Main Page
Fast and tasty
Entrecote in a pork pan

Pan-Seared Pork Entrecôte

Incredibly tasty, juicy, tender, and savory — a family dinner favorite! This pan-seared pork entrecôte is sure to win people over, coming out remarkably juicy and fragrant. Serve it for a holiday meal or a romantic dinner, with a glass of red wine and a fresh vegetable salad!

nasstin

Recipe author

Watch the video

Composition / ingredients

Servings:

Pork

400

Brandy

Table salt

Ground black pepper

Dried rosemary

0.5

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 13 g

Fats 65 % 24 g

Carbohydrates 0 % 0 g

298 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you pan-fry a pork entrecôte? Gather the ingredients on the list. Choose good-quality meat and thaw it ahead of time if needed. The steaks should be about 1/2 inch (15 mm) thick. You can swap the brandy for rum or whiskey. Use any refined vegetable oil.
Step 2:

Rinse the meat, pat it thoroughly dry, and lay it in a well-heated skillet with vegetable oil. Sear over high heat for 3–4 minutes.
Step 3:

Flip the steaks to the other side.
Step 4:

Salt each piece.
Step 5:

Pepper it.
Step 6:

If you like, add some aromatic herbs — I added a little rosemary, which pairs beautifully with this dish. Fry the meat another 2–3 minutes.
Step 7:

Pour the brandy into the pan.
Step 8:

Bring the liquid in the pan to a boil and let it bubble for 1 minute.
Step 9:

Turn off the heat, cover the pan, and let it rest for 5 minutes.
Step 10:

Then serve the entrecôte hot, sprinkled with fresh chopped herbs. We like to serve it with fried potatoes, but absolutely any vegetables work — fried, boiled, baked, raw, pickled — as well as salads.
Step 11:

Enjoy!

Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish.
If you use a pre-made spice blend, read the label. Many already contain salt, so account for that or you risk over-salting.
Fry in an oil with a high smoke point. Every oil is good only up to a certain temperature, beyond which it burns and forms harmful compounds. Unrefined oils generally have a low smoke point; refined ones handle heat better. For oven, skillet, or grill cooking, choose a high-smoke-point oil — refined sunflower, olive, or grapeseed are among the most common.