Pork steak
4 servings
40 minutes
Pork loves a strong, golden-brown roast. When in contact with fire, its meat almost always produces an ideal crust - fragrant and slightly caramelized. But cooking pork is a whole science. Depending on what piece you get, you need to handle it differently. Pork neck is best for steak, and this recipe uses it - juicy meat with a good balance of muscle and fat, which behaves equally well when baked in the oven and when fried in a pan . And when you go to the store for meat, remember that rosemary with its slightly spruce and perky aroma and flavor goes well with pork.
1
Rinse the pork and dry it, then cut across the fibers into pieces about 3 cm thick.
- Pork neck: 500 g
2
Salt and pepper the steaks on both sides.
- Salt: to taste
- Ground black pepper: to taste
3
Heat the pan on high heat and add vegetable oil.
- Vegetable oil: 30 ml
4
Place the steaks on a hot skillet and fry the meat until golden brown on one side first. Do not flip until the meat is well browned. This will take 3-4 minutes.
5
Then flip the steaks and fry them on the other side until a similar golden crust forms.
6
When the meat is well browned on both sides, flip the steaks again and reduce the heat to medium.
7
Add whole peeled garlic cloves to the pan, along with a piece of butter and rosemary. Continue frying the steaks for another 5-7 minutes, turning them occasionally.
- Garlic: 2 cloves
- Butter: 30 g
- Rosemary: 1 sprig
8
Check the steaks for doneness by piercing them with a knife. If clear, not pink juice runs from the meat, it is ready.
9
Pork steaks need to rest. To do this, remove the pan from the heat and cover it with a lid. Alternatively, wrap the steaks in foil and leave for 10-15 minutes. Then serve immediately.