Pork steak on a frying pan

We share with you a reliable way to get a delicious, juicy pork steak, properly roasted, with a ruddy, appetizing crust on the pan. A heavy frying pan made of cast iron or steel is ideal, it retains and transfers heat so that the whole steak is fried as evenly as possible.

Ingredients

• smooth, trimmed piece of pork neck (2.5 cm thick)
• oil
• salt
• black pepper
• butter
• rosemary
• garlic

Directions

1. Cut steaks 2.5 cm thick, generously salt them on both sides and leave alone for 30-40 minutes. You've probably heard more than once that you can't salt steaks before frying. If you're wondering, this is, to put it mildly, wrong.
2. Put the pan on the fire, let it heat up and add a little odorless oil. Before frying, wet the steaks with a paper towel.
3. Put the steaks on a frying pan and fry them on the fire just above average for 3.5 minutes (on one side). Add a piece of butter to the pan, a few sprigs of rosemary and a couple of cloves of garlic, crushed with a knife, turn the steaks and, scoop a spoonful of hot oil, which is impregnated with aromas of rosemary and garlic, start watering the steaks. Fry them for another 2.5 minutes (on the other side), then remove from heat and transfer to a warm place (for example, in a baking dish). Spread a piece of butter on each of the steaks and cover the form with a lid or foil sheet, allowing the meat to rest for another 4 minutes.
4. When serving steaks, pour the juices that have accumulated at the bottom of the form and season with freshly ground black pepper. Garnish and sauce for steaks is optional, the main thing - to have on hand a fairly sharp knife without notches, as well as drinks that are suitable for the occasion and meat.