Today, I'll share the secrets of cooking juicy, rosy and delicious pork steak. I must say that the degree of roasting, they may be only one - fully and well as weak prozharka fraught infestation. So never take chances.
❗🥩❗Kasatelno meat temperature has its own nuances. You can not cook from frozen or doubles. The meat should be at room temperature, but in this case it reaches the ready simultaneously, both inside and outside.
Cooking Time - 30 minutes
Servings - 3
Ingredients
Prepared by:
- pork tenderloin - 400 g;
- vegetable oil - 2 tbsp .;
- salt - to taste;
- ground black pepper - to taste;
- Coriander powder - to taste.
✅Klassicheskie steaks, I love to cook with a minimum amount of spice, so as not to interrupt the natural flavor of the meat. And you can try awesome delicious steak, marinated in yogurt!
Cooking method
1. To prepare steaks recommended to choose meat from the neck, but the fit and brisket, as in my case.
Cut meat across the grain into pieces thickness of 2 to 3 cm (choose the taste, but at one time should be the same thickness to uniformly roasted).
Cut the meat across the grain is necessary not only for the convenience of tasting, but also for even toasting. Before the cutting of meat worth well dry with a paper towel to remove any moisture.
2. Put the steaks in a bowl and sprinkle with spices. Also pour oil. Until we salt. Leave to marinate for about 15 minutes, it can be more.
3. Solim already before the computation of steaks in the pan.
4. By the time of the calculations in a pan work surface should already be well red-hot as frying steaks over high heat needed to get a crispy golden brown.
First spread on one side and fry for about 3 minutes. Turning meat, roast another 3 minutes to obtain a delicious crust. Then diminish heat to medium and cook for another 5 minutes first on one side, then another 5 minutes on the other.
5. Remove the pan from the heat, cover with lid and leave for 15 minutes to ensure that the meat has reached 100% completion. If you have to prepare more steaks and hold the pan just impermissible, bring steak until cooked in foil.
☝🥩Vo cooking time can not be checked for readiness steaks, Notching or piercing them. But after holding the lid or foil need to check them out - the juice, which is isolated from meat, should be transparent.
These are rosy and juicy steaks I did. Bon Appetit!
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