Kitchen appliances and utensils
- plate;
- cutting board;
- knife;
- brush;
- pan;
- fork.
Ingredients
- Pork neck - 400 g
- Salt to taste
- Pepper - to taste
- Dried rosemary - 2 pinches
- Vegetable oil - 30 ml
- Thyme (dried or fresh) - 2 branches
- Balsamic vinegar (spray) - to taste
Step cooking
- Take the neck and cut it into pieces that will suit us for steaks. The steak should be about 2 centimeters thick. Cut the steaks with a good sharp knife.
- Having cut off two steaks, we put them on a cutting board. Salt and pepper them on both sides to taste. Pepper is better to use freshly ground, because it is more flavorful. You can also use a mixture of peppers.
- Lubricate the steaks on both sides with vegetable oil (30 ml) with a brush so as not to add oil to the pan during frying. It is better to use olive oil, because it is more fragrant.
- Put the frying pan on the fire to warm up. It’s better to use a ribbed skillet, but if you don’t have one, then it’s okay. You can use a pan with a smooth surface, preferably with a thick bottom.
- When the pan is hot, on a fire slightly above the average, we begin to fry our steaks, shifting them to the pan with a fork. Do not cover with a lid. Pork with blood is not allowed in any case. Therefore, it is important that the steaks are well cooked.
- They will be fried for approximately 10 minutes on each side. We will orient ourselves in approximately this way: with the help of a fork, we lift the steak and see that it has already turned white to about the middle along the side cut. So you can turn it over. The second indicator is that the steak is rosy on the side on which it is fried.
- Turn the steaks over and sprinkle them on top with a pinch of dried rosemary. Fry for about 10 minutes on the second side.
- During frying, put a sprig of dry or fresh thyme on each bite and sprinkle with balsamic vinegar.
- We check the readiness of steaks in this way: when we pierce a steak, the blood does not protrude. Be sure to let the steak cool slightly before serving, so that the juice is evenly distributed over the steak. The steak turned juicy inside. The aroma from rosemary and thyme is very appetizing.
Ways of decorating and serving
A constant addition to the steak is a side dish. And the general taste of the dish depends on its taste. This side dish will emphasize and complement the taste of the steak. It consists of baked potatoes with cheese and garlic sauce. A young potato is better for him, which should be washed and dried along with the peel. Then bake in the oven, wrapped in foil with potatoes salt, spices, herbs, and a little sprinkled with vegetable oil.
Meanwhile, you can make cheese and garlic sauce by mashing feta cheese with a fork and adding garlic, finely chopped slice of chili pepper, herbs, salt and olive oil to it. Let it brew for 15 minutes and serve with baked potatoes and steak.
Video recipe
This video shows in detail how to fry a steak, how to check its readiness.
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