Grilled meat pork

It will always turn out juicy, fragrant and fast enough. Everything is cooked faster in a grill pan, a beautiful ruddy crust is obtained on the meat. The pulp is quickly sealed under the crust, all the juice remains inside, so the meat is always soft and looks appetizing. Every meat lover will want to taste such a dish!

BLUE-EYED

The author of the recipe

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Composition / ingredients

Servings:

Pork (Pork neck was being prepared.)

900

Salt

to taste

A mixture of peppers with peas

to taste

Vegetable oil (for greasing steaks)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 16 g

Fats 59 % 23 g

Carbohydrates 0 % 0 g

270 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the products. The meat should be at room temperature.
Step 2:
Rinse the meat with cool water, dry it well. /It happens that the meat is clean, then just wipe with a damp towel /. When bought in a large piece, cut into portions of about 1.5 - 2cm. / The meat will fry /. If there is fat on portions of pork, it is carefully cut off with a sharp knife. If we cook a steak, it should contain a minimum amount of fat.
Step 3:
Classic steaks never fight back, if we just fry the meat, you can beat it off slightly. I didn't bat. Season the meat with salt and pepper to taste, rub the seasonings with your hands on both sides. Leave for 15 minutes. Do not put the meat in the refrigerator, it should be at room temperature – so you will get a ruddy crust. If you put the cooled pulp, there will be no crust, the meat will be stewed.
Step 4:
Lubricate the meat with a silicone brush with refined vegetable oil, but very thinly or use a special oil spray. / Neck with a layer of fat, it will start to heat/.
Step 5:
How to fry meat in a grill pan? Very simple! We put the grill pan on a strong heating plate. There should be a strong fever coming from her. Drop a drop of water on the surface – it instantly boils and evaporates, you can cook. Do NOT POUR the oil, it is on the meat - that's enough. Spread the meat and fry each side until golden brown / for 3 minutes for medium roasting / medium/. You may need a load from above, it's good if there is a cover press.
Step 6:
Wrap the finished meat in foil or put it in a bowl with a tight lid. Let the meat rest for about 4 minutes so that all the juices are distributed and the meat remains juicy.
Step 7:
Serve meat hot, with herbs, vegetables and any side dish, meat sauce. The meat turns out soft and juicy.

IMPORTANT: we turn the meat no more than twice. The roasting time also depends on the desired roasting. Low roasting – from 2 to 2.5 minutes on each side. Then the steaks rest for about five minutes. For medium or medium – three minutes on each side and rests for four minutes. Good roasting – 4.5 minutes on each side, the steak rests for a couple of minutes.
Why give meat a rest? The juice sealed under the crust should be distributed throughout the steak, it will remain juicy and soft.

Pork steak for the grill pan is taken from the neck-rib part without bones. Buy chilled meat, frozen will not be so delicious. Slices of meat should be no thicker than three centimeters, and preferably about one and a half to two. The meat is well fried, pork is not cooked with blood.

Check readiness with a sharp knife. The juice should not be bloody, only transparent.

The grill pan is best used cast iron. It will maintain the temperature well, evenly distributing it over the surface. It's great if there is a press cover in the kit, and the grooves are deep, so the pattern will be printed more clearly.
A high temperature is used in the grill pan.