Pork loin steak
1 serving
20 minutes
Pork ribeye steak is a magnificent dish of Caucasian cuisine that combines aromatic spices and juicy meat. Historically, ribeye is a part of pork known for its tender flavor and low fat content. Marinated in mustard oil with the addition of khmeli-suneli and freshly ground peppers, the meat gains depth of flavor and spicy notes. Sumac and chili add a slight tanginess and heat to the dish, making it rich and multifaceted. This steak is cooked on a hot skillet, which helps retain juiciness and create an appetizing crust. Served hot, it pairs perfectly with vegetables and fresh herbs. This steak is suitable for a cozy home dinner or festive gathering, providing true gastronomic pleasure.
1
Mix mustard oil, mustard, and khmeli-suneli in a deep bowl.
- Mustard oil: 1 tablespoon
- Mustard: 1.5 teaspoon
- Khmeli-suneli: 1 teaspoon
2
Add black and white pepper.
- Freshly ground black pepper: pinch
- Freshly ground white pepper: pinch
3
Mix thoroughly.
4
Coat the meat on all sides with the marinade and place it in a hot pan.
- Carbonade (cured pork loin): 1 piece
5
After 3-5 minutes, flip it and reduce the heat to medium.
6
To salt.
- Salt: to taste
7
Season with sumac.
- Sumac: pinch
8
Cover with a lid and reduce the heat a bit more.
9
After 7–9 minutes, flip and add chili.
- Chili powder: pinch
10
After 2 minutes, remove from heat and serve.
