Pork neck steaks from ‘Noble Roast Cut’
The steak version of our pork neck roast is particularly quick and easy to prepare. Portion the roast and fry the steaks for 2 minutes on each side - done!
Ingredients
Preparation
Place the bag in the sink for 5-10 minutes in warm water from the tap, cut open the bag - remove the meat and empty the liquid down the drain.
Unpack the pork neck roast and cut the desired amount of steaks into 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.