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Raymon Kim's Pork Loin Steak | 모두의 레시피

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Raymon Kim
Raymon Kim's Pork Loin Steak

Raymon Kim's Pork Loin Steak

Name: Raymon Kim's Pork Loin Steak
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork loin meat 2 pieces; salt to taste; pepper to taste; garlic powder (or onion powder) to taste; vegetable oil a little; butter 4~5 tablespoons; minced garlic 1 tablespoon; soy sauce 1 tablespoon; vinegar 1 tablespoon; honey (or black sugar) 1 tablespoon; white wine 2 tablespoons

A tender pork loin steak recipe made with a sweet and savory garlic soy glaze using just a frying pan, no oven required.

🙋 Recommended for

⭐ Those who want to make a gourmet steak successfully using only a frying pan, no oven needed
⭐ People who enjoy juicy, tender pork loin from the loin cut without dryness

30 min Difficulty Normal Meat & mains

Main ingredients 🥩

pork loinbuttersoy saucehoneywhite winegarlic powder

Tags 🏷️

meat dish sweet and salty dinner party

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Source: YouTubeRaymon Kim's Life Meat

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

pork loin meat 2 pieces
salt to taste
pepper to taste
garlic powder (or onion powder) to taste
vegetable oil a little
butter 4~5 tablespoons

Shop ingredients on Coupang(Ad)

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minced garlic 1 tablespoon

soy sauce 1 tablespoon

vinegar 1 tablespoon

honey (or black sugar) 1 tablespoon

white wine 2 tablespoons

Recipe 🍳

Sprinkle salt, pepper, and garlic powder evenly over the pork loin, lightly coat with oil, cover with parchment paper, and marinate in the refrigerator for at least 12 hours.
Melt 4–5 tablespoons of butter in the microwave or a pan and set aside.
In a bowl, mix minced garlic, soy sauce, vinegar, and honey to prepare the glaze sauce.
Make shallow cuts into the thick fat (skin) side of the pork loin to help render fat and achieve crispiness.
Heat vegetable oil in a pan over high heat, then place the pork loin in the pan. Cook each side for about 4 minutes, adjusting based on thickness, until nicely browned.
Stand the meat upright and press the sides with the fat area against the pan to crisp up the edges.
Remove the cooked meat to a plate, clean out excess oil from the pan, then add 2 tablespoons of white wine and the prepared glaze sauce. Bring to a boil.
Once the sauce bubbles vigorously and forms foam, return the meat to the pan and baste it generously with the sauce until glossy.
Turn off the heat, let the meat rest for a few minutes, then slice into serving-sized portions.

Season the meat with salt, pepper, and garlic powder, and marinate for 12 hours. Make shallow cuts on the fat side.
Heat oil in a pan, then sear the pork loin on both sides and along the fat edges until golden and crispy.
Remove the meat, bring white wine and glaze sauce to a boil in the pan, then return the meat and baste with sauce to finish.

Cooking tips 💡

Avoid using fresh garlic when marinating, as it can discolor the meat and cause burning; use garlic powder or onion powder instead.
Pork steak burns easily on the outside before the inside is cooked through if cooked at too high a temperature, so start with high heat and reduce to medium during cooking.
Avoid using white sugar in the sauce—it may harden and become grainy; use honey or black sugar instead.

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