Pork Neck Steak
2 servings
20 minutes
Pork neck steak is a true embodiment of simple yet exquisite flavor. In Russian cuisine, pork is traditionally valued for its juiciness and rich taste, and a skillet-cooked neck steak is a tender, aromatic dish with a golden crust. The meat, rested at room temperature beforehand, is seared in a mixture of olive and butter oils, absorbing their softness and richness. A sprig of rosemary adds piquant herbal notes while salt, black pepper, and sumac harmoniously reveal the depth of flavor. The steak turns out juicy with a light spicy aftertaste and pairs perfectly with simple sides or fresh vegetables. It should be served hot with a glass of red wine or a refreshing lemon drink.
1
Let the meat rest at room temperature for 5 minutes.
2
Heat olive oil and butter in a pan.
- Olive oil: 1 tablespoon
- Butter: 10 g
3
Place the pork in oil. Fry on high heat.
- Pork neck (collar): 375 g
4
To salt.
- Salt: to taste
5
Add rosemary to the oil.
- Rosemary: 1 sprig
6
Once the meat is nicely browned, flip it and reduce the heat to medium.
7
To salt.
- Salt: to taste
8
Add pepper.
- Ground black pepper: to taste
9
Season with sumac. Lower the heat a bit more.
- Sumac: to taste
10
The steaks will be ready in 7-10 minutes! Transfer to a plate and serve.
