How to make a grill in a frying pan. External characteristics and equipment

Grilled beef, pork, lamb or fish steak - a decoration for dinner and more! Our recipes with photos will help you prepare this delicious dish.

meat - good beef,
a little salt
pepper

For garnish:

any fresh vegetables,
vegetable oil,
lemon juice,
garlic,
Provencal herbs

good beef tenderloin cut into large pieces 2 cm thick (or take out from vacuum packaging), wrap in a linen napkin and put in the refrigerator for a day. Of course, you can cook from freshly printed or steamed meat, but it is better to let it rest before turning it into steaks. Before frying, remove it from the refrigerator and let it warm to room temperature. This will take another three to four hours.

We will cook on the grill, you can just as easily cook great steak and on cast iron frying pan with a corrugated bottom.

Important! Do not wash or wet the meat!

Heat the grill to maximum. Sprinkle the meat a little with salt (and good meat doesn’t need to be salted at all) and place it on the grill grate. Fry for about four minutes on each side. After turning, you can sprinkle with freshly ground black pepper.

After grilling, transfer the steaks to wooden board and cover with a paper towel and a piece of foil. After 10-15 minutes you can eat.

Side dishes containing a large number of carbohydrates such as bread, rice or potatoes. It's better to prepare grilled vegetables in advance.

Lightly fry on each side bell pepper, leek.

Fry the eggplants.

You can add mushrooms to the side dish.

Place the baked vegetables in a deep dish and pour over the olive oil mixture. lemon juice, salt and chopped garlic. You can add a little balsamic vinegar, honey and dried Provençal herbs.

Recipe 2, step by step: pork steak on a grill pan

This recipe produces a well-done roast - moderately juicy, but not medium and certainly not rare. This roasting is called well done, that is, completely cooked meat without blood or raw layers. A good choice for people who are not very keen haute cuisine and those who love to eat thoroughly.

about 400-500 g of pork (but not from the thigh, it is better to take fillet with fat around the edges),
salt,
black pepper,
a little vegetable oil.

First you need to cut the meat across the grain. The thickness of the steak is measured by placing your hand on the piece. The ideal thickness is 2 to 3 fingers.

Sprinkle the meat with salt and pepper. Of course, it’s best if you have a grinder in your kitchen so you can grind the pepper directly onto your steak. No? Use a pepper shaker. By the way, in addition to (or instead of) black pepper, you can use red pepper or other spices - to your taste.

Now the meat needs to be greased with oil. Of course, no one forbids you to first pour it into the frying pan and only then place the steaks - but in our case you will get a more beautiful lattice pattern.

Now you need to heat the frying pan thoroughly. A drop of water that ends up on it should not evaporate, but begin to “dance”, “jumping” on the surface. But of course, you should not overheat the vessel so that it does not start to smoke and burn. Add the steaks and start frying.

During the frying stage, you may find a stopwatch or timer useful - although you can count the seconds silently. The fact is that for the first two (maximum three) minutes we need to hold the meat along the grill strips, for the second two minutes - across. Then the meat is turned over, and again: two minutes along, two - across. If it “doesn’t want” to turn over, hold it a little longer - it means it hasn’t set yet.

While the frying pan is on the stove, preheat the oven - but not very much, to 70-90 degrees. Place the frying pan with the fried steaks there for 10-15 minutes (depending on the degree of frying you are going to achieve). If the handle on the frying pan cannot be removed, transfer the meat to a baking dish.

You should not serve meat immediately after the oven. Cover it with a lid and keep it like that for about 10 minutes. Firstly, the juices inside the steak will stop boiling and will not splash onto the eater when cut. And secondly, while “resting” under the lid, the meat will continue to cook, since heat from its crust will be transferred to deeper layers.

Recipe 3: Beef ribeye steak on a grill pan

beef tenderloin

If you take frozen meat to cook a steak, then you need to defrost it properly so that it does not lose the meat juices that are important for cooking. To do this, put a piece of meat in the refrigerator for a day, wrapped in a bag.

Once you have thawed the steak, let it sit for a while. room temperature some time and dry it.

Now you need to take black pepper and grind it yourself. Knowledgeable people do not recommend using a ready-made ground pepper, as it will not give the desired aroma.

Take the steak, salt it well and dip the thin edges in ground pepper.

Now we need a grill pan. If you don't have one, don't be sad. It is only needed to imitate grill strips. Any frying pan with a thick bottom will do. Preheat the frying pan over high heat and place the meat on it.

Wait until one side is cooked through, then turn the meat over and cook the other side. Approximate frying time for each side is two minutes.

If necessary, repeat the procedure again.

Remove the cooked steak from the heat and place on a plate. He needs to sit for a few minutes . After the above time has passed, you can serve the meat to the table.

Recipe 4: How to Grill Pork Steak

What could be easier than grilling pork steak at home? Good marinade and the right approach is the key to the success of the entire process. The quality of the meat is also important.

Pork - 1 Kilogram
Salt and seasonings - To taste
Thyme - To taste
Lemon juice - To taste

I usually use lemon juice for the so-called marinade. But, this is optional. Most often, steaks are prepared without it - salted and seasoned to taste.

Cut the meat into these pieces and sprinkle with lemon juice (optional).

You can add thyme and herbs to the marinade and leave for a while (about 30 minutes), and in the meantime you can light the grill.

If you have big company, then you will need 3-5 times more meat. Grill pork steak at home on a grill until fully cooked. We adjust the degree of roasting ourselves - as you like.

Our meat is so beautiful, and most importantly tasty and juicy. What could be simpler? With smoke, pork acquires an amazing aroma and amazing taste.

Recipe 5: Grilled salmon steak (step by step with photo)

salmon steaks – 3 pcs.;
lemon – 0.5 pcs.;
olive oil – 1 tbsp. l.;
salt, ground black pepper - to taste;
spices for fish - optional.

First, let’s prepare everything we need for the grilled salmon recipe in a frying pan, so that nothing will distract us from the immediate process of preparing the dish. Fish, if it is fresh frozen, must be thawed at room temperature. Salmon meat is very tender, so defrost it in microwave oven not advisable. It is also recommended to defrost fish in salted cold water.

We clean the thawed fish from scales, cut off the fins and cut them into steaks. Naturally, it is better to buy whole fish, but not everyone can afford it, both financially and in terms of the lack of such offers in stores. Therefore, you can use already chopped frozen pieces, which will also need to be removed from unnecessary scales and fins.

When the fish is fully prepared, place it in a large bowl and squeeze the juice of half a lemon onto it.

Then add a little salt and freshly ground black pepper (I use a mixture of peppers). You can also add your favorite spices to the fish if you wish. But, as for me, the taste of grilled salmon should be as natural as possible, since it is a very tasty, tender and satisfying fish. Add a tablespoon of olive oil there. Distribute the marinade evenly over the steaks and leave at room temperature for about 1 hour.

After the specified time has passed, heat the grill pan and lay out the marinated salmon steaks. There is no need to lubricate the frying pan with anything, since the marinade already contains vegetable oil, and besides, salmon is a fairly oily fish, so it definitely won’t burn.

Fry the fish over medium heat for about 2-4 minutes (depending on the thickness of the steaks), then turn over and fry for another 2-3 minutes.

That's all, grilled salmon in a frying pan is ready! You can serve delicious pieces covered with cute golden stripes. Now you know how to grill fish steak.

Recipe 6: How to Grill Fish Steak with Ginger

salmon steak 2 pcs
lemon 0.5 pcs
zest
red chili pepper to taste
ginger 0.5 tsp.
salt and pepper to taste
dill 1 bunch

Prepare the necessary ingredients.

Peel the ginger and grate it on a fine grater (half a teaspoon).

Grate the zest of half a lemon, salt and pepper to taste.

Finely chop the dill, remove seeds from the red pepper and chop finely (adjust the amount of red pepper to taste). Leave the steaks for 10 minutes.

Fry on a grill pan for 4 minutes on each side.

You can serve grilled as a side dish. green beans, mixed with boiled rice. Bon appetit!

Recipe 7: how to cook beef steak with sour cream

2 beef steaks from the lumbar region
30 ml olive oil
200 ml sour cream
1 lemon
20 g peeled garlic
1 large clove of garlic
1 red Bell pepper
1 large pinch of paprika
salt, pepper, spices to taste

Place the grill pan over high heat. Halve the chiles and bell peppers, remove the seeds, and cut each half in half again.

Season the meat generously with salt, pepper and paprika. Rub olive oil on both sides to help the seasonings stick better.

Place the steaks in a preheated grill pan along with the chili and bell pepper. Cut off the top of the garlic clove. The beef is fried for 5 to 8 minutes, depending on whether you prefer pinkish or perfectly cooked meat. Turn them over every minute and rub the browned side with garlic.

Don't forget to turn the peppers over too. Transfer the meat to a plate and let sit for about 5 minutes. Fry the peppers for a couple more minutes until they darken, transfer to another plate and drizzle with olive oil. Cut a lemon in half and pour the juice of one lemon half over the steaks.

The steaks can be left whole, or you can cut them into strips and serve with a pile of roasted peppers on top. They are very tasty to eat with creme fraiche or sour cream. Pour over the delicious roasting juices, sprinkle with a pinch of paprika, olive oil and the juice of the remaining half a lemon.

Recipe 8: Lamb Steak Cooked in a Pan

lamb steaks - 2 pcs;
olive oil - 4 tbsp. l.;
salt - to taste;
rosemary - to taste;
thyme - to taste;
zira - to taste;
ground black pepper - to taste

So, we will need two juicy lamb steaks at least 2 cm thick. You can also use a cutlet with a bone for this, but the cutlet requires longer cooking. Although, in my opinion, meat on the bone looks a little more extravagant, but this is not for everyone.

Now let's prepare the marinade. To do this, you need to take salt (note that lamb requires a little more salt than you usually put in other meats), as well as your favorite spices. I traditionally used cumin, as it very well complements the taste of lamb, as well as several sprigs of rosemary and thyme (it is better to remove the leaves from the stem), and black pepper. All seasonings must be mixed in a separate container:

Add olive oil to the seasonings and mix well again.

Immerse the steaks in the marinade, coat them well on all sides, and leave the meat to marinate for literally 5-10 minutes.

Fry the steaks in a thick-bottomed frying pan or on a grill pan over olive oil and always on high heat, this is the secret of crispy golden brown crust outside and gentle juicy meat inside. When frying, it is advisable to use an anti-splash mesh for the frying pan, so as not to overshadow the joy of a delicious dish by subsequent washing of the stove.

Fry the steaks for literally three minutes on each side. It is important not to overdo it over time, otherwise the meat will become tough. The lamb cooks instantly, so if a golden brown crust has formed, turn it over immediately, it will definitely not be raw.

We take out the finished steaks and place them on beautiful plate, add greens. Now you know how easy it is to cook lamb steak on a grill pan. Bon appetit!

A couple of pieces of meat. Coarse salt and peppercorns. A pinch of dried Provençal herbs. That's all - the third bell rings, and raw foodists, who in principle do not eat fried foods, are politely asked to leave for fresh air. In a couple of minutes there will be smoke in the kitchen, a deafening crash, and the smell of cooking meat will tickle your nostrils. If there are no more faint-hearted among you, go to the stove - today we will cook on a grill pan!

The first experience of using it is no less exciting than a timid kiss - except that in a romantic situation you don’t need to turn on the hood or open the windows. There will be a smokescreen and deep remorse for getting involved in this, but it will be worth it: you will cook no worse than in a real steakhouse - you just have to learn how to do it right. Let’s take the “Spanish” method as a standard - tanned macho men in white caps in Madrid restaurants cook exclusively this way.

Nothing beats grilled meat. Don't wash it - unless natural disgust leaves you no choice; if this happens, wipe it with a towel. The meat should be dry, like an accountant's wits: this is the only way to achieve a crispy crust and the famous fried strips. Listen useful advice- do not add oil to the pan. It’s better to coat the steak with it in advance, adding a little sweet syrup at the same time. Due to the high temperature, the sugar will harden without giving meat juice It would be a waste of time to boil over on a hot surface.

During 10 minutes of frying, we need not to dry out the meat and maintain a high temperature of the cooking surface. A grill pan will easily solve both problems thanks to its thick, corrugated bottom - torment it with fire, mock it, heat it up: high heat is half the success.

Drop a couple of drops of water to understand that the temperature is “right” - lucky owners of models with a thermospot do not even need to do this - just watch the color of the icon. Throw the meat into the frying pan - there is no need to salt it in advance, otherwise you will draw out all the water, making the piece look like the sole of a rubber boot. The most difficult time is coming for you - you will have to endure noise and thoughts for about ten minutes. Five will be spent on frying one side, three or four on the other. That's enough - classic steak beef is ready. Serve and serve!

Underwater inhabitants have a more varied relationship with a grill pan - fish that is soft in structure can simply fall apart. Salmon brushed with oil is unparalleled in both taste and consistency - a couple of drops wine vinegar after frying it will make it even more desirable. Italian comrades, for example, use a two-stage cooking method: first one and a half minutes on each side, then, covering with a lid, another two or three. As a result, we get a crust on the outside and tender flesh on the inside.

A few tips to follow up:

Serve the salt separately with the meat - salting it before cooking means drawing out all the moisture;
Let the meat sit for at least 10 minutes after removing it from the pan: this will help the juices to distribute evenly inside the piece, making it softer;
Before cooking, cut the meat across the grain - the heat will be distributed more evenly during cooking.

Steak is usually called a thick piece of meat that is fried. Steak favorite dish most people. Meat is not only a source of protein and vitamins, but also useful and necessary chemical elements for the body. Scientists have been arguing about the benefits and harms of this product for a long time. At the moment, one thing is known: the better the steak is cooked, the less likely it is to become infected with pathogenic bacteria that can live in the raw product. This is especially true for pork.

Types of steaks

Ribeye steak has a layer of fat. In this case, the prescapular part of the carcass will be prepared.
Filet mignon is a steak made from a round mouse that does not move, so the meat is tender and not tough. This turns out to be solely due to the rest of this muscle during the life of the animal.

T-bone steak is meat on the bone. This type of steak is considered popular and is often ordered in restaurants.

Tornedos are small steaks that come from the central part of the animal.

Tomahawk Steak – This is meat on the bone with a whole bone in the shape of a tomahawk. The second name of this steak is Cowboy.

Iron steak – very tender, marbled steak, which according to taste qualities can be second only to tenderloin. There are no bones in this piece of meat.

Prime Rib is meat baked on a rib. This dish will have a high level of marbling. The taste is delicate and quite rich.

Chopped meat is essentially minced steak used to make cutlets. To create such a dish, use the neck, rump and thick edge.

How to cook steaks correctly

To cook a tasty steak, you need to know how to fry it correctly. The cooking time for each cut of meat is different. The meat dish can be made either fried or medium or medium rare. Before frying a steak, you need to cut the flesh. This should be done across the grain. The thickness of the cut steak should reach 2 - 4 cm. It is best to take fillet from a mature animal, but not too old, and therefore not too young. If pressing on the meat produces a depression, which then returns to its original position, then the product is fresh.

How to cook steaks, with or without salt

Salt will also play a role in this matter. But there is still no consensus on when to salt a steak. Some recipes say that you need to add salt before frying, others - at the moment when there is a crust on the meat, and others - in general, when the dish is already completely prepared and is on the table. How to cook a steak is up to everyone to decide for themselves. In any case, the trial and error method will give the right result.

How to grill steaks correctly

Utensils for frying steak can be very diverse. The steak is cooked in a frying pan, on the grill, baked in the oven, on the grill, on open fire. If you use recipes for frying pork or beef in a grill pan, the meat will turn out to be practically dietary. This is due to the fact that the fat will flow into the grate compartments of the frying pan, and the meat will not absorb it back. A dish baked in the oven will be soft and easy to cut.

Fry steak is better only in vegetable oil, although recipes for frying meat in butter are also acceptable. When using butter, do not heat the pan too much, as its burning temperature is lower than that of vegetable oil. You can rush two oils or apply perfect option, which is frying a steak in melted butter.

How to fry deliciously

The main rule is that first you need to fry the meat over high heat until golden brown, and only then you need to bring it over low heat until cooked. Professional chefs advise drying the product for one hour in the oven before frying. The temperature should be 60 degrees. In addition, you need to fry the steak thoroughly; this guarantees that meat dish will remain juicy inside.

Delicious steaks are always obtained if you use proven recipes.

Steak recipe in a frying pan

two pieces of steak 2.5 cm thick,
salt;
black pepper;
spices to taste;
vegetable oil

The meat needs to be cut into portioned pieces. Salt and pepper are used to taste. It is advisable to rub spices into the pulp. The frying pan needs to be heated with vegetable oil. Vegetable oil can be mixed in half with cow butter. Make the heat high and fry the meat on each side for 2 minutes. After which the heat is reduced and the product is fried for another five minutes on each side. In addition, you need to fry the sides of the steak. This operation will help preserve the juice in the flesh, ensuring it is tender.

Grilled steak recipe

Cut the meat into portions from 2.5 to 4 cm. Prepare salt, pepper, Provençal herbs. Salt the carcass, sprinkle with herbs and place on the grill to fry on both sides for 2 minutes. There is no need to grease the grill pan. After such an operation, you should send the dish to the oven, preheated to a temperature of 180 degrees for a period of 15 to 30 minutes. Everything will depend on the oven, the thickness of the meat and the desired degree of doneness. When we cook a meat dish in the oven, we should cover it with foil. After cooking the dish, you will need to let it stand on the table for a couple of minutes, only then should you remove the foil and serve the steak. It is best to serve meat on warm plates. The plates will keep the temperature and the dish will not cool down very quickly, which means that the steak will delight you with its taste.

Original steak recipe

Portioned meat (2 large pieces);
2 tbsp. spoons of rum;
1 clove of garlic;
1 tsp soy sauce;
salt;
oregano;
2 tbsp. vegetable oil

All ingredients are mixed together. The meat remains in the marinade for 2 hours in the cold. After two hours have passed, the product should be allowed to sit at room conditions for another hour. It is advisable to turn the fillet several times so that both sides are saturated with the marinade. Before frying, the meat must be wiped and dried well. You can fry it either on a grill pan or in a thick frying pan. The meat should be fried in a well-heated frying pan for 4 to 8 minutes on each side. Frying time will depend on the thickness of the product. The steak can be turned over either once or many times. Depending on the frequency of revolutions, the meat will have different taste and aroma. The piece that is turned over more often is fried more evenly, and the one that is turned over once has a stronger aroma.

It’s worth trying both roasting methods to see which one suits your taste. At the end of frying ready dish you need to put a piece of butter and let it melt and absorb. After frying, the meat should rest for ten minutes under foil. It is this secret that allows you to make the dish juicy, tender, melting in your mouth. It is best to serve the product on a warm plate, garnished with herbs, vegetables and sauce.

Spices make a big difference when searing a steak. Meat salted one hour before frying will be softer due to the softening of the protein. Spices also soften the structure of meat and imbue it with unsurpassed aroma and taste.

How long to fry beef steak

The meat is cut into pieces, salted, peppered, coated with vegetable oil, and spices can be added if desired. The meat, rubbed with spices, pepper and salt, should be allowed to rest for one hour. You need to fry in a frying pan with a thick bottom or on a grill pan. On high fire The pulp must first be fried for one minute on each side. After which the meat is further fried for four or five minutes on each side. To prevent the juice from flowing out of the beef, you need to turn it over with tongs and not with a fork. After the dish is ready, let it stand at room temperature for about ten minutes. At this time, the meat should be covered with foil. This will make it even juicier and softer. After which the dish is served on the table with vegetables or potatoes.

Degrees of meat doneness

Very light roasting, at which the product will cook with blood;
almost uncooked meat without blood;
lightly fried pulp, which is only warm inside, but already has a crust on the outside;
average degree done. In this dish, the inside remains pink and tastes damp;
the steak is seared, but the meat inside remains pink;
the steak is thoroughly cooked and is perfectly cooked.

Many people naturally associate the word “grill” with the word “steak”. Cooking recipes good steak a lot, but not all of them turn out as they should. Why? The basic principles, of which there are few, have been violated:

Good meat. Steak is not just a piece of beef, but right piece meat with “marbled” streaks, which appear as a result of grain-fed cows. Recently, cows of the required breeds have been bred in Russia, look for trusted producers. If with the right meat doesn't work, just choose the best beef that you can find.
No oil. The beauty of a grill pan is cooking without oil, and you don’t have to worry about the meat burning. It will only happen if you forget about it.
Lots of pepper. A real steak is generously peppered before cooking, but it’s better to add salt during the process. Try not to just sprinkle the pepper on top, but to rub it in.
Don't overcook. One of the best Russian steakhouses directly states on the website that if a client asks for well done (fried), they will try to dissuade him. It’s not necessary to cook rare meat at home, but you shouldn’t fry it until it turns to wood either.
Seal the meat. IN classic recipe First, the piece is quickly fried on both sides, literally for a minute, then another 3-5 are added on each side, depending on the desired doneness.

Vegetables on a grill pan

The grill pan does not live by meat alone! You can also cook vegetables very tasty on it. They are suitable for everyone who adheres to proper nutrition, and are allowed by most diets, except for completely raw food diets.

Don't forget the "no oil" rule. If it's really scary, add a drop.
You can fry zucchini, zucchini, eggplant, sweet peppers, and cucumbers together. Cut them into slices or strips depending on the type.
Cauliflower and it is better to cook broccoli separately, cutting it into florets.
Chop the tomatoes carefully so as not to lose the beneficial juice.
The recipe is simple: salt and pepper the selected vegetables, place on the grill, turn over as they fry. Depending on the type of vegetables, you will need an average of 10-20 minutes.

Gradually, our original Russian dishes are fading into the background, and overseas treats with their exquisite and unusual names are coming into fashion.

But this also has its own plus - euphony; you will agree that the phrase “how to cook a steak” sounds much tastier than the one familiar to us all - “how to fry meat on a grill pan.” Although, in essence, no matter what you call the dish, the cooking principle is the same, if everything is done correctly (and we will help you with this), then the taste of the snack in any case will turn out amazing.

Alas, it is not always possible to get out into nature and cook juicy, tender meat on the grill. But this is not a problem at all; if you have a special frying pan, you can do everything at home.

Fried meat on a grill pan: classic recipe

Ingredients

— 800 g + -
- 1 tbsp. + -
— 1-2 pinches (or to taste) + -
Rosemary - to taste + -
- taste + -
Thyme - to taste + -

Classic steak cooking on a grill pan

The advantage of grilling meat is that it comes out with a unique flavor, like grilling it over charcoal, and all thanks to the special coating that the grill pan has.

Cut the beef into pieces. Each of them should be no more than 2-3 cm thick.
Lubricate each piece butter, rub with seasonings.
Heat the frying pan and place the meat in it. Fry on each side (over high heat) until a brown crust appears. This will take about 4 minutes.
Transfer the finished meat steaks to a regular plate for a couple of minutes.
After 4 minutes, the juice will release from the steak and it can be transferred to a portioned dish and served together with grilled vegetables.

How to grill striploin steak on a grill pan

This type of steak (“premium class”) has a very pronounced taste of beef. It has thick but delicate fibers. It is obtained from the sirloin of beef with a thick layer of fat. The marbling is slightly noticeable. All over the world, striploin is recognized as a truly “masculine” steak.

Ingredients

Beef fillet - 700-800 g (or as much as you want to fry);
Mixture of coarse peppers - 2-3 pinches (or to taste);
Salt - to taste;
Sunflower or olive oil - 2-3 tbsp. (more possible);
Seasoning " Provencal herbs" - taste.

Step-by-step recipe for grilled steak

If the meat is frozen, then first you need to defrost it. It is better not to use a microwave for this, because while the middle of the piece is defrosting, the top will already begin to cook.

Perfect and quick option defrosting - place the bag of meat in cold water for an hour.

Roll the pieces of meat around the perimeter in pepper. For convenience, we can use mills. They give us the grind size we need.
Salt the steaks. At this stage, the main thing is to be careful with the salt. If it seems to you that there is not enough salt, then you can correct the situation on your plate when you taste the meat dish.
Without skimping, rub the French seasoning on both sides of the piece of meat.
Lubricate it with any oil. Choose for yourself what you like best - olive or vegetable oil.
Heat up the frying pan. Place the meat in it and fry it over high heat for 2.5 minutes, fry each side twice.

Juicy striploin can be served with asparagus or mashed potatoes. Although many men prefer to eat it as an independent dish.

How to fry meat in a grill pan correctly and for how long

How to cook meat in a grill pan - we have more or less figured it out, but one more question remains: how long to fry meat in a grill pan?

And the time depends mainly on the desired degree of doneness of the steak - rare, medium rare and deep fried.

The highest class is considered medium roast. For a medium-rare steak, 3 cm thick, it takes 10 minutes.
Rare steak cooks in 3 minutes. But this method of preparation is not for everyone.
Deep frying is achieved by cooking for 15 minutes. First, 3 minutes on both sides, then another 4 minutes on each side. But such frying has one drawback - it makes the steak too fried, which means that, having given up all its juice, it becomes tough.

Secrets of frying meat steak on a grill pan

If you cut the meat yourself, then you need to do it across the grain.
You also need to heat the pan correctly, it should not smoke.
The next nuance is that it’s baked. The meat must first be fried high temperatures, then the “speed” can be slowed down a little. This will ensure even cooking.
And finally, one more secret. After cooking, let the meat rest for 2-5 minutes, and then transfer it to a slightly warmed plate.

Properly cooked meat in a grill pan will not leave anyone indifferent. By serving such a dish to the table, you will feed the hungry and provide variety usual menu you will bring it in. Versatility meat snack The fact is that it can be served both for a regular family dinner and for a holiday table.

Treat yourself and your beloved men to hearty meat fried on a grill pan - after such a meal they will carry you in their arms with pleasure.

Bon appetit!