Pork steak - general principles and methods of cooking
Steak is a cult American dish, it is in this country that people love and know how to cook steaks. However, they came up with a dish not on a distant continent, at least, judging by the name, the word “steak” comes from the Old Norse “fry”.
A traditional steak is a thick piece of meat cut from the carcass of an animal across fibers. Usually for cooking, beef is used, less veal.
In Russia, steak is often made from pork, since such meat is easier to buy from a trading network, and it also cooks easier, which significantly reduces the risk of spoiling the dish.
Pork Steak - Food Preparation
In order for the steak to turn out to be really tasty and juicy, you should thoroughly prepare the products.
Marinate the meat in spices (garlic, onion, spices), salt and olive oil, put in a container and put in the refrigerator for several hours (you can make the pork leave for the night).
Before you put the meat on the grill over a fire or in a frying pan, be sure to allow it to lie down at least 30 minutes at room temperature, so that the pork is warmed up well and then roasted evenly.
Pork steak - preparing dishes
Capacity for marinating steak should not be aluminum, otherwise the meat will get a special flavor. For frying meat, you can use a griddle or grid. If the pork is cooked on the stove, the pan should be sprinkled with olive or sesame oil (vegetable is not recommended). Meat must be laid out in a carefully warmed up dishes, otherwise the cooking technology will be broken and the meat will turn out hard.
Recipe 1: Pork steak on kefir
Kefir makes the meat much softer, so its use is very important when cooking steak. Ingredients:
- 1 kilogram of pork neck;
- 1/2 liter kefir;
- ground black pepper;
- salt.
Method of preparation
Beat off steaks, coat them with spices and salt, put in a deep container, add kefir. The meat should be marinated in kefir for a few hours, after which it should be laid out in a frying pan (vegetable oil should not be used, the meat will not burn, because it was perfectly saturated with kefir).
It is necessary to fry pork on high heat, for several minutes on each side, constantly turning it over. If the meat starts to burn, add a little kefir.
To determine the readiness of pork, you can make a small cut, steak juice should be transparent.
Recipe 2: Pork steak with ribs
It is not necessary to use pork sirloin for cooking steak, you can take meat with a bone.
Ingredients:
- 1 kilogram of pork with ribs;
- 1 tablespoon of lemon juice;
- 2-3 tablespoons of sesame oil;
- ground black pepper;
- red ground pepper;
- 2-3 cloves of garlic;
- 2 tablespoons of ketchup;
- 1 hot pepper;
- dill;
- salt.
Method of preparation
Cut the pork, the thickness of the meat should be equal to the width of the ribs.
Cooking marinade from sesame oil, lemon juice and salt.
Carefully grease the pork marinade and put in the refrigerator for several hours.
Cooking hot seasoning from garlic (skip through garlic pudding), ketchup, hot pepper (remove seeds and chop finely), greens.
Half an hour after the steaks were taken out of the fridge and smeared with hot seasoning, put them in a frying pan, fry for about five minutes.
While the meat is fried, we heat the oven. Put the steaks on a baking sheet and bake in the oven for 10 minutes.
Recipe 3: Pork steaks with mayonnaise-garlic sauce
Gentle pork meat is perfectly complemented by mayonnaise and cheese. Ingredients for meat:
- 1 kilogram of pork;
- 2 onions;
- 1/2 teaspoon hot pepper;
- seasonings (curry, rosemary);
- olive oil;
- ground black pepper;
- salt.
Ingredients for sauce:
- 3 tablespoons of mayonnaise;
- 100 grams of hard cheese;
- 3 cloves of garlic;
- ground black pepper;
- salt.
Method of preparation
Meat cut into pieces for steaks, salt and fry in olive oil until crusted. Remove pork from the pan, pepper, rub with spices, bake in the oven for 20 minutes. Remove steaks from the oven, brush each with a sauce made from mayonnaise, cheese, garlic and pepper, bake until golden brown appears.
Pork steak - useful tips from experienced chefs
- Far from all meat is suitable for cooking steaks. Experts recommend the use of rear stiglets, they consist of several muscles, such meat has a more attractive texture, it is soft, juicy and fragrant.
- The ideal meat thickness for steaks is from 3 to 5 centimeters.
- Steak should not be kept on the fire for a long time, so that it will turn out with blood, 1-2 minutes of roasting are enough on each side, the average level of roasting is 3 minutes, 4 minutes is enough to make well-done meat.
- After the meat is removed from the fire, it must be allowed to stand for 5-10 minutes (cover with foil).
- Fresh meat is not suitable for cooking steak; pork must be at least 20 days old.
