PORK STEAK SEASONING RECIPES
BAKED CUBED PORK STEAK | JUST A PINCH RECIPES
These are melt in your mouth, fork tender cubed steaks. I had no plans to post this, but it was so delicious, I am posting it so I won't forget how I made it.
Provided by Lynn Socko @lynnsocko
Categories Pork
Prep Time 5 minutes
Cook Time 25 minutes
Number Of Ingredients 5
Steps:
- Rub steaks on both sides with olive oil. Sprinkle Mrs. Dash, Tuscan seasoning and pepper on both sides. Place on a baking sheet that has been rubbed with olive oil.
- Place on second from bottom rack of a 375° oven and cook for 15 min. Flip steaks over and cook another 10-15 min.
TEXAS ROADHOUSE STEAK SEASONING RECIPE (COPYCAT) - RECIPES.NET
This Texas roadhouse steak seasoning copycat recipe is an easy condiment that goes great with different meats and even delicious on seafood.
Provided by Miguel
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Gather a medium-sized bowl, a gallon-sized plastic bag with a zip top, a pair of scissors and a spice jar with a shaker-type top.
- Measure out 2 tablespoons of Kosher salt and pour into the bowl.
- Add 2 teaspoons of brown sugar. Standard white sugar can also be used.
- Measure ¼ teaspoon of garlic powder, garlic salt, onion powder, and turmeric. Add all seasonings to the bowl.
- Add ½ teaspoon of paprika and chili powder to the bowl.
- Measure out 1 teaspoon of black pepper and add to the other spices in the bowl. Fresh ground, medium-sized pepper is best for this mix.
- Stir mixture gently to incorporate all ingredients.
- Pour seasonings into a gallon-sized plastic bag, then seal. Shake the seasonings together in the bag until the seasonings appear to be evenly blended.
- Cut an edge off of one of the bottom edges of the plastic bags at a diagonal. The cut should be small enough for the tip of the bag to easily fit into the empty spice jar.
- Empty spices from the bag into spice container.
Nutrition Facts : Calories 4.00kcal, CarbohydrateContent 1.00g, FatContent 1.00g, FiberContent 1.00g, ProteinContent 1.00g, SaturatedFatContent 1.00g, ServingSize 12.00 people, SodiumContent 438.00mg, SugarContent 1.00g, UnsaturatedFatContent 1.00g
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Here’s the perfect seasoning for your favorite cut. —Sarah Farmer, Culinary Director, Taste of Home
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Reviews 5
Total Time 05 hours 00 minutes
Calories 3 calories per serving
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Reviews 5
Total Time 05 hours 00 minutes
Calories 3 calories per serving
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
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RECIPE THIS | AIR FRYER PORK STEAK
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Reviews 4.8
Total Time 9 minutes
Category Main Course
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Calories 208 kcal per serving
From recipethis.com
Reviews 4.8
Total Time 9 minutes
Category Main Course
Cuisine Air Fryer
Calories 208 kcal per serving
- Serve with your favourite pork steak sides.
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POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
- This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
- Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
- Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
- Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
- While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
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