A steak is a thickly cut and fried piece of meat with thin fat veins. It goes well with baked, fresh or boiled vegetables and can be a great option for a family dinner. In today's article, the most interesting recipes for pork neck steaks in a pan are collected.
Practical recommendations
For the preparation of such dishes, it is advisable to use fresh and high-quality meat that has not been previously frozen. Ideally, it should have small fatty streaks that give it a special softness and juiciness. The selected meat is washed in running water, wiped dry, cut into thick enough slices and aged in a marinade made on the basis of soy sauce, mayonnaise, kefir, wine vinegar or any other ingredients.
As for spices, basil, coriander, caraway seeds, rosemary and black pepper are best suited for making pork neck steaks. In addition, many recipes involve the use of garlic, celery seeds, thyme and other seasonings.
The marinated pieces of meat are sent to a well-heated skillet 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 for cooking meat with blood it will take a little more than sixty seconds.
Steak in lemon marinade
This juicy and aromatic dish has an amazing taste that will surely appeal to lovers of well-done meat. To prepare it, you will need:
- 400 grams of pork neck.
- 3 tablespoons of freshly squeezed lemon juice.
- ½ tsp ground garlic.
- 2 tablespoons of dried rosemary.
- 1 tsp the basilica.
- Salt (to taste).
- Lean oil (for frying).
Washed and dried meat is cut into thick enough pieces, put in a bowl and watered with 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. Fresh vegetables will be the best side dish for browned meat.
Wine Vinegar Marinade Steak
The 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 preparing pork neck steaks, be sure to have at your fingertips:
- A kilo of meat.
- A teaspoon of caraway seeds and mustard seeds.
- 3 onions.
- A tablespoon of wine vinegar and vegetable oil.
- 4 cloves of garlic.
- Salt, lavrushka, 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 marinade made from onion rings, crushed garlic, salt, ground pepper, mustard, caraway seeds, 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. Pork neck steaks are fried in a pan greased with preheated vegetable fat until cooked. They are served with baked potatoes or any vegetable salad.
Mustard Marinade Steaks
This aromatic and very juicy meat will surely appeal to even the most demanding gourmets. Under its appetizing crust hides a delicate flesh that goes well with almost all side dishes. Therefore, such pork neck steaks can be a worthy decoration of any feast. To prepare them you will need:
- 600 grams of meat.
- Large onion.
- 2 tablespoons of vegetable oil.
- 30 grams of mustard.
- Salt, black and red pepper (to taste).
Pre-washed and wiped dry meat is cut into 1.5 cm layers. The resulting pieces are salted, pepper, greased with mustard and left for at least an hour. Then the marinated meat is spread in a hot 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 put out together in a closed frying pan. After five or seven minutes they are removed from the stove and served to the table.
Steaks in cognac marinade
We draw your attention to an unusual recipe for pork neck steaks, which allows you to cook moderately sharp and very fragrant dish. To play it, you must have at your fingertips:
- 200 milliliters of not too expensive cognac.
- 2 raw steaks.
- 2 cloves of garlic.
- Salt, thyme and pepper (to taste).
- Olive oil.
Before frying pork neck steaks, 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 the available cognac and a teaspoon of olive oil. After a couple of hours, the pieces of meat are removed from the marinade, blotted and placed on a heated frying pan, in which there is already a little vegetable fat. Fry steaks over medium heat, not forgetting to periodically turn over. They are served in a sauce made from the remaining brandy, warmed up with the juice in which the meat was prepared, and half a glass of water.
Steaks in Kefir Marinade
Using the technology below, it turns out incredibly tasty and tender meat. But it is prepared using a minimum set of spices, which means it is optimal for a family dinner. Before you cook pork neck steaks, be sure to double-check whether you have everything you need. In this case, you will need:
- 500 milliliters of 1% kefir.
- A kilo of meat.
- Salt and freshly ground pepper (to taste).
Thoroughly washed and dried meat is cut into thick enough 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 spread on a dry hot pan and fry until cooked, not forgetting to periodically turn it over. Browned, succulent meat is served with any fresh vegetables or boiled potatoes.
Steaks in soy sauce marinade
According to the recipe described below, it is relatively quick and easy to prepare a delicious and fragrant dinner for the whole family. To do this, at your fingertips should be found:
- 220 grams of pork neck.
- Half a lemon.
- A small onion.
- 2 cloves of garlic.
- 15 milliliters of olive oil.
- Chilli.
- 10 milliliters of soy sauce.
- Salt, lavrushka and seasonings for meat (to taste).
It is advisable to start the process with the preparation of the marinade. To do this, combine in a deep bowl spices, juice of half a lemon, grated onion, crushed garlic, crumbled bay leaves, a pinch of salt, soy sauce and chopped chili. All is well mixed and poured with the required amount of olive oil. The resulting marinade is immersed in advance washed meat, cut into fairly thick layers. All this is cleaned in the refrigerator for at least an hour. We cook pork neck steaks in a red-hot thick-bottom skillet lightly greased with vegetable fat. The duration of the heat treatment depends on the thickness of the pieces.
Steaks with Cherry Tomatoes
This recipe will certainly 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 collar.
- 4 cloves of garlic.
- 180 grams of cherry tomatoes.
- ¼ packs 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 several minutes. After some time, they are fried in a hot pan greased with olive oil. Slightly crushed garlic cloves and cherry tomatoes are added to the browned steaks. All this is heated over low heat for two minutes. Then put butter in a common frying pan and wait until it melts.