Pan meat grill pork

6 servings
40 min

Prepare products. The meat should be at room temperature.

Rinse the meat with cool water, dry well . /It happens that the meat is clean, then just wipe with a damp towel/. When they bought a large piece, cut into portions of about 1. 5-2 cm . /The meat is cooked/. If there is fat on portions of pork, it is carefully cut with a sharp knife. If we cook a steak, it should contain a minimum amount of fat.

Classic steaks never fight off if you just fry meat, you can beat it off slightly. I didn't fight back. Salt the meat, pepper to taste, rub the seasonings with your hands on both sides. Leave minutes for 15. Do not put the meat in the refrigerator, it should be room temperature - this will make a ruddy crust. If you put the chilled flesh, there will be no crust, the meat will be stewed.

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 lard, it will start to heat/.

How to fry meat in a pan grill? Very simple! We put the grill on the pan for strong heating of the stove. There should be a lot of heat from her. Drip a drop of water on the surface - it instantly boils and evaporates, you can cook. DO NOT POUR oil, it is on meat - this is enough. Lay out the meat and fry each side to a ruddy crust (3 minutes for medium roasting/medium). You may need a load on top, good if there is a lid - press.

Wrap the finished meat in foil or fold 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.

Serve the meat hot, with herbs, vegetables and any side dish, meat sauce. The meat is soft and juicy.