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Grilled pork steak with rosemary and garlic flavouring
Succulent pan-seared pork steak finished with fragrant rosemary.

Pan-seared pork steaks with rosemary

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to perfect grilled meat is the Maillard reaction: this chemical process happens above 140°C between amino acids and sugars on the meat surface, creating the brown, savoury crust. The other key is resting: after cooking, muscle fibres contract and juices migrate to the inside of the meat (towards the colder point). During resting, these juices redistribute, making the meat tender and juicy.
🕒 Prep Time 1 hr 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed frying pan (cast iron is best) or grill grate
  • Kitchen tongs (not a fork!)
  • Meat mallet

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Lightly pound the meat slices and score the tendons at the edge.

Tip: Tendons shrink under heat and curl the meat, which then won't touch the hot pan evenly.
2 ✓

Mix the marinade: oil, crushed garlic, mustard, pepper and chopped rosemary. DO NOT put salt in it!

Tip: The acidity of mustard helps break down meat fibres (tenderising), whilst fat conveys flavours.
3 ✓

Coat the meat in the marinade and refrigerate for at least 1 hour.

Tip: Time is needed for diffusion so flavours penetrate between the fibres.
4 ✓

Take meat out of the fridge 20 minutes before cooking to reach room temperature.

Tip: If you put cold meat in the pan, it drastically cools the surface, and the meat will start steaming instead of searing.
5 ✓

Heat the pan until smoking hot. Salt the meat now, then place in the pan.

Tip: The sizzling sound indicates water is evaporating immediately and browning is beginning.
6 ✓

Cook for 4-5 minutes per side until it has a deep brown crust. Don't move it unnecessarily!

Tip: If you try to turn it too soon, the meat 'sticks'. Wait until the crust releases from the metal.
7 ✓

Remove meat and rest covered for 5-10 minutes before serving.

Tip: This is the most important step. If you cut it immediately, all valuable juices run out onto the plate, and the meat remains dry.

Recipe FAQ

Why is the meat tough?
Either you overcooked it (dried out), or didn't rest it enough. Pork loin is easy to dry out; the neck is more forgiving due to its fat content.
When should I salt it?
Directly before cooking. Salt draws water out of meat via osmosis; if you salt too early, the meat will release juice and steam instead of searing.

Ingredients

  • 4 slices Pork neck (juicier) or loin (leaner)
  • 3 tbsp Vegetable oil (high heat, e.g. sunflower)
  • 3 cloves Garlic
  • 1 tsp Freshly ground black pepper
  • 1 tsp Salt
  • 1 sprig Fresh rosemary
  • 1 tbsp Dijon mustard