Pork neck steaks from ‘Noble Roast’
The marbled pork neck is particularly aromatic and juicy - perfect for steaks. Cut the ‘Noble Roast’ into approx. 2.5 cm thick slices and fry in a pan or on the grill for 2 minutes on each side. Enjoy tender pork neck steaks!
Ingredients
Preparation
Place the bag in warm tap water in the sink for 5-10 minutes, cut open the bag - remove the meat and empty the liquid down the drain. Wipe the meat dry with kitchen roll.
Cut the roast into the desired number of steaks in 2.5 cm thick slices.
Heat a pan to three quarters of the heat of your hob (medium-high). Once the pan is hot, add 5 tablespoons of oil (preferably heat-resistant olive oil) to the pan and wait about 15 seconds for the oil to heat up.
Place the steaks in the pan and sear for 2 minutes on both sides until the meat is golden brown (lift the meat frequently to get the oil underneath).
Turn the meat. Add 1 tablespoon of butter and fry for a further 2 minutes, basting with the butter from time to time. Add fresh herbs (thyme, rosemary) if you like.
Leave the meat to rest in the oven at 50°C or between two preheated plates for 5-10 minutes.