Pork steaks on the coals. Steak with fragrant rosemary

If you are already bored, then we suggest you cook pork steaks on the grill on the grill. Believe me, they look so spectacular and turn out so tasty that everyone will be completely delighted with such a treat. True, there are some subtleties of their preparation, but you will learn about them from our detailed master class.

Ingredients:
- 1 kg pork tenderloin on the edge;
- 2.5 tsp salt;
- 2.5 tsp spices for barbecue.

How to cook with a photo step by step

For pork steaks cooked on the grill on the grill, tenderloin on the rib is best. Such meat looks beautiful, and it turns out juicy and tasty. Meat for steaks is best taken not frozen, but fresh. I usually buy it in the market, from a familiar, well-trusted seller. This is farm meat, which compares favorably with store-bought meat in its quality. If desired, the ribs can be cut off and cooked from them another dish - borscht or pea soup. But, I repeat, meat on the bone always turns out tastier than just tenderloin.

We cut the meat into steaks - along the ribs. The pieces are large, thick - about 2 cm. This is very good.

Salt each piece and add spices for barbecue.

Now our task is to distribute the spices over the entire surface of the meat. We take two pieces of steak in our hands and three of them against each other, on one side and on the other.




Now put the steaks in a convenient pan or bowl, cover cling film and leave it like this for 2-3 hours room temperature. If you are going to go out into nature, then it is most logical to marinate the steak in this way before leaving. By the time you get to the place, kindle a fire, just the meat will be marinated.

We kindle a fire in the brazier, we wait until they appear good coals. We burn the grate on fire.

Put the steaks on the grill.

First, fry the steaks on the fire on both sides for a short time - so that a crust forms, which will prevent the meat juice from flowing out.

Then we extinguish the fire and cook the steaks already on the same coals, not forgetting to turn, for about 15 minutes. It’s easy to check the readiness of the steaks - you need to cut the meat, and if it leaks clear juice, it's ready.

The steak is ready, bon appetit!
And you can submit any

In summer, people get out into nature, relax and cook delicious meat on the grill or fire. Often picnic dishes are prepared with pork. The article describes delicious recipes meat on the grill.

Grilled pork steak

This is a simple option that will replace .

Ingredients:

• half a lemon;
• 700 g pork entrecote on the bone;
• large onion;
• 6 sprigs of marjoram;
• spices.

Cooking step by step:

1. Beat off a little meat on both sides, pepper, remove the bones.
2. Finely chop the onion, put the meat in a saucepan, sprinkle with lemon juice.
3. Place marjoram and onion between each piece.
4. Leave the meat to marinate for two hours in the refrigerator.
5. Salt before frying.
6. Grill the pork on the grill for 10 minutes on each side.

Portions come out five. total calories meals - 1582 kcal. Cooking time - 2 hours 30 minutes.

Grilled pork entrecote

Meat cooked according to the recipe is tender and soft. Preparing pork entrecote on the grill for 1 hour. Servings are six. The total calorie content is 190 kcal.

Required Ingredients:

• a bunch of greens;
• kilogram of meat;
• spices;
• bulb;
• two bay leaves;
• 150 ml. beer.

Cooking steps:

1. Rinse and dry the meat, cut not into pieces of medium thickness.
2. Mix salt and pepper, add bay leaves.
3. Finely chop the onion and add to the spices, pour in the beer.
4. Marinate the meat in the marinade and leave for at least half an hour.
5. Put on the grill and fry the pork on the grill for 15-30 minutes, turning over so that the meat is fried on all sides.
6. Baste with marinade while frying.

Ready entrecote is combined with sauces, fried vegetables on the grill and salads.

Pork loin on the bone on the grill

It is better to cook pork loin on a fire: the meat turns ruddy, and the aroma of smoke gives a special taste.

Cook perfect at home juicy steak"like in a restaurant" is the cherished dream of many hostesses.

However, after several unsuccessful experiments with the preparation of "rubber soles" instead of soft pink meat, it is so easy to despair and abandon this venture forever. But all you need to do is take the advice of professionals and take into account all the subtleties.

How to choose meat for a steak

And today we figure out together how to fry delicious steak. From buying meat to choosing seasonings, we take into account all the nuances.

• Choose aged meat. Many people mistakenly believe that steak meat must be fresh. However, this is not entirely true: in order for the steak to turn out soft and juicy, the meat must be aged. The fact is that the muscle in the piece taken straight after slaughter is not relaxed, and the steak will turn out to be tough.
• Focus on the date of slaughter.When buying meat in a supermarket, be guided not by the date of packaging, but by the date of slaughter, which should also be indicated. The ideal steak will come from a piece aged for more than 20-25 days after slaughter. You can also check the maturity of the meat by simply pressing a piece with your finger: if at first an indentation formed, which then quickly returned to its place, then such a cut is suitable for cooking a steak.
• Consider the type of future steak. Most popular species cuts for steaks are filet mignon, tee-bone and ribeye. Choose your meat vacuum packaging or visit the butcher - they will give you competent advice and help you make the right choice.

• Pay attention to the thickness. good steak obtained from pieces no thinner than 2.5 centimeters. And for cooking perfect fillet minion from tenderloin, which is served in the form of "hemp", pieces should be chosen with a thickness of 5 centimeters or more.

• Examine fibers and body fat. The thicker the muscle fibers on a piece of meat, the tougher the steak will end up. Our choice - thin, dense fibers.
  As for fat, what is the best way to buy meat with thin layers white color, which will melt during cooking and give the steak juiciness and tenderness.

General recommendations for preparing a juicy steak

Mastering the art of cooking juicy and mouth-watering steaks is easy. The main thing is to clearly follow a number of rules and remember the difficulties that both beginners and regulars in the kitchen may encounter.

• Steak should be cooked only from fresh, chilled meat. If the steak was frozen, then leave it in the refrigerator overnight.
• The meat is usually brought to room temperature before frying. Before frying, the meat should "warm up" at room temperature for 1-2 hours. Thus, you will not only achieve uniform frying, but also be able to more easily control its degree.

• Control the dryness of the meat. In order not to smoke the entire kitchen and evenly fry the steak, the surface of the meat must be perfectly dry. Wipe the meat dry before starting the cooking process.
• Use kitchen paper towels for this and never wash the meat before cooking.

• The width of the meat is also very important. Ideally, this is a piece from 2.5 to 4 centimeters.

• If you cut the meat yourself and at home, then you should remember one simple rule: cut it strictly across the fibers.
• Do not cook too many pieces at once. No more than 2 steaks should be laid out in 1 pan, otherwise the surface temperature will drop sharply, and the meat will begin to release juice instead of forming a golden crust.
  The result is a cooked rather than juicy steak.
• Season the meat well. When it comes to spices, there is absolutely no need to be shy, because in many ways the very taste of a restaurant steak is due to a generous amount of salt and pepper.
  Just before you put the pieces of meat in a preheated pan, generously pepper them and salt them on 2 sides, and then proceed to frying.

You can make seasoning from salt, water, spices, lemon juice and rosemary. Pour the steaks right on the grill.

• Best for steak use a heavy skillet or grill pan. With their help, it will be easier for you to control the temperature and the frying process as a whole.
  cook perfect steak"with stripes" is possible with the help of cast iron ribbed grill pan. Dry it and heat it well until a light haze appears. Roast it yourself steak is better without oil, otherwise the whole kitchen will be covered with smoke.

• If the pan is not cast iron, then it is important to properly heat the pan. She should be very hot, but not smoking. Otherwise, the meat will burn on the outside before it has time to cook inside. The steak should sizzle as it touches the surface of the pan.

• It is better to start frying meat at high temperatures, and then move to lower ones. This will ensure uniform frying and will not allow the meat to lose taste and color.
  When frying, protein - primarily on the surface of a piece of meat - curls up and blocks the exit of liquid. Therefore, at first the meat is quickly fried at high temperature, and then brought to the condition at a lower one.

• Usually, steak medium rare you need to cook on each side for 4 minutes.
  Meat with blood requires 1-3 minutes.
  A full-rare steak is fried for 3 minutes on each side over high heat, and then brought to fully prepared within 6-8 minutes.
  However, you should still carefully monitor the meat, because the cooking time can vary depending on a number of factors. When the steak reaches a temperature of 40 ° C, the proteins begin to break down, then, after 50 ° C, the collagen shrinks, at 70 ° C the meat stops holding oxygen and turns gray. Slicing across the fibers ensures that high temperature currents pass through the piece of meat. After the steak is removed from the heat, it continues to heat up from the inside.

• The steak can be turned frequently. This will ensure even roasting, and the edges of the steak do not dry out with this technique. If you decide to turn it rarely, only 2-4 times during the cooking process, then the final result will be a beautiful lattice pattern. However, only if you are cooking a steak on a grill pan.
• And if you want to get beautiful mesh on the surface of the steak, fry the piece first for 1.5 minutes, then turn it 90 degrees and hold it in the pan for another 30-45 seconds. Then do the same procedure with the other side.
• Forget about forks. To from our perfect steak juice did not flow out, it should be turned over exclusively with culinary tongs, but not with a fork.

• You can check the readiness of the steak with your fingers. To do this, just press lightly on the steak with your fingertip. A steak with blood is soft and pliable to the touch; well-done - firm; medium degree roasting is a cross between the two previous options.
• Bring the steak to readiness. Preheat the oven to 190 degrees and after you brown the steak on both sides, use tongs to place the meat in a baking dish. Cover with foil and bake for 10-12 minutes for filet mignon or 7-8 minutes for flat steaks.

• Take the meat out of the oven and without removing the foil, hold 10-15 minutes at room temperature then serve.
  You should not neglect this rule, because this is the only way to get a really juicy, mouth-watering and tasty dinner.

• Steak is best served on warm plates. Knives must be sharply sharpened.

Types of steaks

Knowing the types of steaks, you can, firstly, choose meat to your taste, and secondly, be known as a connoisseur and gourmet.

• rib steak- prepared from the subscapular part of the carcass
• ribeye steak- Best suited for pan cooking. He is universal. The name comes from two English words rib-eye, i.e. "rib" and "eye". The rib is the place where the cut comes from, and the eye is the shape of its cross section, which is also inherited by ribeye steaks. The abundance of fatty layers (the same marbling of meat) melts quickly when frying, making "Ribeye" the juiciest and most unpretentious in cooking of all steaks.
• club steak- prepared from a section of the thick edge of the longest back muscle
• Striploin- prepared from the top of the sirloin
• teebone steak- prepared from a piece on the border between the dorsal and lumbar parts, partly consists of filet mignon and striploin

• Porterhouse steak- prepared from the lumbar part of the back
• Sirloin steak- prepared from the lumbar part of the back near the head part of the tenderloin
• Roundrumb steak- prepared from the top of the hip part
• Fillet steak- prepared from the head of the tenderloin
• Tornedos- prepared from small pieces of the thin edge of the central part

The degree of doneness of steaks

• from 38°С blue, steak with blood
• from 48°С rare, very lightly fried
• from 52°С medium rare, lightly fried
• from 58°C medium, normally fried
• from 63°C medium well, deep fried
• from 74°C well done, very deep fried

The degree of doneness of a steak can be roughly determined by first poking a finger into the meat, and then with a finger into the palm of the other hand.

The hand is relaxed, the muscle at the base of the thumb too - it will feel like raw meat to the touch, in steaks it blue, with blood.

Touch the tip of the thumb to the tip of the index finger - the muscle is tensed, its hardness resembles a degree of roasting rare.

By connecting the thumb and middle fingers, we get a feeling similar to a steak medium rare.

When thumb touches the nameless one, the same muscle will be similar in density and elasticity to a steak of a degree medium or medium done.

Connected thumb and little finger will make the same muscle turn into a kind of steak well done.

Attention! Biting your hand when checking is strongly discouraged :o)

5 interesting steak recipes

Let's hone our skills together. I offer you 5 interesting recipes steaks that must be cooked.

1. Steak with teriyaki sauce

In Japan, teriyaki is not understood by oneself sweet sauce, and the method of frying dishes in it. The sugar contained in this sauce caramelizes and gives the dish a special taste and shine. IN traditional recipe sweet sauce as ingredients are soy sauce, sugar and mirin (sweet rice wine) or sake. This cooking method is great for fish and meat dishes, including for steaks.

Ingredients:

• beef steak- 1 kg
• Leek - 2-3 pcs.
• Soy sauce - 1/2 cup
• Water - 1/4 cup
• Brown sugar- 1.5 tbsp. l.
• Mirin or sake - 2.5 tbsp. l.
• Chopped garlic - 2 tsp
• Chopped ginger - 1 tsp
• Sugar - 2 tbsp. l.
• Sesame oil- 1/2 tsp

Cooking method:

1. Mix all ingredients except meat. Marinate the steak overnight in the mixture.
2. Heat up the pan. Remove the marinade from the steak and fry for 4 minutes on each side until medium rare.

2. Pork steak with lavender and rosemary

Although traditional option meat for steak is considered beef, sometimes you can go against the rules. Especially when we are talking about pork steak with lavender and rosemary. This is a steak option for real aesthetes and connoisseurs of spices.

Lavender and rosemary will brighten the taste of pork steak and add a special piquancy to the dish. In addition, they are also very beneficial for health. So, lavender has an antiseptic, soothing and antispasmodic effect, and rosemary has a beneficial effect on the work of the cardiovascular, digestive and nervous systems.

Ingredients:

• Pork steak - -4 pcs.
• Olive oil - 1/2 cup
• Lavender - 4 sprigs
• Rosemary - 3 sprigs
• Ground black pepper - 1/2 tsp
• Salt - 1/2 tsp
• Lemon peel - 1 pc.

Cooking method:

1. Spices can be prepared in a day. Place sprigs of lavender and rosemary between two leaves parchment paper. Press down with a frying pan or roll out with a rolling pin. This will help activate essential oils. Pour the spices into a saucepan and pour over the olive oil. Cook over low heat for 5 minutes and then let cool completely.
2. Mix the resulting mixture with the remaining spices and marinate the pork for 20 minutes.
3. Grill the steak for 10-15 minutes on each side. You can also cook a steak in the oven: 30-40 minutes at 180 degrees, depending on the thickness of the piece.

3. Filet Mignon with Blue Cheese

Even the pickiest gourmet will love this dinner. If in Hard times sanctions you managed to get a package blue cheese in a foreign land, and at home there is a solemn occasion for which you need to gather guests, then this recipe is for you. You can collect all conceivable and unimaginable compliments and increase your culinary self-esteem by preparing filet mignon.

Ingredients:

• Tenderloin steak (filet mignon) - 4 pcs.
• Olive oil - 1/4 cup
• Balsamic vinegar - 1/4 cup
• Mustard - 1 tbsp. l.
• Dried thyme - 1.5 tsp
• dried rosemary- 1.5 tsp
• Thinly sliced ​​onion - 2 pcs.
• Sugar - 1 tsp
• Blue cheese - 150 g
• Salt - to taste
• Pepper - to taste

Cooking method:

1. mix olive oil, rosemary, cumin, mustard and balsamic vinegar. Rub the steaks with salt and pepper on both sides and then pour over the mixture. Leave to marinate for at least 30 minutes.
2. While the meat is marinating, prepare the onion. Heat a frying pan over medium heat, pre-greased with oil. Fry the onion until it becomes transparent and soft. Add sugar. Fry until the onion is golden brown and caramelized. Set aside.
3. Fry the steaks for a few minutes over high heat. Then turn on medium power and fry for another 9 minutes, periodically turning over.
4. After this time, cover the steaks with onions and finely chopped blue cheese, turn off the heat, cover and leave for 2-3 minutes.

4. Salmon steak with lime and mustard

Salmon is very tender mild taste and amazing on its own. Therefore, salmon steak is a great dinner, and a quick one too.

Recipe "Pink" pork steaks on the grill":

I know that classic steak prepared from beef. But in this case, the “correct” beef is also needed. And it's not always possible to find it. Therefore, most often I cook a steak all the same from pork.

We cut the meat across the fibers, it seems to me that everyone knows this. We get rather thick pieces, about 2 cm thick. You should not make them thinner - then the finished meat will be dry and not juicy. Lightly beat the meat.

Now it's time for the spices. We need a FORESTER meat kebab marinating kit. I really want to tell you a handy thing, this set! The set includes a large sealed bag for marinating barbecue with a double zip lock for up to 3 kg of meat + 100% natural ingredients seasonings and all this is convenient to marinate, store and transport right in the bag! ;)
Something I digress...
So, we take the same package. We put spices from the set in it, currants pounded in a bowl (I have frozen), vegetable oil and steaks. We close the zip-lock, shake it and voila ... send it to the refrigerator for at least a couple of hours, and preferably at night.

We kindle a fire in the grill. Lay the meat on the grill. When there are smoldering coals in the grill, as for barbecues, we send the grill with the pork steak to the grill. Fry the meat for about 10-15 minutes, not forgetting to turn. If you doubt the readiness of the steak, then you can make an incision with a knife - if the juice is not pink, but transparent - the meat is ready!

Delicious pork steaks, like many other equally tempting recipes, came from America. Traditionally, they are made from veal or beef, choosing the freshest and juiciest meat, but there are exceptions such as pork. There are many varieties in the world, very many manage to make culinary work and from chicken, of course, I mean large breeds - broilers. Today we are going to talk about juicy steaks from pork.

Each country prepares them differently:

• In the US, meats are selected for color and fat content, with preference given to soft, fresh, with little layers of fat in marbled beef meat;
• In France, meat is selected for juiciness. Prepared most often from veal;
• In Russia, such a dish appeared relatively recently. The resourcefulness of Russian people taught to cook overseas dish from pork. Since pork is more affordable meat and is in no way inferior in its taste characteristics the same beef.

The classic recipe for how to properly fry a pork steak can be shown by every self-respecting culinary master Or a restaurant chef. This dish can be repeated at home without special culinary skills, following certain rules for choosing and preparing a fragrant gourmet dish.

How to cook pork steak

1. Choose fresh meat with streaks of fat. The fat should be white - this indicates its freshness, do not take the winded - the dish will turn out to be dryish;
2. The thicker the piece of the product, the juicier the dish will turn out;
3. Pork steak is turned over once when grilled;
4. In order for the meat to be fried evenly and browned to golden brown, it is recommended to salt it immediately before the hottest;
5. It is recommended to eat it immediately, while still hot. Then he will not lose not only his unsurpassed taste, but also the fragrant aroma of spices.

It should be noted that grilled pork turns out to be especially tasty and ruddy than in a pan, and the presence of smoke only enhances the appetite.

Pork steak is cut from the carcass across the fibers, where there is a lot of meat. Meat is a classic golden color and almost finished.

There is more than one recipe for cooking meat, in this article you can find the simplest and most advantageous options for both cooking and decorating a dish.

Classic recipes that conquered the world

• 500 gr selected pork
• 1 thick-skinned lemon
• 1 tablespoon vegetable or olive oil
• Several sprigs of fresh thyme
• Salt, pepper, other seasonings as desired. ( little secret- there is a seasoning for tenderizing meat)

Cooking process:

1. Rinse a piece of pork, let drain excess water with blood, dry with a towel.
2. Big and sure sharp knife, cut a piece of meat across the fibers, make steaks 2-3 cm each, but not less than 2 cm, since grilled pork cooks quickly and decreases in size.
3. In a separate bowl, knead the marinade: squeeze out all the lemon juice, add seasonings to taste (except salt), put oil. Mix well and rub meat pieces on all sides, let it brew for half an hour in the refrigerator.
4. The marinade is absorbed, then we knead the thyme sprigs in our hands, rub the meat in the same way as with the marinade and put it on the grill grate.
5. Pour the laid out pieces with the remaining marinade, put on the coals. It remains to brown the meat on the coals and the dish is ready! You can serve the table with rustic potatoes and vegetables from the garden.

How to cook juicy pork steak

It's very simple! Grilling meat - this means not only the classic grill installed on the grill, but you can also use a grill pan, where you will also get tasty dish with low carbohydrate and fat content.

Necessary components of the dish:

• 500 gr pork
• soy sauce where content soybeans not less than 5% - 3 tablespoons
• 2 tbsp vegetable oil
• 1 tsp mustard, preferably dry
• Black and red pepper, salt to taste

Cooking process:

1. Wash and dry the meat paper towel. Many are wondering how to properly fry it. In our recipe, a juicy steak has no secrets - it is important to get golden brown and leave slightly undercooked, which is more convenient to control in the pan.
2. In a bowl, mix soy sauce, pepper, mustard.
3. Cut the pork into portioned pieces 2 cm each and coat with our marinade. We send the blanks for 2 hours in the refrigerator.
4. We take out our semi-finished products from the refrigerator, moisten each piece with oil, salt and put it on a hot frying pan.
5. We set a moderate fire on the stove, begin to fry on both sides, so that the pork would brown on the grill, but not burnt. Otherwise, it will have a bitter taste. So we got a simple recipe for how to deliciously fry a pork steak.
6. Submit ready meal with boiled long grain rice or with mashed potatoes, to garnish put traditional salad from tomatoes and cucumbers with the addition of greens. After all, greens not only improve appetite, but also contribute to better protein breakdown.

There are other recipes on the grill how to cook pork, more Russified, from improvised means.

Pork steak with mustard sauce

Ingredients:

• Diet pork meat (pulp) - 1 kg.
• celery - a couple of pods
• horseradish - 1 tbsp. spoon
• mustard - 1 tbsp. spoon
• sour cream - 150 gr.
• butter- 100 gr.
• lemon
• temyan
• parsley
• garlic 1-3 cloves
• Olive oil - 2 tbsp. spoon

Cooking features

1. We cut into 4 cm, ideally it is better to take a larger tenderloin.
2. It is better to fry across the fibers.
3. Pork steak should be well done, should not have pinkish parts inside!

Cooking

We heat the pan, add vegetable oil and fry the garlic cloves, as soon as they begin to brown, remove them and lay out the steaks. After a minute and a half, we turn them over, after the steaks have been turned over, it is necessary to salt. As soon as the lower part of the steak is fried, we turn it on its side and fry the sides, when they are golden on all sides, add butter and our herbs (parsley and thyme) and pour plenty of melted butter over them. Transfer to a baking sheet and put in the oven for 20 minutes at 200 degrees.

Sauce:

Cut the celery and put it in a blender, add mustard, horseradish, olive oil, squeeze half a lemon and add one clove of garlic, grind everything in a blender and add sour cream. Salt and pepper to taste and mix in a blender

How to cook pork steak on a grill pan. Russian variant

In the grill, how to cook a pork steak, everyone gives preference to their own: some adhere to classic version, while others, having fed up with this option, want to experiment with the dish, adding something of their own to it, making it even more refined and special.

Necessary components of the dish:

• 500 gr pork
• 5 tbsp non-greasy sour cream
• 1 tbsp dry mustard
• 2 tbsp olive oil
• Fresh parsley and cilantro
• Spices and salt to taste.

Cooking process:

• All as in previous recipes do it with meat.
• We mix the sauce. We take sour cream and mustard, cut greens finely, add oil and spices. Wet each piece of meat in the resulting sauce and let it brew for 15 minutes.
• We put the pan and spread our meat, leave to fry for 10 minutes over medium heat. Then salt and turn over. How to make it so that it is soft and juicy, the answer lies in right frying pan- the grill on which you are cooking, she will tell you herself: you will feel a slight smell of fried meat, hold it on the stove for a few more minutes and turn it over. Don't forget to salt on the other side.
• This dish is best served with stewed cabbage or zucchini.