Table of the degree of roasting meat

Meat does not have to be fully roasted to become tasty. The ideal is considered such a degree of roasting, in which 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:

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

Pickle pickle

The principle of the marinade - in the splitting of muscle fibers due to acids. So the steak becomes softer and more tender. It is desirable that the marinated piece of meat was not too thick, otherwise by the time the marinade reaches the middle of the piece, its surface will become too acidic.

Marinade can be any: salty, sweet, sour, spicy, spicy or with a taste of smoke and barbecue.

The basis of the marinade must necessarily be the acid component, oil and seasoning to taste.

Vinegar, wine or lemon juice is commonly used as the main active ingredient - acid. Also sometimes used citrus fruits, kiwi, pineapple, kefir or yogurt.

However, one should not be zealous: if you add too much acid, it will either pull out all the juice from the meat, make it hard, or turn it almost into mince, that is, it will soften the meat too much and it will become unsuitable for frying.

Marinade based on soy sauce is extremely popular. It gives the pulp a unique aroma, combining salty and sweetish notes.

To make it you need the following components:

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

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

Put the cooked marinade on top of the steak and distribute it with your hands so that the entire surface of the steak is in the marinade. Put the meat in the fridge in the refrigerator for the night or at least for 3-4 hours.

More simple and classic marinade:

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

Pork Steak Cooking Tips

1. The meat should be cut with a thickness of at least 2.5 cm;
2. The best option - cooking tenderloin. Meat should be bright and young;
3. After marinating the meat must be removed from the refrigerator and held at room temperature for half an hour before cooking. Otherwise, some of the temperature from the pan will go to heat the meat, and it will become stewed, not roasted;
4. Pork may contain parasites, so it is better not to risk and fry it completely. However, if you are confident in the producer, then everything is in order: good pork in some countries (for example, in Germany) is even consumed completely raw or in the form of minced meat;
5. Meat should be fresh, not frozen;
6. It needs to be cut across the fibers.

Cooking steak in a pan

Ingredients:

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

Cooking time: 20 minutes.

Calorie (per 100 g): 286 kcal.

Steak should be marinated in the refrigerator for five hours, then let it warm at room temperature for about half an hour. You can start cooking.

1. Preheat a thick-bottomed frying pan to the desired condition: it should be very hot, but not smoked, and the meat should “hiss” immediately when it comes in contact with the frying pan. It can be smeared with unscented sunflower oil, and if the pan with a non-stick coating, you can do without oil;
2. Put the steak in the pan. It can often be turned with tongs, thus ensuring uniform roasting;
3. Grill as much as you want to get the desired degree of frying;
4. While cooking, grease the steak with a roasted clove of garlic, cut in half, or herbs.

If you roast a pork steak in a pan, you can serve it immediately after cooking. If he is raw or half-raw, 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 an aspiring cook will cope with it.

The ingredients for this recipe are simple and will 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 chopped;
• 1 tsp black pepper;
• salt to taste

Cooking time: 35-50 minutes.

Caloric value (per 100 g): 394 kcal.

1. Marinate the loin at least a few hours before cooking. Ideally, put it to marinate overnight. For the marinade, use any sour component, oil and herbs and spices to taste (do not be afraid to experiment!), Which will add a unique flavor to the dish;
2. Remove the meat from the refrigerator half an hour before cooking. Let it heat 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. Aromatic herbs can be put on the bottom of the mold, and meat from above;
5. Bake the loin for 35-50 minutes depending on the desired degree of roasting and the thickness of the piece;
6. Serve the steaks with fresh vegetables.

How to cook pork steak on the grill

Such a steak, if properly prepared, can overshadow even everyone's favorite kebabs.

It is very easy to cook, because all that is needed is pork tenderloin and grate. You can even add no salt or spices, because smoke and fresh air - 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 cup 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 value (per 100 g): 310 kcal.

Marinate the meat overnight so that it is soaked in 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 on an open fire to form a brown crust, then place the meat on the coals.

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

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

Grilled pork steak

Perhaps the grill is the most ideal way to cook pork, especially if it is quite fatty. Her fat will melt, making the meat more dietary and healthy, while the steak will remain juicy and soft.

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

Ingredients:

• 400 grams of meat from pork ham;
• 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.

Caloric value (per 100 g): 325 kcal.

Grilling pork meat is very easy: just lay out the steaks on a heated but not steaming grill and fry until a beautiful crust, turning the meat with forceps every 20 seconds.

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

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 douse the meat with its flavor.

Conclusion

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

• choose the right meat;
• steak should be allowed to lie in the fridge for three days;
• cook a delicious marinade, in which the meat should lie for several hours;
• before cooking, pork steak must be pulled out of the fridge for half an hour;
• cook meat from 2 to 15 minutes (optional), constantly turning and smearing 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 - a good mood and pleasant company. Enjoy your meal!

Another recipe for pork steak is in the next video.

Watch the video: Pork Steak (May 2024).