Electric grilled pork steak: 3 recipes with photos

Pork steaks - This is a simple and unpretentious meat dish to prepare. Of course, you shouldn’t expect an extravaganza of taste from it, which is inherent in marbled beef steaks. But they also have a number of advantages. First of all - cost. It is an order of magnitude lower than wet- and dry-aged marbled steaks. The second point is accessibility. You can look for a suitable piece of meat in a regular supermarket or at the market. Pork steaks will be an excellent quick dinner or a good alternative to barbecue when you decide to go out with friends. The main thing is to know some of the nuances of choosing meat and its proper preparation - this is what our article is about.

Recipe 1: beef steak with grilled vegetables (with photo)

• meat - good beef,
• a little salt
• pepper

• 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 it in a linen napkin and put it 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 an excellent steak in a cast-iron frying pan with a grooved 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 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, do not go well with steak. It's better to prepare grilled vegetables in advance.

Lightly fry the bell pepper and leek on each side.

You can add mushrooms to the side dish.

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

Meat with spicy marinade on a grill pan

This dish is prepared very quickly, the main thing is to prepare the marinade in advance and leave the meat in it. All you need is:

• a third of a glass of soy sauce;
• half a glass of olive oil;
• a third of a glass of fresh lemon juice;
• a quarter cup of Worcestershire sauce;
• 3 cloves of garlic, minced;
• 2 tablespoons basil, finely chopped;
• 2 tablespoons parsley, chopped;
• 1 teaspoon ground pepper;
• 1 teaspoon sriracha sauce;
• 2-3 boneless steaks.

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 kind of 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 on haute cuisine and who like 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.

How long to fry a pork steak: degree of doneness

Pork steaks come in different degrees of doneness:

1. The meat is only covered with a golden brown crust on the outside, but inside it is almost completely raw.
2. Medium done with a little blood.
3. Lightly cooked without blood.
4. Medium done.
5. Well done steak.
6. Deeply cooked.

Medium rare is considered optimal for a juicy steak.

In this case, the meat remains soft, but there is no longer any blood in it. For this option, the pieces of pork are first fried for 3–4 minutes over high heat, and then another 5–7 minutes over medium heat. You can first fry them for a minute on each side, and then put them in the oven for 17 - 20 minutes.

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 at room temperature for a while and pat dry.

Now you need to take black pepper and grind it yourself. Knowledgeable people do not recommend using 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. It 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? A good marinade and the right approach are 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 a large company, then you will need 3-5 times more meat. Grill the pork steak at home on a wire rack 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.

How to choose meat?

To cook a juicy and flavorful grilled beef steak, you need to choose the best quality cut. You can buy meat at the market or in a store. Pay attention to the color of the beef. It is best to choose pieces of uniform color with small layers of fat. This is the so-called marbled beef. It is obtained from a special breed of bulls.

Before slaughter, animals are fed for slaughter for several months, thus achieving the optimal ratio of fat and meat. To buy a juicy and tasty piece, pay attention to what name is indicated on the finished steaks:

1. Prime - represents the highest quality meat. The price of such pieces of meat is quite high, but it is worth trying. Is beef only labeled prime? if there is an optimal ratio of fat layer and fillet. Only the freshest and most selected bull meat can receive this mark.
2. Choice - most often in restaurants and grill bars in the mid-price category you can see steak made from this meat. They are the best in price and quality. The meat is tender and juicy, however, a bar visitor with any level of income can afford to buy such a steak.
3. Select is the second most popular selling item in grill bars. Steaks with this mark are immediately after the choice mark in terms of quality. The meat is tougher and its category is slightly lower. However, it is still great for grilling over an open fire.

With the help of the right marinade, you can achieve tenderness even in this category of meat, so we can safely recommend it for purchasing homemade steaks.

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 it is not advisable to defrost it in the microwave. 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 similar 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 grease the 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.

How to cook juicy meat in the oven?

Ingredients: about 1 kg pork neck, 3 large spoons of soy sauce (Worcestershire is best), freshly ground black pepper to taste, salt, olive oil.

1. The meat is removed from the refrigerator in advance. By the time it is cooked it should be at room temperature.
2. A piece of pork is cut into thick steaks (about 2 cm thick). Each resulting slice is pierced in several places with a fork. No need to pound the meat.
3. The preparations are sprinkled with Worcestershire sauce. Instead, you can use regular soy vinegar without additives or even balsamic vinegar.
4. The meat pieces are rubbed with a mixture of salt and pepper on top, and then left to marinate. It’s great if you can let them “rest” all night. But 1 hour will be enough.
5. The steaks are placed close to each other on an oiled baking sheet.
6. The pieces are sent to a preheated oven, closer to the heating part. It's best to go to the grill. If there is no such function, then you will need to set the oven temperature to 300 degrees.
7. First, the steaks are fried in the oven on one side, then on the other. The total cooking time using the grill is 14 – 16 minutes.

The cooked meat is served with spicy sauces and any side dishes.

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.

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

Recipe 7: how to cook beef steak with sour cream

• 2 beef loin steaks
• 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.

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.

We fry the steaks in a frying pan with a thick bottom or on a grill pan in olive oil and always on high heat, this is the secret of a crispy golden brown crust on the outside and tender juicy meat on the 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, put them on a beautiful plate, add herbs. Now you know how easy it is to cook lamb steak on a grill pan. Bon appetit!

Baking pork steaks in the oven

To bake in the oven, use bone-in steaks. You can bake them in a bag with vegetables or on a barbecue-style grill. We described in detail how to do this in this article. Pork steaks are cooked in the oven for about 20-25 minutes at a temperature of 180 degrees. But first, fry the meat in a frying pan for literally a minute at a time until a golden brown crust forms - the baked pork steaks will turn out more flavorful and juicy.

Sirloin steaks - striploin with espresso sauce

Frying mode: direct high heat (230–290 °C) Frying time: 6–8 minutes

For 4 servings:

• 4 beef sirloin steaks, 300–350 g each, 2.5 cm thick, excess fat trimmed
• 2 tbsp. l. olive oil
• ¾ tsp. coarse sea salt
• ¾ tsp. freshly ground black pepper

For the sauce:

• 1 tbsp. l. butter
• 2 tsp. finely chopped shallots
• 1 clove of garlic, pressed through a press
• 120 ml ketchup
• 4 tbsp. l. strong natural coffee or espresso
• 1 tbsp. l. balsamic vinegar
• 1 tbsp. l. brown sugar
• 2 tsp. ground ancho chile

1. For the sauce, melt the butter in a small saucepan over medium heat. Add the shallots and, stirring frequently, sauté for 3 minutes until translucent. Add the garlic and sauté for another 1 minute. Add the remaining ingredients, bring the sauce to a boil and reduce heat. Stirring frequently, simmer the sauce over low heat for 10 minutes until thickened. Remove from heat, cool.
2. Brush both sides of the steaks with olive oil to prevent them from sticking to the grill. Add salt and pepper - oil helps the spices stick to the meat better. Leave at room temperature for 20-30 minutes.

1. Prepare the grill for direct high heat. Clean the grill grate with a special brush. Place steaks on the grill diagonally at a 45° angle. Cook covered on high heat.

1. After 1-2 minutes, lift the meat with tongs - but not with a fork! Rotate the steaks at a 90° angle, close the lid, and cook on high heat for an additional 1 to 2 minutes.

1. Turn the steaks over and you will see that they have a nice cross pattern. Cook until desired doneness (6-8 minutes - medium rare, meat still bright pink inside). If you wish, you can make the same pattern on the other side.

1. Remove steaks from grill and let rest for 3 to 5 minutes. At this time, the internal temperature of the meat will continue to rise for a few minutes (by about 2 °C), and the meat juices will be distributed more evenly.
2. Serve along with the sauce.

1. Remove the fat-streaked meat from the thin edge.
2. Cut steaks from the whole sirloin to the required thickness.

1. Trim excess fat from steaks, leaving a layer about 0.5 cm thick.
2. If you don't use all the steaks, freeze the remaining ones.

Who would have thought that an ordinary fried piece of meat would become such a popular delicacy : after all, grilled steak has a juicy taste and excellent aroma! The first official recipe for beef steak appeared in the 15th century!

If you want to master cooking grilled meat in the oven , you will need not only a special recipe, but also knowledge of culinary subtleties. Varieties of grilled meats include filet mignon, portehouse, ribeye, stylone and other cuts of meat. Some people will like club steak taken from the back of the carcass, while others will prefer a well-cut rum steak.

What meat is used to make pork steaks?

We all know that the best beef steaks are cut from the least loaded muscles of the back, lower back, partly from the neck and shoulder blade. The same principle applies to pork steaks. The best meat for frying is considered to be the meat of a young animal, cut from the dorso-lumbar part of the carcass and partly from the front. The pork tenderloin stands out separately. It, like Tenderloin beef, is considered the most valuable meat in the entire carcass. This is where we will begin our review of the most popular pork steaks.

Pork tenderloin steaks

Pork tenderloin steaks are considered a classic. The tenderloin itself is the laziest muscle in the entire carcass. Its location prevents it from actively working while the animal is walking. Thanks to this, pork tenderloin retains thin muscle fibers and does not have tough tendons and fat. Dishes made from it turn out tender, but somewhat bland in taste. It is better to marinate pork tenderloin steaks (solely for taste) and complement them with original sauces and side dishes. Here is one such recipe. It is important not to dry out the pork tenderloin steaks. It is very easy to spoil them, due to the lack of abundant marbling. Cut the steaks across the muscle fibers, retreating at least 3 cm. This way you will get several medallions with a thickness of 3 cm or more. For extra juiciness, wrap each piece of meat with a slice of bacon. We explained how to do this using the example of beef Filet Mignon.

Thin edge steaks (pork loin)

The second most popular cut of carcass for pork steaks. This is a solid muscle from the lower back without bones, but with a good layer of fat. From this part they cut boneless cue ball or small steaks, similar in appearance to beef T-bone. Such steaks need to be quickly fried on a grill pan or barbecue, after marinating. As a rule, they turn out juicy, but this largely depends on the presence of a fat layer on the cut.

Pork neck steaks

Pork neck is boneless flesh with plenty of fat. This is one of the best cuts of pork carcass for frying, baking, and preparing delicacies on the grill and grill. Just remember that the most popular meat for barbecue is pork neck. Properly cooked pork neck steaks are very juicy and soft. Cooking them is quite simple - just fry them on both sides in a frying pan or grill. The meat should be well cooked, without a hint of pink inside. Pork neck for steaks should contain fat, but there should not be too much of it, otherwise the dish will turn out too fatty. Choose a piece with an even distribution of fat layers, and remove the excess. Pork meat for steaks is cut into equal pieces about 3 cm thick. We recommend choosing a cut with the most correct shape to make it easier to cut at home. The surface of fresh meat should be dry and shiny, and the smell should be neutral.

T-bone steak (t-bone cutlet/rib chops)

Pork steaks on the bone (rib chops) can be considered a budget analogue of rib steak. T-bone steaks are cut between the animal's shoulder and the middle of the loin. The flesh, surrounded by a layer of fat, on a short rib really resembles a beef rib steak. These pork steaks have a delicate and mild taste. They turn out especially tasty due to the bone. It serves as a natural conductor of heat. Cutlets on the bone turn out much juicier and are ideal for baking in the oven on a wire rack or quickly frying on the grill. Typically, these pork steaks are sold already cleaned and cut. When choosing portioned cuts, pay attention to their thickness - it should not be 2.5 cm. The bone should be intact, without cracks or splinters. Do not take too fatty cutlets on the bone - the excess fat will have to be trimmed off, and there will be nothing left of the steak.

Shoulder steak

There are a lot of fatty patches concentrated in the shoulder blade; there may be connective tissues and veins that will need to be thoroughly softened. This will take a lot of time, so choose a well-cleaned shoulder blade, checking it for the presence of rough tendons. Before frying, it is better to cut them off and marinate the meat for steaks. Use soy sauce, lime juice, white wine or beer - these ingredients soften muscle fibers well. If you come across steaks from the shoulder of an old animal, and they are quite tough, it is better to simmer them in sauce or bake them with vegetables using a baking sleeve.

Pork ham steak (sirloin)

The sirloin part of the ham is dense, elastic meat. It has less fat compared to meat from other parts of the carcass, but also has a more pronounced taste. Sirloin steak should be marinated in softening marinades. Here are some recipes. In addition, fillet from the upper part of the thigh can be used to prepare escalopes, chops, steaks, and schnitzels. To do this, the meat is cut at least 1.5 cm thick and lightly beaten.

The general principles for preparing pork steaks are pre-marination with the use of good tenderizers (various juices, sauces, alcohol). Tenderloin and loin steaks are marinated “for flavor.” Shoulder and thigh meat should be marinated for at least 2 hours. Read recipes for steak marinades here; — sufficient thickness and presence of fat: it is better to cut off excess fat layers before serving the dish than to eat dry sole instead of steak; - do not overcook the steak, regardless of the chosen cooking method and recipe. Pork steaks should be cooked through without being overcooked. Strictly adhere to the temporary recommendations suggested in the recipe; - give the steaks time to rest - the meat juice will be better distributed in them, and they will turn out much tastier.

Rules for cooking and recipes for grilled steak

Steak is a cut of beef, and if we are talking about another type of meat, then they clarify this. Options for preparing grilled mass in the oven include salmon and chicken, and there are many recipes.

The ideal option for cooking steak is the meat of a young bull, fed on corn and wheat. Rare ingredients are used to create sauces for meat: shallots, brown sugar, espresso coffee, ground ancho.

Steak with tequila and lemon Latin American style

A recipe with a photo and a detailed step-by-step description will help you create a real masterpiece. Did you know that the best dishes are prepared from marbled beef, and steaks are made from cow meat? To prepare a flavorful steak you will need the following ingredients:

• beef steak – 2 pcs;
• bulb;
• garlic - a few cloves;
• tequila – 3 tbsp;
• tabasco – 2 drops;
• lime juice – 2 tbsp;
• olive oil – 3 tbsp.

Start by preparing the marinade . Mix Tabasco, lime juice, tequila, garlic. Chop the onion and add olive oil. The beef is marinated in this mixture, leaving it in the refrigerator. Be sure to turn the steaks over after an hour to ensure the tenderloins are evenly coated.

The grill oven is turned on to warm up 30 minutes before grilling begins. The steaks are dried and rubbed with a pepper-salt mixture. Frying for 4 minutes on each side is sufficient. When serving, the pieces of the mass are cut across the grain into thin slices.

Ribeye steak

An amazing grilled beef steak will become your favorite delicacy: a recipe with photos and videos will help you do everything right. For cooking you need the following products:

• beef meat - 2 steaks;
• lemon juice – 1 tsp;
• butter – 1 tsp;
• garlic – 1 clove;
• rosemary branch;
• salt and pepper to taste;
• olive oil – 1 tbsp.

The main secret of the dish is quick preparation. You should not fry very thin slices, otherwise you will not avoid a crispy crust. But a thick piece of beef will turn out tasty and juicy. the steak with salt, pepper and olive oil. Rosemary can be used to add a special amber.

The grill is heated and frying begins. The steak is sprinkled with minced garlic while grilling to allow the flavors to develop. Don't be an amateur trying to add all the seasonings you have in your kitchen to the pan! If you mix butter and sunflower oil, you get a special taste. Try experimenting on the stove to create an amazing dish.

Frying time for meat slices is 5 minutes on each side . Use tongs to brown the sides of a thick cut. Leave the meat under the foil for 10 minutes to “rest” after the intense heat treatment. Serve hot with butter. After some time, the juice will be evenly distributed inside and you will be able to enjoy the amazing taste.

Watch a video about cooking ribeye steak here:

Thai steak

Another recipe for grilled meat in the oven - Thai style. You will need the following products:

• flank steaks – 1000g;
• chopped garlic – 3 cloves;
• ginger root – 1 tbsp;
• fish and Thai sauces – 4 tbsp each;
• sesame oil – 1.5 tbsp.

Cooking time , including preparation and infusion, will be about 3 hours . Start by preparing the marinade. Mix fish sauce, chili, sesame oil, garlic and ginger in one bowl. To moisten the meat during frying, leave a little marinade.

The meat is cut for better soaking and poured with marinade. Under a closed lid, the steaks simmer for 2.5 hours. Preheat the grill and grease the grate with oil. 5 minutes is enough for the meat to be well cooked on each side.

Some cooks turn the meat every 30 seconds to achieve perfect doneness. But this method requires some skill, so it is better to fry the sides separately. If the meat has been in the oven for more than 15 minutes, it will become dry.

Grilled beef steak with vegetables

For preparation you will need the following components:

• beef – 4-5 steaks;
• salt and pepper to taste;
• olive oil;
• lemon juice;
• garlic;
• Provençal herbs;
• vegetables.

loin into 2 cm thick slices. Do not cook all the meat at once, but freeze the extra pieces. Meat at room temperature is cooked on a preheated grill or cast iron frying pan. Just add a little salt to the tenderloin and you’re ready to put it on the grill! After the slice has been fried for 4 minutes, turn it over and sprinkle with ground pepper.

By the way, there are several degrees of roasting . For example, with medium cooking, the meat inside is pink and damp, and well done is a perfectly fried tenderloin. To check readiness, make an incision. You can also press the meat on top: the piece that is ready is firmer and denser.

For garnish, use bell peppers, leeks, eggplants or mushrooms. After baking, the vegetables are placed in a dish, sprinkled with a mixture of olive oil, garlic and lemon juice. Do not use potatoes, rice or bread as a side dish for fried meat, as this may result in an excess of carbohydrates.

Juicy meat with plum-ginger sauce

Ingredients: 750 g pork pulp, 3 tbsp. l. soy sauce, the same amount of liquid honey, 1 tsp. ground ginger, dried Provençal herbs and dried barberry, 4 tbsp. l. lemon juice, 1 tbsp. l. Dijon mustard, 320 g plums, a glass of sugar (brown), a clove of garlic, a pinch of cinnamon, salt.

1. Mix half the citrus juice, mustard, honey, dried barberry, soy sauce, and Provençal herbs into a small bowl. The resulting mixture is rubbed on all sides of the pork, cut into steaks.
2. The meat pieces are stacked on top of each other, wrapped in cling film and refrigerated overnight.
3. To make the sauce, put all the remaining ingredients into a blender, except sugar and garlic. They turn into a homogeneous mass.
4. The mixture from the previous step is poured into a saucepan. All the sugar is added to it at once.
5. The mass is cooked over medium heat for 8 - 9 minutes until thickened. After this, chopped garlic is poured into it. Boil the sauce for a couple more minutes and remove from heat. When it cools down a little, you need to strain the mass through a large sieve.
6. Prepared steaks are fried on both sides in hot oil until deliciously browned.

Place the meat hot on a plate and pour over the sauce from step five.

Secrets of cooking meat tenderloin

No matter which grilled beef steak recipe you decide to make, there are certain rules you should know .

Many people say that meat is not salted before frying, but if you leave the steak salted for about half an hour, this will cause the release of juice containing a protein-sugar mixture. It is this juice that, when fried, turns into a crispy crust , which adds piquancy to the dish.

Frying frozen meat is bad manners! Cool the tenderloin to room temperature to maintain tenderness. Wait 20 minutes for the beef to “cool” so that it doesn’t burn or dry out during cooking.

Preheating the grill is an integral part of a good grill. Only high heat will help bring out the flavor of the meat and give it a dark brown color. Thick slices are cooked alternating between medium and high heat to prevent them from charring or remaining soggy. The secret of experienced chefs is that after browning, the tenderloin is placed in an indirect heat zone to finish cooking. Experiment - and enjoy!

Option with spicy Provençal herbs

Ingredients: 1.3 kg carbonate without ribs, 90 g butter, 140 ml sparkling mineral water, juice from two medium lemons, 2/3 packet of Provençal herbs, 1 tbsp. a spoonful of table mustard, 2 onions, a mixture of peppers, fine salt.

1. A piece of pork chop is cut crosswise. The thickness of each piece should be about 2.5 cm.
2. Lemon juice is poured into the melted butter. Salt, peppers, mustard, and Provençal herbs are also sent there. The ingredients are mixed.
3. The meat is placed in a tightly closed container. The marinade prepared in the previous step is poured on top. Finely chopped onions are also poured in there.
4. Pork with such additives is marinated for about 2 hours. Periodically turn the meat pieces over so that the marinade is distributed correctly.
5. The frying pan heats up well without oil. Marinated pork is laid out on it. On each side, the steaks are fried for 3 - 4 minutes. You can scrape most of the herbs off the pieces with a knife to prevent them from burning.

The remaining marinade is brought to a boil and cooked for a couple of minutes. As a result, the saucepan ends up with a sauce that is ideal for the meat.