How to make pork steak, bones in a pan, grill, oven, slow cooker, grill: the best recipes. How to pickle and prepare a juicy delicate steak from a neck, pork bones in soy, honey-gorchic, mushroom sauce: recipes

The article offers you some delicious recipes for making a pork steak in different ways.

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Pork marinade for pork steak, soy, pomegranate, sour cream, honey-mushroom, mushroom sauce: recipe

Interesting: stack is a fairly large and thick piece of fried meat. The steak can be made of beef or pork (less often from chicken, fried breast is sometimes called “chicken steak”). This dish has a great story. It is believed that in ancient Greece, large pieces of meat were poured with fire on the roasters, presenting them to the “sacrifice” to the gods. At the moment, the steak is the most popular dish in the USA, there the culinary specialists invented hundreds of ways to fry and baking meat and ascended it into a real cult. We can say that steak is a significant contribution to world cooking of the American people.

A delicious steak is not only a piece of meat, which succumbed to high temperatures. It is important to know that in addition to choosing a “right” and delicious piece of vataled meat (ripening helps to become softer), it should be well marked. Depending on the preferences, you can make spicy, mustard, honey, sharp, berry marinade, which will give “special” notes of taste of meat.

You can serve a steak with potatoes, vegetables, pickles and pickles, pasta, legumes. So that the meat is not dry, it is important not to fry, but also serve with the sauce. Pork meat is combined with different sauces: sweet, salty, sharp, berry, fruit, creamy, vegetable. You should choose the sauce by your tastes and focusing on the side dish.

Steak marinads (the most delicious and popular):

"Soyy" marinade.To do this, use any soy sauce: classic, garlic or ginger. Additional salt is not required, since the sauce is already very salty. As an additive, you can squeeze the garlic tooth or pour or sprinkle meat with “fragrant” herbs: laurel, rosemary, basil and other types.
"Pomegranate" marinade.The juice of berries perfectly complements the taste of meat, the acid of the berries breaks down the fibers and makes them softer. The ideal option is natural grenade juice that can be squeezed out or purchased in a store (not nectar, but 100% juice without sugar). Juice can be combined with soy sauce, wine, mustard or aromatic spices, salt or a mixture of peppers.
"Wine" marinade.The wine makes the meat softer and gives it a pleasant rich aroma, taste. You can use any wine (red or white, pink), but only dry. It can also be combined with other additives in the form of soy sauce or vinegar.
"Honey" marinade.Natural honey will help meat to find a “caramel crust” and a pleasant sweet linen of taste. It is important to know that honey in the marinade does not act as the main ingredient and it should not be added too much, 1 tbsp. It will be quite enough. Combine honey with soy sauce, spices, oil, vinegar, mustard, mayonnaise.
"Mustard" marinade.One of the best for the juicy and fatty piece of pork. Mustard with honey and soy sauce is ideally combined, and together you will get a spicy and rich marinade for a steak.
"Mayonnaise" marinade.The easiest marinade that will add taste. Juicies and blunders of steak. Combine a small amount of mayonnaise with soy sauce, fragrant herbs, spicy spices, vegetable oil and salt.
"Tomato" marinade.As a basis, you can use ketchup, chopped pulp of tomato and even tomato paste. It must be supplemented with any fragrant spices, vinegar or soy sauce, wine and salt.

Suffer sauces (the most delicious and popular):

Mushroom.One of the best and tasty sauces, perfectly combined with pork. The basis of the sauce is the cream of any fat content. Mushrooms should take the most “fragrant” that you can find (white, forest), in extreme cases, champignons are suitable. Chop the mushrooms very finely and fry in oil (add onion as desired) until golden color, then pour the cream and add a piece of butter, as well as salt and any spices that you will like to taste. Tomach the sauce for about 5 minutes, if it is liquid and you do not like its consistency, you can add 0.5-1 tbsp. flour. After extinguishing the mushrooms, grind the entire mass well with a blender until smooth. Pour into the sauce and serve with finely chopped dill.
Pomegranate.This is a very simple and delicious pork sauce. It should be prepared from fresh pomegranate juice, which is squeezed out of the fruits (is on sale and 100% natural juice without additives and sugar). It should be poured into a saucepan, add salt and spicy spices (muskat, pepper, laurel, rosemary, basil, thyme, oregano and others), as well as 1 century starch (preferably potato, corn will give sweetness). Boil the sauce on the lowest heat, whipping it carefully with a whisk to prevent the formation of lumps of starch.
Cranberry.The sour taste of berries in combination with a small amount of sugar and spicy spices will allow you to prepare an original and incredibly tasty pork sauce. Cranberry juice without a pulp (squeezed out and strain) should be heated and brewed with 1 tsp, 1 tbsp. corn or any other starch. Add 1 tsp. sugar, pair of pinch of a mixture of peppers, 1 tsp. soy sauce.
Berry.You can brew in the sauce any fragrant and sweet and sour berry juice: raspberry, strawberry, lingonberry. For brewing in the juice, add a little starch or flour (this will make the sauce denser and denser), and sugar, salt and pepper will make it piquant.
Orange.It goes well with fatty pieces of meat (steaks from a collar, for example). In order for the sauce to be tasty and “right”, it is important to take freshly squeezed orange juice (do it yourself). The sauce thickens with flour, or starch. Do not add sugar, but pepper, horseradish or mustard taste is possible so that it becomes sharper and more piquant. Salt or soy sauce can be added to taste for salt -reaches.
Sour cream.Saturated sour cream sauce will taste pork soft and creamy. This sauce can not be called exotic or piquant, but it is easy to prepare. You will need any sour cream, preferably "average" fat content (15%). In sour cream, it is necessary to break the greens (dill and other), squeeze the slice of garlic, add spices according to preferences.
Soy.The sauce is easy to cook and it is always tasty. Mix soy sauce and mayonnaise in equal proportions, squeeze the clove of garlic and chop the greens. Serve with potatoes and steak in an acute marinade.
Honey-gear.This sweet sauce, along with sharpness, will complement juicy meat, even lean (such as pork clipping). Mix one to one: honey, mustard and soy sauce. Add garlic to taste.
Tomato.Several tomatoes should be cleaned and chopped, sent to the pan and ache, evaporating the liquid. Grind the half of the sweet or bell pepper and pierce the blender, pour in the tomatoes mashed potatoes. 5-7 minutes before cooked, squeeze the garlic teeth to the mass, add any spices and a little vegetable oil, as well as greens.
Garlic.As a basis, you can use sour cream and mayonnaise in equal quantities. Add a few cloves of crushed garlic and chopped dill. If desired, pour any other aromatic spices and herbs.

The best sauces, as well as marinads for meat and pork steak

How to marry pork steak in kefir: recipe

Kefir will allow the meat to become softer. He will not change the taste and will not give sourness, but he will add juicy to the consumerness.

What is required:

The steak from the collar -up to 1 kg. (or any other, but "fat" part).
Kefir -0.5-0.7 l. (The steak is best “drowned” a little in kefir, kefir can be taken any fat content).
Salt and pepper -a few pinch

How to do:

Prepare the meat for pickling: clean it from films (if any), wash, dry.
Cut the large piece into steaks, which should be approximately 2.5-3.5 cm thick.
Dip the meat into kefir and let it “discissk” for a while. It is best to leave it overnight.
Kefir will help break down the fibers of meat and make the steak soft, maintain its juiciness.
Salt and pepper on such a steak should be added already in the process of frying or before serving.
Determine the number of spices yourself

How to cook a neck of a neck, pork bones in a pan in soy sauce: Recipe

Important: the best spices and additives to meat are, of course, salt and pepper. But if you want to improve the taste of the finished dish, try adding a regular soy sauce to the marinade, which you can buy in stores without any problems.

What you need to have:

Steak (one or more at once weighing 250 gr) -it is preferably from "fat" meat (the bang is perfect).
Fruit vinegar -several tbsp.
Sunflower oil -several tbsp.
A mixture of peppers -a few pinch
Soy sauce -about 50-60 ml. (determined "by eye")
Dried garlic -1 tsp (can be replaced and fresh)
Ground ginger dried -1 tsp (You can exclude or add fresh).
Honey (any natural) -0.5-1 tsp (liquid)

Important: salt in this recipe is not required, since soy sauce is already brackish.

How to do:

Without any spices, but only in the sauce, put on the steaks (the desired pickling time is to leave for the night or at least several hours).
First evenly mix the sauce and vinegar (it is best to use apple).
Then mix ginger, garlic and pepper in heat oil, mix oil with sauce.
Pour honey and dissolve it thoroughly
Dip the steak in the resulting marinade and hold it for a long time
When frying, you can sprinkle the steak in addition a little with salt.

Important: soy sauce will add meat not only a piquant, rich taste, but also allow you to fry on fire with a ruddy, caramel crust.

How to make pork steak on bones with thyme and rosemary in a pan: Recipe

Important: Why is the steak you need to fry on the bones? This is the secret of juiciness of meat. So the steak will be very tender, and if you make a spicy marinade, you will get an incredibly tasty dish.

What will you need:

Steak meat- several servings (pieces of meat) of 250 gr. approximately.
Sunflower oil or olive -several tbsp.
Lemon juice -several tbsp.
A mixture of sharp peppers -0.5 tsp.
Paprika (not acute) -0.5 tsp.
Salt -a few pinch
Thyme - 0.5 tsp.
Rosemary -a few twigs

Preliminary pickling: the steak should be coated with spices and dipped in a mixture of juice and oil (preferably warm). On top and below on the steak, put a sprig of rosemary. Keep in the marinade a minimum - several hours.

How to cook:

From a marinated piece, remove the twigs of the rosemary.
Heat the pan well, it is advisable to use the one that has a Teflon coating or a grill frying pan (grease with oil with a brush).
Put a piece of meat on a hot pan and hold until the meat turns and becomes “elastic” on both sides (can be checked with a toothpick).

How much to fry pork steak in a pan?

A fried meat in a pan should last from 6 to 8 minutes on each side. In case the meat succumbs to fire (on the grill, for example), it will take less time.

Important: pork meat should be completely fried. Unlike beef, which allows the medium or even “Reer”, it is unacceptable with pork (pigs are “sensitive” to a number of pathogenic microbes and bacteria, as well as pests, traces of which are completely destroyed under the influence of high temperatures).

How to make pork steak in the oven with tomatoes and cheese: recipe

This dish is not rarely called people "French meat." It can only be baked with tomatoes, but the cheese will add juiciness meat and pork will not seem dry, and tomatoes will shade fatty meat with a small acidic.

What is required:

Steak meat -200-250 gr. Each piece (fat or lean - it does not matter).
A mixture of peppers and salt (optional) -a few pinch
Tomatoes -1-3 pcs. juicy and fresh, not large (you need neat fleshy rings of tomatoes, 2-3 per piece of meat).
Cheese -about 200 gr. (depends on the number of steaks). You can choose any cheese of small fat content (30-40%, which melts well and is blurred when baking).

How to prepare meat:

The steaks must be beaten off a little so that they are not dry (if you want, pick up the steak in advance in any of the above marinades). To dip in marinade should already be broken down.
Put the steaks on the oven (do not put on the grid, since the meat, tomatoes and cheese will let the juice, and it will be able to drip to the bottom of the oven).
Steaks shave off spices and salt (if you consider it necessary)
Put 2-3 tomato rings on top of the meat and put a large slice of cheese.
Bake at 180 degrees (no more) and keep in the oven for 35-40 minutes.

How to make pork steak with mushrooms: recipe

Mushrooms perfectly complement the taste of juicy, oily and even dry steak. They can be used to make a sauce or a side dish (how to make a sauce read above).

Then you need (for 1 portion):

Piece of meat -250-350 gr. weighing (approximately)
Soy marinade for meat - The ingredients are listed above
Champignons - 400-500 gr. (replaced by any other mushrooms).
Onion - 1 PC. or the white part of the onion
Sour cream - Several tbsp.
Fresh greens(is needed for serving)

How to do:

A well-marined piece of meat should be fried for 6-7 minutes on each side in a hot pan.
In parallel with this, sprinkle finely champignon and onions, fry until golden and only in butter.
During frying, you can pour the remains of the marinade and wait for its evaporation.
When the marinade is evaporated, add 1-2 tbsp. sour cream and flood a little under the lid (you can even without sour cream).
Serve the steak hot on the same plate with mushrooms, strewn with abundantly greenery.

How to cook pork steak in grill, on the grill: recipe

Grill pork is not difficult:

Rinse the meat in advance cut it with steaks (large).
Leave the steak to pickle at night (select any marinade listed above).
Prepare the coals and grease the grill with oil (gratings) so that the meat does not stick.
Put the meat and keep it for about 5 minutes on a moderate but “active” fire on each side.

How to make pork steak in a slow cooker: Recipe

Even in a slow cooker, you can cook a fairly tasty and juicy steak. To do this, you should choose the "Frying" mode and keep the cover of the pipe open.

What needs to be prepared:

Piece of meat -steak weighing about 300 gr.
Soy marinade -(the recipe is described in the article above)

How to cook:

A marinated steak should be lowered into a heated bowl of a multicooker.
Much oil is not required, only 1-2 tsp. It will be quite enough, because the pork is already fat, which means that the juice will let.
Turn on the mode and under the closed lid “fry” for about 5 minutes (if the bowl has already been warmed in advance).
Then open the lid and hold in this mode for another 5 minutes (this will allow you to gain a brown crust).
Repeat the same with the second side of the steak

How to cook pork with mustard pork: recipe

Such a steak can be prepared in a grill pan. For frying, choose soft and juicy meat, for example, clipping.

What you need to have:

Piece of meat -steak weighing about 250 gr.
Mustard "Russian" -1 tsp
Soy sauce -1 tbsp.
A mixture of peppers -a couple of a pinch
Salt -a couple of a pinch

How to fry and cook:

Gather the pulp of clippings (large) with pepper and salt
Then coat with a mixture of soy sauce and mustard
Sweet the grill-grinding and grease with oil
Put the steak on a hot pan
Keep for about 5 minutes on each side
Check readiness with a toothpick

How to make pork steak with potatoes: Recipe

You can also bake the steak in the oven by putting the meat on the potatoes. Thus, you can cook a juicy steak and delicious potatoes.

How to bake:

Cut potatoes into heat -resistant dishes
Sprinkle it with a small amount of salt and pepper
Put pre -marined meat on top of the potatoes.
The remains of the marinade are pour on the potatoes
If desired, you can sprinkle the meat with cheese so that the dish turns out to be juicy and tastier.
Bake at 170-180 degrees. But no more than 45-55 minutes.

How to make a pork steak tasty and juicy: tips

Tips:

Delicious steak is made of fresh meat
The meat for the steak should not be frozen or thawed.
The meat should be at room temperature
"Wet" and unbearable meat will "burn"
The steak should not be more than 4 cm thick, otherwise it simply will not be fried.
The meat should not be less than 2.5 cm thick, otherwise it will burn or will be very dry.
The steak should only come to a hot pan
The first 2 minutes of the steak is fried at high temperature, and then the temperature is reduced.
For frying, it is important to choose the right pan: they are suitable with a Teflon coating, a thick bottom or cast -iron.
The longer you pickle the meat, the tastier and juicier the steak will learn.