How to fry a pork steak so that it is juicy? 5 delicious recipes

5

Prepared by: Vikulia

01/20/2014 Cooking time: 50 min

T-bone steak is fried in the same way as regular steak. Cooking a good steak requires three things: great meat, a thick pan, and a hot stove. And you also have to love cooking.

How to cook steak on the bone

1. Choose a good piece of meat, about three centimeters thick or thicker.

2. Before you start cooking the steak, let it come to room temperature. Salt the steak on both sides and let it sit for about 40 minutes. If you salt it immediately before frying, the salt will “pull” the juice out, but we need it inside.

3. Turn on the oven to 260 degrees. Place a frying pan there to heat it up. Grease the steak on both sides with vegetable oil. This can be done with a brush or with your hands.

4. Take the hot frying pan onto the stove (high heat), be careful - use a grip. Squeeze the meat with tongs (no forks - you can't pierce the meat!). Sear the meat in the pan for 30 seconds on each side and sear the sides for 15 seconds.

5. Place the fried steak directly from the frying pan into a hot oven. Fry the steak in it for 2 minutes on each side. Turn the steak over without piercing. If you like your steak medium rare, cook for 3 minutes on each side.

6. Remove the cooked steak from the oven and season with pepper.

7. Transfer the steak to a hot plate and wrap it with the dish in foil. Leave it like this for five minutes.

8. Serve steak with your favorite vegetable side dish. Bon appetit!

How to fry beef steak in a frying pan

Kitchen utensils needed: kitchen tongs, baking sheet, grill pan and parchment paper.

Ingredients

How to choose the right meat

First, let's figure out what part of the beef is steak made from? Different types of steaks are made from different parts of the carcass. The fat content, tenderness, and taste of the meat depend on this.

• It is believed that it is best to take the pre-scapular part of the nonsense for frying. It is quite fatty, so steaks from it turn out great. Such steaks are called ribeye .
• T-bone steak is made from the meat found in the area between the back and lower back. It also contains a T-shaped bone, which gives it its name. These steaks are appreciated by those who like them lightly cooked.
• Striploin is cut from the loin of beef carcass. As a rule, this steak has an oblong shape. Filet mignon is made from the center cut of the tenderloin. This steak is the leanest and does not have a pronounced beef taste. It is considered a lady's dish.

High-quality beef should be red in color . Basically, it has a neutral smell, feel free to smell it when purchasing. Also, fresh meat may not be sticky; feel it with your fingertips. It may be moist, but it is by no means sticky. The pieces of meat should be no less than 2 cm thick. Real steak is not made from thin cuts.

Step by step recipe

1. If you bought vacuum-packed meat, let it air out a little, about 5-10 minutes. It happens that meat for steaks is sold already cut into the required pieces; you do not need to cut such meat yourself. If you just bought a large piece of beef, you need to cut it yourself.

2. Salt and pepper the pieces of meat on both sides. Then season the meat with olive oil. Do this directly on a cutting board or other work surface.

3. Preheat the grill pan for 5 minutes. Place the meat in a hot frying pan; no oil is required for frying. The meat has enough fat of its own, and besides, you have already added vegetable oil with spices. Thick steak should be fried for 1.5 minutes on each side and additionally baked in the oven. Fry a thin steak in a frying pan.

4. To make your steak tastier, sear the sides. The most convenient way to do this is to use tongs; you can use them to hold or straighten the meat. It is also very convenient to turn steak over.

5. After frying, transfer the meat to a baking sheet and bake for 10 minutes at 180°.

6. Place the finished steaks on a board and place a sprig of rosemary on them. The meat should rest for about five minutes so that all its juices are evenly distributed throughout the steak. During this time, the hot meat will release the scent of rosemary, and the result will be a wonderful combination. “Rested” meat can be served.

Video recipe

This video shows how to cook marbled beef steak in a frying pan.

Simple marinade for pork steak

The dish is extremely popular on the American continent. The recipe I offer is popular in Canada. That’s what it’s called – Monerala. The marinade will come in handy if you decide to fry ribs ; find out how to do this on another page.

Required:

• Paprika – 2 large spoons.
• Black pepper - the same amount.
• Garlic and onion, powdered or granulated - a tablespoon.
• Coriander - Art. spoon.
• Dill seeds - spoon.
• Hot red pepper, ground – spoon.
• Salt – 2 tbsp. spoons.

Preparation:

1. Divide the meat into portions.
2. Make a marinade by mixing spices and seasonings from the recipe list.
3. Rub the steaks with marinade. Leave for a couple of hours.
4. After the time has passed, fry in well-heated oil in a frying pan. Choose the degree of roasting yourself.

Beef steak on the grill

The steak can be cooked in 50 minutes. Makes 2 servings. Necessary kitchen utensils: wire rack, knife, tongs, cutting board, marinade container, spoons and foil. Calorie content of the dish: 291 kcal per 100 g.

Ingredients

Step by step recipe

1. Prepare the marinade. To do this, take 1.5 tbsp. l. mustard, 2 tsp. vinegar and 4-5 tbsp. l. Worcestershire sauce. Mix all ingredients into a homogeneous mass. Chop 5-6 cloves of garlic and also add to the marinade.

2. To ensure your steak is well salted, use a package of sea salt. Pour it onto the board, place the meat on top and sprinkle it thickly with salt. The required amount will be absorbed, and the rest can be easily shaken off. Leave the meat for 10 minutes. This method is quite expensive, and not everyone can get sea salt. An alternative to this method is to add salt to the marinade.

3. Take the meat and coat it with marinade. Leave for 15-30 minutes.

4. At this time, prepare the grill. If you are using store-bought coals, light them. If you want to use regular firewood, you need to start burning it before marinating the meat. Because they take a long time to burn, and besides, the coals need to cool down a little. If the coals are bright crimson in color, do not rush to cook with them. They have a very high temperature and the meat will simply burn. This applies to both store-bought and home-cooked coals.

5. To prevent the meat from sticking to the grill during cooking, it must be heated and treated with oil. Place the grate on the grill and wait a little. Wipe the hot grate carefully, using all precautions, with an oiled cloth. The most convenient way to do this is with forceps. The oil will burn quickly and create a layer that will prevent the meat from sticking.

6. Remove all the marinade from the steaks to prevent it from burning later. Then brush the meat with olive oil.

7. Carefully place the steaks on the hot grill and cook for 2 minutes on each side. This way you will achieve a good, almost maximum, degree of roasting.

8. Wrap the finished steaks in foil and let them stand for about 10 minutes.

9. Prepare the sauce. To do this, cut 5-6 champignons into quarters, then cut 2 onions into small cubes. Fry them until tender in olive oil. After frying for a few minutes, add 50-70 g of butter, it will give the sauce a pleasant creamy taste. Pepper to taste, add any spices and salt, and 1 packet of cream. The sauce is ready when it begins to thicken. It will thicken even more as it cools.

10. Remove steaks from foil and serve with sauce.

Video recipe

This video shows how to cook beef steak over charcoal.

Pork steak in a frying pan with soy sauce, Korean style

They say that it is the marinade that makes pork delicious. It's hard to argue with that after trying Korean sauce.

We take:

• Pork - kilogram.
• Onion – ½ part.
• Soy sauce - ¼ cup.
• Sugar – 3 tbsp. spoons.
• Sesame oil – 2 tbsp. spoons.
• Garlic pulp - a large spoon.
• Green onions - feather.
• Pepper – ¼ large spoon.
• Sesame seeds - a large pinch.

How to marinate:

1. Cut the pork into portions.
2. Make a puree of garlic cloves, add sugar, chopped onions (in half rings) and green onions. Pour in the sauce and pepper. Stir the marinade.
3. Place steaks in a bowl. Mix well, spreading the marinade over the meat. Do other things for 2-3 hours.
4. Drain the sauce and pat the pieces a little dry.
5. Heat the oil, fry until done. Sesame oil is expensive, so you can add it to the marinade and fry it in regular sunflower oil.

Delicious and juicy pork steak cooked at home in a frying pan

I often cook pork tenderloin at home using this recipe. It turns out incredibly juicy and aromatic thanks to the use of garlic. The appetizing golden crust beckons you to try a piece.