Pork steak in sous-vide

So weird to use the word «steak» as applied to pork. By this name we imagine a big appetizing piece of beef, however, in fact pork steaks do exist.
In a market I bought a very nice piece of pork loin with fat and decided to cook it according to a classic steak cooking technology.

Step 1. Sous-vide

The meat was cut in pieces 2,5−3 cm thick. Then salt, pepper, dry thyme, granulated garlic, smoked paprika were added, just a small amount.
In a plastic bag with meat we add a tablespoon of clarified butter and a stick of fresh rosemary. The bag should be sealed airtight and placed in sous-vide for an hour at 62C.

Step 2. Roasting

Drop couple of tablespoons of olive oil in a frying pan, a tablespoon of clarified butter, couple of mashed fresh garlic cloves with peeling and a stick of rosemary. Then the ingredients should be fried until a tremendously delightful smell appears. Afterwards the rest of garlic and herbs are thrown away.
The steaks are taken out from the sealed plastic bag and dried well with kitchen towels. Then we roast the meat over the nice flavored hot oil we’ve prepared previously, during a minute each side. Since the meat inside is ready there’s nothing to worry about, and you can roast the meat until it comes the color you mostly prefer.

The steak turns to be quite juicy and flavored.

Not all people like the fat on pork meat but it perfectly saturates the meat itself. On top of this I’d recommend not to get rid of the fat and when the meat is ready it can be easily cut in a plate.

Buen provecho!