Pork steak - the best recipes. How to properly and tasty cook pork steak

A steak is a thickly cut and fried piece of meat with thin streaks of fat. It goes well with baked, fresh or boiled vegetables and can be a great option for a family dinner. Today's article contains the most interesting recipes for pork neck steaks in a pan.

For the preparation of such dishes, it is desirable to use fresh and high-quality meat that has not been pre-frozen. Ideally, it should have small fatty streaks, giving it a special softness and juiciness. The selected meat is washed in running water, wiped dry, cut into sufficiently thick pieces and kept in a marinade made on the basis of soy sauce, mayonnaise, kefir, wine vinegar or any other ingredients.

As for spices, basil, coriander, cumin, rosemary and black pepper are best suited for cooking pork neck steaks. In addition, many recipes call for the use of garlic, celery seeds, thyme, and other seasonings.

Marinated pieces of meat are sent to a well-heated frying pan and fried until cooked. The duration of the heat treatment depends on the desired result. So, to get classic steaks, from which juice does not stand out, they need to be fried for eighteen minutes, and it will take a little more than sixty seconds to cook meat with blood.

Steak in lemon marinade

This juicy and fragrant dish has an amazing taste that lovers of well-done meat will surely like. To prepare it you will need:

• 400 grams of pork neck.
• 3 tablespoons freshly squeezed lemon juice.
• ½ tsp ground garlic.
• 2 tablespoons dried rosemary.
• 1 tsp basilica.
• Salt (to taste).
• Vegetable oil (for frying).

Washed and dried meat is cut into fairly thick pieces, put in a bowl and poured with a marinade made from citrus juice, crushed garlic, basil and rosemary. All this is slightly salted and placed in the refrigerator. Not earlier than five hours later, future pork neck steaks are sent to a hot frying pan greased with vegetable fat and fried until tender. The best side dish for browned meat will be fresh vegetables.

Steak marinated in wine vinegar

Meat made according to the method described below is very tender and juicy. Therefore, it will be an ideal option for a family dinner. Before you cook pork neck steaks, be sure to make sure you have on hand:

• Kilo of meat.
• A teaspoon each of cumin and mustard seeds.
• 3 bulbs.
• A tablespoon of wine vinegar and vegetable oil.
• 4 cloves of garlic.
• Salt, parsley, fresh thyme and ground pepper (to taste).
• Vegetable oil (for frying).

Washed and dried meat is cut into approximately equal layers, the thickness of which is about two and a half centimeters. Pork prepared in this way is poured with a marinade made from onion rings, crushed garlic, salt, ground pepper, mustard, cumin, thyme, parsley, vegetable oil and wine vinegar. All this is kept in the refrigerator for at least two hours. At the end of this time, the meat is removed from the marinade, dried and sent for further heat treatment. Fry pork neck steaks in a frying pan greased with heated vegetable fat until cooked. Serve them with baked potatoes or any vegetable salad.

Steaks in mustard marinade

It is fragrant and will surely please even the most demanding gourmets. Under its appetizing crust hides a tender pulp that goes well with almost all side dishes. Therefore, such necks can become a worthy decoration of any feast. To prepare them you will need:

• 600 grams of meat.
• Large bulb.
• 2 tablespoons vegetable oil.
• 30 grams of mustard.
• Salt, black and red pepper (to taste).

Pre-washed and wiped dry meat is cut into one and a half centimeter layers. The resulting pieces are salted, peppered, smeared with mustard and left for at least an hour. Then the marinated meat is laid out in a hot frying pan, greased with vegetable fat, and fried for three minutes on each side over high heat. Then the gas pressure is reduced, and onion half rings are added to the steaks and stewed all together in a closed frying pan. After five or seven minutes, they are removed from the stove and served at the table.

Steaks in cognac marinade

We draw your attention to pork neck steaks, which allows you to cook a moderately spicy and very aromatic dish. To play it, you must have at hand:

• 200 milliliters of not too expensive cognac.
• 2 raw steaks.
• 2 cloves of garlic.
• Salt, thyme and pepper (to taste).
• Olive oil.

Before frying the pork neck steaks, the pieces of meat are washed in cold water and dried with paper towels. Then they are laid out in a suitable bowl and combined with crushed garlic, salt, thyme and ground pepper. All this is poured with half of the existing cognac and a teaspoon of olive oil. After a couple of hours, the pieces of meat are removed from the marinade, blotted and placed in a heated frying pan, which already has a little vegetable fat. Fry the steaks over medium heat, not forgetting to periodically turn over. They are served with a sauce made from the leftover cognac, warmed up with the juice in which the meat was cooked, and half a glass of water.

Steaks in kefir marinade

Using the technology below, incredibly tasty and tender meat is obtained. But it is prepared using a minimum set of spices, which means it is optimally suited for a family dinner. Before you cook pork neck steaks, be sure to double-check whether you have everything you need at your disposal. In this case, you will need:

• 500 milliliters of 1% kefir.
• Kilo of meat.
• Salt and freshly ground pepper (to taste).

Thoroughly washed and dried meat is cut into fairly thick layers. Then they are rubbed with salt and spices and placed in a container filled with the required amount of kefir. After a few hours, the pork steaks are laid out on a dry hot frying pan and fried until cooked, not forgetting to periodically turn over. Browned juicy meat is served with any fresh vegetables or boiled potatoes.

Steaks marinated in soy sauce

According to the recipe below, you can relatively quickly and easily prepare a delicious and fragrant dinner for the whole family. To do this, you should have at hand:

• 220 grams of pork neck.
• Half a lemon.
• Small bulb.
• 2 cloves of garlic.
• 15 milliliters of olive oil.
• Chilli.
• 10 milliliters of soy sauce.
• Salt, lavrushka and (to taste).

It is desirable to start the process with the preparation of the marinade. To do this, spices, juice of half a lemon, grated onion, crushed garlic, crushed bay leaves, a pinch of salt, soy sauce and chopped chili are combined in a deep bowl. All mix well and pour the required amount of olive oil. In the resulting marinade, pre-washed meat, cut into rather thick layers, is immersed. All this is cleaned in the refrigerator for at least an hour. We cook pork neck steaks in a hot thick-bottomed frying pan, lightly greased with vegetable fat. The duration of heat treatment depends on the thickness of the pieces.

Steaks with cherry tomatoes

This recipe will surely interest busy housewives who have to combine work and housekeeping. It allows you to quickly cook delicious meat with a vegetable side dish. To implement it, you will need:

• 600 grams of pork neck.
• 4 cloves of garlic.
• 180 grams of cherry tomatoes.
• ¼ pack of butter.
• Salt, coriander, ground and hot pepper (to taste).
• Olive oil.

Washed and dried pork is cut into layers, the thickness of which is about two centimeters. Each of them is rubbed with a mixture of salt and spices, and then left for a few minutes. After some time, they are fried in a hot frying pan, greased with olive oil. Lightly crushed garlic cloves and cherry tomatoes are added to the browned steaks. all this is heated over low heat for two minutes. Then spread the butter in a common frying pan and wait until it melts.

Despite the spread of raw food, vegetarianism and other alternative food systems, for most people meat has been and will be a necessary food product. It energizes and "building material" for all organs and tissues of the body. Especially if you choose and cook meat correctly. There are many opinions on this matter. One of the most common is about the benefits of lean fillet and the harmful effects of fatty meat.

One could agree with such a stereotype if it were not for the unconditional division of meat varieties into “good” and “bad”. Proponents of proper nutrition traditionally include chicken breast, turkey, veal tenderloin, etc. in the first category. And pork is usually criticized. And in vain, because a high-quality pork steak is not only not harmful, but also very nutritious food, providing a feeling of satiety for a long time and giving a burst of energy. You just need to choose and cook the pork steak correctly. This is what we will talk about: how to choose the right meat, prepare and cook a pork steak so that it turns out to be a juicy, fragrant and not heavy dish for the stomach.

How to choose pork for steak. The composition and benefits of pork steak
The United States is considered to be the birthplace and "mecca" of the culture of cooking and eating steaks - that is, thick fried pieces of meat -. Moreover, American steaks are almost always beef or veal, cut across the muscle fibers. A pork steak can be safely considered an invention of our compatriots who have long loved pork and grow pigs for food. And no wonder: the pork steak really turns out to be soft and juicy, although not authentic from the point of view of culinary theorists. But we, practitioners, put taste and benefit at the forefront. Therefore, we draw your attention first of all to what kind of meat is best suited for cooking a successful steak:
Despite the stereotype about excessive fat content and the dangers of pork, in fact, a quality pork steak can be considered a healthy and even dietary dish, especially for those who follow a low-carb diet. For athletes, teenagers and everyone who experiences increased physical and psychological stress, pork steak is a must as a source of complete protein. For everyone else, including slimming girls, children and the elderly, the pork stack is also not harmful - it's just a matter of serving size. Due to its high energy value, a small piece of pork steak is enough to satisfy your hunger and keep you feeling full for a long time. At the same time, even infrequent, but regular consumption of pork steaks will supply the body with essential amino acids and an almost complete range of B vitamins necessary for the health of the nervous system, blood vessels, skin, hair and metabolic processes in general. Pork tenderloin is very rich in minerals: potassium, sodium, cobalt, nickel, fluorine, iron, phosphorus, zinc, iodine, sulfur, chlorine. And this despite the fact that the pork steak itself (without sauces) does not contain carbohydrates, but only proteins (up to 20%) and a relatively small amount of fat (about 7%).

Depending on the part of the carcass from which the steak is prepared, and your taste preferences, the pork steak can be of different degrees of roasting. According to this principle, classic types of steaks are distinguished, familiar to every professional chef and meat gourmet. According to the part of the carcass, steaks are divided into:

• ribeye steak prepared from meat from under the shoulder blade, pierced with a large number of streaks of fat. This is the juiciest, fattest version of the steak.
  
• club steak prepared from a thick and elongated piece of the spinal muscle.
  
• teebone steak prepared from meat cut between the lumbar and dorsal muscles. It can be divided into two equally popular subspecies: Filet Mignon and New York Steak.
  
• Fillet steak prepared from the most tender and fleshy part of the tenderloin.
  
• Striploin steak cooked from the very top of the sirloin. These steaks have a particularly rich taste.
  

In addition, even from the same pieces of meat, steaks are obtained with different taste and juiciness if they are subjected to different degrees of heat treatment. According to the degree of roasting, steaks are divided into:

• well done- a fully cooked steak without juice. You need to cook this for a long time: 8-9 minutes at a temperature of 180 ° C.
  
• Medium- a normally fried steak, inside of which the juice of a light pink color has been preserved. You can achieve this effect if you cook a steak for 6-7 minutes at a temperature of 180 ° C.
  
• medium rare- lightly fried steak, very juicy, bright pink in color, but without blood. Achieved at a temperature of 190-200°C for 4-5 minutes.
  
• Rare- Rare steak. Red meat for an amateur is cooked at a temperature of 200 ° C for only 2-3 minutes.
  
• Blue- not fried, but a warmed steak, the meat inside of which remains raw, and only outside is “sealed” at maximum heat in just 1 minute.
  

It is not difficult to notice that the degree of roasting of a steak is inversely proportional to the cooking temperature, but directly depends on the roasting time of the meat. Now, based on the basic rules, you can cook pork steak yourself. To get started, arm yourself with a recipe that matches the technical capabilities of your kitchen. Over time, you will learn to improvise and cook pork steak without prompting.

Pork Steak Recipes
It is generally accepted that it is almost impossible to cook a steak at home so that it turns out no worse than that made by a professional. They say that special meat is bought in restaurants and grill bars, special equipment is used, and in general a chef working with meat belongs to a special caste, who owns almost sacred knowledge. In fact, cooking a steak from pork or other meat at home is really not easy, but by no means unrealistic. It is important to follow the technique to the smallest detail and, in fact, not to overdry the meat. A tough steak is usually the result of improper preparation and too long frying of meat. We do not know what part of the carcass is prepared for your steaks, but, as a general recommendation, take the chilled meat out of the refrigerator 20 minutes before cooking, or use steamed pork. Then you can cook the steak in any of these ways, convenient for you personally:
As for the preliminary preparation of meat, the steak, unlike the barbecue, does not require mandatory marinating before cooking. You can do this if you wish - kebab marinade recipes are also suitable for pork steak. Serve the finished pork steak on flat plates or wooden boards, be sure to accompany them with short, well-sharpened knives without notches. If the steak is served at the table, and not at a picnic or party, then it is customary to heat the plates. The best side dish for pork steak is green leaf lettuce and fresh vegetables. And, if you did everything right, pork steak will turn out to be very tasty and more satisfying than classic steak and other varieties of fried meat. We wish you good luck in mastering this magnificent dish and, of course, bon appetit!

A steak is a large fried piece of meat. A properly prepared dish is very juicy and aromatic, especially from fatty pork. Popular food is gaining momentum in the summer, when the soul requires a holiday, and the body needs a variety of vitamins. Not so long ago, steaks were cooked only from beef meat, but progress does not stand still and now absolutely any kind of animal is used. So pork steak is no longer a novelty.

How to fry pork steak in a pan with onions

Recipe Ingredients:

• Pork meat - 600 g.
• Onion - 1 pc.
• Vegetable oil for frying - 50 g.
• Mustard - 25 ml.
• Salt, black, red ground pepper - to taste.

Cooking process:

• Wash the meat in water and dry with paper towels. Beat off with a kitchen hammer, salt, pepper.
• Marinate in mustard for 1 hour. Next, heat vegetable oil in a thick-walled cast-iron skillet and fry for 4 minutes on each side. on a strong fire. A crust forms, and piercing with a toothpick, clear juice pours out.
• At the end, add chopped onion and simmer covered for 5 minutes. You can serve the dish with mashed potatoes, rice, salad and meat sauce.

How to fry pork steak in a pan with rosemary

Recipe Ingredients:

• Pork meat - 3 pcs. 300 g.
• Olive oil - 30 g.
• Rosemary - 2 branches.
• Garlic - 3 s-ka.
• Lemon - 1.5 pcs.
• Salt, ground black pepper - to taste.

Cooking process:

• Marinate pork meat in a large bowl for 1 hour. Rub each piece with lemon juice, salt and pepper. Olive oil is heated in a cast iron pan and chopped garlic and whole sprigs of rosemary are fried until yellow.
• Transfer the garlic and rosemary to a plate, fry the steak in the remaining oil in a pan. Next, gradually pour hot water so that the liquid does not first get into the oil.
• Simmer 30 min. with garlic over low heat under the lid. Serve with stewed potatoes, cabbage.

How to fry a pork steak in a pan with honey

Recipe Ingredients:

• Pork meat - 300 g.
• Honey - 1 tsp
• Soy sauce - 2 tbsp.
• Vodka - 1 tbsp.
• Lemon juice - 1 tsp
• Sweet paprika - 2 tsp
• Green onion - 2 pcs.
• Vegetable oil - 1 tbsp.
• Salt - to taste.

Cooking process:

• For the marinade, vodka, soy sauce, lemon juice, honey, vegetable oil, paprika and chopped onion feathers are mixed.
• If the honey is candied, mix it well with a spoonful of hot water before adding it to the marinade. Dip the washed and dried meat in the marinade for 1 hour. Then salt the meat and fry in a heated frying pan.

Pork steak can be marinated and cooked without marinade. Infusion of meat, of course, will add the taste and smell of herbs, aromatic oils in which it will be. But real fried meat without additions is also valued no less among those who like to eat with appetite. In this business, it is important to have fresh ingredients and the right utensils on hand, as well as knowledge that will guide cooking.

Pork steaks

The word "steak" comes from the Old Norse "fry" and means a well-cooked piece of meat, cut across the grain.
Pork steak is a moderately thick slice of meat fried on both sides over high heat. Please do not confuse with chop. After all, the steak does not fight back and you don’t even need to marinate it, especially if you use a pork neck for cooking, since the pork neck is a great, very juicy and moderately fatty pork product.

Here is my recipe for Grilled Pork Steaks that we Cook at home from the family notebook homemade recipes:

Pork steaks

For cooking I needed:

1. Pork neck - 500 gr.

2. Salt - 2 tablespoons

3. Ground black pepper - 1 tbsp. l.

4. Vegetable oil

Pork steaks

We wash a piece of pork neck under cool running water, dry it with a paper towel and cut into portions, later steaks.

The thickness of the steak should be about 1 cm. Maybe a little thinner.

For steaks, it is better to use fresh, not frozen meat, you can chilled, but not frozen, so they will be juicier, and therefore tastier.

Pork steaks

Salt and pepper on both sides, lightly rubbing the spices into the meat with your hands.

We leave the meat for 5 - 10 minutes to marinate, although if you really want to eat, you can not marinate.

Pork steaks

Heat up a frying pan over high heat. Pour vegetable oil into a hot frying pan, bring it to a boil and the show begins))) The oil will start to shoot and splash in different directions as soon as you bring the meat to the frying pan and start putting it into it. Be very careful and careful not to get painful burns.

The fire should not be reduced, well, if only a little, so that the meat is really fried and not stewed or cooked. You should not cover it with a lid either. For such purposes, in order not to completely ruin the kitchen furniture and stove, I purchased a special mesh splash cover, but to be honest, it doesn’t do a very good job either.

Do not be afraid of all the fears that I have caught up with you, the result is worth this torment.

Pork steaks

After the meat is fried on one side, it has become golden and ruddy, turn it over to the other side and fry until fully cooked. Approximately 3-4 minutes on each side.

Pork steaks

We put the finished meat on plates, add vegetables to taste and sit down to have dinner. You don’t even need an additional side dish for this dish, since the meat itself is very nutritious and has a very bright, unforgettable taste.

Pork steaks in a pan are ready.

Cooking time: 15 - 20 minutes

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How much to fry pork steak video recipe - step by step

Below you will find a step by step video recipe that will help you with cooking.

The word "steak" comes from the Old Norse "fry" and means a well-cooked piece of meat, cut across the grain.

Pork steak is a moderately thick slice of meat fried on both sides over high heat. Please do not confuse with chop. After all, the steak does not fight back and you don’t even need to marinate it, especially if you use a pork neck for cooking, since the pork neck is a great, very juicy and moderately fatty pork product.

Here is my recipe for Grilled Pork Steaks that we Cook at home from the family notebook homemade recipes:

For cooking I needed:

- Ground black pepper - 1 tbsp. l.

We wash a piece of pork neck under cool running water, dry it with a paper towel and cut into portions, later steaks.

The thickness of the steak should be about 1 cm, maybe a little thinner.

For steaks, it is better to use fresh, not frozen meat, you can chilled, but not frozen, so they will be juicier, and therefore tastier.

Salt and pepper on both sides, lightly rubbing the spices into the meat with your hands.

We leave the meat for 5 - 10 minutes to marinate, although if you really want to eat, you can not marinate.

Heat up a frying pan over high heat. Pour vegetable oil into a hot frying pan, bring it to a boil and the show begins))) The oil will start to shoot and splash in different directions as soon as you bring the meat to the frying pan and start putting it into it. Be very careful and careful not to get painful burns.

The fire should not be reduced, well, if only a little, so that the meat is really fried and not stewed or cooked. You should not cover it with a lid either. For such purposes, in order not to completely ruin the kitchen furniture and stove, I purchased a special mesh splash cover, but to be honest, it doesn’t do a very good job either.

Do not be afraid of all the fears that I have caught up with you, the result is worth this torment.

After the meat is fried on one side, it has become golden and ruddy, turn it over to the other side and fry until fully cooked. Approximately 3-4 minutes on each side.

We put the finished meat on plates, add vegetables to taste and sit down to have dinner. You don’t even need an additional side dish for this dish, since the meat itself is very nutritious and has a very bright, unforgettable taste.

strepuha.ru

Juicy pork steak in a pan

What could be better than a tasty, juicy, fried piece of meat? We offer an excellent recipe for cooking delicious pork steaks with delicious sauce. Pork steaks are perfect for a hearty lunch and dinner, as well as for a festive table. Despite the fact that the recipe is quite simple, the most important point is not to overcook the meat when frying, otherwise it will be stale and dry. Cooking time depends on the heat and the thickness of the steaks.

Pork (neck part) - 600 g.

Cherry tomatoes - 180 g.

Garlic - 4-5 cloves

Ground black pepper

ground chili pepper - a pinch

Butter - 50 g.

Step-by-step recipe for juicy pork steak in a pan

Cut the pork (neck part) into steaks 1-1.2 cm thick. We got 4 steaks of 150 g each.

On both sides, salt each steak, pepper well, add a pinch of chili (to taste), a pinch of ground coriander. Leave for a few minutes.

Cut cherry tomatoes into halves.

In a hot skillet with olive oil, fry the steaks on both sides for approximately 4 minutes.

Then turn the steaks over again. Add garlic cloves in peel, pre-pressed with a knife and cherry tomatoes. Optionally, you can add a sprig of thyme or rosemary. Fry for about 1-2 minutes. Then add the butter, wait until the butter melts.

If clear juice without blood comes out of the meat, then the meat is ready.

Remove steaks from skillet. Crush some cherry tomatoes in a frying pan for a delicious sauce. Leave some for garnish when serving. Taste the sauce, season with salt if needed.

Put the steak and cherry tomatoes on a plate, pour over the sauce. Serve with a side dish - we served with fried vegetables. Bon appetit!

originalfood.ru

How to cook pork steak in a pan recipe

Pork steak in a pan [how to cook] - step by step recipe with photo

• Servings: 1 portion
• Cooking time: 15 minutes

Recipe printing

Pork steak in a pan [how to cook]

Pork steak is a dish especially popular in the USA and Latin America. It is quite satisfying, inexpensive, prepared quickly and does not require special culinary skills. In order to cook a pork steak in a pan and not get an overcooked crust with raw meat inside, it is enough to follow simple rules.

Ingredients

• Pork - 300 g
• Butter - 70 g
• Salt, spices - to taste

Step by step cooking process at home

1. We prepare products.

The best results are obtained exclusively with chilled meat, not defrosted. It is also necessary to choose parts of the carcass in which there are no bones. The presence of bones will increase the cooking time of the steak and in the long run will contribute to an overdried piece, possibly with underdone areas near the bone.

It is better to choose tenderloin, bullseye and other parts without fatty layers. The part that is sold in stores for making schnitzel will do. The future steak should have a thickness of at least 2-2.5 cm. It is salted with coarse salt, preferably sea salt. Before frying, the meat must be dried with kitchen towels and excess salt removed.

Then a pan with a non-stick coating and a thick bottom is heated, it can be Teflon-coated or cast iron dishes. You can use a grill pan with special notches. Approximate time to heat up the pan: 2 to 5 minutes. Then sage leaves, rosemary and other herbs are placed in the pan. The steak is thickly greased on both sides with butter and placed in a pan. Turn the steak over after 15-20 seconds.

After another 15 seconds, the piece is turned over on edge and this is repeated until absolutely all sides and sides of the steak get a light crust. The steak is once again oiled and again placed in the pan with a wide part.

After 10-15 seconds, the steak is turned over to the other side, if necessary, it is again greased with butter. It is important not to create an extensive puddle of oil in the pan.

The finished steak will shrink slightly and stop emitting pink juice. The flesh of the finished steak should not be dry and overcooked, but undercooked pork steak is not acceptable.

photoreception.org

How to cook pork steak in a pan - photo recipe

A steak in a pan can be cooked from almost any meat. In principle, a steak is, of course, a piece of beef, but today we will take pork. It is simply impossible to spoil it, and if you are a novice cook, or have not fried meat in large pieces, try it with us. Of course, in restaurants, the cook measures the temperature with a special thermometer; for frying, they take expensive and very high-quality meat. Believe me, these are optional conditions for home cooking. So let's find out how to cook pork steak in a pan.

• pork - 500 gr. or less;
• olive oil - 1 tbsp. l. for two steaks;
• salt - to taste;
• spices - optional.

Cooking time is 40 minutes.

Calorie content - 130 kcal.

1. We take pig meat with small fat layers. In this case, it will be softer and juicier. We wash and dry. We cut from three to five centimeters thick. Be sure to consider that you need to cut across the fibers. If desired, you can even beat off a couple of times. But this is not necessary, and if you overdo it, then the chop will turn out.

2. Leave at room temperature for one hour. If you want to marinate a steak before frying, you need to do this not in aluminum dishes, with garlic, spices and spices. In this case, make sure that when frying it does not burn too much.

3. Pour a little olive oil into the pan. Instead, you can grease the meat itself. We warm up its surface on high heat. Never place a steak in a frying pan that is warm and not hot enough, its surface should be so hot that the pores of the meat quickly close during the first seconds of frying and the meat retains all its juice. In this case, there should be a characteristic strong hissing sound.

4. Reduce the fire to medium. Fry the steak in a pan on one side for 3 minutes. Carefully flip over and fry on the other side for another 3 minutes. Never pierce it with a fork or knife. Even turn over carefully so that the juice does not flow out of the steak. We have the most common medium rare steak.

5. Put on a wire rack, cover with foil. Leave it like this for 15 minutes. During this time, all the meat juice remaining in it will be distributed throughout the piece. Please do not neglect these points, without them you will lose, one might say, everything and next time you will not want to experiment with meat.

6. Salt and pepper to taste the finished steak on a plate. Following the example of expensive restaurants, you can slightly heat the plate so that the meat does not quickly cool down from contact with the cold surface. Serve with spicy ketchup or other sauce.