【スーパーの厚切り肉をワンランク上の味に！】（しっとりジューシーな焼き方も紹介）ポークステーキ　ラビゴットソース

【スーパーの厚切り肉をワンランク上の味に！】（しっとりジューシーな焼き方も紹介）ポークステーキ　ラビゴットソース

Today, I’ll show you how to cook a moist and juicy steak. It makes supermarket meat incredibly delicious,
so please give it a try. First, let’s make the sauce. 1/4 onion Slice it against the grain into about 5mm wide pieces, then turn the sliced onion and dice it. Soak the onion in water for about 5 minutes to remove its pungency. 3 cherry tomatoes 2g Italian parsley
(Parsley is also fine) The refreshing aroma of Italian parsley
creates a very elegant flavor. Thoroughly drain the water from the onion. Draining the water further removes any remaining pungency
and prevents the sauce from becoming watery. 1/4 onion
3 cherry tomatoes
2g Italian parsley 1 tbsp olive oil
1 tbsp lemon juice
1 tsp whole grain mustard Adding whole grain mustard adds richness to the flavor. 1 tsp capers Capers are a type of pickle characterized by their acidity and aroma. This unique flavor pairs perfectly with meat and fish dishes. A little grated garlic Adding garlic gives it a punchy flavor,
creating a sauce that can stand up to the steak. A pinch of salt This sauce also goes very well with other meat and fish dishes,
so please give it a try. 250g pork loin (for steak) Use steak meat that is chilled in the refrigerator.
(If it’s at room temperature, it will cook too quickly.) Use steak meat that is about 2cm thick.
(The cooking method will change if the thickness is different.) 3g salt Sprinkle the salt evenly. Coarsely ground black pepper Sprinkle the other side as well. The right amount of salt is 1-1.2% of the meat’s weight.
(This time, it’s 2.5-3g of salt.) Since the sauce is light this time,
I’ll use 1.2% (3g) of salt for a well-seasoned steak. Add a little oil (not included in the ingredients list), and heat the pan well over medium heat. Please note that if the pan is not hot enough,
it won’t cook well. First, cook one side for about 3 minutes. The fatty parts are harder to cook,
so press down firmly to heat them. Flip it over and cook for another 3 minutes. Once both sides are cooked, remove the steak from the pan, immediately wrap it in aluminum foil, and let it rest for 6 minutes. This way, the residual heat is trapped,
and the heat gently penetrates the meat. In winter, it cools down easily, so make sure the room temperature is above 68°F. This cooking method basically works,
but here’s what to do if it seems undercooked. If you press it and it doesn’t feel a bit firm,
it might still be slightly raw inside. If the pan is still warm, don’t turn on the heat,
just place the undercooked parts of the meat on it. Sear each side for 2 minutes, and if the steak becomes firm, it’s done.
(If the pan has cooled, heat it slightly on low heat.) Once the meat is cooked, slice it into about 1cm wide pieces. Slicing it diagonally makes the cut surface more visible,
so it looks better. It’s cooked to a nice rosé color (light pink). For plating, a dark-colored dish is recommended.
(Black, navy, gray, etc.) It will make the rosé color of the steak and the white and red of the sauce stand out. If you slide a knife under the sliced steak to move it,
you can plate it beautifully. Overlapping the steak slices slightly and fanning them out
to show the cut surfaces will make it look appealing. Pour plenty of sauce into the empty space. Adding extra lemon is recommended
as it further enhances the freshness. Use a white bowl for the salad
to add a touch of freshness to the table. [Today’s Salad]
Baby greens, frilled lettuce,
red onion, carrot,
red sprouts Crusty bread goes well with this sauce. Eating it with bread
tastes like a slightly luxurious sandwich. Adding small items in a similar color to the main dish
can make the presentation even more impressive. Even with supermarket steak meat,
this is a delicious recipe that tastes like it’s from a restaurant. A dish where moist and juicy pork steak
pairs perfectly with a ravigote sauce fragrant with lemon and herbs.

【スーパーの厚切り肉をワンランク上の味に！】（しっとりジューシーな焼き方も紹介）
ポークステーキ　ラビゴットソース

しっとりジューシーなポークステーキと、
レモンとハーブが香るラビゴットソースが
最高に合う一皿。

調理時間も約15分と短いので、
普段使いはもちろん、
おもてなしやパーティーにもぴったりです👨‍🍳

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━━━愛用品の紹介はこちら━━━━
https://amzn.to/44GUE4z
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■調理時間目安:15分

■材料:2-3人分
◯豚肩ロース(ステーキ用)　250g
◯塩　3g
◯あらびき黒こしょう　適量
【A】玉ねぎ　1/4個
【A】ミニトマト　3個
【A】イタリアンパセリ　2g
【A】オリーブオイル　大さじ1
【A】レモン果汁　大さじ1
【A】粒マスタード　小さじ1
【A】ケーパー　小さじ1
【A】すりおろしにんにく　少々
【A】塩 ひとつまみ

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■作り方
［下準備］
玉ねぎはみじん切りにし、水に5分程度浸けてから水気をしっかり切る。ミニトマトは縦に1/4に切る。パセリはみじん切りにする。

①ボウルに【A】を入れ、さっと混ぜ合わせる。
②豚肩ロースの両面に塩とあらびき黒こしょうをふる。
③フライパンをサラダ油少々(分量外)を入れ、中火でよく温めた後、豚肩ロースを入れ3分焼いてから、ひっくり返し、裏面も3分焼く。
④③をアルミホイルで包み、6分おく。
⑤豚肩ロースを幅1cm程度のそぎ切りにし、器に盛る。①のソースをかける。

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■POINT
☆豚肩ロースを使うことで、ある程度焼きすぎても固くなりにくいです。
☆今回は厚さ2cm程度のステーキ肉の焼き方になります。厚さが変わると焼き方が少し変わりますので、予めご了承ください。
☆玉ねぎを水に浸けておくことで、辛みを抜くことができます。

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#おもてなし料理 #パーティー料理 #ホムパレシピ #おうちバル #ステーキ