Pork, Steak

Recipes for main courses → Meat dishes → Pork

Main course recipes → Steak

Prepare a savory, juicy pork steak. This meat dish is so simple that anyone can make it.

Indescribably delicious, filling and juicy pork steak. A very ordinary and cheap recipe.

Thinking about what to cook for dinner so that everyone will like it and it will be satisfying and tasty? The combination of meat, tomatoes and cheese is a traditional trio. For steaks, use cut pork with layers of fat.

These mustard-breaded pork steaks can be prepared both for your next dinner and for a special occasion. Fried meat according to this recipe always comes out soft, fragrant and very tasty.

A recipe for those who do not like beef, but want to eat tasty natural meat.

Pork steaks are fried in a frying pan and served with hot sauce.

This is a very ordinary recipe, but very tasty. What could be better than a good piece of meat for lunch?

First marinate the pork in honey sauce, then fry it until golden brown. Then we add the apples, cook them with the meat, and serve the apples with the pork steak as the perfect side dish.

Pork rib steak - a man's dinner!

An escalope is a flat, thin layer of meat cut from slices or other pulp of pork or veal. Escalopes are cut no more than 1-1.5 cm wide, then thinly beaten and fried in a hot frying pan or over an open fire. This piece of meat cooks very quickly, and comes out very juicy and tasty.

Pearl onions and apples are baked in the oven and served with roast pork on the bone.

Pork loin steak on the bone, with cream sauce and demi voice.

There is no such thing as too much meat. A very meaty recipe for you :)

Pork steaks are marinated in a ginger marinade for just a few minutes, fried in a pan and served with ginger sauce.

The steaks are pan-fried and served with currant jam and wine sauce.

Before frying, the pork is marinated in yogurt with onions and garlic.

Pork steaks are breaded and fried and served with fried vegetables.

Cuban meat can be cooked at home in a frying pan, or outdoors, with smoke, using a barbecue or grill. Traditionally, Cuban fried meat is served with beans and a fragrant greenish sauce.

A good combination of pork meat with pineapple and cabbage salad.

T-bone pork steaks are pan-fried until tender and served with a salsa (salad) of mango, tomatoes and onions.

Pork steaks are made from pork fillet and served with a spicy honey sauce.

For such a steak, you need to prepare orange sauce with the addition of rosemary and mustard. The steak is glazed with this sauce and grilled until beautifully golden brown.

Pork on the bone is fried in peach sauce with whole peaches.

Pork fillet steaks are breaded using the usual method and fried in oil.

A beautiful meat dish on the grill - pork loin on the bone. It is believed that the bone itself gives the meat an unusual smell. The pieces of meat are thickly cut, the width of the bone, which guarantees their juiciness. In order to fully experience the special, unique taste of the meat itself, we will not marinate it, but only season it a little with spices.

Pork cutlets, natural, on the bone, are marinated in spices and immediately fried on the grill. Served Brazilian fried meat with pineapple salsa.

Grilled pork steaks are served with a side dish of couscous with sun-dried tomatoes and eggplant.

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How to cook pork steak?

Steak in particular has become something of a classic for a huge feast or family gatherings in nature. Cooking it is not as difficult as almost everyone thinks. To do this, you only need to follow certain rules for choosing goods and cooking in general. Let's take a closer look at how to cook steaks, how long it takes to fry them, and also take a look at the subtleties and aspects of cooking.

The main subtleties and secrets of cooking steak

Let's start first by carefully understanding what aspects of cooking this dish has? After all, you can’t just take it and throw it in to fry. Let's note the most important points.

The best and highest quality steak can only be obtained from pork neck. In fact, to make this dish, you need a piece that is not very fatty, and not completely dry. The pork neck is perfect because it contains all the appropriate fat layers. But you can take any piece you like, because it’s not always possible to find a specific pork neck.
It is not allowed to cook a steak from a freshly killed carcass! Otherwise, when you start cooking it, the steak will most likely still turn out a little raw. For this reason, it is best to first freeze the pork well, and at the same time leave it frozen for 2-3 weeks, and after that, start cooking (in principle!).
If you took specifically pork fillet, then the pieces will only need to be cut across the grain. This action will help to fry the cut pieces as moderately as possible.
You only need to fry the steaks over high heat to quickly form a crust, which, say, will seal all the juice of the meat inside.
When cooking, do not place pork in a lukewarm frying pan. You only need to place it on a hot one! To do this, you need to heat the dishes well and wait until the oil on it is hot.
Frying steaks is done without closing the lid! But the finished pieces of pork can already be covered, and you can even use foil for this.
You need to fry the steaks very carefully and very carefully. Otherwise, you may catch some kind of parasite. You can check the readiness of meat by its juice. If the juice is clear, the steak is ready!

How to cook pork steak in a frying pan?

Let's start our acquaintance with this dish with a traditional recipe. It is used by almost all housewives very intensively, because it does not cause any difficulties and satisfies almost everyone with its unique taste. In order to prepare a traditional pork steak, we will need:

pork neck meat - approximately 0.5 kilograms;
vegetable oil;
salt, pepper, spices - everything is purely to taste

1 step. To begin with, we rinse our pork well, then pat it lightly with a towel. We start cutting into small pieces, the thickness of the piece is approximately 3 centimeters. The main cut is across the grain (essentially!).

Step 2. Later, we lightly grease any piece with oil, and sprinkle with any spices, salt and pepper. This is all done purely to your taste!

Step 3. At this time, prepare the frying pan. We put it on high heat, pour a little oil there, wait until the oil heats up. Like the oil got very hot. Then carefully place any piece there and fry for almost 3 - 4 minutes until a crust forms. While they are frying, they must not be pierced, otherwise all the juice may come out of the pork.

Step 4 We notice that one side is perfectly baked, turn it over, and fry the other side in the same way.

Step 5 Just as we fried the other side of the steak, we lower the heat a little and continue cooking. It is worth continuing to fry for another 5 - 7 minutes, turning the pieces of meat from time to time. Later, you can check it for readiness by piercing it and seeing what color the juice comes out of.

Step 6 Once you have finished cooking, you can safely cover it with a lid and leave it alone for almost 10 - 15 minutes. And then, treat your own friends and loved ones! Mixes perfectly with vegetables and potatoes.

Cooking pork steak on the grill

Almost everyone prefers to cook this dish at home, but some people like to cook pork outdoors. After all, the taste of the dish turns out to be completely different, and it’s hard to argue with this.

And almost all people believe that frying a steak on a grill is much more difficult than at home in a frying pan. They are very wrong. The manufacturing development is essentially the same. By the way, almost everyone prefers to buy Miratorg pork, because its quality is the best for steaks.

To get started, we need the following ingredients:

pork - approximately 1 kilogram;
salt, spices - about 1 spoon each.

Step 1. In order to create the most tender meat on the grill, you need to purchase specifically cut pork. Someone can buy it with bones, but most people prefer to buy meat without bones.

Step 2. First, as always, we wash our meat, and then lightly dry it. Later we start cutting. We cut according to all the rules, across the grain. It is necessary to cut into small and rather large pieces, the thickness of each is approximately 3 - 4 centimeters.

Step 3. Once we have cut our pork, let's move on to the next step. It is necessary to season it well with salt, pepper, and spices. Which one to choose and how much is purely up to your taste. Some will want to add spice, while others will not like it. You don’t just need to pour it in, but rub it into any piece of pork with careful movements (essentially!).

Step 4. Let's move on to marinating. Next we need to marinate the meat. To do this, it must be placed in any deep container and closed with a lid. In the latter case, cover with foil or cling film. Leave it in this state for one and a half to two hours. Some people let it brew for just an hour, and that’s enough. The main thing is not to place this container in the sun, it is better in a shady, cold space.

Step 5. Time to tackle the grill itself. In order for the steaks to come out excellent, it is necessary to create very excellent coals. Once they are ready, we put the pork on the grid and send it to the grill!

Step 6. First fry over high heat, on each side, for about a couple of minutes. After this, we dim the coals a little, making the fire much smaller, so to speak, and continue cooking. Keep it in this position, turning it over from time to time, for about 15 - 20 minutes.

Step 7. After the time has passed, open the mesh and check for readiness. Pierce with a knife or fork. If the meat is ready, you can serve it, bon appetit!

You can also cook other steak options. There are a lot of them, but we have shown two of the most popular ones in the whole world. Simply, someone can, for example, add some kind of sauce to marinate a steak, be it soy or garlic.

Some fans became so sophisticated that they began to add a huge amount of spices and herbs to the steak, thereby giving it an indescribably specific taste. But this is not suitable for everyone, because usually, most people like to add just a pinch of spices.

Let's sum it up

Together we looked at a couple of the most popular pork steak recipes. You see, you can cook them not only at home, but also outdoors. Moreover, both recipes are very popular in all countries.

The highlight of pork steak is that the dish is not as precious and complex as almost everyone imagined. To get the unique taste of fried pork and cook it correctly, you just need to follow a certain list of rules and that’s it. Delight your family and friends by serving them real pork steak!

Pork steak: choice of meat, options and individual production

Steak connoisseurs believe that this dish can only be prepared from certain types of beef. In our country, the steak culture is just emerging, so following all the culinary canons of making steak is rather exotic. In addition, vegetarianism and other non-traditional trends in food culture are quite controversial and are not always justified.

In the modern world, pork is no less popular than beef when making steak. The steak in this case should be understood as the method of preparing the food.

Pork and steak

America is one of the main contenders for the title of pioneer of steak. Her chances are significant, because for the Yankees, steak is not just fried meat, it is part of culture and ideology. And for some, probably, a typical religion. This attitude towards fried beef arose for a reason, because such food was eaten by the first colonists who arrived in the New World.

The introduction of pork for making steak was born in the vastness of our Motherland. This is combined with old farming traditions, which, naturally, is reflected in the diet. According to the orthodox supporters of the traditional steak, pork is not suitable for it. They believe that this is unacceptable and even blasphemous. But no one can dispute the fact that properly cooked pork is soft and juicy. With all this, the taste of the dish is excellent, and the usefulness is obvious.

Meat selection

The dish can be prepared either from a whole piece or from slices. To obtain a juicy and dense steak, take meat from the back of the carcass. Sirloin steak comes out drier, but significantly softer.

When choosing meat, you should pay attention to the presence of a natural casing. When frying, it will become an obstacle to the released juice.

Butchers cut the carcass in accordance with a specific pattern, so the neck, shoulder, thigh or chops are ready on the counter.
All this is suitable for steak. But it happens that a piece consists of long fibers. In this case, the solution is simple: you should cut it across the grain into pieces with a width of 2.5 cm to 4 cm. The color of the meat can say virtually everything about its quality. The freshest pork has light pink flesh. Red meat is bound to make you think.

If the meat has been frozen, this is not the best option. It is better that the meat is chilled. Before use, remove it from the refrigerator and allow time for it to reach room temperature.

Pork that lacks fat or streaks of fat is not the best choice. The fact is that in the process of preparing a dish, fat makes the meat the most juicy and fragrant.

Legends about pork

The worldview constantly suggests itself that pork is harmful, especially if it is fatty. Everything is different, because a perfectly cooked steak made from this product is a healthy and, to a certain extent, dietary dish. Namely, if a person follows a low-carb diet.

Pork consumption by athletes, children, and people engaged in strenuous physical labor is necessary because it is a source of protein. For other people, including young fashionistas who are looking after their figure, and old people, pork is completely harmless. The main thing is not to overdo it with the serving size.

A small piece can not only satisfy hunger, but also give you a feeling of fullness for a long time. With constant and not necessarily frequent consumption of pork steak, the body is saturated with the required amount of amino acids and vitamins belonging to group B, which has a beneficial effect on all human systems and strengthens its immunity. Pork cuts contain virtually the full range of micronutrients. With all this, there are no carbohydrates in pork, and the protein and fat content is 20% and 7%, respectively.

Roasting

When producing the same piece of pork using different temperature conditions, the juiciness and taste of the steak will vary significantly. Similar to beef steak , pork steak can be cooked to varying degrees of doneness.

When cooking meat for 8-9 minutes over a fire at a temperature of 180°C, it is completely fried and there is no juice inside.

To achieve regular roasting, the meat is fried at the same temperature, but for 4-5 minutes. At the same time, light pink juice will remain inside the piece of meat.

You can get a medium-rare steak by raising the temperature to 180-200°C and cooking time of about 4-5 minutes. The internal juice has a bright red color, although there is no blood (the internal environment of the human and animal body) in it.

For people who prefer to eat meat with blood (the internal environment of the body) , it is kept at 200°C for a short time - about 2-3 minutes.
The inside of the meat is reddish in color. Heated meat has a specific taste, in other words, without roasting. It is cooked at the highest temperature for no more than one minute. The inside of the steak is raw, it is sealed by the outer crust.

Without effort, you can see the dependence of roasting on temperature and production speed. This is the principle of making pork steak. Using it and basic recipes for the dish, you can not only learn how to cook pork, but also improvise with it.

Main pork steak recipes

There is a common worldview that making a steak yourself will not lead to anything great, that it can only be prepared by a specialist with exceptional knowledge, from special meat using technology.
It is clear that making a pork steak requires certain knowledge and abilities.

But you can cook tasty and juicy meat without the help of others. The main thing in this matter is the frying time and proper preparation of the meat. Chilled meat should be removed from the cold earlier, 20 minutes before the time of production. Or you should take the freshest fresh meat. Next, the dish is prepared using one of the methods listed below.

In a frying pan

In addition to pieces of meat cut into portions, you will need oil, preferably vegetable oil, salt, freshly ground pepper and herbs.

Meat is prepared in a special grill pan or in an ordinary frying pan with a thick bottom. The dishes are previously heated over high heat. At the same time, you should not bring it to a temperature that leads to the appearance of smoke. A frying pan with the least powerful bottom can only be used for frying filet mignon.

Before cooking, a mixture of pepper, spices and a pinch of salt is rubbed into pieces of meat. After that they are lubricated with a small amount of oil. Oil is also added to the surface of the frying pan, almost a few drops.

Pieces of steak are placed on a hot frying pan without touching each other. The characteristic hissing of meat is an indicator of the required heating temperature. After four minutes, the heat is brought to a moderate level and the meat is fried for a few more minutes. Then the meat is turned over. To do this, it is better to use flat tongs so that the surface of the steak remains intact. The process lasts 5-6 minutes so that the meat is medium roasted. As a greater degree of roasting is required, the cooking time of the dish should be increased proportionally.

The readiness of the meat is determined by pressing on it with a huge finger. If the meat remains pliable, there is bloody juice inside. With a higher degree of roasting, the pork feels tough.

Once the steak is cooked to the desired level, do not rush to serve it. It is transferred to a flat dish or on a mesh and covered with food foil. This is necessary so that the steak is fully cooked and has the full range of taste properties. The dish with the steak is left in a warm place, for example, near a lit burner of a gas stove.

In the oven

The dish is prepared from the same ingredients that are used when frying in a frying pan.

Beforehand, the oven is preheated to 200°C.
On a baking sheet you need to spread food foil, the size of which is four times larger than the pieces of meat. Steaks rubbed with spices are coated with oil. The foil should also be coated with a small layer of oil. After this, pieces of meat are hermetically wrapped in it. The foil must have several holes in the upper part, which will serve to allow steam to escape. The meat should remain in the oven for 40 minutes, after which the foil on top is unrolled and the meat is turned over. The dish is completely ready in 10 minutes. Before serving, the steak should cook according to the technology described a little higher for 5-10 minutes.

Brazier

The products used in this case are the same as in the previously described manufacturing developments, but vegetable oil is excluded.

The grill must have the required heat. The meat is placed on its mesh, and after three minutes it is turned over. Further production is carried out until the required roasting is achieved.

Before serving, the dish is kept under foil for about 10 minutes. During this period of time, it becomes the most juicy and saturated with odors.

Multicooker

The ingredients remain the same as when frying in a pan.

The meat is rubbed with spices and oil. Oil also needs to be added to the slow cooker. Next, the device is switched to the mode created for frying. You should wait a little while until the oil warms up. After this, the steak is placed, the lid is closed and cooking is carried out in frying mode. This requires about 5 minutes on one side of the piece of meat and the same time on the other.

Little secrets

Meat for making steak, unlike shish kebab, does not necessarily need to be prepared. If desired, you can marinate the meat. Marinades that are used for kebabs are completely suitable for this.

It is better to serve the dish on flat plates or boards, which are equipped with a sharp, non-serrated small knife. If making a steak takes place at home, and not outdoors with the use of an open fire, then it is recommended to heat the plates a little.

Lettuce and fresh vegetables are the best side dish for pork steak.

When using the correct technology for making pork steaks, the taste properties will outshine any other method of making this meat.

Useful video on the topic

Pork steak in a frying pan - learning how to fry the meat deliciously! The best recipes for pork steak in a frying pan in unique marinades

Meat steak in a frying pan is a traditional version of making a popular dish. The faithful steak is very juicy and its main advantage is the rich meat taste without unnecessary seasonings and spices.

This is like ordinary fried meat, but this dish can amaze any gourmet. To make a meat steak, you must first take care of the quality of the meat used.

It is best to choose pieces that were not used by the animal when walking. This is basically slicing.

Experienced chefs order steak meat from trusted butchers rather than purchasing it in stores.

Pork steak in a frying pan - general principles of production

Pork for steak must be fresh or chilled. Its color should be slightly pinkish. It is better not to use frozen or fresh meat for steaks; during primary processing it will lose a lot of precious juice. It is better to cut the meat against the grain, so it will cook better and be easier to chew. The width of the piece should not exceed 3 cm.

If the meat is fried without marinade or is simply rubbed with dry spices earlier, then such a piece must be thoroughly dried so that the meat does not stew. If the meat will be marinated in advance, then you need to make a couple of cuts on the steaks with a knife and only then lower them into the dressing. Keep the steaks in the marinade for at least half an hour and in a cool place.

It is very easy to find the readiness of the meat; to do this, you just need to pierce the meat with a sharp narrow knife, while doing this, clear meat juice should be released. If the juice is reddish or pink, continue frying. If the time for production is not so short, you can close the frying pan with a lid and reduce the heat on the stove. After the steak is completely ready, the lid must be opened again. The meat should be fried on both sides for a couple of minutes until golden brown.

Pork steak goes well with seasoned sauces and pickles. Potato dishes, steamed, grilled vegetables or a salad of new vegetables are suitable as a side dish.

Pork steak in a frying pan - traditional recipe

Ingredients:

• 450 g pork slices;

• ground black pepper;

• reddish ground pepper;

Manufacturing method:

1. Wash the meat and dry thoroughly with a cardboard towel. Cut the slices into pieces 2-3 cm wide, be sure to cut across the grain of the meat.

2. Heat a frying pan with oil and put the meat on it, fry on both sides until fully cooked. The pork steak should be well done.

3. Then sprinkle the steak with black, red pepper and salt, wrap in foil and leave for a couple of minutes. This will soften the meat and soak it in salt and pepper.

4. Remove the steak from the foil and serve slightly cooled along with herbs and vegetables.

Pork steak with sauce in a frying pan

Ingredients:

• 450 g fresh or chilled pork;

• hot reddish ground pepper;

• ground black pepper;

• 80 g mayonnaise sauce;

• a couple of cloves of garlic;

• 60 g of hard cheese.

Manufacturing method:

1. Thoroughly wash the meat, dry it and cut it into pieces for steaks.

2. Fry the steaks in a hot frying pan with oil, turning constantly, until golden brown.

3. Peel the onion, rinse, cut into large rings and pour over bubbling water. This way the onion won't taste bitter.

4. You can take any kind of cheese, but definitely hard types. For example, Swiss or Russian cheese, grind it using any convenient method. You can grate it or cut it into small cubes with a knife.

5. Peel and chop the garlic.

6. Sprinkle the steaks with reddish ground pepper and salt.

7. Place onion rings on the steaks. Spread the sauce on them.

8. For the sauce, mix cheese, garlic, mayonnaise and ground black pepper.

9. Place the steaks in another frying pan and bake until golden brown over low heat for at least 30 minutes.

10. Serve the dish in portions with pieces of snow-white bread and herbs.

Pork steak with dry herbs in a frying pan

Ingredients:

• three chilled pork steaks;

• 50-60 tbsp. l. olive oil;

• 7 g dry basil;

• 5 g dried dill;

• a pinch of ground black pepper;

Manufacturing method:

1. Remove the steaks from the refrigerator and place in a bowl. Let stand at room temperature for half an hour.

2. Prepare marinade for steaks. To do this, mix mint, dill and basil with heated olive oil, add ground pepper, salt and the juice of half a lemon.

3. Rub the marinade over the pork and put it back in the bowl, close the lid on top, and leave it in the refrigerator for several hours.

4. Remove the steaks from the marinade and fry them on both sides in a frying pan until cooked.

5. Serve hot with cheese sauce.

Pork steak with ginger and soy sauce in a frying pan

Ingredients:

• three pork steaks;

• 50 ml soy sauce;

• 30 ml of fresh lemon juice;

• ½ tsp. dry ginger;

• one clove of garlic or a pinch of dry garlic;

Manufacturing method:

1. Peel the garlic and grind it into a puree.

2. Wash the steaks, dry them and create small cuts in any of them using a sharp knife. This way the meat will marinate better and fry faster.

3. In any bowl of suitable size, mix soy sauce, dry ginger, lemon juice, sugar. Add garlic.

4. Place pork steaks in a bowl with the marinade, stir, cover with a lid or a layer of regular foil. Place in the refrigerator overnight (that is, in the dark) .

5. Fry the steaks in a frying pan with vegetable oil until cooked.

6. Serve with soy sauce and croutons.

Pork steak in kefir marinade in a frying pan

Ingredients:

• 500 pork slices;

• 1 tbsp. l. table mustard;

• ground black pepper;

• 50 ml lemon juice;

Manufacturing method:

1. Peel the onion from dry scales, wash and cut into thin rings.

2. Add mustard, ground black pepper, salt, lemon juice and onion to the drink.

3. Rinse the slices with cool water, air dry and cut into portions approximately 2-3 cm wide.

4. Place the pieces of meat in the kefir marinade, close the lid and leave for a day or night (that is, in the dark) in a cold place.

5. Fry the meat using the usual method in a frying pan with vegetable oil. To do this, place the meat from the marinade in a heated frying pan. Fry until crispy on the surface. You can turn the steak a couple of times throughout the frying process for best doneness. If the steaks start to burn, you need to reduce the heat on the stove, and you can pour a little watery marinade into the pan.

6. Serve steak with mustard and black bread.

Pork steak with honey on a grill pan

Ingredients:

• three pieces of pork loin for steaks;

• 10 g mustard seeds;

• 2 tbsp. spoons of honey;

• ½ tsp. black peppercorns;

Manufacturing method:

1. Wash the steaks, dry them and lightly pound them. To do this, place the meat in a plastic bag and beat it with a hammer on both sides until you obtain a piece of meat of uniform thickness.

2. Place mustard seeds and black peppercorns in a mortar and grind to a powder with homogeneous particles.

3. Rub the steaks with the spice mixture from a mortar and honey.

4. Fry the meat in a hot frying pan with vegetable oil until fully cooked on both sides

5. When the steaks are fully cooked, place the meat on a piece of foil and sprinkle with salt. Close the foil and leave the meat for a couple of minutes.

6. You can serve this steak with any side dish you like and green onions.

Pork steak in sweet and sour sauce in a frying pan

Ingredients:

• 3 new pork steaks;

• a spoonful of fresh ginger root;

• a couple of cloves of garlic;

• 1 small chili pepper;

• 45 ml soy sauce;

• a spoon of light watery honey;

• a couple of pinches of dried rosemary;

• two tablespoons of olive oil.

Manufacturing method:

1. Rinse steaks under cool running water and pat dry with cardboard towels.

2. Rub any piece with salt on all sides and remove the meat for 6 minutes.

3. While the meat is “resting,” you need to prepare the marinade. Pour cognac, honey and soy sauce into a bowl. Use your hands or a juicer to squeeze out lime and lemon juice.

4. Next add rosemary, coriander and paprika.

5. Peel the garlic, ginger and pass them through a small grater into the same bowl.

6. Wash the chelli pepper and finely chop it on a cutting board. Transfer to the same bowl.

7. Mix everything using a special silicone spatula.

8. Place the steaks in a bag and pour the marinade over them. Close the package and shake. Leave the meat to marinate for 12 hours. During this period of time, shake the bag occasionally.

9. Pour vegetable oil into the grill pan and heat it. Place the steaks and fry them on both sides for 4 minutes. Then pour in the remaining marinade and close the lid. Cook for another 40-45 minutes over low heat.

10. 5 minutes before it’s ready, remove the lid and fry the meat again on both sides.

11. Serve the steaks, placing them on portion plates along with vegetables cooked in a grill pan.

Pork steak in a frying pan - tricks and useful tips

• If a piece of meat has a layer of fat, it will turn out much juicier and softer.

• So that the meat is thoroughly saturated with spices and comes out soft, after cooking, wrap it in foil for a couple of minutes.

• Use any spices that are used to season meat for the marinade.

• Add a little cognac to the meat marinade to speed up fermentation.

• Try not to overcook the meat, otherwise it may turn out hard.

• Give cooked steaks little rest.