Perfect Pork Steak In Frying Pan

Grilled pork steaks are a special treat when they're cooked right.

Total time: 60 minutes | Cooking time: 15 minutes | Yield: 1 servings

INGREDIENTS

1. Pork steak – 1 pc. (250 g)

2. Onion – 250 g

3. Salt – 1/4 tsp.

4. Black pepper – 1/2 tsp.

5. Chili powder – 1/2 tsp.

6. Coriander – 1/2 tsp.

7. Soy sauce – 2 tsp.

8. Vegetable oil – 2 tsp.

9. Parsley – 1 stem

Helpful Tips:

1.Choice of meat. The cervical, carbonate, and loin are suitable. The main sign of quality is “marbling”, a uniform layer of fat. If the piece is initially dry, then it will not produce a juicy steak. Use only fresh meat, no freezing!

2.Dishes. A grill pan or cast iron pan is suitable for frying. A thick bottom will ensure uniform heating over the entire area of ​​the piece. It won’t be that they are already burning on top and around the edges, but are still raw inside (below you can find out where to buy quality equipment for cooking the perfect steak).

3.Steak thickness. The meat must be cut into large pieces across the grain. They must be at least 2.5 cm thicker (but not more than 4 cm).

4.Steaks need to be aged. The meat needs to sit at room temperature to warm up. If you don't do this and put the pieces into the pan straight from the refrigerator, they won't cook evenly, they'll start to brown on top, but they'll still be cold inside.

5.Frying. The meat should be cooked in a hot dry frying pan at high temperature, always without a lid, this is the only way a thick crust will appear that will reliably “seal” the juice inside.

6.Don't rush to serve. In order for the steak to reach full condition, you need to reduce the heat after frying and cook, turning the pieces for another 2-5 minutes.

Step By Step Cooking Process

STEP 1

Peel the onion, cut one onion in half and set it aside (we will need it to decorate the steak), grate the rest of the onion on a fine grater, turning it into a puree (onions that don’t grind well can be finely chopped and added to the puree).

STEP 2

Dry the pork steak (I used boneless steak) with napkins. Pork steaks typically have a thin layer of fat on the side. It doesn't have to be cut. And so that it is well-fried, melted and does not “pull” the piece of meat, I recommend that you make criss-cross cuts with a sharp knife.

STEP 3

Sprinkle the meat with a small amount of salt (literally 1 pinch per serving, it’s better to add more salt at the very end before serving) and pepper (the pepper must be freshly ground, medium grind, 2 pinch each), and any other spices to taste. Then add to the onion mixture, generously covering the entire steak. Cover the top and leave at room temperature for 25-30 minutes.

STEP 4

Heat the frying pan - dry. Add the meat, reduce the heat to medium and fry for 5-6 minutes, without a lid. During this time, do not disturb the steaks, do not look underneath, do not drag the pieces from place to place!

STEP 5

Using meat tongs or a wooden spatula, flip to the other side and cook for another 5-6 minutes, uncovered. The meat should be golden brown and a thick brown crust will form on the surface.

STEP 6

While holding, hold the steak from the sides for about 1 minute so that the fat that we cut melts out. If you have a T-bone steak, fry the sides too. Then place it on the wide side (on which it was prepared from the very beginning). Add a little soy sauce on top, then turn it over and do the same on the other side. Continue frying over low heat. Turn over every 20-30 seconds - cook for a total of 4-5 minutes, that is, you will need to turn over 2-3 times (depending on the thickness).

STEP 7

Remove the finished steak from the heat. Transfer to a board or a warm plate for serving, garnish with a sprig of parsley on top and add onion and leave in this form for 5 minutes - this step is mandatory, it takes time for the meat juices inside the piece to be distributed evenly (if you cut immediately, the valuable juices will they will just flow out onto the plate).

Serve with sauce of your choice. Bon appetit!