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Pork steak with soy sauce in a frying pan

Pan-Seared Pork Steak in Soy Sauce

A tasty, juicy piece of meat for a romantic dinner! One of the fastest meat dishes to make is a good steak. You can use any meat, but I most often go with pork, since it's the most affordable and everyone in my family loves it.

Julia M.

Recipe author

Pork steak with soy sauce in a frying pan

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Composition / ingredients

Servings:

Pork

500

Soy sauce

Salt

Dry spices

Vegetable oil (for frying)

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 14 g

Fats 50 % 22 g

Carbohydrates 18 % 8 g

262 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Cut fresh pork into steaks about 1 inch (2 to 2.5 cm) thick. Don't go thicker, or the meat may not cook through well.
Step 2:

In a separate bowl, mix the soy sauce, salt, and spices.
Step 3:

Dip the meat in the sauce. Cover the bowl with plastic wrap or a lid and let it marinate for at least 1 hour. The longer it marinates, the richer the flavor and aroma of the finished dish.
Step 4:

Before cooking the meat, heat a skillet, pour in the vegetable oil, and add the peeled, sliced garlic. Fry it until golden, then remove it. As it fries, the garlic gives its flavor and aroma to the oil, leaving you with garlic-infused oil.
Step 5:

Lay the steaks in the skillet with the garlic oil and sear for 3 to 4 minutes.
Step 6:

Flip them and sear the other side until golden. Keep a close eye on the meat as it cooks, since the soy sauce makes it brown faster. Set the cooked steaks on paper towels to blot off any excess fat.
Step 7:

Plate the steaks with fresh herbs and serve. Add any side dish and sauce you like. Enjoy!

For steak, choose fresh meat that has never been frozen, since thawing releases a lot of juice and leaves the finished dish dry and tough. To add extra flavor, marinate the meat for a while before cooking. Steak is of course wonderful on the grill, but if you don't have one, a regular skillet works fine. The key is that the pan must be very hot so the meat sears immediately and the juices stay locked inside. That gives you a browned crust and a juicy interior. With steak I serve mashed potatoes, roasted vegetables, or a green salad. And of course a dish like this pairs beautifully with red wine.