It's no secret that steak marinade is an important part of cooking. Of course, there are cooking real steaks, where marinating is not used, but the steak is cooked in its pure form with minimal use of spices and herbs.
This article will take a reverse point of view on cooking meat steaks. Still, residents central Russia and the CIS countries are accustomed to preparing various marinades.
Pork steak is preferred in terms of pickling. Firstly, pork is the most popular and affordable type of meat today. Plus, it's incredibly nutritious. Pork has garnered immense popularity among the male population. Eating one good pork steak can make you feel full.
Peculiarities
It is pork meat that lends itself best to marinating. If cooked incorrectly, the steak will turn out dry and tough. Using the right marinade for pork will allow you to get lovely dish and the steak pieces will melt in your mouth. Pork meat is excellent for grilling over charcoal.
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 all kinds of options.
cooking feature pork meat before cooking is that, having marinated, it should be cooled. That is, it is best to put the marinated steaks in the refrigerator for several hours, or better for the whole night. Pre-chilled pork will cook much better and absorb all of the marinade.
How to properly and quickly marinate pork
Consider the classic barbecue marinade. Pork is best suited for barbecue. FROM the right marinade it will acquire a soft and delicate taste.
To marinate a steak, it is worth taking a pork neck, this is the most acceptable part of the carcass for barbecue.
We cut a kilogram of meat into pieces and put it in a marinating container. Do not use aluminum utensils, pork can acquire a specific taste in it.
Salt and pepper to taste. Cut the onion into large rings so that you can put it on the skewer. If you are doing it 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 stir. Mix well and massage the pieces so that the marinade is absorbed as best as possible. Add vegetable or olive oil about 25 ml. We mix.
Add the onion, cut into rings to the meat, squeeze out the rings and mix the whole mass so that they do not break.
That's the whole recipe for pork marinade for barbecue. We close the container with a film and put it in the refrigerator for several hours, preferably 10-12. This is the easiest barbecue recipe ever. It turns out very tasty, be sure to try it!
Marinating beef
As for beef, its pickling is used less frequently. Most often pickled beef steaks of inadequate quality. You can read about what 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.
Marinade for American Beef Steak
How to quickly marinate beef? American chefs use a minimum of spices and herbs for beef steak. Salt is usually at the end or during frying, so that the salt takes as little water as possible, and the steak remains juicy.
In any suitable container, pour 150 ml of dry red wine, 50 ml of extra virgin olive oil and 80 ml of soy sauce. Beat to obtain a homogeneous composition for 1-2 minutes.
Next, soak the beef steaks in this mixture, cover with a film 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 garlic cloves
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 immediately add salt!
Put in a container tomato paste, squeeze 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 gets too thick, you can add quite a bit of water.
Lubricate the beef with the resulting mixture, cover with a film and now our beef steaks they will stay in the marinade for 2 hours.
Just before going to the oven, each beef steak needs to be slightly salted.
How to marinate fish
As for the fish, there are several features.
The taste of any fish is very well emphasized by lemon juice. Be it 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 salmon steaks go very well with cumin and ginger.
How to marinate salmon for cooking in a pan
You don't have to be a chef to marinate salmon. To begin with, it must be thawed 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. Also, soy sauce is often added to the marinade to add spice.
That's all, you can cook it in a pan, in the oven, or make a salmon kebab.
Cod steaks marinated with soy sauce and mustard with the addition of zest kernels and coriander are very good.
You can make trout quite tasty. Her steak in soy sauce will not leave anyone indifferent.
Turkey steaks
Also popular among lovers of dietary meat are turkey steaks. For pickling turkey, you can use kefir, balsamic vinegar, olive oil, onion.
As you can see, marinade recipes for various kinds a lot of meat and fish. To understand which one is right for you, you need to try them all. Write your recipes for marinades in the comments and share your impressions, who have already tried something from this article.
By the way, who is interested in trying something exotic, you can read about it.
Pre-marination is used not only for barbecue. Do not forget about it in other recipes with pork. The marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma becomes richer ready meal. Most delicious ways how to marinate pork are presented in the recipes with the photo below.
How to make pork marinade
Any marinade has three main components. They can be grouped into the following list:
- acid base. As it can be used citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
- Seasonings. You can add any to your liking. Well proven nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin. All of them give the dish a finished taste and look.
- Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. IN oriental recipes more often use sesame oil, and in the Mediterranean - olive oil.
The specific way how to prepare the marinade also depends on the specific cuisine. For example, the French often use vegetables with wine, Mexicans use sauces with hot pepper, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork meat are also great. Here are some more really delicious options:
- "Night" pickling compositions are very tasty on a soy basis;
- recommended to marinate tomato juice or kefir;
- for the escalope, i.e. boneless pork tenderloin, it is recommended to use a mustard or tomato-mustard composition;
- like all types of meat, pork is combined with white wine;
- for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.
Pork Marinade Recipes
The very first recipe for pickling was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Especially fragrant are dried herbs - thyme, oregano, cumin and sage. There are a lot of options for marinating pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are:
- In recipes based on mayonnaise, it is better to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
- For faster pickling, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
- When using a tomato or vinegar composition, it is recommended to add one egg to the meat. The protein film will protect from drying out.
For baking in the oven
- Cooking time: 3 hours.
- Servings: 4 persons.
- Calorie content of the dish: 110 kcal.
- Cuisine: Russian.
If you have ever experienced roasting pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided if the product is marinated beforehand. Various compositions will do. The soy-lemon marinade for pork in the oven turns out to be especially fragrant. It belongs to the universal, so it is suitable even for chicken or fish.
Ingredients:
- lemon - 1 pc.;
- soy sauce - 50 grams;
- salt and spices - to taste;
- onion - 2 pcs.
Cooking method:
- Cut the peeled onion into half rings.
- Combine soy sauce with lemon juice, salt, add spices to taste.
- Pour the onion with the resulting solution, let stand for about 40 minutes.
- Marinate the meat in the resulting solution for 3-4 hours.
For pan frying
- Cooking time: 30 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 90 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Marinade for pork in a pan can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preferences. One of the simple homemade meat pickling recipes is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for pan frying.
Ingredients:
- honey - 2 tablespoons;
- mustard - 1 tbsp;
- vegetable oil - 0.5 tbsp.;
- garlic - 5 cloves;
- salt - to taste;
- vinegar - 0.25 tbsp.
Cooking method:
- Peel the garlic, push through a press.
- Combine vinegar with oil, and honey with mustard. Next, mix both masses.
- Add crushed garlic, salt and stir.
- Pour the mixture over the meat, let it brew for at least half an hour.
For boiled pork
- Cooking time: 2 hours.
- Servings: 4 persons.
- Calorie content of the dish: 134 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The classic marinade for pork tenderloin is vinegar. He is the easiest to prepare. It is only necessary to dissolve a spoonful of strong bite in a liter of water. Wine is the second most popular. It is prepared according to different recipes. And it doesn’t matter what kind of wine it will be - both white and red will do. For taste, you can add a stalk of celery. Seasonings are suitable for any that you like.
Ingredients:
- red dry wine- 0.5 st.;
- coriander, thyme, pepper, salt - to taste;
- sweet mustard - 1 tbsp;
- vegetable oil- 1 tbsp;
- garlic - 2 cloves;
- celery stalk - 1 pc.
Cooking method:
- Pass the garlic through the press along with the celery.
- Pour this mass with wine, mix.
- Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
- Soak the meat in the resulting composition for about 2-3 hours.
For steak
- Cooking time: 3 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 105 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
In the very first steak recipes, they were prepared without any additives. Just a big piece of meat baked on coals. Any marinade for pork steaks makes them more juicy and appetizing, and it does not matter whether they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - so the steak will be tastier.
Ingredients:
- onion - 1 kg;
- ground red and black pepper - to taste;
- rosemary, coriander, zira, oregano, paprika - 0.25 tsp each;
- powdered ginger - 2 tablespoons;
- dried herbs - 2 tablespoons;
- sour cream and kefir - 0.5 l each;
- vegetable oil - 1 tsp;
- salt - to taste.
Cooking method:
- In a separate container, mix all the spices, separately rub the meat with them.
- Peel the onion, chop into half rings.
- Combine kefir with sour cream. Add vegetable oil to them.
- Steaks, onions and sour cream sauce lay in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.
With soy sauce
- Cooking time: 3 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 112 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Marinade for pork with soy sauce has a rich flavor bouquet. This recipe is good because it does not have strict restrictions. Spices can be easily changed by adding new ones and removing those listed in the list of products. The only thing left to do is soy sauce. Complement it in this recipe with garlic and sugar. The result is meat in an exquisite oriental flavor.
Ingredients:
- garlic - 5 cloves;
- sugar - 5 tablespoons;
- onions - 2 pcs.;
- black pepper, salt - to taste;
- thick soy sauce - 1 tbsp.;
- curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
- vegetable oil - 4 tbsp.
Cooking method:
- Finely chop the garlic. Add diced onion to it.
- Next, pour in soy sauce, salt, add sugar, mix.
- Fill the base with spices. Mix well again.
- Soak the meat in the finished composition for 3 hours.
Quick marinade
- Cooking time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 79 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
If the meat needs to be cooked within 3-4 hours, it will help out quick marinade for pork. This recipe is suitable in all cases, whether it is baking or stewing in the oven, frying in a pan, grill or electric grill. Fragrant basil and juicy tomatoes give a special taste to the composition. With them, the meat acquires a fresh summer flavor. As a result of pickling, after 2 hours you will receive a treat for real gourmets.
Ingredients:
- bay leaf - 2 pcs.;
- white onion - 3 pcs.;
- tomato - 3 pcs.;
- ground black and red hot pepper, salt, herbs - to taste;
- fresh basil - 1 bunch;
- dried grass - 1 tbsp.
Cooking method:
- Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
- Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
- Rinse fresh herbs, dry, finely chop.
- Spice the meat separately, then transfer to a large bowl.
- Then salt, sprinkle with basil, pour tomato sauce, mix.
- Leave for 1 hour.
Mustard
- Cooking time: 1 hour.
- Servings: 5 persons.
- Calorie content of the dish: 98 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Tender and moderately spicy in taste, mustard marinade for pork is obtained. It can also be attributed to recipes "for hastily". The composition quickly not only prepares, but also impregnates - just an hour is enough for marinating. It doesn’t matter whether you later fry or bake the meat in the oven, because the delicious mustard crispy crust will definitely remain on the pieces.
Ingredients:
- olive oil - 2 tbsp;
- mustard - 5 tablespoons;
- soy sauce - 4 tablespoons;
- garlic - 3 cloves;
- lemon - 1 pc.;
- parsley or cilantro - 1 bunch.
Cooking method:
- In a large bowl, mix oil with sauce and mustard.
- Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
- Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
- Combine the remaining ingredients, mix.
- Done, you can marinate the meat - place it in the same bowl, cover with cling film and send for an hour in the refrigerator.
Grilled
- Cooking time: 6 hours.
- Servings: 9 persons.
- Calorie content of the dish: 183 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
TO special recipes includes meat cooked over an open fire, such as a grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is pre-marinated correctly, it will be even more appetizing. Grilled pork marinade you can cook according to the recipe with a photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.
Ingredients:
- soy sauce - 1 tbsp.;
- lime juice - 1 tbsp.;
- sea salt- 1.5 st.;
- water - 5 l;
- rice vinegar - 1 tbsp.;
- lime zest - 2 tbsp;
- garlic - 8 cloves;
- Burgundy wine - 1 tbsp.;
- peppercorns - 5 pcs.
Cooking method:
- Peel the garlic, pass through the garlic press.
- Mix soy sauce with vinegar, lime juice, wine and water.
- Add remaining ingredients, mix thoroughly.
- Introduce meat into the resulting solution, withstand for 6 hours.
With vinegar
- Cooking time: 3 hours.
- Servings: 5 persons.
- Calorie content of the dish: 113 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
A classic recipe is pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special taste expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with butter and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.
Ingredients:
- salt - to taste;
- onions - 2 pcs.;
- sunflower oil - 4 tablespoons;
- weak vinegar 6% - 100 ml;
- dried seasoning for meat - 1.5 tbsp.
Cooking method:
- Peel the onion from the husk, chop into half rings.
- Take a bowl and pour in the oil and vinegar. Add dried seasoning to them, mix.
- Lastly add the onion. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
- Leave for 3-4 hours.
Simple
- Cooking time: 2 hours.
- Servings: 3 persons.
- Calorie content of the dish: 48 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Even a simple pork marinade can give a great result. It is suitable for any form of meat - for chop, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet it will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.
Ingredients:
- salt - 0.5 tbsp;
- onions - 3 large fruits;
- vegetable oil - 1 tbsp;
- freshly ground black pepper - 1 pinch;
- bay leaf - 3 pcs.
Cooking method:
- Using a blender, process the peeled onions into gruel.
- Salt the resulting pulp, season with pepper, salt.
- Next, pour in the oil, add the lavrushka.
- If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
- Withstand 2 hours.
From kefir
- Cooking time: 3 hours.
- Servings: 4 persons.
- Calorie content of the dish: 93 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Lovers of more tender meat should use kefir pork marinade. Thereby fermented milk product the dish will turn out with a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, therefore it is considered classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.
Ingredients:
- pepper, salt - to taste;
- spices for pork - 1 tsp;
- kefir - 0.5 l;
- onion - 2 pcs.
Cooking method:
- First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
- Then sprinkle with spices, pour in kefir and mix well.
- Keep for 3 hours in the refrigerator under a lid or cling film.
With lemon
- Cooking time: 4 hours.
- Servings: 4 persons.
- Calorie content of the dish: 154 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
One more classic recipe- marinade for pork with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat is obtained with a slight sourness. Unusual combination- lemon and kiwi. With them, the pickling composition acquires a certain freshness. Complement these two fruits again with any spices of your choice.
Ingredients:
- pepper - 1 tsp;
- spices, spices - to taste;
- kiwi - 2 pcs.;
- salt - 1 tsp;
- lemon - 0.5 pcs.
Cooking method:
- Peel the kiwi, process into a puree using a blender.
- Season the resulting mass with lemon juice.
- Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
- Insist in a cool place for 4 or more hours.
With honey
- Cooking time: 1 day.
- Servings: 4 persons.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
In most recipes, marinated pork turns out sour. Such it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, such a marinade can be attributed to useful, because honey has a large amount healing properties.
Ingredients:
- salt - 1 pinch;
- mustard - 1 tbsp;
- fragrant spices - to taste;
- liquid honey - 1 tsp;
- garlic - 6 cloves.
Cooking method:
- Combine honey in a separate container with mustard, mix until smooth.
- Leave the mass for 10 minutes.
- Grate the meat itself with spices and salt separately, insert the garlic cloves into it.
- Then top with a mixture of honey and mustard.
- Leave the product for a day for pickling.
Video
No man will refuse a properly cooked pork steak. It's delicious hearty meal, which will become a worthy decoration even for holiday table. And you can diversify it with all kinds of marinades and sauces.
Pork steaks come in different degrees of roasting:
- The meat is only covered with a ruddy crust on the outside, and inside it is almost completely raw.
- Weak roast with little blood.
- Weak roast without blood.
- Medium roast.
- Well cooked steak.
- Strong roast.
Medium roast is considered optimal for a juicy steak.
In this case, the meat remains soft, but there is no more blood in it. For this option, pork pieces are first fried for 3-4 minutes over high heat, and then another 5-7 minutes over medium heat. You can first fry them for a minute on each side, and then send them to the oven for 17 - 20 minutes.
Pork steak in a pan - a classic recipe
Ingredients: 630 g pork tenderloin, onion, 40 g sweet thick mustard, 2 large spoons of refined oil, fine salt, a pinch of red and black ground pepper.
- The meat tenderloin is washed in cool water, dried, cut into pieces. Their optimal thickness is from one and a half to two centimeters. The slices are lightly beaten off, rubbed with a mixture of salt and pepper. It is better to use the side of the malleus without cloves so that the pieces of pork do not tear.
- The meat is smeared with mustard and left to marinate right on the table for about an hour.
- Next, the pork is transferred to a frying pan with well-heated oil. Each piece must be fried on both sides until a golden brown appetizing crust appears. Usually 3 to 4 minutes is enough for each side of the slice.
- The thinnest onion rings are laid out to the already prepared steaks.
- The products are stewed together for another 5 - 6 minutes over low heat under a tightly closed lid.
The resulting pork steaks in a pan are delicious served with canned green peas without liquid as a garnish.
How to cook juicy meat in the oven?
Ingredients: about 1 kg pork neck, 3 large spoons of soy sauce (Worcester is best), freshly ground black pepper to taste, salt, olive oil.
- The meat is taken out of the refrigerator beforehand. By the time of preparation, it should be room temperature.
- A piece of pork is cut into thick steaks (about 2 cm thick). Each resulting slice is pierced in several places with a fork. You don't need to cut the meat.
- Drizzle with Worcestershire sauce. Instead, you can use regular soy without additives or even balsamic vinegar.
- The meat pieces are rubbed with a mixture of salt and pepper on top, after which they are left to marinate. It’s great if you can give them a “rest” all night. But 1 hour will be enough.
- On an oiled baking sheet, the steaks are stacked close to each other.
- The pieces are sent to a well-heated oven in advance, closer to the heating part. Best of all - to the grill. If there is no such function, then you will need to set the temperature in the oven to 300 degrees.
- First, the steaks in the oven are fried on one side, then on the other. The total cooking time of the dish with the participation of the grill is 14 - 16 minutes.
Ready meat is served with spicy sauces and any side dishes.
Soft pork steak in a slow cooker
Ingredients: 2 large pork steaks (on the bone, about 2 cm thick), 1 large spoonful of refined oil, ½ tsp. fine salt, 3 pinches of freshly ground black pepper, 1 tsp. lime juice, 2 pinches of sweet paprika. How to cook steak delicious and soft in a slow cooker, consider in more detail.
- Pieces of meat are washed well with running ice water and wiped with paper towels.
- Sweet paprika, salt, freshly ground black pepper, lime (or lemon) juice, oil are mixed in a small bowl. You can add any of your favorite spices to this mixture to taste.
- The resulting mass is rubbed with pork and left to marinate for 20 minutes.
- Oil is poured into the bowl of the smart pot. The "Baking" mode is turned on. The option "Frying" is also suitable.
- When the oil warms up well, you can put the steaks in it. Each meat piece is fried for 12 - 14 minutes, first on one side and then on the other side.
The resulting dish can be served immediately for dinner with any chosen side dish. You can simply add meat with any pickled vegetables and spicy sauce.
Delicious meat marinated in soy sauce
Ingredients: a kilo of pork pulp, half a cup of cane (brown) sugar, 2 tbsp. tablespoons olive oil, 3 - 4 garlic cloves, ½ teaspoon chopped fresh root ginger.
- In the dish under discussion, the main thing is the marinade for the steak. To prepare it, cane sugar, butter, sauce, chopped ginger and crushed garlic are mixed. All ingredients are well mixed. It is convenient to use a whisk for this purpose.
- The whole piece of meat is placed in a bag and poured with marinade. The design is tightly tied and sent to the refrigerator for the whole night.
- The next day, the meat is cut into suitable pieces and fried on both sides in well-heated oil.
Steaks are served with spicy ketchup and boiled potatoes.
On a grill pan
Ingredients: 2 large pork steaks, refined oil, coarse table salt, freshly ground black pepper, any aromatic herbs to taste.
- The frying pan should immediately be sent to heat up over high heat. By the time the meat is laid, a strong heat should emanate from it. You can check the preparedness of the dishes for roasting pork with a drop of water. If, having hit the surface of the pan, it immediately boils, then you can begin the main stage of cooking steaks.
- While the pan is heating up, the meat slices must be beaten off with a special hammer (the side without cloves). In this case, you do not need to be too zealous.
- Top steaks are rubbed with a mixture of salt, spices, selected aromatic herbs.
- Pieces of meat are first fried over very high heat for 3-4 minutes on each side, then the process continues with medium heating of the stove for another 5-6 minutes on each side.
- If the meat is not fat enough, you can add a small amount of refined oil to the container during cooking.
Grilled pork steak should be completely cooked through. If, when a piece is cut, clear juice is released without blood impurities, then the meat can be tasted.
Variant with spicy Provence herbs
Ingredients: 1.3 kg carbonate without ribs, 90 g butter, 140 ml carbonated mineral water, juice from two medium lemons, 2/3 package of Provence herbs, 1 tbsp. a spoonful of table mustard, 2 onions, a mixture of peppers, fine salt.
- A piece of pork carbonate is cut across. The thickness of each piece should be about 2.5 cm.
- Lemon juice is poured into melted butter. Salt, peppers, mustard go there, Provencal herbs. The ingredients are mixed.
- The meat is placed in a tightly closed container. The marinade prepared in the previous step is poured on top. Finely chopped onions also fall asleep there.
- Pork with such additives is marinated for about 2 hours. Periodically, the meat pieces are turned over so that the marinade is distributed correctly.
- The pan heats up well without oil. Marinated pork is laid out on it. Grill the steaks for 3-4 minutes on each side. You can scrape most of the herbs off the pieces with a knife so they don't burn.
The remaining marinade is brought to a boil and cooked for a couple of minutes. As a result, in the saucepan there is a sauce that is ideal for meat.
With cream sauce
Ingredients: 1.5 kilo pork tenderloin, large tomato, a pinch of dried basil, 1 tbsp. l. olive oil, 280 ml heavy cream, 1 tsp. Pesto sauce, spices to taste, salt.
- The meat is cut into steaks, rubbed with a mixture of selected spices and salt. Then it is fried in a minimum amount of heated olive oil until a crispy appetizing crust appears.
- Tomatoes, along with the skin, are cut into circles. They need to be sprinkled with dried basil. Then the pieces of vegetables are lightly fried in the same pan and quickly transferred to a separate plate.
- Cream is poured into the same container, Pesto sauce, salt and spices are added to taste. The mass is heated over medium heat for 3 to 4 minutes.
When serving a dish to the table, steaks are placed on a flat plate. Slices of tomatoes are laid out on top and poured cream sauce. Served with boiled rice or baked potatoes.
Under a spicy marinade
Ingredients: kilo pork neck, 1 tbsp. l. lime juice, the same amount of olive oil and soy sauce, 1 tsp each. red hot and black freshly ground pepper, a pinch ground paprika, salt, 5 - 7 tooth. fresh garlic, a pinch of basil.
- Washed and dried meat is cut into steaks. You can beat them off a little.
- All other components declared in the recipe are combined for the marinade. Garlic is preliminarily passed through a press. The amount of spicy ingredients is adjusted to the taste of the cook. You need to be especially careful with salt - it is important not to forget that it is already in soy sauce.
- The finished marinade is carefully rubbed into each steak from all sides. After that, the meat is left to “rest” for 20 minutes.
It remains to fry the pork in well-heated oil on both sides, cool slightly and serve for dinner. The usual sweet ketchup will perfectly complement such steaks.
Pork steak on the bone with cheese
Ingredients: 2 large steaks pork loin on the bone, 3 large chicken eggs, 70 g of cheese (hard), 3 - 4 large spoons of sifted high-quality flour, coarse salt to taste, a mixture of peppers, 40 ml of refined oil.
- Meat steaks are washed well, dried with paper towels. Then they are carefully beaten off with a special kitchen hammer. In the process, neither the meat pulp nor the bones should be damaged.
- Sprinkle the prepared meat with a mixture of peppers and salt. It is advisable to rub the pieces with your hands so that the seasoning is well absorbed into them.
- Raw eggs are well beaten with a whisk, finely grated cheese is added to them. The ingredients are mixed. If the cheese is not salty enough, the mass can be slightly salted to taste.
- Each pork steak is rolled in flour and then dipped in the egg and cheese mixture. The latter should cover the pieces completely on all sides.
- Refined oil is poured into a heated frying pan. When it is well heated, you can start frying meat steaks - on both sides of the pieces should appear golden brown. It is enough to fry for 4 - 6 minutes on top and bottom.
The treat is served hot with any side dish.
Juicy meat with plum and ginger sauce
Ingredients: 750 g pork pulp, 3 tbsp. l. soy sauce, the same amount of liquid honey, 1 tsp each. ground ginger, dried Provence herbs and dried barberry, 4 tbsp. l. lemon juice, 1 tbsp. l. Dijon mustard, 320 g plums, a glass of sugar (brown), a clove of garlic, a pinch of cinnamon, salt.
- Half of citrus juice, mustard, honey, dried barberry, soy sauce, Provence herbs are combined in a small bowl. The resulting mixture is rubbed on all sides pork, cut into steaks.
- The meat pieces are stacked on top of each other, wrapped in cling film and sent to the cool for the whole night.
- For the sauce, all remaining ingredients are sent to the blender, except for sugar and garlic. They turn into a homogeneous mass.
- The mixture from the last step is poured into a saucepan. All sugar is added to it at once.
- The mass is cooked over medium heat for 8 - 9 minutes until thickened. After that, crushed garlic is poured into it. The sauce boils for a couple more minutes and is removed from the heat. When it cools down a little, you need to strain the mass through a large sieve.
- Prepared steaks on both sides are fried in hot oil until appetizing ruddy.
Hot meat is laid out on a plate and poured with sauce from the fifth step.
Recipe for cooking in foil in the oven
Ingredients: 370 g pork, salt, pepper mixture, refined oil, spices for meat.
Pork steaks always manage to be very tasty cooked in foil in the oven. They turn out juicy and tender.
To do this, not completely thawed meat is cut into medium pieces.
- Next, the pork is slightly beaten off, rubbed with spices, salt, and a mixture of peppers.
- On both sides, the meat is sprinkled with oil and left for half an hour to “rest”.
- Each prepared future steak is wrapped in foil.
- The blanks are laid out on a baking sheet and removed in a preheated oven for 35 minutes.
Pork steaks with cheese, tomatoes and onions
Ingredients: half a kilo of pork tenderloin, 70 g of cheese, half an onion and a large tomato, 2 tsp each. sweet mustard, vegetable oil, pomegranate juice, dry garlic, salt.
- A piece of pork is cut into two identical slices, which are beaten off with a special hammer. Meat should not be too lean.
- For the sauce, all other components declared in the recipe are mixed, except for vegetables and cheese. They are smeared with chopped pieces of pork and left to marinate for a while.
- Next, the steaks are fried until golden brown and cooked on each side.
- The finished meat is transferred to a heat-resistant form covered with foil. On top of it are small pieces of onion and circles of tomatoes, cheese is rubbed. The foil is wrapped and the steaks are baked in a well-heated oven for 45 minutes.
Without coating, the meat is cooked for another 8 - 9 minutes, after which it is immediately served for dinner.
Cooking on an electric grill
Ingredients: a kilo of pork, 5 onions, 5 tomatoes, 1 tsp. salt, pepper mixture, 1 tsp. dry basil.
- Onions and tomatoes (without skin) are coarsely chopped. The vegetables are then puréed in a blender. Salt, all spices are added to them.
- Pork is cut into steaks, poured with the resulting vegetable mixture and left for at least 4 hours.
- Pieces of meat are laid out on the grill of the device, installed with the legs up.
- Steaks are baked on an electric grill for 10 - 12 minutes at 250 degrees on each side.
Pork steak - favorite dish Americans. Soft, fragrant meat with excellent taste will drive you crazy. Your loved ones will ask you to cook it again and again...
I decided to cook a 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 her husband and show him once again my care and love, I decided that his favorite steaks would come in handy for an early dinner today.
That's how it happens, usually on February 23, men receive gifts, but I got the opposite. I can’t even imagine what will happen on March 8! In general, I conceived steaks in the morning and ran to the market to buy a good piece marbled beef. But, it was not on sale, I had to be content with pork. You can also cook a steak from it, and if you try, it will not yield to the classics.
To cook 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 while frying steaks
In order to properly separate the tenderloin for steaks, I bought a whole piece of tenderloin on the bone along with the ribs. 
We separate the tenderloin so as not to damage the fatty film around the tenderloin. This will keep the juices inside the steak while it cooks.
Cut the tenderloin into pieces 1.5 cm thick.
Salt and pepper to taste.
Lubricate the pork with olive oil on all sides and send it to the refrigerator for 2 hours, covering with a film.
After 2 hours, the meat will already become more tender. It's ready to cook.
We throw pieces of meat into a very hot dry pan (I only had 3 steaks in a cast-iron pan). Fry over high heat for 1 minute. Flip over and fry for 1 more 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 every minute so that the meat does not burn.
We serve ready-made steaks to the table after a short “rest”. They need to stand for 3-4 minutes to reach the desired condition.
By the way, do not try to cook a steak from frozen meat - nothing good will come of it.
Pork steak is not only tasty, but also very healthy. Chemical composition pork steak: essential amino acids
Choosing meat
For cooking pork steak, tenderloin, ham pulp, neck part of the carcass are suitable. Choose meat with a moderate layer of fat. Pork should be uniform. Choose elastic meat without bleeding. The color of pork is pink-red. There should be a slightly pearly sheen on the cut. It is advisable that the meat lie in the refrigerator for several days, but if you do not have time, you can cook from fresh.Initially, the steak was cooked on a fire, baked on coals. There are several types of steak:
with blood;
medium rare;
heavily fried.
The ideal option is medium rare. A steak with blood will not be to everyone's taste, and a well-done steak is characterized by excessive dryness. To get the perfect steak, you need to fry it for no more than fifteen minutes. The color should change from red to greyish. The meat should remain elastic.
Ready temperature
Cooking marinade
The marinade does wonders for the steak, making it more juicy and tender. Depending on the composition, the marinade can give the steak a special taste.Here is the steak marinade recipe I use:
Chopped garlic is cut into small plates. Next, mix the ingredients and leave the meat in the marinade for eight hours.
Cooking secret
Each housewife has her own secret of preparing a signature dish. Place the meat on the hot skillet. Fry each side for one minute, then flip. We bring the steak to the condition, make sure that it does not burn. Readiness criteria - color change. From red it becomes grayish. Make sure that the meat remains elastic, do not overcook it. Ready steaks should “move away” for a few minutes, after which you can put them on the table.Recipe Options
With Worcestershire sauce
This meat has a surprisingly tender and delicate taste. Pork neck meat is ideal for Worcestershire steak.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. In order for the marinade to better soak the meat, it should be lightly pricked with a fork.
Sprinkle the meat with Worcestershire sauce, do not marinate it in it, this will spoil the taste of the steak.
Pepper should be ground. If you only have peas, it should be suppressed. Rub meat with pepper. The amount of this ingredient depends solely on taste. You can immediately start cooking, but it is better to stand for about half an hour, during which time the marinade will soak the meat, the taste of the sauce will be more pronounced.
Before starting the frying process, grease the steaks and the steak pan vegetable oil. A cast iron skillet works best for this steak.
Steaks with this sauce are also cooked in the oven. Before you put the meat, the oven must be preheated in the 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 juice, otherwise the steak will cook and not fry. In the oven, turned on in the "grill" mode, the steak is cooked for no more than fifteen minutes. After taking the meat out of the oven, let it “rise” for a few minutes. An ideal side dish for a steak with Worcestershire sauce would be potatoes, eggplant, peas.
in beer
My husband loves steaks in beer. Here, his favorite product is paired with his favorite drink. And indeed, this original dish with excellent taste. It will emphasize your talents as a housewife. For a steak under beer, it is better to take a pound of tenderloin.We cut it into pieces up to four centimeters. We take 3 - 4 onions, cut them into rings. Garlic will add a special piquancy to the meat. Take four cloves of it 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, put onion circles on pieces of foil. Each piece of foil should be twice the size of the steak.
Before sending to the oven, we cut the pork. Put the garlic in the slits. Salt and pepper are added to taste.
We splash beer for the last time and send the steaks to the oven. Small cuts should be made in the foil, so that the meat will “breathe” during cooking.
The steak is fried at 200 degrees. The meat is in the oven for up to 40 minutes. Then remove the foil and bake on a baking sheet for another ten minutes.
Marinated in kefir
Kefir gives the meat a special tenderness. You will need a pork neck, take a kilogram and half a liter of kefir. Also needed: onion, garlic, black pepper, herbs.Meat should be prepared. Wash it, dry it. Cut it into layers, each up to two centimeters. To make the meat even more tender, tap it with a kitchen mallet. Pepper, salt the steak, add herbs.
Put the cooked meat in a saucepan or any other container with kefir. To give piquant taste, chopped onion and pre-chopped garlic are also placed here. Let the meat stand in the marinade for several hours.
After the marinade, wrap the meat in foil, this will help preserve its juiciness. The 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. The meal will take half an hour to prepare. If you prefer rare steak, turn off the oven after twenty minutes.
The steak is served hot. Red wine goes great with it. If you don't want alcohol, tomato juice is fine.
american steak
Americans appreciate the juiciness in a steak. This steak is cooked in the oven. Pork is baked in foil. It allows the meat to be fried evenly and helps to preserve the taste.Take half a kilo of meat, half a cup of wine. You will need salt, garlic (6 cloves), black ground pepper, four onions and greens.
The meat is washed, dried, cleaned. Pork is cut in layers, from 3 to 5 cm. Put the pieces of pork in foil. The foil is placed in the oven, pour wine over it, do not forget about the onion layer. Next is the pork. Add spices, chopped herbs, again pour wine. Make slits on the top of the foil. The steak is fried for forty minutes. After a couple of minutes, the dish can be served on the table.
In the oven with lard
A small piece of bacon will make the steak much more juicy. For this recipe, choose pork on the bone. Take 50 - 70 grams of fat and the same amount of soy sauce. You also need half a glass of wine.From seasonings we take:
coriander;
Remove skin from steak before cooking. Salo is cut into small cubes. Small cuts are made in the meat, pieces of fat are placed in them. It is fat that is the main ingredient that ensures the juiciness of meat. Grind the garlic on a garlic press, place it in a bag. Also add here Bell pepper, coriander, black pepper and salt. Mix everything thoroughly. Add wine and soy sauce. Mix everything thoroughly, then put the meat in a bag. We put the package in the refrigerator for a couple of hours.
The oven should be preheated to 300 degrees. The meat is removed from the package and laid out on a baking sheet. Flip the steak over after ten minutes.
In lemon juice
Piquant acid meat will give lemon juice. Take a kilo of pork on the bone. Meat should not be cold. For the marinade, take 3-4 cloves of garlic, put in sunflower or olive oil, which we need 3-4 tablespoons. Add 3 tablespoons lemon juice. Pour ground pepper into the resulting sauce.
Salt the meat, then grease with the resulting marinade. Leave it in the marinade for several hours.
Preheat oven to 200 degrees before cooking. Brush the meat with vegetable oil. The meat should be in the oven for fifty minutes.
As you can see, there are many original recipes 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 New Year's table. Men love him very much. That's it, I ran to cook a steak for my husband. Bye.
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 a uniform 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. 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.
- 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 sunflower oil odorless, and if the pan with non-stick coating, then you can do without oil;
- Put the steak in the skillet. It can often be turned over with tongs, thus ensuring uniform frying;
- Roast it for as long as you like to get the desired doneness;
- 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.
- Marinate the loin at least a few hours before cooking. Ideally, leave it to marinate overnight. For the marinade, use any acidic ingredient, oil and herbs and spices to taste (feel free to experiment!), which will add a unique flavor to the dish;
- 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;
- At this time, preheat the oven to 180-200 degrees;
- Put the meat in a baking dish. At the bottom of the form, you can put aromatic herbs, and on top - meat;
- Bake the loin for 35-50 minutes, depending on the desired degree of doneness and the thickness of the piece;
- 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 pork tenderloin on the bones and lattice. 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 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 grill, 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;
- cook delicious marinade in which the meat should lie for several hours;
- front cooking steak from pork you need to pull 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.
