The advantage of a grill pan over a conventional pan is that the meat does not touch the frying surface all around. Due to this, pieces of meat do not lose precious juice, thereby remaining soft and tender from the inside, and on the outside they are covered with a striped and delicious ruddy crust.
In such a pan, the meat is fried for a relatively short time, if you marinate it well before that.
As a result, it turns out not only juicy, but also acquires the flavor and spiciness of the marinade. Serving fried meat in a grill pan is recommended with fresh herbs, vegetables and various light snacks.
Grilled meat in a pan - general cooking principles
For a grill pan, the meat should be washed under running water, then remove all excess and dry with paper towels. Then it should be cut into long layers (preferably against fibers), a width of no more than 2-3 centimeters. If chicken is taken for cooking, then it must be divided into 4 parts, or fry the loin portion.
Before cooking, the meat must be marinated and kept in this state for at least two hours.
The grill pan needs to be warmed up well. For uniform frying, cook for a start should be on high heat, then it must be reduced.
After cooking, the meat should be allowed to “rest” for five minutes and only then be served at the table.
Grilled meat in a pan - classic recipe
Ingredients:
• 750 g loin of beef;
• a spoonful of olive oil;
• 40 g butter;
• two pinches of rosemary, salt and thyme;
• ground black pepper.
Cooking method:
1. Wash beef, dry and cut into pieces 2.5 cm thick.
2. Mash butter in a bowl with a fork. Add rosemary, salt, thyme and ground black pepper to it.
3. Grate the resulting mixture with each piece of beef on all sides.
4. Lubricate the pan with olive oil and heat. Then lay out the pieces of meat and fry them on each side for four minutes.
5. As soon as the brown crust appears, put the finished meat on a plate. Give a little "rest."
6. After the steak juice stands out, serve it on the table with grilled vegetables.
Grilled meat in a pan: beef in citrus marinade
Ingredients:
• 500 g of beef;
• one onion;
• one lemon;
• two tangerines;
• 50 ml of vegetable oil;
• salt;
• a couple of peas of black pepper.
Cooking method:
1. Wash beef, dry thoroughly and cut into portions. Before that, if possible, cut off all visible veins and films. The meat can be beaten slightly.
2. Prepare the marinade. To do this, wash the tangerines and lemon, cut them in half and squeeze the juice. At the onion, cut off the neck and the bottom, remove the dry scales, wash and cut into thin rings or half rings. Stir chopped onion and citrus juice, add salt and previously ground peas of black pepper.
3. Put pieces of meat in an enameled container, pour the marinade, mix thoroughly and leave in any cool place or in the refrigerator for pickling. This process will take an average of 3 to 6 hours.
4. After that, remove the meat from the marinade and fry in a grill pan pre-greased with vegetable oil. Fry on both sides for approximately 4 minutes. During this time, the meat has time to fry, but does not start to burn.
5. Serve with a salad of greens and vegetables. Garnish with lemon and mandarin slices.
Kefir meat in a grill pan
Ingredients:
• 490 g of the neck of the pork;
• one onion;
• 300 g of kefir;
• 40 g of mustard;
• a spoon of honey;
• salt;
• cooking oil.
Cooking method:
1. Remove the washed and dried meat from the veins and films, cut into pieces for frying pieces.
2. At the onion, cut off the neck and the bottom, remove the dry scales and wash. Cut into rings or half rings.
3. For marinade in a saucepan, mix kefir, honey, onions, mustard and salt. Such a marinade will allow the connective tissue of the meat to quickly soften and not leave an excess acid taste.
4. Dip the meat in a pan with marinade, mix well and leave in the refrigerator overnight.
5. Then, in turn, pull out pieces of meat from the marinade and fry the grilled oil in a heated pan. Fry on both sides until a ruddy texture on the meat is formed.
6. Serve with grilled vegetables in a pan.
Grilled meat in a pan: pork in sweet and sour sauce
Ingredients:
• 550 g of pork (scapula);
• two oranges;
• 150 g dried apricots;
• 40 ml of liquid honey;
• 80 ml of dry white wine;
• salt;
• ground black pepper;
• vegetable oil.
Cooking method:
1. Wash, dry, and cut the meat into medallions with a thickness of not more than 2 cm. Then beat off the pieces of meat with a domestic hammer to even out its thickness. It will also allow the meat to marinate evenly.
2. Wash, dry the oranges, and then cut them in half and squeeze the juice into a container.
3. Rinse dried apricots, pour warm water in a bowl and leave until soft, and then rinse again.
4. Marinate the meat in a mixture of the juice of one orange, salt, pepper and wine for about half an hour.
5. Prepare the sauce. To do this, grind dried apricots in a blender, alternately adding the juice of the remaining orange and honey to it.
6. Fried marinated meat medallions in a grill pan in the usual way for 5-6 minutes on each side. The fire should be moderate, otherwise the meat will start to burn.
7. Put cooked pieces of fried meat on a serving plate and pour the sauce prepared in advance. Garnish with lettuce and olives.
Grilled chicken in a pan with mushrooms
Ingredients:
• 550 g of chicken;
• 200 g honey mushrooms;
• 90 g sour cream;
• onion;
• 20 g of mustard;
• salt;
• a few peas of black pepper;
• vegetable oil.
Cooking method:
1. Wash the chicken fillet, air dry. After that, cut into thick and large slices.
2. Wash mushrooms first, clean and boil until cooked. Then fry the onions in a separate pan, add chopped mushrooms in a few minutes. Cook together for 10 minutes.
3. Grind peppercorns to a powdery state.
4. In a bowl, mix mustard, sour cream, salt and pepper.
5. Pull the mushrooms with onions in a plate.
6. In each piece of chicken fillet, make along the cuts in the form of pockets.
7. Coat each piece with sauce and leave for 40-50 minutes to soften in a cool place with the lid closed.
8. Stuff the chicken with mushrooms and onions.
9. Grease the grill pan with vegetable oil, heat and fry all the stuffed chicken pieces one by one until cooked.
10. Serve by cutting into rectangular pieces together with a vegetable salad.
Lamb with garlic in a grill pan
Ingredients:
• 550 g of mutton;
• a pair of garlic cloves;
• one lemon;
• 30 g of hot tomato sauce with pepper;
• a pair of sprigs of fresh basil or mint;
• vegetable oil;
• 40 ml of table white wine.
Cooking method:
1. Wash the lamb, dry it. Then cut into small and thin portions.
2. Peel and wash the garlic, crush and chop finely.
3. Wash the lemon, cut in half and squeeze the juice.
4. Sort basil, wash, dry and chop.
5. For the marinade, mix lemon juice, basil, garlic, tomato paste and table wine.
6. Dip the meat in the marinade, mix and leave for a day for pickling in a cool place, in a sealed container.
7. Lubricate the grill pan with vegetable oil, heat, spread one piece of meat and fry on each side for 9-10 minutes until cooked.
Grilled meat in a pan: lamb with herbs
Ingredients:
• 550 g of young mutton;
• a pair of garlic cloves;
• a pair of parsley branches;
• sprig of dill and cilantro;
• a couple of sprigs of rosemary;
• salt;
• a pinch of ground red pepper;
• vegetable oil.
Cooking method:
1. Wash the lamb, dry, cut off excess films, veins and fat. Cut into slices.
2. Peel and chop the garlic.
3. Sort parsley, cilantro, dill and rosemary, wash, dry and chop finely.
4. In an enameled bowl mix garlic, herbs, salt and ground red pepper. Grate pieces of meat with this mixture and leave for several hours in the refrigerator.
5. Then remove the grill from the pan, grease it with oil, heat it. Spread pieces of meat for frying on both sides (about 10 minutes). While some pieces are fried, already fried can be removed in foil so that they do not cool.
6. Roasted lamb is very oily, so serve better with fresh vegetables and herbs.
Grilled meat in a pan - tricks and tips
• It is better to take fresh meat for cooking. Frozen meat should be thawed in the refrigerator, then it should be kept for half an hour at room temperature.
• To make a piece of meat cooked even faster, it must be covered with a transparent bag and beat off on both sides with a special hammer.
• It is better to fry non-lean meat and with fat evenly distributed throughout the piece. Cooking time depends on the degree of roasting you need a steak.
• A heated pan should not smoke, otherwise the meat may burn.
• To make a dietary dish, you can fry pieces of meat without oil.
• During cooking, it is better to turn the meat over with a wooden spatula or special tongs.
• As a side dish for serving meat, you can grill in the same pan, after pulling out the meat, fry the chopped vegetables. Suitable: eggplant, bell pepper, potatoes, carrots, cauliflower or zucchini.
