Pork steak

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork steak:

Heat the oil in a large saucepan. Peel the garlic and cut into strips with which the chops are breaded, then fry in oil for about 3-4 minutes. on each side. Add the bay leaves and water to cover the meat. Let it simmer for about 50 minutes, then add the wine, salt and pepper to taste. After another ten minutes, put the broth and let it boil until the sauce thickens.


Pork steak in Crock-Pot Express Multi-Cooker

Crock-Pot® Express Multi-Cooker pork steak is our recipe today and is one of our favorite steaks! Absolutely favorite and I'll explain why!

Pork steak at Crock-Pot® Express Multi-Cooker with pressure cooking - why is it our favorite?

  • The result is a very juicy steak, as you will see in the video recipe. Delicious juices actually flow from each slice!
  • Even if we prepare a large piece of meat (we used a 1.5 kg piece of neck in this recipe), it is perfectly cooked every time in Crock-Pot® Express Multi-Cooker!
  • The sauce we prepare with the steak is exceptionally flavorful! Vegetables, spices, vegetable soup, all together, cooked under pressure, gives a WOW result! And then, at the end, we add a little starch and the result is a creamy sauce, which turns any garnish into a spectacular dish! Boiled rice, buckwheat, quinoa, natural potatoes? EVERYTHING transforms thanks to the delicious sauce!

  • I have to be very honest: although I tried to make the same sauce in the pot or pan, it is not the same spectacular result as the pressure-cooked sauce in Crock-Pot® Express Multi-Cooker.
  • The benefits of steak at Crock-Pot® Express Multi-Cooker? It cooks excellently in a very short time. Exaggeratedly short! A large piece of meat like the one we used should have been in the oven for 3-4-5 hours, at low temperatures to get a similar result. In multicooker it is done in about 1 hour. ONE HOUR!
  • Cooking under pressure means that everything is sealed, so the flavors and juices and ALL the goodness in the sauce and meat REMAIN IN THE FRIPTURA. Hence the exceptional taste. Even mother Lucia, who is very unresponsive to her classic recipes "reinterpreted" with "modern equipment" was very, very impressed with the result!

Crock-Pot® Express Multi-Cooker with pressure cooking works like a pressure cooker - kukta as my mother used to call it, like a regular slow cooker, like a steamer, like a pot / pan, like a appliance boiling rice, like a yogurt maker! Yes, it is a super-complex device, which makes a lot of preparations, in a short time and with minimal effort.

I did a thorough review of itCrock-Pot® Express Multi-Cooker with pressure cooking and I invite you to watch itHERE (click to access video)

This way you will better understand how it works and why it has found such a place in our kitchen so quickly. Not to mention that I have to "fight" with Sergiu for him! Each of us wants to use the miracle pot


Pork steak in Crock-Pot Express Multi-Cooker

Crock-Pot® Express Multi-Cooker pork steak is our recipe today and is one of our favorite steaks! Absolutely favorite and I'll explain why!

Pork steak at Crock-Pot® Express Multi-Cooker with pressure cooking - why is it our favorite?

  • The result is a very juicy steak, as you will see in the video recipe. Delicious juices actually flow from each slice!
  • Even if we prepare a large piece of meat (we used a 1.5 kg piece of neck in this recipe), it is perfectly cooked every time in Crock-Pot® Express Multi-Cooker!
  • The sauce we prepare with the steak is exceptionally flavorful! Vegetables, spices, vegetable soup, all together, cooked under pressure, gives a WOW result! And then, at the end, we add a little starch and the result is a creamy sauce, which turns any garnish into a spectacular dish! Boiled rice, buckwheat, quinoa, natural potatoes? EVERYTHING transforms thanks to the delicious sauce!

  • I have to be very honest: although I tried to make the same sauce in the pot or pan, it is not the same spectacular result as the pressure-cooked sauce in Crock-Pot® Express Multi-Cooker.
  • The benefits of steak at Crock-Pot® Express Multi-Cooker? It cooks excellently in a very short time. Exaggeratedly short! A large piece of meat like the one we used should have been in the oven for 3-4-5 hours, at low temperatures to get a similar result. In multicooker it is done in about 1 hour. ONE HOUR!
  • Pressure cooking means that everything is sealed, so the flavors and juices and ALL the goodness in the sauce and meat REMAIN IN THE FRIPTURA. Hence the exceptional taste. Even mother Lucia, who is very unresponsive to her classic recipes "reinterpreted" with "modern equipment" was very, very impressed with the result!

Crock-Pot® Express Multi-Cooker with pressure cooking works like a pressure cooker - kukta as my mother used to call it, like a regular slow cooker, like a steamer, like a pot / pan, like a appliance boiling rice, like a yogurt maker! Yes, it is a super-complex device, which makes a lot of preparations, in a short time and with minimal effort.

I did a thorough review of itCrock-Pot® Express Multi-Cooker with pressure cooking and I invite you to watch itHERE (click to access video)

This way you will better understand how it works and why it has found such a place in our kitchen so quickly. Not to mention that I have to "fight" with Sergiu for him! Each of us wants to use the miracle pot


Rare, medium or well done? How to tell when your steak is cooked

Whether you like your rare, medium or well-made steak, it seems that restaurants are always right! We will let you hide a secret: it is very simple to cook perfect steaks right at home. You don't have to be a cook and you don't even need a meat thermometer! This simple trick - you'll only need one of your hands - can give you an accurate reading of how cooked your steak is.

Get More Steak Recipes Here.

Steak in the blood: Make a circle with your thumb and forefinger (such as the ok sign) and press the fleshy area just below your thumb. This is the same firmness as a rare steak.

Medium-rare steak: Make a circle with your thumb and middle finger and press under your thumb - this is how a medium-rare steak should feel.

Medium steaks: Make a circle with your thumb and ring finger and press under your thumb. It's pretty firm, with a bit of a bow to it - as a medium steak should feel.


Well done steaks: Make a circle with your thumb and pink finger and press under your thumb. Well-made steaks should feel just as firm.

You can use a meat thermometer or cut the steak with a knife to check how cooked it is, but these methods are not widely recommended, as you risk losing juices. Remember that when you cook steak , you should remove it from the grill when it is one step ahead of your preference. For example, if you like medium-rare steak, remove it when it is rare. It will continue to cook while it rests - bringing it only to its favorite baking when served!


10 RECIPES for PORK FRIPTURA, at the CHRISTMAS table

10 RECIPES for PORK FRIPTURA, at the CHRISTMAS table

To diversify the Christmas table, Good Food presents 10 spectacular recipes for pork steak. Thus, you can prepare a spicy pork steak, pork steak with maple and mustard syrup or baked pork with fennel and black pepper.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Spicy pork steak

Ingredients: 5 thyme, peeled and chopped leaves 2 cloves garlic, crushed 2 teaspoons dried chilli flakes 1 teaspoon grated paprika grated peel and lemon juice 1 tablespoon olive oil 4-4,5kg pork shoulder without bone, with notched skin from place to place

1. Heat the oven to 230 ° C / gas. 8. Mix all ingredients (except meat) in a small bowl. Massage the meat well with this mixture, including through the skin cuts. 2. Place the meat on a grill on a tray and place in the oven to simmer for 30 minutes. Reduce temperature to 150 ° C / gas 2 and bake for another 3 hours. If after this time the steak is not yet crispy on the surface, raise the temperature to 230 ° C / gas 8 for another 30 minutes. 3. Remove the tray from the oven, lightly cover the meat with aluminum foil and set aside for at least 20 minutes or a maximum of 40 minutes before cutting. Serve with a garnish of crispy new potatoes with mustard icing, broccoli with garlic and lemon, red cabbage with apples and star anise.


Rare, medium or well done? How to tell when your steak is cooked

Whether you like your rare, medium or well-made steak, it seems that restaurants are always right! We will let you hide a secret: it is very simple to cook perfect steaks right at home. You don't have to be a cook and you don't even need a meat thermometer! This simple trick - you'll only need one of your hands - can give you an accurate reading of how cooked your steak is.

Get More Steak Recipes Here.

Steak in the blood: Make a circle with your thumb and forefinger (such as the ok sign) and press the fleshy area just below your thumb. This is the same firmness as a rare steak.

Medium-rare steak: Make a circle with your thumb and middle finger and press under your thumb - this is how a medium-rare steak should feel.

Medium steaks: Make a circle with your thumb and ring finger and press under your thumb. It's pretty firm, with a bit of a bow to it - as a medium steak should feel.


Well done steaks: Make a circle with your thumb and pink finger and press under your thumb. Well-made steaks should feel just as firm.

You can use a meat thermometer or cut the steak with a knife to check how cooked it is, but these methods are not widely recommended, as you risk losing juices. Remember that when you cook steak , you should remove it from the grill when it is one step ahead of your preference. For example, if you like medium-rare steak, remove it when it is rare. It will continue to cook while it rests - bringing it only to its favorite baking when served!


Here's how to do it:

1. Cut the piece of meat for the steak with a knife and sprinkle with it spices for the steak, salt and pepper.

2. Put it in a pan greased with lard together with a few bay leaves and a few berries.

3. Put the tray in the preheated oven and leave it for 70 minutes on the right heat, until the meat begins to penetrate.

4. After the first 20 minutes of cooking, every 10 minutes, pour a little white wine diluted with water over the meat, making sure that the resulting sauce is not too abundant.

5. After 70 minutes, prepare the cheese crust.

6. Melt the cheese in a bain-marie (steamed) together with the eggs and butter and mix until you get a thick, homogeneous cream.

7. Spread the cream on the steak so that the meat is covered as well as possible, then put the tray back in the oven until the cheese hardens and gets a golden crust.

Sauteed vegetables and arugula salad are perfect for this pork steak.

For the garnish you need assorted vegetables (in a bag), a bag of arugula salad, two tablespoons of olive oil, a tablespoon of vinegar and salt.

The total preparation time of this recipe is about 1 hour and 30 minutes.


Delicious pork steak

Preg & # 259te & # 537ti a & # 537a:
Wash the meat and wipe it well with a clean napkin. & Icircnto a larger bowl, sm & # 259l & # 539uit or yenna, make a mixture of: m & # 259sline oil, white wine, 1 cup of water, a balsamic, laurel, salt, pepper, thyme, rosemary, mint & # 259, blackberry, garlic. This mixture is called a bath. In this sauce, add the meat. If there are several pieces, make sure that all of them are in the sauce, if it is just a large piece, you will cut it into a few pieces. # 537a fel & icircnc & acirct s & # 259 fie p & # 259truns & # 259 perfect de sa sauce & icircn care st & # 259. The meat in the bathroom can be anywhere, in the kitchen, in the kitchen. The longer it stays, the better the meat will fry and its taste will be better. If you want the steak to be ready, for example on Sunday at lunch, you can put the meat in the baths to dry it in the evening and then the steak will be special. 259. When you think you've left the meat in the bathroom long enough, put it in the oven so that it is evenly browned. When the meat is done, take out the tray and place the meat on a plate. & Icircn the sauce formed, if necessary, add a little more oil, meat, a bit of water and potatoes. Cook for 15-20 minutes, until the potatoes are nicely browned. Take the tray out, reheat the pieces of steak on top and bake for only 10 minutes. You can place it nicely on a plate or serve it directly from the yenna bowl, along with a fresh green salad or with blackberries.


Smoked pork steak

I recently discovered the magic of cooking in the Crock Pot. At first I didn't know what to expect and it seemed like a lot for a food to stay on the fire for 6-8 hours. But after the first preparations were made, I understood why she is so beloved. The way the food is prepared makes me think of my grandparents' stove and how the food pot sat for hours.
Smoked pork steak it is a fragrant food, and the meat is so tender that it falls off the bone. When cooking at Crock Pot, you can use any kind of meat, even the cheapest, it will become very tender anyway.


10 RECIPES for PORK FRIPTURA, at the CHRISTMAS table

10 RECIPES for PORK FRIPTURA, at the CHRISTMAS table

To diversify the Christmas table, Good Food presents 10 spectacular recipes for pork steak. Thus, you can prepare a spicy pork steak, pork steak with maple and mustard syrup or baked pork with fennel and black pepper.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Spicy pork steak

Ingredients: 5 thyme, peeled and chopped leaves 2 cloves garlic, crushed 2 teaspoons dried chilli flakes 1 teaspoon grated paprika grated peel and lemon juice 1 tablespoon olive oil 4-4,5kg pork shoulder without bone, with notched skin from place to place

1. Heat the oven to 230 ° C / gas. 8. Mix all ingredients (except meat) in a small bowl. Massage the meat well with this mixture, including through the skin cuts. 2. Place the meat on a grill on a tray and place in the oven to simmer for 30 minutes. Reduce temperature to 150 ° C / gas 2 and bake for another 3 hours. If after this time the steak is not yet crispy on the surface, raise the temperature to 230 ° C / gas 8 for another 30 minutes. 3. Remove the tray from the oven, lightly cover the meat with aluminum foil and set aside for at least 20 minutes or a maximum of 40 minutes before cutting. Serve with a garnish of crispy new potatoes with mustard icing, broccoli with garlic and lemon, red cabbage with apples and star anise.


German pork steak (à la Leipzig)

The steak is dried by dabbing, seasoned with salt and pepper and fried in hot oil on all sides. Peel an onion, cut it into cubes, add it to the steak and fry it. Add the tomato paste and cook. Pour the soup, bring to the boil and simmer for approx. 90 minutes.

The potatoes are cleaned, washed and boiled in salted water for approx. 15 - 20 minutes. Cauliflower is cleaned, washed and broken into bunches. Carrots are cleaned, washed, cut into slices with a knife and boiled with cauliflower bunches in salted water, approx. Ten minutes. Add the peas and beans and cook for 5 minutes. Drain the asparagus.

Drain the vegetables, collecting the water in which they boiled. Put the butter in the pan and melt. Sprinkle with flour and harden. Pour 200 ml of vegetable soup and milk, boil and season with Worcester sauce, lemon juice, salt, pepper and nutmeg. Add the vegetables to the sauce and sprinkle with parsley. Remove the steak and thicken the sauce with the thickener and season with salt and pepper.

Cut the steak into slices, garnish with sauce, potatoes and vegetables on a plate and serve.