Pork Steaks

Thanks to this recipe, you will have a perfect pork steak - tender, juicy, and not at all dry. It's very simple to have a perfectly cooked piece of meat at home, no matter if it's chicken, beef, or pork. I recommend getting a meat thermometer with a probe, some ovens come with it already (which is very convenient). These thermometers are now available in stores or can easily be found online. All questions about temperature, juiciness, and cooking time will disappear forever. Today I'm preparing pork blade steaks, which are the driest meat on a pig, slightly overcooking it makes the meat very dry and not very appetizing, so a thermometer is necessary.

Pork Blade Steaks

2 pcs

Salt

to taste

Thyme

2-3 tbsp

Chili Pepper

1-2 pcs

Cilantro

small bunch

Soy Sauce

5-6 tbsp

Garlic

3-4 cloves

Lemon

1/2 pc (juice)

To prepare pork steaks, wash the meat and pat it dry with paper towels. Lightly salt the meat (considering that you will also use soy sauce).

If you want to marinate the meat overnight, do not salt it, do this right before cooking.

Prepare the ingredients for a simple marinade. Slice the garlic thinly, also slice the chili pepper, fresh cilantro is preferable (I used frozen), fresh thyme is also better, but dry will work too. Also, prepare soy sauce and lemon.

Soy sauce, lemon, and thyme are good for pork as they remove its characteristic smell (for those who don't like it). Do not use white pepper for pork, it will emphasize it. Similarly, onion emphasizes the smell and taste of mutton.

Bathe our meat pieces in the marinade and let them marinate for about 30 minutes.

Now take a cast-iron skillet (grill or regular one), heat it well and sear the meat on both sides until golden brown.

There is no need to additionally grease the skillet with oil.

Be sure to sear the sides of the meat to melt the fat on top.

Take a baking sheet, line it with parchment paper. Remove the garlic, herbs, and pepper from the meat, place everything on the baking sheet, next to the meat. Insert a thermometer probe into the thickest part of the meat and place it in an oven preheated to 80 degrees. The internal temperature of the meat should reach 145 degrees, and the thermometer will alert you to this, which will take 25-30 minutes.

If your oven does not support low temperatures, you can set it to 275-300 degrees, then the cooking time will be less.