Pork steak with rosemary

Pork steak is a real man's lunch that will saturate the body and give a lot of energy. For steak, choose pork neck, it is quite soft and fatty. Thanks to rosemary, the meat will acquire an incredible aroma and reveal its taste. After keeping the meat in the marinade, it needs to be fried in a hot dry frying pan. The result is a real restaurant dish that can be safely served to guests. A minimum of spices, a minimum of effort and time - what could be better?

1. Calories
   384,15 kcal
2. Protein
   12,45 gram
3. Fat
   36,93 gram
4. Carbohydrates
   0,19 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pork neck

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   800 g
2. Olive oil

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   4 tbsp. l. = 68 g
3. Dried rosemary

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   2 tsp. = 4 g
4. Salt

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   to taste
5. Black pepper ground

   ---

   
   to taste
6. Rosemary

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   1 sprig = 4 g

Steps:

1. 
   Arrange the ingredients conveniently. Cut the pork into pieces 2.5-3 centimeters thick. Dry with paper towels.
2. 
   Make the marinade. Take a small bowl, pour olive oil into it, add rosemary. Stir.
3. 
   Marinate the meat. Coat the pork pieces with marinade and leave for 20 minutes. Then, for 1 minute, gently press the meat with your fingers so that the spice is better absorbed.
4. 
   Fry the steaks. Place the frying pan over high heat, heat it up and add the pieces of pork. Fry on each side for 1-2 minutes until a crust forms. Reduce heat to medium and continue to sear steaks for 5 minutes on each side until cooked through. Salt and pepper the finished meat. Transfer the pork steaks to a plate and leave for 5 minutes.
5. 
   Before serving, pour boiling water over the rosemary sprigs and garnish the steaks.