Pork steak

Pat it dry, season it and fry in a little hot oil. For a steak about 2 cm thick, allow roughly 4–5 minutes per side, then check the thickest part with a meat thermometer; cooking time varies with thickness and cut.

For a simple safety check, cook the centre to 70 °C and hold it there for 2 minutes. Keep raw-pork utensils and plates separate from cooked meat, and wash your hands after handling it.

Choose a steak with some fine streaks of fat, avoid cooking it for longer than needed, and rest it for about 3 minutes before slicing. Cut across the grain to make each bite easier to chew.

Keep it covered on the bottom shelf of the fridge so its juices cannot drip onto other food, and use it by the use-by date. Freeze it if you will not cook it in time, then thaw it in the fridge.

Try it with apple sauce, mustard or a cider-based pan sauce, alongside mash, roast potatoes or cabbage. It also works well sliced into a stir-fry with peppers and noodles.

Pork chop has more, at 19 g per 100 g compared with 17 g in pork steak. The exact amount in a steak depends on the cut.

Yes: pork steak has 24 g of fat per 100 g, while pork loin steak has 6.2 g. Pork loin steak is a leaner choice; trim visible fat if you want less on your plate.