How long to fry a minced steak in a frying pan. Chopped pork steak

It is clear that the use of pork is not traditional in the recipe for this dish. Nevertheless, pork steaks are very popular all over the world. Few gourmets (especially men) will refuse deliciously cooked pork meat, be it a minced steak or a whole piece, fried in a frying pan or in the oven.

Today we will cook pork steak in a frying pan. To make it incredibly tasty, juicy and tender, you will need meat with a thin layer of fat, the so-called “marble”, or loin. Ask the butcher to cut the steaks 2-3 cm thick or cut the meat yourself, the main thing is across the grain. Then lightly pound the pork, rub with pepper and oil and quickly fry on both sides until crispy. As soon as the pieces are browned, reduce the heat and continue heat treatment for some more time until the entire thickness of the meat product is completely fried. The result is an excellent steak, well done, with a golden crust and juicy inside.

Total cooking time: 25 minutes
Cooking time: 12 minutes
Yield: 2 servings

Ingredients

boneless pork with a thin layer of fat - 500 g
sunflower oil - 2 tsp.
salt and black pepper - to taste
garlic - 2 teeth.
butter - 30 g

Preparation

I washed and dried the pork. Cut into portions - always across the grain, the steaks should be about 2 cm thick, round or oval. Please note that the meat should be at room temperature, so at least half an hour before cooking, do not forget to remove it from the refrigerator so that it warms up throughout. If the piece is cold inside, it will cook unevenly.

To make the pork steak juicy and tender, the pork should be lightly pounded. I covered the meat with cling film and processed it with a ribbed hammer on both sides. Don't "thresh" too hard! The goal here is only to soften the top meat fibers, and not to turn it into a thin chop.

Sprinkle the pork with ground pepper and brush it with a brush dipped in vegetable oil. There is no need to add salt at this stage, as it will “draw out” the meat juices during frying and the steak will turn out dry. Left to marinate for 10 minutes at room temperature.

Heated a thick-walled frying pan until red hot. Ideally, use a grill, but a thick-bottomed cast-iron pan will also work (in a thin non-stick frying pan, the meat will burn and cook unevenly, so it’s best to avoid it). I placed the pieces of meat on a dry, very hot grill pan. Fry for 2 minutes on each side. The fire must be very strong so that the upper fibers, which we “pushed apart” with a hammer, shrink and seal all the juices inside. A very dense crust should form on the surface. And don’t “twist” the meat back and forth, don’t look under the bottom every second, don’t press it or pierce it with a fork. Let it cook for exactly 2 minutes on each side, otherwise you risk getting a tough sole rather than a juicy steak.

If there is a thick layer of fat on the side, then it also needs to be rendered. To do this, after frying the meat on both sides, I turned it on its side and kept it on high heat for another half a minute so that the fat would melt out. If there is no fat on the side, then skip this step.

Reduced the heat to minimum. I added a piece of butter and a couple of cloves of garlic, peeled and crushed with the flat side of a knife, to the pan. Cook the steak over low heat for 7-8 minutes, that is, about 4 minutes on each side. There is no need to cover with a lid. Readiness is checked as follows: pierce a piece of meat with a knife or fork, if the juice released is clear, then the steak is ready.

Remove the hot pork steak from the pan immediately and place on a warm plate to serve. Only now add salt to taste (coarse, not “extra”) and serve immediately. The dish can be complemented with spicy tomato sauce, fried potatoes and fresh vegetables.

Pork steak in a frying pan is fried evenly. If you do not overdry it, you will get an excellent piece of well-fried meat, juicy inside, with a beautiful crust. Bon appetit!

On a note

If you have very thick pieces of steak (more than 2 cm), then after frying you can not cook them in a frying pan, but transfer them to the oven and hold for 10 minutes at 180 degrees, covering the pan with foil. Then you are guaranteed not to dry out the steak and you will be sure of its readiness.

Not every cook knows how to prepare a real minced steak. In fact, to prepare this dish you need few ingredients, but quite a lot of spices. And today we invite you to prepare this tasty, juicy and mouth-watering delicacy!

Ingredients

Step-by-step recipe for making minced beefsteak with photo

So, let's get to work:

Wash the piece of meat thoroughly and dry it with a paper towel.

Transfer the meat product to a board, take a sharp knife, remove veins, films, small bones, and then cut the meat into small portions.

Add salt, a little cumin, coriander, ground black and red pepper to the minced mass, pour in a couple of tablespoons of cool water and mix everything well.

Beat the resulting mass on the table, roll it into a bun and place it in a bowl. Cover with cling film and place in the refrigerator for half an hour.

Remove the mixture from the refrigerator and form many balls from the elastic and juicy minced meat.

Transfer the products to a cutting board and press them down to form a flat cake.

Now put the frying pan on the fire, heat the vegetable oil.

Place prepared meat products into heated oil and fry on each side for 5 minutes. That's all, a fresh, juicy and tasty minced steak is ready!

Video recipe for minced beefsteak

Minced beefsteak with egg

We also suggest you prepare beefsteak with minced eggs. The food has a pleasant and slightly unusual taste and aroma!

So, in order to cook steak according to this recipe you will need:

Ingredients:
beef – 1 kg;
onion – 2 heads;
quail egg – 1 dozen;
chicken egg - 1 piece;
cheese – 100 grams;
vegetable oil;
salt, ground black pepper.

Now let's get to work:

First make minced meat, take a piece of beef, wash it, remove the veins, grind the meat.
Beat a chicken egg into the ground meat mass, add salt and pepper to the mass, mix the ingredients well and form small steaks from the mass.
Now you need to put the frying pan on the fire, heat the oil and fry the steaks.
Transfer the hot meat products to a clean dish, cut the cheese into pieces and immediately place a piece of cheese on each steak.
Place a clean frying pan on the fire and fry the quail eggs, which you place on top of the meat delicacies. That's all, the delicious meat steak is ready!

Enjoy your meal!

A properly cooked beef steak is an invariably juicy and incredibly tasty dish. It can be prepared according to all the classic canons, but such a dish will not lose anything if you experiment with adding sauces and additional ingredients.

Cooking steak the traditional way is easiest. The dish does not require a lot of ingredients or time, but is ideal for any side dish.

This is a truly masculine dish, which does not suit excesses. Therefore, all you need to prepare it is meat and a minimum of spices.

Required Products:

two spoons of broth;
0.4 kg beef;
spices to your taste;
a piece of butter.

Cooking process:

For the dish we use only good meat without fat. Tenderloin is perfect. We rinse it under cool water and cut it into portions. They should be thick enough.
Carefully coat each piece on all sides with the selected spices. This is necessarily salt and black pepper, as well as any other herbs suitable for meat.
Heat the frying pan, oil it and fry the prepared pieces for about five minutes on one side and the other until a beautiful color is formed. The degree of readiness can be checked by pricking it with a fork - the liquid that flows out should be clear.

How to cook with ground beef

Minced beef steak is also a classic recipe that belongs to English cuisine. Men will definitely appreciate this dish.

Required Products:

0.5 kg of good minced meat;
spices to your taste;
20 grams of butter;
two cloves of garlic.

Cooking process:

You can use not already prepared minced meat, but meat. Then it will have to be finely chopped and beaten, turning it into a homogeneous mass. Grinding through a meat grinder is not recommended due to the formation of a large amount of juice. For a classic steak, the meat is cut only across the grain. This helps maintain the juiciness and softness of the finished dish.
Form the mixture into medium-sized cutlets. Wide and flat “washers” about two centimeters thick are ideal.
Sprinkle the preparations with the selected spices, you can coat them a little with olive oil and let them soak for 25 minutes.
Fry the meat on the grill or frying pan for four minutes on both sides, then transfer to a baking dish.
Top the meat pieces with grated garlic and a small amount of butter. Keep in the oven for another 10 minutes at 200 degrees.

Recipe with eggs

Required Products:

0.4 kg of meat or prepared minced meat;
seasonings to your taste;
five eggs;
0.1 kg of hard cheese;
a piece of butter.

Cooking process:

If you have a whole piece of meat, then you must grind it in any convenient way (cut or mince). We immediately combine the finished minced meat with seasonings and one yolk.
We form wide and thick cutlets from the mixture, wrap them in cling film and beat them very lightly.
Put the butter in a hot frying pan and after it melts, lay out the pieces. Fry them on both sides for about five minutes.
While the meat is “reaching”, in another frying pan we make a fried egg from the remaining eggs. Before removing, sprinkle it with grated cheese. It should have time to melt.
Place eggs and cheese on the cutlets and serve.

Beef steak minced from beef in a frying pan

Chopped steak, although somewhat reminiscent of cutlets, actually turns out much tastier.

Required Products:

any spices to your liking;
a spoonful of vinegar and olive oil;
0.4 kg beef.

Traditionally, for steak, the flesh is taken from the thighs or back, as well as the head part of the tenderloin.

Cooking process:

First of all, we wash the meat, remove all excess from it and then grind it. It is best to chop it very finely with a knife, but you can also use a meat grinder.
Season the mass with spices, add vinegar, wrap it in a bag or in cling film and beat it to make it denser. Place in the refrigerator for 20 minutes.
Make wide pieces from the chilled minced meat, about 10 centimeters in diameter and about 2 - 3 centimeters thick.
Cover a hot frying pan with oil and cook the steak, frying it on each side until a nice crust forms.

Restaurant dish – beef steak “Flambé”

You can also cook steak in a frying pan according to the French recipe. But the most interesting thing is that after this you still have to burn it.

Required Products:

three tablespoons of cognac or brandy;
0.35 kg beef;
150 grams of cheese;
seasonings to taste;
a piece of butter.

Cooking process:

We wash the selected meat, cut it into portions two centimeters thick and beat it a little, wrapping it in cling film.
Coat each piece well with spices.
Grind the cheese and heat the oil in a frying pan.
Roll the steak in cheese and immediately place it in the pan. Fry the pieces for a few minutes on each side.
We heat the brandy over a candle flame (if you are not a romantic, then use matches or a gas burner). Pour it onto the meat, set it on fire and wait until everything burns out. Done, time to serve.

How to bake beef steak with tomato sauce

Required Products:

0.4 kg of meat;
two tomatoes or 50 grams of tomato paste;
seasonings to taste;
20 grams of butter.

Cooking process:

We cut the meat into portions and roll in the selected spices. Place them in a frying pan with melted butter and fry for 3 - 4 minutes on both sides.
Peel the tomatoes and puree them. Use the resulting tomato paste immediately - add a little hot water to make the mixture more liquid, add salt and pepper.
Place the steaks in a mold, pour in the sauce and cook for 10 minutes in the oven at 200 degrees.

Cooking with mushrooms

Required Products:

one egg;
0.2 kg of mushrooms;
spices to taste;
spoon of flour;
400 grams of meat.
20 grams of butter.

Cooking process:

Grind the meat with a knife or through a meat grinder, mix with pre-chopped and fried mushrooms.
Add the egg here, add the spices and mix the mixture well.
Form thick round cutlets and lightly sprinkle them with flour. Fry in a heated frying pan with butter on both sides for about five minutes until golden brown.

Beefsteak is a fairly simple dish, but this does not in the least affect its popularity and taste. It is eaten in all countries of the world and at any time of the year, served for a regular lunch or on a holiday table. Try it too - you will definitely like it!

Description

Beef steak We will cook not from a whole piece of meat, but from minced meat. Such minced meat will turn out best and tastiest if you prepare it at home from the freshest, unfrozen piece of beef. To ensure that the taste of the meat retains its naturalness and natural qualities, we will not add a large amount of spices to the minced meat. If you wish, you can add to the list of seasonings or replace some of them yourself.

In the classic recipe for preparing European minced steak, the binding element is not a chicken egg, but ordinary water. Our step-by-step recipe for preparing this dish with photos will be no exception. The water is not as viscous as an egg, so it will take a little more effort to shape the steaks, but this will give you the taste of a real European-style ground steak.

As a side dish for this dish, onions are perfect; we cut them into rings and fry them in flour so that they turn out crispy.

Let's get started preparing this amazing hearty meat dish for lunch.

Ingredients

(400 g)
(100 ml)
(1 PC.)
(3 tbsp.)
(a little for frying)
(taste)
(taste)
(taste)

Cooking steps

Minced meat is best prepared at home from a fresh piece of juicy and tender beef. We wash a piece of meat in cold water, dry it and pass it through a meat grinder. There is no need to mix onions or any other additives into this minced meat.

Add a pinch of salt and ground black pepper to taste to the finished twisted meat. As additional spices for beef, you can use a variety of dry aromatic herbs, sweet paprika or hot red pepper. Basil, thyme and mint go well with this type of meat. Mix the ingredients thoroughly in a bowl.

Pour the indicated amount of water at room temperature into a bowl with meat and spices. We carefully beat the resulting mixture so that the minced meat has a very dense structure. Eggs are not added to minced beefsteak mince.

Divide the resulting minced meat into 4 equal parts. From each received part we form a neat volumetric ball in our palms, after which we slightly flatten it and get the correct shape of the cutlet.

Heat a small amount of vegetable oil in a frying pan with a thick bottom. Place the shaped chopped beef steaks on the bottom of the frying pan and fry on both sides over medium heat without a lid until golden brown. The degree of roasting of meat depends on the cooking time. Place the steaks on a paper towel and allow excess oil to drain.

Peel the onion and cut it into neat, not too thin, whole rings. Sprinkle the onion slices with a small amount of flour, stir so that all the flour sticks to the surface of the rings. Fry the onion in flour in the same pan in which the steaks were fried.

Place the finished dish on a plate, add onion rings fried until golden brown and fresh herbs on the side. Chopped beef steak is ready.

Bon appetit!

Step 1: select and prepare meat.

In fact, a steak is nothing more than a small slice of veal roasted over a fire, but very often it is made from minced or ground meat, and, as mentioned earlier, this ingredient must be chosen correctly! The ideal option for this dish is a tender and juicy tenderloin, pre-slightly cooled in a special chamber, at a temperature no higher or lower than +4 degrees Celsius, but if there are no particular options, you can take fresh.

We thoroughly rinse the desired piece of veal under streams of cold running water, dry it with paper kitchen towels, place it on a cutting board and, using a sharp kitchen knife, remove veins, film, and small bones, which are often found on logs. Then we cut the meat into small portions of 3 to 4 centimeters in size and move on.

Step 2: prepare the minced meat.

We install a manual or electric meat grinder with a medium mesh on the countertop and pass the prepared veal through it into a deep bowl. Add salt, cumin, coriander to taste to the resulting minced meat, as well as two types of ground pepper: black and red hot. To make the steak juicy, add a little purified cold water to the ground meat, four tablespoons is enough, and thoroughly knead everything until smooth.

Beat the resulting mass; this is done very simply. We roll the minced meat into a bun and with medium force we throw it, that is, we can say, throw it, to the bottom of the bowl. We repeat this process 5–6 times, then cover the container with the aromatic mass with plastic wrap and put it in the refrigerator for 15–20 minutes, although it can be half an hour.

Step 3: form the beefsteak from minced meat.

After the required time, we take the minced meat out of the refrigerator; if everything is done correctly, it will be elastic and juicy. We separate about two, or preferably three, tablespoons from it, form a ball the size of a tennis ball from the meat, place it on a cutting board, lightly press it with the flat side of a knife so that the thickness is reduced to about 1.5 centimeters and, using the same equipment, add steak has a more rounded shape. Then we decide in what way and to what degree of readiness the dish will be prepared. There are at least three options for cooking steak, in the oven, on the stove and on the grill, we'll break it all down.

Step 4: The first way to cook minced steak is in a frying pan.

So, put a frying pan on medium heat, pour a little vegetable oil into it and heat until 180–190 degrees Celsius. Then carefully lower one steak into it and select the degree of doneness. If we want to get meat with red meat juice (rare), then fry a round piece of ground meat 2–3 minutes each from each side. We wish medium rare, then 4–5 minutes on both sides.

Like almost cooked veal (medium well)? In this case, cook the steak over moderate heat. 8–9 minutes. Well, if you prefer fully cooked meat, practically no juice (well done), then we cook it about 10 minutes until brown or 5-6 minutes in a frying pan and 10 minutes in an oven heated to 190 degrees Celsius.

Step 5: the second option for cooking minced steak is in the oven.

Now let's look at the second method, first turn on and preheat the oven up to 180 degrees Celsius. Then we take a large non-stick pan or baking sheet and grease its surface with a thin layer of vegetable oil. If you are worried that the dish will burn, then it is better to cover this dish with parchment or foil, and only then treat it with any fat. Place the formed beefsteaks on the bottom of the selected equipment, make a small dent in the middle of each with your thumb and bake them for 10–20 minutes.

As you can see, the time is also adjusted depending on the desired doneness of the meat, cook less, get veal with red or pink juice, cook longer, get a fully cooked steak.

Step 6: the third option for preparing minced steak is on the grill or grill.

So we come to the third method, prepare a barbecue or grill, place raw steaks on a special grill, pre-lubricated with a thin layer of vegetable oil, and fry them to the desired degree of readiness from 7 to 15 minutes. Regardless of the choice of method, after the meat cakes have reached the consistency you need, using a kitchen spatula, distribute them in portions onto plates and serve them to the table.

Step 7: Serve the minced steak.

Minced beefsteak is served hot as a complete second course.

It is served in portions on plates with some kind of side dish; mashed potatoes, potatoes, vegetable salad, marinades, pickles and much more are suitable.

As a complement to such a delicious dish, they put a lot of hot, sour, sweet or salty-spicy sauces on the table; a good option is mushroom, creamy, tomato. Cook in a good mood and enjoy home-cooked food!
Bon appetit!

In America, as a bonus, they still add finely chopped onions or garlic to the minced meat; these vegetables add a little juiciness to the finished dish, but make it more similar to ordinary cutlets;

Sometimes, instead of veal, beef or a mixture of this meat and pork is used;

Do you have a special meat thermometer? Then they can check the readiness of the steak; if its internal temperature is at least 160 degrees Fahrenheit or 71 degrees Celsius, you can safely eat it;

The set of spices is not important; use any that are used to season minced meat.