What can be cooked on a grill pan: the most delicious recipes. Meat on a grill pan - delicious, like in nature! Secrets of juicy meat on a grill pan: beef, pork, lamb, chicken

The grill pan is very popular among professional chefs, as its use gives dishes special flavors. You can use such a simple and useful device at home, the main thing is to make right choice at the time of buying. Let's try to understand all the intricacies of choosing and using this type of pan.

What is a grill pan and what is it for?

A grill pan can be distinguished from a regular pan by its specific corrugated surface and thicker bottom. They can be different shapes, sizes and colors, but their peculiarity lies in the principle of cooking. In addition to appetizing stripes on finished products, such a frying pan ensures their juiciness and the absence of a burnt crust. A similar effect is achieved precisely thanks to the corrugated surface - the food comes into contact only with the stripes, and excess fat and liquid drain into the grooves between them, evaporating, thereby not starting to burn and ensuring the juiciness of the finished dish. Since meat or vegetables are not cooked in the liquid or fat itself, but above them, their surface sets faster.

Given all the features of the functioning of grill pans, it can be argued that they contribute to the preparation of healthier food. This is confirmed by the following parameters of ready meals:

• excess fat accumulates in the grooves and does not fall back into the products, which makes even cutlets tastier;
• no harmful burnt fatty crust is formed on the meat;
• the ability to quickly process products, while maintaining the maximum of their benefits and juiciness;
• the contact area is minimal, the coating is non-stick, and therefore you can get by with a very small amount of oil when frying or not use it at all.

Thanks to the use of such a pan, you can not only make food more appetizing visually, but also more tasty and healthy.

In order to fully enjoy all the delights of a grill pan, you need to choose the right one. desired model. In this case, you need to rely on the following parameters:

The size

This characteristic depends on how many people will have to cook most often. Obviously, for two people and for big family 4-5 people need different amounts of food. How more sizes, the more servings you can fry at one time. Also, do not forget about the size of your oven.

Material

There may be several options here:

Internal coating

Usually the choice is between Teflon and ceramics. The first is absolutely safe, but does not tolerate at all high temperatures and releases hazardous volatile compounds when overheated. Ceramic coating is neutral to overheating, easy to clean, but requires particularly careful handling - in case of temperature fluctuations or mechanical action may crack and become unusable.

The form

On sale you can find square, round, oval and rectangular models. Which one to choose depends on what products are most often planned to be cooked. So, for fish it is most convenient to use an oval shape, for beef or fish a round one is suitable, but these recommendations are not fundamental. The most versatile option is considered a square frying pan - it fits maximum amount products.

Rib height on surface

You should definitely pay attention to this parameter, since the quality of cooked dishes largely depends on it. The strips should be as high as possible so that there is enough space for liquids in the grooves between them.

Handle material

Please note that the handle is strong, especially if we are talking about the cast iron skillet. It is best if the surface is covered with a non-heating coating, for example special tree, plastic or silicone.

The presence of special “lugs” on the sides of the pan for draining the liquid is a very useful addition that simplifies the cooking process.

How to choose the right pan for your stove

One of the most important parameters when choosing a grill pan is the type of stove on which it will be used.

For induction cooker

Electric stoves are more demanding on the choice of dishes, and this also applies to grill pans. For induction hob models, it is necessary that there is a special metal insert at the bottom of the pan, otherwise there will be no heating. What the main part of the dishes will be made of is not important, it can be aluminum or cast iron.

For gas

For gas stove any frying pan will do, and a grill made of any material will work great on such stoves. Due to the fact that such pans have a very thick bottom, they evenly distribute the directed heat of the burner, which minimizes its disadvantages.

For glass ceramic hob

A glass-ceramic stove requires that the bottom of the cookware be perfectly smooth, so when buying a grill pan, you should definitely pay attention to this parameter. Separately, it is worth noting that when choosing a cast-iron model, you need to be extremely careful in operation, since its weight exceeds the weight of the dishes that are usually used for such stoves, and therefore, with careless handling, you can easily damage the glass-ceramic surface.

Rating of the best manufacturers of grill pans: photo

Grill pans are very popular today, as foods cooked on them take on special characteristics. taste qualities. Focusing on the main criteria for selecting such a kitchen appliance, you should pay attention to the offers of leading manufacturers, each of which has its own significant advantages.

Tefal / Tefal

The popular brand of kitchen appliances Tefal offers its customers several options for high-quality grill pans, among which the following models should be noted:
aluminum round with "ears" on the sides with a diameter of 26 centimeters;
square (26 by 26 cm);
rectangular (24 by 28 cm), etc.
All Tefal models have a high-quality non-stick coating, and the pans themselves are made of cast aluminum alloy, which ensures their lightness and durability. The peculiarity of pans is that they have a unique heating indicator, which will allow you to determine in time that the surface is hot enough for cooking.

Biol cast iron

Cast iron pans from Biol are available in three sizes: 26, 24, and 28 centimeters. All of them have square shape with rounded edges. Due to the characteristics of the material from which they are made (and this is cast iron), the models have a very significant weight - an average of about three kilograms. The thickened bottom ensures uniform heating, prevents burning and guarantees fast frying of products. The pans are very strong and therefore resistant to mechanical damage. Models with a removable handle, so if necessary, it can be removed, and then fixed again due to a reliable fastening system.

Gipfel / Gipfel

The company offers several options for grill pans with sizes of 24 and 26 centimeters on one side. Models differ not only in size and color, but also in the type of coating. So, you can choose a three-layer non-stick surface or a ceramic coating (especially resistant to mechanical damage). The handle can be coated with either silicone or Bakelite, which prevents it from overheating when cooking. Regardless of the specific model, the weight is not large - about 1.3 kg. The average height of the walls is 4 centimeters.

Lodge / Lodge

The American company Lodge produces cast-iron cooking utensils, and the line also includes several grill pans. You can choose from both round and square models (most are 26 cm in size, some in diameter, others on one side). If necessary, it is possible to purchase a large model - 30 cm. The base of the pan is cast iron, and therefore it heats up evenly and can retain heat for a long time. Products on such a surface are quickly and well fried, during which an appetizing corrugated surface is formed. The inner coating is non-stick, and therefore you can cook dishes with a minimum addition of oil.

Double-sided frying pan "Master Grill"

The double-sided frying pan is designed in such a way that during frying you do not have to turn the food over to the other side, it will be enough just to close the lid and turn the pan itself over. Both parts of the device are fixed with magnetic locks, so when turning over you do not have to worry that they will open. The dimensions of each “half” are 26 by 26 cm. Inside there is a special compartment for water, into which all excess moisture flows during cooking. The pan is made of aluminum with a non-stick coating. If you need to cook a large number of dishes, you can separate the parts of the device and cook as in two ordinary frying pans.

Which is better grill pan or electric grill?

An electric grill runs on electricity, but there are separate models that allow you to cook on gas as well. May be open and closed type, portable and stationary. Models for kitchen use are compact, they can be easily transferred to any place, no special actions are required for maintenance - just wash thoroughly. Compared to a grill pan, such a device has disadvantages: high cost, massiveness compared to a conventional pan, when a certain temperature is reached, the heating elements usually turn off, which complicates the preparation of large pieces. However, on an electric grill, you can set the frying mode and not worry about properly prepared foods, and the situation is a little more complicated with the temperature in the pan. The principle of cooking is equally based on the flow of excess liquids into the gutters, so which one to choose depends only on personal preferences and desires.

Video: how to use the pan and cook vegetables on it

Grilled vegetables - great option for lovers of everything fresh and light. Ingredients for the dish include zucchini, eggplant, tomatoes and shallots. You will also need spices and herbs to give the vegetables a special taste, and meat eaters can complement the appetizer with fried bacon slices. How to cook the dish - see this video.

Video: how to fry chicken fillet

Meat in a grill pan immediately acquires a special shade of taste and appearance, but in order to chicken breast it turned out juicy, you need to be able to marinate it correctly and cook it without overcooking. The secrets of the perfect grilled breast are revealed in this video from Glorious Friend.

Video recipe of chicken in a grill pan with a press lid

Real chicken tobacco is best cooked in a special cast-iron pan with a press to give the dish a specific appearance and juiciness. The whole process is clearly demonstrated in the video - from the preparation of the carcass to the final result of cooking.

Every housewife wants to pamper her household with something tasty and at the same time useful, perhaps dietary. Do fried chicken legs or pork cause stomach discomfort? And after cooking, it is problematic to wash the fat and oil from the pan? Now you can forget about it. will become indispensable assistant any cook. The meat will not burn and remain juicy. Vegetables will keep their beneficial features, the fish will not overcook and will not fall apart.

We will talk about the technology of cooking with the help of a miracle pan, advise which one to choose, offer popular recipes and study the reviews of those who have already purchased such an assistant.

Healthy and wholesome food

Does not require the presence of oil in the cooking process. Products undergo heat treatment similar to traditional cooking food on a barbecue or grill using coals. Meat, vegetables, fish do not come into direct contact with the heating surface, as a result of which they will not burn. Cooking occurs due to the circulation of hot air under the lid of the pan. The absence of oil makes the dishes healthy, dietary. The products do not accumulate carcinogenic substances that harm the entire body. The juice is baked inside the meat or fish, preserving the natural taste and smell of the food.

If you are a fan juicy meat or but take care of your health, all you need is a "Grill-Gas" frying pan. Recipes for cooking the most popular dishes you will find here and be able to cook in your own kitchen dishes served in the most expensive restaurants in the world.

Principle of operation

Frying pan "Miracle-Grill-Gas" consists of a grid, a tray, a lid and a removable handle.

So, the pallet must be installed on the stove, on a medium or small burner. Turn on the fire so that it does not touch the pan.

Pour a little water into the pan so that the fat flowing from the meat does not burn. Preheat the grill a little and place the grate in the pan. Put the meat or vegetables and cover with a lid.

During cooking, try not to lift the grill lid. After a while, turn the meat or vegetables over to the other side.

Frying pan "Gas-Grill" can work as a double boiler. To do this, the hole in the pan must be closed with foil, pour into the recess more water. This principle of cooking is especially relevant for families with small children or for those who want to lose weight.

If you want to bake fish, meat or vegetables in foil, the Gas-Grill pan will do the job. Just wrap the product in foil and bake as you would on a regular grill.

Hundreds of housewives have an assistant in the kitchen - the Wonder-Grill-Gas frying pan. User feedback shows that people who are on a diet or limit themselves to fried or high-calorie dishes can now relax and enjoy food prepared without oil.

Characteristic

The frying pan tray is made of stainless carbon steel coated with double refractory enamel.

Since August 2015, the manufacturer has changed the packaging due to the increasing counterfeiting and copying of the product. Now on the front of the box is a frying pan with the inscription: "Home BBQ".

A special manufacturing technology provides for firing enamel at a temperature of +900 degrees. It is this refractory and mechanical damage-resistant coating that the "Grill-Gas" frying pan has. The price depends on the originality of the product and ranges from 1050 to 2500 rubles. If you are offered to buy a frying pan at a lower cost, pay attention to the packaging: it may be a Chinese fake.

The reason for the popularity of the miracle pan

Consider the advantages that the "Gas-Grill" pan has in comparison with traditional methods of roasting meat and vegetables:

• Simple and easy to use. Even a child can handle it.
• The result is a healthy and tasty dish, since the cooking process does not require butter or margarine.
• Products cooked in a pan can be consumed while dieting, as they are low in calories.
• The convection principle cuts the cooking time in half. Pork and veal are baked for 30-35 minutes, chicken - 20-25 minutes, vegetables - 10-15 minutes.

• The spacious tray allows you to cook dinner for four at a time.
• Compared to an air grill, it is economical: the Grill-Gas frying pan does not require electricity.
• The price is so reasonable that every housewife can buy it.
• The presence of a pallet with water allows you to avoid smoke and fumes.
• There is no need to roast separately meat or fish and vegetables for garnish. All this can be combined and cooked at the same time.
• Durable. The enamel of the two-layer coating is fired at +900 degrees, which prolongs the life of the pan.
• For a holiday, anniversary or housewarming great gift there will be a "Grill-Gas" frying pan.

Customer Reviews

Basics proper nutrition provide for the restriction or complete rejection of fried foods. However, this is not necessary if you have a Gas Grill pan. Reviews confirm that it allows you to fry food without the use of oil and margarine. The function of the steamer makes it an indispensable companion for people with problems of the gastrointestinal tract.

One has only to look at how much fat and oil will drain into the pan when cooking. But they could get into the body if you cook meat in the traditional way.

Many housewives have found a good alternative to the oven - this is the Miracle Grill Gas pan. Reviews show that with its help you can even bake pies and cook soufflés.

simple recipes

Even if you are a beginner in the kitchen, the Grill-Gas pan will help you create culinary masterpieces. yet simple and uncomplicated.

Vegetable dishes

eggplant caviar

Required products:

• 4 blue eggplants;
• 2 yellow and 2 red sweet peppers;
• 3 small tomatoes;
• sunflower oil;
• salt.

1. Place vegetables on the grill, cover, simmer until tender.
2. Clean the baked vegetables.
3. Cut them finely with a knife or chop with a blender. Pepper, salt to taste, improve texture by adding oil.
4. Serve with potato garnish.

Meat dishes

Pork skewers

Required products:

• pork - 1 kg;
• spices for barbecue;
• 2 large onions;
• mayonnaise.

1. Rinse the pork, pat dry with a towel.
2. Cut into pieces 2.5-3 cm in size.
3. Peel the onion, cut into half rings.
4. Mix pork, onion, spices, mayonnaise in a bowl.
5. Leave to marinate for a day.
6. Set the pan on the stove, pour water into the pan, install the grate.
7. Place the barbecue on the grill. The "Gas-Grill" pan should already be preheated. Cover and bake until cooked through, depending on the size of the pieces of meat (about 30-35 minutes).
8. Serve with greens and potatoes.

Stuffed pepper

Required products:

• 4 bell peppers;
• 300 g minced meat;
• 100 g of rice;
• 1 medium onion;
• 1 small carrot;
• salt, spices.

1. Finely chop the onion and carrot.
2. Saute onions and carrots in a frying pan in a small amount of oil.
3. Boil rice until half cooked.
4. Mix minced meat, rice, fried vegetables, salt, spices.
5. Wash bell pepper, cut lengthwise, remove seeds.
6. Put minced meat in each half of the pepper.
7. Set the pan on the stove, pour water into the pan, install the grate.
8. Place on the grid stuffed peppers. Cover with a lid and bake until done.
9. Serve with sour cream or mayonnaise.

Omelet with sausages

Required products:

• 8 small sausages;
• 4 eggs;
• milk;
• a piece of hard cheese;
• salt, soda, vinegar, spices.

1. Cut sausages.
2. Grate the cheese.
3. Beat eggs with a fork until smooth.
4. Add milk, a pinch of salt, half a teaspoon of soda slaked with vinegar, spices if desired.
5. Moisten 4 muffin molds with water or oil, pour the omelet into the molds.
6. Sprinkle grated hard cheese on top.
7. Set the pan on the stove, pour water into the pan, install the grate.
8. Place omelet molds and sausages on the wire rack. Cover and bake until the omelet is done.
9. Serve with greens.

Bakery products

with jam

Required products:

• 1 sheet of ready-made puff pastry;
• apple jam;
• powdered sugar.

1. Defrost puff pastry, roll into a circle.
2. Cut the circle of dough with a knife into 8 pieces. You will get elongated triangles.
3. Spread 1 teaspoon of jam on the outer edge of the triangle and roll into a tube.
4. Set the pan on the stove, pour water into the pan, install the grate.
5. Place bagels on the rack. Cover with a lid and bake until done.
6. Cool, sprinkle with powdered sugar.

What does it take to feel like a chef? The simplest products that you have in your kitchen, and "Grill Gas" (frying pan). You can invent recipes yourself, change, supplement and cook a new dish every day. Experiment with the pan, surprise your family and friends, cook conveniently and with pleasure.

A grill pan is a versatile item in the kitchen, thanks to which you can cook healthy food with a minimum amount of fat. Which grill pan is better to choose - cast iron or non-stick? How to properly care for a cast iron skillet so that it lasts a long time? In this article I want to talk about my experience of using a cast iron grill pan, about caring for cast iron and tell you what and how you can cook on it.

What is a grill pan for? In order to fry without fat or with a minimum amount of many foods - meat, fish or vegetables. For example, during the frying process, a meat steak lies on the convex ribs of the pan, and all the juices flow down between these ribs, due to which the meat is fried, in contact only with the ribs of the pan, and not stewed in own juice, as if you cook in a regular frying pan, and at the end a crispy crust does not form and the dish turns out juicy, while being completely non-greasy.

For several months, my husband and I looked closely at a variety of grill pans and, finally, we opted for a cast-iron grill pan with a removable handle (there is also a lid included) from a Ukrainian manufacturer, like this

We have been using it for almost half a year and are still very pleased with this purchase, we cook on it often and with pleasure. We have something to compare with, because before that we used a non-stick grill pan several times, which we rented from friends. They doubted whether it was worth taking cast iron, because it requires a little more care than a regular coated frying pan, and besides, a cast iron frying pan is heavy. But these two disadvantages turned out to be quite insignificant compared to the advantages of using such a pan. Before using a cast-iron grill pan, be sure to familiarize yourself with the features of operating such dishes so as not to be disappointed on the first day.

About why you should buy a cast-iron grill pan:

1) Due to the fact that the cast-iron pan has a large heat capacity, it heats up to high temperatures, frying occurs very quickly, due to this, the meat or fish steak immediately “seizes” from above, and all the juices remain inside. The product on cast iron cooks much faster than on a coated aluminum pan, so it remains juicy - whether it is meat, fish or vegetables, steaks do not have time to dry out during the frying process. As a result, the dish turns out to be tastier than in an ordinary frying pan, juicy, with mouth-watering stripes from the grill.
2) Cast iron is a durable, environmentally friendly and safe material that does not emit toxic substances.
3) Foods can be stirred and turned over with iron spatulas or tongs without fear of damaging the non-stick layer, as in coated aluminum pans.

How to prepare a cast iron grill pan for first use

Be sure to prepare the pan for the first use. You need to wash the pan well with detergent,

dry thoroughly and ignite over high or medium heat with salt. To do this, pour coarse salt with a layer of about 2 cm so that it completely covers the bottom, and heat the pan.

The pan with salt will begin to smoke and smoke, so it is better to open the window and turn on the hood. Periodically stirring the salt, you need to ignite the cast-iron pan in this way for 15-20 minutes. This is an unpleasant, but necessary step, due to calcination with salt, industrial lubricants and odors are removed. Now you can pour out the salt and let the pan cool. Rinse again with detergent and wipe dry. Heat the dishes on the fire and grease with a thin layer of vegetable oil - now the pan is ready for use.

Caring for your cast iron grill pan:

1) After each cooking, the pan must be washed and thoroughly dried. This is necessary so that the pan does not rust. I do this: after washing, without wiping the pan, I put it on the stove, turn on the fire and warm it up for a couple of minutes so that all the moisture that remains evaporates. Then I let the pan cool down and only after that I remove it to the storage place.
2) It is good if there will always be a light grease in the pan, so during washing it is not necessary to wash it 5 times in order to perfectly remove even the slightest remaining greasy film. Moreover, this will be difficult to do due to the porous structure of cast iron.
3) Cast iron cookware should only be washed by hand, without using dishwasher so that the pan does not rust and the detergent does not eat into the porous structure of the cast iron.
4) If suddenly, nevertheless, rust has formed on the cast iron for some reason - it's okay, just remove this rust with a metal brush, heat the dishes and grease with a thin layer of vegetable oil.

What and how do we cook in a cast iron grill pan?

Meat, fish, vegetables - everything turns out with a bang. I also like to cook chicken fillet or turkey fillet. I posted a recipe for turkey steaks earlier, you can take a look. Before cooking, cut the meat, fillet or fish into steaks 1.5-2.5 cm thick, if cut too thin - the meat may come out overdried, if it is too thick - it may not be fried (you can bring it to readiness in the oven). Then we marinate each piece in our favorite spices, it is advisable to do this in advance so that it marinates well, but if there is no time, you can fry right away. Before frying, grease each piece with olive or other vegetable oil and put it in a well-heated pan. If the pan is cold, the meat may stick to it, so it must be preheated. If the meat is fatty, then it is not necessary to lubricate it with vegetable oil. Fry on each side for 3-4 minutes. If there is a suspicion that the steak is not fried, you can cover with a lid and simmer for a couple more minutes. If there is no lid, you can bring the dish to readiness in the oven.

If you also doubt, as we doubted, whether to take a cast-iron grill pan, then I would advise, based on my experience, to take it. I will be glad if the article is useful for you!

The word "grill" for many is naturally associated with the word "steak". There are many recipes for a good steak, but not all of them turn out the way they should. Why? The basic principles are violated, which are few:

1. Good meat. A steak is not just a piece of beef, but a regular piece of meat with “marbled” stings that appear as a result of grain-fed cows. FROM recently cows of the desired breeds are also bred in Russia, look for trusted producers. If with the right meat doesn't work, just choose the best beef you can find.
2. Oil free. The beauty of the grill pan is that it cooks without oil, and there is no need to be afraid that the meat will burn. It will only happen if you forget about it.
3. Lots of pepper. A real steak is generously peppered before cooking, but it is better to salt in the process. Pepper try not just to pour on top, but to rub.
4. 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 is not necessary to cook meat with blood at home, but it is also not worth frying to the state of a piece of wood.
5. Seal the meat. AT classic recipe first, a piece is quickly fried on both sides, literally for a minute, then another 3-5 are added on each side, depending on the desired roasting.

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 the very raw food ones.

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

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

• meat is good beef,
• some salt
• pepper

For garnish:

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

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

We will cook on the grill, with the same success you can cook an excellent steak in a cast-iron frying pan with a corrugated bottom.

Important! Meat is not washed and we do not wet!

Heat the grill to maximum. Sprinkle the meat a little with salt (and good meat may not be salted at all) and put 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 a wooden board and cover with a paper towel and a piece of foil. After 10-15 minutes you can eat.

Side dishes that contain a lot of carbohydrates, such as bread, rice or potatoes, are not very suitable for steak. It is better to prepare grilled vegetables in advance.

Fry lightly on each side. bell pepper, leek.

We fry the eggplant.

You can add mushrooms to the side dish.

We put the baked vegetables in a deep dish and pour over a mixture of olive oil, lemon juice, salt and minced garlic. You can add a little balsamic vinegar, honey and dried Provencal herbs.

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

According to this recipe, a good roast is obtained - moderately juicy, but not medium and certainly not rare. Such a roast is called well done, that is, fully cooked meat without blood and raw layers. A good choice for people who are not very fond of haute cuisine and who love to eat thoroughly.

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

First you need to cut the meat across the fibers. The thickness of the steak is measured by placing a 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 your kitchen has a mill, and you will grind the pepper directly on the steak. Not? Use a pepper. By the way, in addition to (or instead of) black pepper, you can take red or other spices - to your taste.

Now the meat must be lubricated with oil. Of course, no one forbids you to first pour it into the pan, and only then put the steaks - but in our case it will turn out more beautiful pattern gratings.

Now you need to properly heat the pan. A drop of water that will be 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. We put the steaks and start frying.

At the frying stage, you may need a stopwatch or a timer - however, you can count the seconds to yourself. The fact is that the first two (maximum three) minutes we need to keep the meat along the grill strips, the second two minutes - across. Then the meat is turned over, and again: two minutes along, two - across. If it “doesn’t want” to roll over, hold it a little longer - that means it hasn’t grabbed yet.

While the pan is on the stove, preheat the oven - but not very much, up to 70-90 degrees. We put the pan with the fried steaks in there for 10-15 minutes (depending on the degree of roasting that you are going to achieve). If the handle does not come off in the pan, transfer the meat to a baking dish.

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

Recipe 3: Grilled Beef Ribeye Steak

• beef tenderloin

If you took frozen meat for cooking steak, then it must be properly thawed so that it does not lose meat juices important for cooking. To do this, put a piece of meat in the refrigerator for a day, wrapping it in a bag.

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

Now you need to take black pepper and grind it yourself. Knowledgeable people it is not recommended to use ready-made ground pepper, as it will not give the desired flavor.

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

And now we need a grill pan. If you don't have one, don't worry. It is needed only in order to imitate the strips from the grill. Any heavy-bottomed pan will work. Preheat a skillet over high heat and place the meat in it.

Wait until one side is browned, then turn the meat over and fry the other side. Approximate cooking 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 a few minutes to insist . 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 grilled pork steak at home? Good marinade and the right approach is the key to the success of the whole process. The quality of the meat is also important.

• Pork - 1 Kilogram
• Salt and spices - to taste
• Thyme - to taste
• Lemon juice - to taste

I usually use lemon juice for the so-called marinade. But, it's optional. Most often, steaks are cooked without it - they are salted and seasoned to taste.

Cut the meat into such 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 the meat will need 3-5 times more. We fry the pork steak on the grill at home on the grate until fully cooked. We adjust the degree of roasting ourselves - as you like.

This is such a beautiful, and most importantly tasty and juicy meat. What could be easier? 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, black ground pepper - to taste;
• spices for fish - optional.

To begin with, we will prepare everything you need according to the grilled salmon recipe in a pan, so that later nothing distracts us from the direct process of cooking the dish. Fish, if it is freshly frozen, must be thawed at room temperature. Salmon meat is very tender, so it is not advisable to defrost it in a microwave oven. It is also recommended to defrost fish in salted cold water.

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

When the fish is fully prepared, put it in a spacious bowl and squeeze the juice of half a lemon on it.

Then add a little salt and freshly ground black pepper (I have 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. Also add a tablespoon of olive oil. Spread the marinade evenly over the steaks and leave at room temperature for about 1 hour.

After the specified time, heat up the grill pan and lay out the marinated salmon steaks. There is no need to lubricate the pan, since the marinade already contains vegetable oil, in addition, salmon is quite oily fish so it won't burn for sure.

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 pan is ready! You can serve appetizing pieces covered with pretty 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, 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 the seeds from the red pepper and finely chop (adjust the amount of red pepper to taste). Leave the steaks for 10 minutes.

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

Grilled can be served as a side dish. green beans mixed with boiled rice. Enjoy your meal!

Recipe 7: how to cook beef steak with sour cream

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

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

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

Place the steaks in a hot grill pan along with the chili and bell peppers. Cut off the top of the garlic clove. Beef roasts for 5 to 8 minutes, depending on whether you prefer pinkish or well-done meat. Turn them every minute and rub the roasted side with garlic.

Don't forget to flip the peppers too. Transfer the meat to a plate and let sit for about 5 minutes. Fry the pepper for a couple more minutes until it darkens, 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 cut into strips and served with a pile of toasted peppers on top. It is very tasty to eat them with cream fresh or sour cream. Drizzle with the delicious roast juices, sprinkle with a pinch of paprika, drizzle with olive oil and the juice of the remaining half a lemon.

Recipe 8: Grilled Lamb Steak

• 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 need two juicy lamb steaks with a thickness of at least 2 cm. You can also take a cutlet with a bone for this, but the cutlet requires longer cooking. Although, as for me, the meat on the bone looks a little more extravagant, but here it’s 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 meat), as well as your favorite spices. I traditionally used cumin, as it complements the taste of lamb very favorably, as well as a few 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 the olive oil to the seasonings and mix well again.

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

Fry the steaks in a heavy-bottomed skillet or in a grill pan for olive oil and always on high heat, this is the secret of a crispy golden crust on the outside and tender juicy meat inside. During frying, it is advisable to use an anti-splash grid for the pan, so as not to overshadow the joy of a delicious dish by subsequent washing 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. Lamb is cooked instantly, so if a golden crust has formed, turn it over immediately, it will definitely not be raw.

We take out the finished steaks, put them on a beautiful plate, add greens. Now you know how easy it is to cook lamb steak on a grill pan. Enjoy your meal!