The correct succulent pork steak in a pan
Cooking time50 min
Learn to cook juicy meat in this recipe! To cook juicy pork steaks don't have to go to a cafe or bar. Real atmosphere of the Brasserie, you can easily create at home by yourself if you pick the right beer snacks, including steaks and fried potatoes.
If you like your meat rare, then you should take the steaks with a thickness of 2 cm and fry them about for about 5-8 minutes on each side. In this case, the surface of the steak roasts, middle, and in no time the meat remains undercooked on the inside.
In General, the ability to fry the steaks to the desired degree depend on many factors: the fat content of meat, thickness of the pan, the fire power at the plate, the thickness of the steak, etc. So the necessary skills are developed gradually.And most likely will have to "spoil" not one kilo of meat, to find the best option suitable for you.
Not once had seen that home can learn to cook a lot, but for a good steak still go to the restaurant. Perhaps this statement has some truth.
I give the recipe under your conditions meat for steaks with a thickness of about 1-1,2 cm, cast iron frying pan, thick and heavy. The fire power of the 8 of 9. The degree of doneness full.
I served the steak with potato pie - a delicious combination. Along with beer there is a feeling that you are in this Brasserie.
Prepare all the necessary ingredients for meals. Steak meat can use on the bone or without. I used the already sliced pork loin without the bone. In the store you want the meat may be sold under the names "pork steak", "loin". IMPORTANT!!! Meat should not be frozen, otherwise it will be "rubber" structure.
Prefer to use already ground mustard. But if you have mustard beans like me, then it must be either to grind in the mill, or put in a bag and crush with a rolling pin.
In a small bowl, connect ground paprika, mustard, black pepper and salt. Stir spices. In addition to these spices you can use different herbs such as olive.
Loin wash and dry on paper towels. The thickness of the steak, too, can vary from thin slices of about 1 cm to 5 cm. Choose what you like, just the frying a steak like this can be different depending on desired doneness and thickness of meat pieces. The more fat a piece of meat you choose, the tastier and more tender the steak will turn out. I don't like very fatty meat of any kind, so chose lean of korak
Pork loin RUB with spice mixture and leave for 30 minutes to marinate at room temperature. If possible, leave the meat in the refrigerator overnight, after covering with clingfilm.
Brush brush the meat with vegetable oil.
The pan will rascality over high heat. Grease it does not need to, because the meat is already greased with vegetable oil. If you have a grill pan, it is best to cook on it - you will get a nice pattern on the meat. Lay out pork loin and fry on one side from 2 to 5 minutes depending on desired degree of doneness. I fry the meat for 4 minutes on each side, and inside it was completely fried, since the thickness of my loin did not exceed 1 cm.
Focus on your preferences, the fire and the thickness of the pan. The meat is then flip to the other side and cook 2 to 5 minutes. Ready loin put on a dish and allow to rest for 2-3 minutes, covered with foil. Then add the steaks to the table hot. The meat is juicy and flavorful, despite the small amount of fat in the loin. Bon appetit!