Oven pork steaks: recipes

The content of the article

• Degrees of roasting pork steak
• The subtleties of cooking pork steak
• Oven pork steak recipe
• Classic pork steak in the oven
• Pork steak in garlic lemon marinade
• T-bone pork steak
• With mustard and provence herbs
• In cheese sauce
• In the wine
• In foil
• With tomatoes and cheese
• In a honey marinade
• With mushrooms

Most meat dishes, especially those prepared using an open flame, even look so appetizing on the photo that they want to eat faster. Not everyone has a barbecue grill or barbecue grill, and the townspeople do not often go out for a picnic. In such a situation, a steak cooked in accordance with all the rules in the oven is an appropriate substitute. In the homeland of this dish, in America, it is made from beef, and European chefs boldly experiment with pork. Properly cooked meat according to such recipes differs in aroma and juiciness..

Degrees of roasting pork steak

During the heat treatment, the blood and moisture from the marinade inside is gradually evaporated from the piece of meat, and it begins to slowly acquire an appetizing crust. By adjusting the duration of exposure to fire, you can achieve different degrees of readiness:

1. The piece begins to slightly crust, but inside it is almost raw.
2. The roast is weak, there is some blood.
3. The same, only there is no blood.
4. Average degree of frying.
5. The piece is well processed thermally.
6. The roast is very strong.

The specific degree of preparedness of a meat dish is a matter of individual tastes and the basis for numerous discussions. A man is likely to prefer the option of blood, and a good roast is a woman’s frequent choice. The default standard is the average degree of heat treatment (No. 4), but because of the danger of helminth infections, it is better to bring the meat to full readiness. This dish has a juicy pulp and a crisp.

The subtleties of cooking pork steak

There are tricks that make this meat dish especially tasty. These recommendations are so simple that even a novice cook can follow them:

• Properly selected meat is the main component of a delicious steak. It is necessary to take low-fat pulp, then the finished dish will be juicy and soft. If the selected piece contains a lot of fat, then it will melt when heated, and the steak will be hard and dry. The only exception is the “marble” pork – neck, tenderloin, carb with thin fat layers (they will make such meat very tender).
• Do not use steamed pork for cooking. Previously, it should lie in the freezer for at least 2-3 weeks. If you are going to cook steaks, move the meat to the plus compartment of the refrigerator for a day.
• Another important secret is the correct cutting. The meat is cut across the fibers. The cook should have rounded pieces about 3 centimeters thick. If the thickness is less – the slice can easily fry whole and lose its juiciness, if more – stay inside very damp.
• Preparation for the heat treatment includes a light beating with a simple kitchen hammer without teeth. Many recipes do without this procedure: skipping it, you will not lose anything.
• Cooking pork steak in the oven can be called frying only conditionally – it would be more correct to call this thermal procedure baking. At the same time, the cooking technology in many recipes tries to get as close as possible to the result that is obtained on the grill.
• The grid on the baking sheet will make the steak more roasted, as all the juice will drain down. If it stands out strongly, then it needs to be drained, otherwise the meat will not be fried, but stewed.

Oven pork steak recipe

Preparation of meat slices for heat treatment for most cases involves the same steps. It is necessary:

• Defrost meat to room temperature. Rinse and cut into slices.
• Dry with paper towels.
• Lightly beat off each piece with a flat hammer or poke with a fork.
• Sprinkle with spices or top with pork steak marinade.
• Sometimes preliminary short-term frying in a pan is applied (for 2-3 minutes). It will make the product more tender (by creating a crust that does not allow internal moisture to evaporate quickly during subsequent heat treatment).
• For cooking, the oven must be preheated to 180-200 degrees, and the average cooking time is 30 minutes. If liquid marinade and foil (or sleeve) are used, then the time increases by a third. Pre-frying in a pan reduces the presence of meat in the oven by 1.5-2 times.
• If everything is prepared without foil or sleeve, then, for uniform heat treatment, slices need to be turned 1-2 times.

Classic pork steak in the oven

• Time: 2 hours (hereinafter, timing includes the minimum pickling time).
• Servings Per Container: 4 Persons.
• Calorie dishes: 256 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: simple.

There is nothing complicated in preparing this dish in its classic form, and the amount of ingredients is minimized. Pork steaks in the oven will turn out to be very tasty and without any frills, if you prepare them according to all the rules (they are given above). This option is prepared without liquid marinade, but with preliminary frying in a pan.

Ingredients:

• pork – 800 g;
• sunflower oil – 2 tbsp. l .;
• salt, spices (hereinafter, this category includes rosemary, basil, thyme, oregano, cumin, paprika, cardamom, etc.) – to taste.

Cooking method:

1. Grease chopped pieces with oil, sprinkle with spices and leave to marinate for 1-2 hours.
2. Put them in a preheated pan. Fry over high heat until golden brown, then turn over. 1-2 minutes on each side.
3. Frying pork fillets on both sides, they are transferred to a baking sheet and sent to the oven for 15–20 minutes, depending on the preferred degree of frying.
4. To make the finished meat tastier, after frying the slices, put them on a plate and cover with aluminum foil. After standing for 15-20 minutes, they will be much more tender.

Pork steak in garlic lemon marinade

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 262 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: simple

This recipe is a European adaptation of the famous Mexican piqua steak, which uses the top of the beef thigh. The original recipe has not changed, except that it uses pork. Absorbing the aroma of garlic and lemon paste, the meat becomes very soft and juicy, so it’s better not to spare time and pickle it for several hours.

Ingredients:

• pork tenderloin or loin – 800 g;
• lemon – 1 pc.;
• garlic – 6 cloves;
• vegetable oil – 1 tbsp. l .;
• lettuce – 4 pcs.;
• salt, spices to taste.

Cooking method:

1. Garlic cloves are crushed by a press and mixed with salt and spices..
2. Each paste is coated with the resulting paste. Then they are placed in a small pan, poured on top with juice squeezed from lemon and covered with a lid on top. Pickling time – from 30 minutes.
3. After wiping the slices with paper towels, they are greased with vegetable oil and spread on a baking sheet. Cooking time – 20-30 minutes, depending on what kind of roast you need.
4. Ready steak served on lettuce.

T-bone pork steak

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 258 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European, Caucasian.
• Difficulty: medium.

Pork on the bone is well known to chop lovers, but in this form it will be much tastier. It’s all about the specifics of heat treatment when cooking in the oven. The meat, which has taken in the aromas of marinade, is crusted on the outside and continues to bake, and inside it is partially stewed in the remaining blood, while remaining soft and tender.

Ingredients:

• pork on the bone – 800 g;
• vegetable oil – 2 tbsp. l .;
• dry adjika – 0.5 tsp;
• black pepper – 0.25 tsp;
• ground nutmeg – 0.25 tsp;
• salt, spices to taste.

Cooking method:

1. Dry adjika, mixed with pepper, nutmeg, other spices and salt. A little vegetable oil is added..
2. The resulting paste is used for coating, the product is left to marinate for an hour.
3. Put the steaks on a hot and slightly oil-frying pan and fry on both sides (1-2 minutes each) over medium heat..
4. Then put the slices on a baking sheet and put in the oven for 15-20 minutes.
5. The steak prepared according to this recipe goes well with adjika sauce..

With mustard and provence herbs

• Time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 274 kcal per 100 g.
• Purpose: lunch, dinner, holiday treat.
• Cuisine: European.
• Difficulty: medium.

For such a dish, the main thing is to marinate the meat well so that it is thoroughly saturated with spices and mustard – this combination gives a special taste. Before sending slices into the oven, you can peel seasonings with a knife so that they do not burn. Fans of original flavors can leave them, then the aroma of the finished dish will be more saturated.

Ingredients:

• carbonade or loin – 800 g;
• butter – 40 g (2 tbsp. l.);
• sparkling mineral water – 100 g;
• lemon – 1 pc.;
• medium-sized onions – 2 pcs.;
• Dijon mustard – 1 tbsp. l .;
• seasoning “Provencal herbs” – 1 tsp;
• salt, spices to taste.

Cooking method:

1. For the marinade, the butter is melted, then the juice squeezed from the lemon is poured into it, mustard, salt and seasonings are added. Then mix everything.
2. Pieces of pork are poured on top with marinade and sprinkled with chopped onions. The total procedure time is 2 hours. The meat must be periodically turned over so that it is uniformly marinated on all sides.
3. Steaks are laid out on a baking sheet and sent to the preheated oven for 30 minutes..
4. The remaining marinade is poured into the stewpan. It is boiled for 2-3 minutes to evaporate. The result is a delicious sauce that is perfect for fried steaks.

In cheese sauce

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 282 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Pork steak sauce is a simple but very good way to transform a cooked meat dish. By varying the components of the gravy, a skilled chef will be able to dramatically transform the usual taste, give pork new shades. Cheese sauce is one of the most common in such cases – it’s easy to make, so even a novice culinary specialist will be able to cook this delicious option.

Ingredients:

• pork tenderloin – 800 g;
• butter – 60 g (3 tbsp. l.);
• processed cheese – 100 g;
• cream (or fat milk) – 1 cup;
• onion – 2 pcs;
• black pepper – 1/4 tsp;
• ground dry ginger – 1/4 tsp;
• salt, spices to taste.

Cooking method:

1. Thin the onion into thin rings.
2. Melt the butter in a pan. Fry the onion in it.
3. Pour cream into a pan. Heat over low heat for 5 minutes. Do not forget to stir, so as not to burn.
4. Grated cheese is added to the resulting mixture. Heats up while stirring for another 2-3 minutes.
5. The meat is cooked according to the classical technology with pickling spices for an hour, a short preliminary frying and baking in the oven for 25-30 minutes.
6. Ready slices of meat are laid out on a plate and poured with sauce on top.

In the wine

• Time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 256 kcal per 100 g.
• Purpose: lunch, dinner, holiday treat.
• Cuisine: European.
• Difficulty: medium.

Wine is a traditional ingredient in European cuisine, acting as a component of sauces and filling for baking. Pork steaks in the oven, cooked in this way, will be very fragrant, soft and without crust. For the cook, the recipe for such a dish is a real expanse for experimentation, because by choosing different types of wines (table, fortified, etc.) and spices (cloves, oregano, allspice, etc.) you can create fancy bouquets of tastes and aromas.

Ingredients:

• tenderloin or brisket – 800 g;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp. l .;
• red fortified wine – 200 g;
• wheat flour – 1 tsp;
• sugar – 1 tsp;
• bay leaf – 2 pcs.;
• salt, spices to taste.

Cooking method:

1. Onion cut into rings.
2. Heat the wine in a ladle, dissolve salt, sugar, add spices. Do not bring to a boil.
3. Put the meat in a deep saucepan, sprinkle with chopped onions on top, pour in heated wine and leave for 2-3 hours.
4. Heat the pan and pour vegetable oil on it..
5. After removing the steaks from the marinade and wiping them with paper towels, fry for 2 minutes on each side. Transfer from pan to plate.
6. Remove the onion from the marinade. Fry it in vegetable oil for 2 minutes.
7. Preheat and strain the marinade. Pour into a pan with onions. Add flour, bay leaf. Cook until the broth thickens.
8. Place the meat slices on the foil, bending it so that the sides are formed. Put the fried onions on top.
9. Pour with wine sauce, wrap foil, send to the preheated oven for 30 minutes.

In foil

• Time: 2 hours
• Servings Per Container: 4 Persons.
• Calorie content: 260 kcal per 100 g.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

Objectively speaking, such a dish can be called a steak only conditionally, because foil is more conducive to baking meat than to fry it. For this reason, with proper preparation, the pork crust will be very tender, which cannot be obtained with open heat treatment. Due to the lack of blood in meat, women should like this dish more than men.

Ingredients:

• pork tenderloin – 800 g;
• vegetable oil – 2 tbsp. l .;
• seasoning for meat – 1/4 tsp;
• salt, spices to taste.

Cooking method:

1. The meat is slightly beaten with a hammer, sprinkled with salt and seasonings, slightly sprinkled with oil and left to marinate for 1 hour.
2. Then, individually, the steaks are placed on the foil. A little vegetable oil is poured on top of each, after which the slices are wrapped in a shell.
3. A little water is poured into a baking sheet, prepared steaks are placed there and everything is put in a preheated oven. Cooking time – 30–35 minutes.

With tomatoes and cheese

• Time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 290 kcal per 100 g.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium

A truly delicious steak of this type can only be cooked in foil. A thin metal shell will prevent tomatoes, onions and cheese from drying out quickly at high temperatures, but vegetables will give their juice, helping pork to stew well. Like any meat in foil, this option will be very tender, and a garnish in the form of a cap of baked tomatoes and melted cheese will appeal to any gourmet.

Ingredients:

• pork loin or tenderloin – 800 g;
• hard cheese – 100 g;
• tomato – 2 pcs;
• onions – 1 pc;
• vegetable oil – 2 tbsp. l .;
• garlic – 4 cloves;
• black pepper – 1/4 tsp;
• salt, spices to taste.

Cooking method:

1. Garlic is passed through a press, mixed with salt, pepper, spices. Then a little vegetable oil is added here..
2. The resulting marinade sauce is coated with steaks and left to marinate in a sealed container for at least 30 minutes.
3. Heat the pan, pour a little oil on it and fry the slices on both sides for 2-3 minutes each.
4. Cut into slices tomatoes and onions.
5. Grate the cheese on a coarse grater.
6. Put pieces of meat on foil. Sprinkle grated cheese on top, cover with tomatoes and put chopped onion on top.
7. Wrap in foil well, leaving no clearance.
8. Bake in the oven for about 30-40 minutes, depending on the desired degree of readiness.
9. If you need a crust on the meat, you need to open the shell 5-10 minutes before cooking.
10. Serve steaks on the table in the same foil.

In a honey marinade

• Time: 2 hours
• Servings Per Container: 4 Persons.
• Calorie content: 284 kcal per 100 g.
• Purpose: dinner, holiday treat.
• Cuisine: European.
• Difficulty: medium.

The steak prepared according to this recipe will become a real decoration of the festive table. Sweet tooth can double the amount of honey. In this case, pork will acquire an original flavor, not typical for meat dishes. Ketchup, mustard and soy sauce add their own shades to the overall bouquet, surprisingly combining with the sweetness of honey.

Ingredients:

• pork tenderloin – 800 g;
• honey – 1 tbsp. l .;
• ketchup – 1 tbsp. l .;
• mustard – 1 tbsp. l .;
• soy sauce – 1 tbsp. l .;
• garlic – 4 cloves;
• lemon – 1 pc.;
• salt, spices to taste.

Cooking method:

1. A small amount of water is added to honey, it is heated in a ladle on the stove – this will be the basis for the marinade sauce. Next, mustard, ketchup, soy sauce, squeezed lemon juice are added. Everything is mixed until smooth..
2. Garlic cloves are cut into small plates (do not crush!) And added to the sauce along with spices.
3. In a deep dish such as a small saucepan, steaks are put on the bottom, coated with marinade sauce on all sides, its remnants pour out from above. The lid is marinated for 1-1.5 hours.
4. The pieces are individually laid out on the foil and sent to the preheated oven for 30-40 minutes. To create a crust, 10 minutes before cooking, the foil is opened, and the remaining time is all baked in this form.

With mushrooms

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 268 kcal.
• Purpose: dinner, holiday treat.
• Cuisine: European.
• Difficulty: medium.

In the minds of most people, meat dishes, grills and a picnic are inextricably linked. For this reason, meat that was prepared using liquid smoke, the first thing to remember about outdoor recreation. Delicious pork steaks in the oven this time are made using a baking sleeve. Mushrooms for this dish should not be chosen very large – so they are better soaked in sauce and meat juices.

Ingredients:

• pork tenderloin – 800 g;
• champignons – 300 g;
• soy sauce – 50 ml;
• mayonnaise – 100 ml;
• liquid smoke – 1 tbsp. l .;
• apple or balsamic vinegar – 1 tbsp. l .;
• garlic – 4 cloves;
• grated horseradish – 1 tsp;
• sugar – 1 tsp;
• salt, spices to taste.

Cooking method:

1. To make a marinade, add sugar, soy sauce, mayonnaise and spices to grated horseradish.
2. The meat is rubbed with the mixture and left for 1-2 hours in a deep sealed container.
3. Mushrooms are washed and dried..
4. The meat slices are sprayed with liquid smoke and apple cider vinegar..
5. The baking sheet (or heat-resistant form) is covered with foil. A baking sleeve is spread on it, into which pieces are inserted one at a time. Be sure to leave a sufficient interval between them. Mushrooms are placed on top of the meat slices and, with the help of a large saucepan, everything is poured with marinade. The sleeve is closed with ties at the sides, but before sending it to the oven, it is necessary to pierce the sleeve film 2-3 times.
6. After half an hour, the baking sheet is removed and the shell is gently cut (carefully, hot steam inside!). After that, everything is put back into the oven for another 5-10 minutes to form a golden brown.