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 a vacuum package), wrap it in a canvas napkin and put it 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.

Lightly fry the bell pepper, leek on each side.

We fry the eggplant.

You can add mushrooms to the side dish.

We put the baked vegetables in a deep dish and pour over with a mixture of olive oil, lemon juice, salt and chopped 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, you get a more beautiful lattice pattern.

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 do not recommend using 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? A 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 a large company, then you will need 3-5 times more meat. 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, both financially 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. You don’t need to lubricate the pan with anything, since the marinade already contains vegetable oil, in addition, salmon is a rather 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 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 green beans mixed with boiled rice can be served as a side dish. Bon appetit!

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 will 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 everybody.

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 zira, 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.

We fry the steaks in a pan with a thick bottom or in a grill pan in 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. Bon appetit!

This is a cooking technique that uses very high heat to create a delicious caramelized crust on the surface of the food. This method creates the so-called Maillard reaction between the released sugars and amino acids, which gives the food a special tasty taste. This is the basic technique for grilling meat on a grill pan.

How it's done?

Rapid frying itself produces delicious flavors, so it's a good idea to learn this technique well. The crust that forms from the heat creates a great contrast between the edges and the center of the finished products. It also allows for a difference in texture and flavor inside and out. In order to cook such meat, it is ideal to use any grill pan - Tefal, Lodge and others.

Do you need special tools for this?

The minimum requirements are kitchen tongs or a spatula, a grill pan and a stovetop. During the frying process, the surface temperature of the meat must exceed 150 °C in order to obtain the above effect. Cooking at lower temperatures will take longer and result in a more noticeable and deeper compaction of the product.

Should I use oil?

Grilled pan recipes call for different amounts of oil, as this may depend on both your personal preference and the product itself. Fattier meats may not require the addition of extra fat.

When you decide to add oil, it's important to know when to start frying. The so-called smoke point is the temperature at which cooking oil or fat begins to break down into glycerol and free fatty acids. When this happens, free radicals and a compound called acrolein are created, which will give your food a burnt, bitter taste. In most cases, it is recommended to use a very small amount of fat or oil in a thin layer and not bring it to a noticeable smoke. This facilitates the searing process and creates more even contact between the surface area of ​​the meat and the grill pan (Tefal and other brands).

What steps need to be taken first? To get the best result, you need to do a few extra preliminary steps.

Remove excess liquid

To get tasty, it must first be dried. All you have to do is wipe it down with dry paper towels. This is necessary to remove as much water as possible from the surface of the meat. Remember that the surface of the product must exceed 150 ° C to get a golden crust? In this case, water vapor is formed at 100 °C. If the meat is wet, the water will first heat up and begin to soak the meat.

Season and leave the meat for a while

Let the meat rest for a few minutes at room temperature. This allows the excess moisture to evaporate and the meat to absorb all the spices.

How to prepare dishes?

How to cook meat on a grill pan? Your frying pan must be heated thoroughly. To check if it is hot, add a drop of water to it. The grill pan is ready when the water on it immediately sizzles and evaporates.

When this happens, add the oil, spreading it with a brush on the bottom of the pan. When it starts to sizzle, it's time to add the meat.

What do you need to know about frying?

You will probably only need 45-90 seconds per side if the pan is hot enough. Do not lay the pieces of meat close to each other. You need to leave a distance of at least 2.5 cm between them. This is due to the fact that juices will be released during frying, and if there are too many of them, the meat will turn out to be stewed, not fried.

Secondly, do not interrupt the frying process. For proper cooking, you need to keep the meat in constant contact with the hot surface, so do not turn it over again and do not press it. Leave it for 45 seconds and only then should you try to move it or check.

How to minimize the amount of smoke?

Roasting can create problems due to the formation of smoke. Fortunately, there are ways to reduce this. First of all, this is a reduction in the amount of oil and the use of only its high-quality brands.

These are the basic rules on how to fry meat on a grill pan. Below are several variations of this preparation.

Steaks with balsamic vinegar

You can use any cut of meat for this, but boneless cuts are best. In total you will need the following:

• 2 beef steaks (about 700 grams each);
• 1/2 red onion, chopped (or more if you like)
• whole or chopped champignon mushrooms (optional)
• 2.5-3 tablespoons of balsamic vinegar.

How to cook it?

Heat a grill pan over medium heat. Coat it with a thin layer of oil (coconut or canola oil is best, as they have a higher smoke point).

Place the steaks in the preheated skillet and cook for about 2 minutes or until nicely browned. Flip the pieces of meat and cook the other side for another 2-3 minutes. You may need to reduce the heat if too much smoke appears.

Then turn the meat over again and fry at a reduced temperature so that stripes from the bottom of the pan are imprinted on its surface. You can turn the steaks several times, but do not crush or pierce them.

Add the chopped onions and mushrooms and continue grilling the meat with them on the grill pan for a minute or two. Pour balsamic vinegar over it and cook for about two more minutes. Only then can you cut the steak to see if it's really done. Cut the finished dish into pieces and serve with vegetables and potatoes.

Skewers with vegetables on a grill pan

Not everyone has the opportunity to cook barbecue at any time, especially among residents of large cities. But a grill pan can help you cook this dish at home. For this you will need:

• 500 grams of beef tenderloin, cubed;
• 250 grams of mushrooms (small champignons), whole;
• 1 red onion, cut into wedges, plus a quarter of an onion for the marinade
• 1 zucchini, cut into half rings.

For the beef marinade:

• 2 tablespoons olive oil;
• 2 tablespoons of lemon juice;
• 2 teaspoons of dried oregano;
• 2 tablespoons of red wine vinegar;
• a quarter of a red onion;
• 2 garlic cloves, minced.

For the vegetable marinade:

• 1 tablespoon olive oil;
• 1 tablespoon lemon juice;
• 1 teaspoon dried oregano;
• 1 tablespoon red wine vinegar;
• 1 garlic clove, minced.

How to fry meat in this way?

How to fry meat on a grill pan in the form of skewers? Place the beef in a resealable plastic bag or bowl. In a small separate bowl, mix together the beef marinade ingredients. Pour it into the meat and stir to coat all parts evenly. Seal the bag or cover the bowl with plastic wrap.

Place the onion wedges (separating each layer), zucchini and mushrooms in a separate container. Mix all the ingredients of the vegetable marinade in a small separate bowl and pour over the vegetables. Mix gently and evenly. Seal or seal, and refrigerate meat and vegetables for at least four hours.

If you are using bamboo or wood skewers, be sure to soak them in water for 30 minutes to an hour to prevent burning.

Arrange ingredients on skewers, alternating meat and vegetables. Be sure to leave a small space between each piece to ensure thorough cooking. Arrange the skewers on a preheated, lightly oiled grill pan. Sauté until beef is cooked through, about 3-5 minutes per side. Serve the skewers hot with any side dish.

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. In total you will need:

• 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 garlic cloves, minced;
• 2 tablespoons basil, finely chopped;
• 2 tablespoons parsley, chopped;
• 1 teaspoon ground pepper;
• 1 teaspoon sriracha sauce;
• 2-3 boneless steaks.

How to fry meat on a grill pan in a vegetable marinade?

Combine all ingredients (except steaks!) in a blender and mix on high speed for 30 seconds until a homogeneous mixture is formed. Pour the resulting marinade over the steaks, cover and refrigerate for 8 hours.

Then remove the pieces of meat from the marinade and fry on a preheated grill pan for 8-10 minutes. Serve drizzled with remaining marinade.

So we looked at the recipes on a grill pan. Bon appetit!

If you like to surprise your friends and family, then you urgently need ... a frying pan. True, not quite ordinary: instead of the traditional smooth bottom, it has a corrugated surface. On a grill pan, you can cook a variety of golden-striped dishes: from meat and fish, vegetables and fruits, mushrooms and cheese. A modern kitchen gadget will give them restaurant chic or evoke memories of a country picnic in the fresh air. Grill pan reviews are 100% confirmed: you can make a bestseller out of any dish.

Why do you need a grill pan? Then, to realize the three main culinary aspirations of the modern hostess:

• simplify the cooking process;
• speed it up as much as possible in order to save time;
• get both tasty and “healthy” results.

Grill pan: pros and cons

This miracle frying pan for home cooking migrated from the professional restaurant industry and immediately fell in love with the hostesses for the ability to turn the most ordinary dish into a gastronomic masterpiece. The functions are impressive: the grill pan combines the capabilities of a traditional frying pan, barbecue and barbecue, toaster and microwave, steamer and oven.

Advantages

Cooking in such modern heat-resistant dishes is very simple. What distinguishes a grill pan from a regular one is that it preserves the natural taste of the products, nourishes them with excess fat and juice. A special mode of heat treatment allows you to save energy value. The following five features favorably distinguish this type of cookware.

1. Corrugated bottom. The main distinguishing feature of a frying pan is a grill. Direct contact of products with the coating of the pan occurs only on the “hill”, that is, on the ribbed strips. The melted fat flows into the hollows between the grill ribs and evaporates, which eliminates the appearance of an unpleasant smell and smoke in the kitchen.
2. Profitability. You can cook on a grill pan without vegetable oil or with a minimum amount of it. It is enough just to lubricate the convex surface with a silicone brush or spray the product itself with oil.
3. Uniform distribution of heat. After heating, the grill pan keeps the temperature reached for a long time. This is the merit of a thick bottom, ideal for distributing and retaining heat. The mode guarantees fast cooking without overdrying of food and sticking to the bottom, simulating the process of cooking on a barbecue or grill.
4. Simultaneous frying of different foods. Grill pan technology allows you to cook several types of food. For example, you can combine the preparation of meat steak, mushrooms and vegetables.
5. Appetizing "beauty". Culinary art is not only a gastronomic, but also an aesthetic component. Delicious golden-striped dishes from the grill pan are pleasing to the eye and awaken the appetite.

disadvantages

Grilled frying pan has many advantages, because it is not in vain that it is among the bestsellers. But among the key features, there are three points that can be considered as minor flaws.

1. Frying pan weight. Cast iron will weigh from two and a half to five kilograms, aluminum is much lighter (from one and a half to two). This is the net weight of the dishes without the weight of the food.
2. Mandatory care after each use. It consists not just in washing, but in the further thorough wiping dry and lubricating the bottom and walls with oil. By neglecting these requirements, one day you run the risk of seeing your kitchen assistant covered in rusty spots.
3. Lack of cover. Most often, a grill pan is not equipped with this accessory.

We buy: how to choose

A grill pan is not a cheap pleasure. Therefore, when choosing, it is better to immediately study the topic, read the reviews, take into account the taste preferences and habits of family members, so that the device takes its rightful place in the kitchen. Everything is important: shape, material, diameter of the frying surface. Consider these and a number of other factors when buying.

The form

The choice of a standard round or an unusual oval pan depends on what you plan to cook on it. Four options can be distinguished.

1. Square. The most capacious and suitable for absolutely any dish.
2. Round. Less capacious, but heats up more evenly. Convenient for frying cutlets, meat steaks, cheesecakes.
3. Oval or rectangular. Ideal for cooking fish.
4. Large grill trays. Outwardly, they look like corrugated baking sheets for the oven, they occupy several burners at the same time (size about 40 × 26 cm).

"Advanced" housewives are advised to pay attention to the presence of a spout designed to drain excess fluid and fat. There can be a couple of such gutters: on both sides of the pan.

Material

Mostly they make either cast iron pans or aluminum alloys. It is believed that cast iron holds the palm among kitchen utensils. But aluminum is not inferior in many respects. More about the advantages and disadvantages of materials in the following table.

Table - Advantages and disadvantages of aluminum and cast iron pans

How to use a non-stick grill pan? A pan with a Teflon bottom must not be heated above 200°C due to carcinogenic fumes. And the longevity of a ceramic-coated grill pan can be extended by washing it gently and avoiding the use of abrasive cleaners.

Pen

The location and material of the handles can also be a big deal when you urgently need to move a hot grill pan from point A to point B. Pay attention to two recommendations.

1. Better two. Choose a model where one handle is located opposite the other. So it is much more convenient and safer to use the pan.
2. Definitely heat resistant. It can be a special silicone-coated plastic, wood, a mixture of steel and Bakelite. The latter is a modern plastic that mimics the texture of stone. In a cast-iron grill pan, the handle can be cast in one piece.

Grill pans often come with compact, removable handles. This design is convenient in that it saves space in the kitchen, and is also practical when used in the oven.

corrugation height

The height of the grate is a key feature responsible for the perfect heating of the dish. The protrusions must be high enough. If the bottom ribs are shallow, the product will come into contact with the entire surface, stick to it and, as a result, the expected grilling effect will not work.

No less significant is the height of the sides. Usually - 1-7 cm. In dishes with higher sides, food warms up better. In addition, they act as a splash barrier when turning products.

Diameter

On store shelves, you can most often find a grill pan with a diameter of 20 to 28 cm (upper diameter, a lid is selected from it). When choosing, be guided by the number of family members for whom food will be prepared:

• for one - a frying pan with a diameter of 20 to 24 cm is enough;
• for two - 26 cm are optimal;
• family format - 28 cm.

Consider the area of ​​the burners. Avoid two extremes: it is better not to go beyond the burner circle and not to take a frying pan smaller than the diameter of the burner.

Cooker Compatibility

Before choosing a grill pan, ask what types of coatings are compatible with your type of stove.

• Gas. All types can be used for a gas stove.
• Electric. For an electric oven, a frying pan made of any material is suitable. It is important that the bottom is thick, as the heating temperature of the electric stove is higher.
• Glass-ceramic. Glass ceramic heats up even more, so the bottom of the cookware should not be thinner than 3 mm. In addition, the bottom of a grill pan designed for a glass-ceramic hob must be perfectly smooth and level.
• Induction cooker. Designed for the use of cookware with a thick bottom made of metals with magnetic properties. This is both cast iron and aluminum (but without fail with steel inserts at the bottom).

Lid

Typically, a grill pan does not provide a lid. By the way, opinions on its necessity are divided.

• Behind. Some housewives advise you to immediately pick up the lid when buying, because during frying, fat can splatter and stain the stove. It can be made of heat-resistant glass, metal or a press lid. The latter weighs from three to six kilograms and is needed for preparing voluminous dishes: tobacco chicken, hot sandwiches or a vegetable mix.
• Against. Other owners of the “striped” frying pan claim that the very technology of grilling involves frying without a lid. In a word, it is up to everyone to decide for themselves whether it is advisable to buy a cover.

Review statistics say that most often women choose a cast-iron grill pan or aluminum pan with a ceramic coating, with high sides, a heat-resistant handle, with a press lid and suitable for the size of the burners. Which grill pan is better and what is right for you depends on your preferences and financial capabilities. Before using the grill pan, be sure to read the instructions and follow the manufacturer's instructions.

How to use

To cook on a miracle pan, it is not necessary to look for special recipes. Create and experiment with the usual menu. Whatever you fry, the main thing is to adhere to the ten key cooking principles.

1. Lubrication only on the grille ribs. Oil only the convex parts of the pan or the food itself.
2. Warm up before cooking. The pan should warm up well, only then put food on it. Otherwise, adhesion to the surface of the dishes is guaranteed.
3. Moderate fire. If you like well-roasted meat, lower the heat and turn the cue balls several times.
4. Wait for the crust. Do not immediately turn over the products, but only after the formation of a golden crust.
5. Appetizing drawing. Turning at an angle of 90°C will give your dish a "mesh" pattern.
6. Be careful with the lid. If you cover the dishes with a lid, the dish will be stewed, not fried.
7. Preliminary preparation of products. Meat and fish can be pre-marinated (depending on taste).
8. Don't overcook your meals. Everything is prepared very quickly. Shish kebab is fried for no more than two minutes on each side, steak - two to three minutes, vegetables - about four.
9. Do not cut food very finely. Otherwise there will be no juiciness. For example, steaks with a thickness of at least 1.5 cm.
10. Take the fish with the skin. The fillet may fall apart.

First use of a cast iron skillet

In order for the cast-iron “helper” to serve faithfully for many years, it is important to create a natural non-stick coating from the oil layer at the first use. It will also prevent rust. The following six steps will help you get started right.

1. Open a window or turn on the hood.
2. Heat a grill pan and toast it with salt for ten minutes (stir salt until color changes).
3. Discard the salt, and rinse the cooled dishes without detergents.
4. Pour in less than half a teaspoon of vegetable oil and rub it thoroughly with a brush along the bottom and walls.
5. Heat up and bake for 10-15 minutes.
6. Repeat the procedure for “frying” the oil two or three times so that it penetrates into the pores of the cast iron.

During operation, cast iron does not need to be scraped or cleaned with abrasives. To remove stubborn food residues, you need to heat water in a grill pan with a drop of dishwashing balm or vinegar, soda or mustard and leave to cool completely. Then wash with a soft washcloth.

What can be cooked

What can be cooked on a grill pan? Connect your imagination, invent and come up with unusual recipes, collect admiring reviews. It doesn't matter what it will be: juicy meat or fish steaks, chicken fillet or meatballs, vegetable or meat kebabs, squid with sauce or fruit platter.

vegetable mix recipe

Ingredients:

• two large tomatoes;
• one bell pepper;
• medium zucchini;
• one eggplant;
• three or four champignons;
• one onion;
• a tablespoon of oil;
• juice of half a lemon;
• a few cloves of garlic;
• a pinch of salt and black ground pepper;
• chilli;
• a tablespoon of sugar without a slide.

Cooking process

1. Cut vegetables into large bars or circles.
2. Make dressing: chop chili and garlic, squeeze lemon juice.
3. Mix everything, marinate vegetables for half an hour.
4. Grease the bottom of the pan with oil.
5. Heat a grill pan and fry in a single layer.
6. Salt for a minute until done.

Grilled fruits

Ingredients:

• six to seven pieces of any elastic fruit (maybe a little unripe);
• 30 ml of sugar syrup or sweet alcohol;
• aromatic spices to taste (cinnamon, rosemary, cloves, nutmeg);
• half a teaspoon of olive oil;
• skewers.

How to cook

1. Sliced ​​large fruit put on skewers.
2. Place in a container.
3. Mix spices with syrup and alcohol.
4. Pour over fruit and soak for 15-20 minutes.
5. Heat a grill pan, grease the bottom with oil, reduce the heat and put the fruit on skewers.
6. Fry on both sides until characteristic stripes.
7. Add honey before serving.

Bananas in chocolate

Ingredients:

• four bananas;
• the third part of a pack of butter;
• cream and milk 100 ml;
• 100 g dark chocolate;
• 100 g sugar.

How to cook

1. Melt the butter in a water bath.
2. Add sugar and mix well.
3. Peel bananas and cut lengthwise.
4. Dip them in oil and fry on a grill pan until golden brown.
5. Melt chocolate in a water bath, add milk and cream, warm up.
6. Drizzle fried bananas with chocolate sauce.
7. Serve with ice cream.

Pieces of chocolate can be stuffed with a banana, cut on one side. Fry the fruit with chocolate on top until it melts. Dessert can be sprinkled with powdered sugar and served with ice cream.

Chicken fillet

Ingredients:

• 0.5 kg chicken fillet;
• greens (assorted);
• a couple of cloves of garlic;
• half a teaspoon of olive oil;
• salt and black pepper.

How to cook

1. Cut the chicken fillet in half up to 2 cm thick.
2. Wrap in cling film and beat off.
3. Grind the greens and garlic, mix with salt and pepper, marinate the meat.
4. Hold up to half an hour.
5. Grease the ribbed bottom of a hot grill pan with oil.
6. Reduce the heat, put the fillet and fry for a minute on each side until fully cooked.
7. Approximate cooking time is five minutes.

Marinated pork steaks in a grill pan will cook less. Chicken requires a longer heat treatment.

Cheese delicacy

Ingredients:

• 300 g of suluguni;
• Spices: basil, tarragon, rosemary, thyme;
• apple or wine vinegar to taste;
• oil for lubrication.

How to cook

1. Sprinkle sliced ​​cheese with herbs and pour vinegar for 15-20 minutes.
2. Grease the bottom of the grill pan with a silicone brush.
3. Put the cheese on the hot surface of the grill pan.
4. After a minute, flip over with tongs.

If you decide to grill fish with a delicious taste and aroma, take fatty varieties: salmon, mackerel, salmon. Suitable as a whole fish, and steaks, pre-salted and peppered. Prepares up to 20 minutes. Try not to overcook the dish, otherwise the fish will fall apart and be very dry.
You can also put fish pieces on onion rings and wrap in foil, laying lemon slices on top and sprinkling with herbs. The grill pan is used without oil. Delicate varieties (flounder or halibut) should be cooked with care.

Knowing how to cook on a grill pan, even in rainy or snowy weather, you can enjoy the perfect barbecue. The grill pan is a good invention. But manufacturers have gone further. There are already double grill pans on sale, in which you do not need to turn the food. It is enough just to alternately put different sides of the dishes on the stove. Products in it are prepared in their own juice, they surprise with their delicate, exclusive taste and appetizing appearance.

Hello dear readers! Today I will tell you about my favorite and explain for what merits the grill pan has received a special place in my kitchen. Striped fried crust, minimum fat, barbecue aroma, mmm ... How can such an assistant not please? Foods cooked in such a pan are less high-calorie and not so harmful to the figure. I decided to dispel the myths and help those who are just planning to make a bargain purchase make the right choice.

The grill pan is one of the most successful inventions. A simple device combines several functions and allows you to make a barbecue without leaving your home. The peculiarity of the grill pan is the ribbed bottom. The bottom of the pan, imitating a grill, makes dishes juicy and non-greasy. Thanks to the corrugations, the products do not completely touch the base and 50% of the dish is steamed. It turns out that the pan acts as an oven. It does not spoil the products, it is easy to use, it is easy to care for it. Thus, you save your time and remain a superhost in the eyes of others. And for adherents of a healthy diet, the big bonus is that much less oil is used during frying. Calorie content is not increased and you can treat yourself to a delicious fried beef steak or diet chicken fillet 🙂

Advantages and disadvantages

To love a grill pan is not only for mouth-watering stripes.

I will reveal secrets to you her superiority:

• in an ordinary frying pan, the juice released by the food during frying burns and smoke appears. As a result, it forms a carcinogenic crust, which is bitter in taste and unhealthy. In a grill pan, food practically does not come into contact with a hot surface. All juice flows into the grooves and gradually evaporates;
• if you are on a diet or, then it will help you not to overestimate the calorie content
• the pan heats up evenly and maintains the reached temperature for a long time, which allows you to quickly cook food without overdrying it;
• less oil is used. It is enough to spray it on the surface, lightly grease the bottom with a special brush or sprinkle the product;
• you can cook different foods at the same time. For example, pork steak + mushrooms + vegetables;
• can be used for cooking if you are on a diet and you can’t fried;
• products do not stick to the bottom;
• beautiful stripes on the finished product are obtained 🙂

cons the grill pan has an order of magnitude less than the pluses. But still there are some:

• significant mass. Weight largely depends on the size of the pan and the material from which it is made;
• cooking in a frying pan may be accompanied by smoke, so be sure to turn on the hood or open a window;
• most often the pan is sold without a lid. When frying large pieces, fat and juice flowing into the grooves begin to splatter over the surface of the stove.
• this one follows from the previous one - after such frying, you will have to wash not only the pan, but the entire stove 🙂

To avoid the last 2 cons, I usually resort to a little trick. When fried stripes appear on the product, I cover the pan. You can even cover it with a regular round lid, just to make sure there is less splatter.

How to cook

Let's talk about some of the nuances of cooking. Believe me, this pan can surprise you. Most often, meat, chicken, and fish are cooked on the grill. You can also cook vegetables and hard cheeses. If you cook without oil, the dish will turn out to be almost dietary.

To properly fry the product, you should follow simple rules:

• oil is not used, or at a minimum. You can simply brush with a brush dipped in oil on the ribbed surface of the pan or the product itself.
• to reveal the taste of the dish, first soak the products in the marinade. And while cooking, it is better not to add salt.
• it is better to turn meat, fish and vegetables with special tongs. You can also use a wooden or silicone spatula.
• Grill stripes will be more pronounced if the food is not turned over often.

Be careful - everything cooks faster on a grill pan. Therefore, at first it is heated, and after laying out the products, the fire is reduced.

How to fry meat and chicken

Do you want to get a juicy product with a grill flavor? The meat is obtained with a characteristic striped pattern. Toasted crust, but juicy inside.

Pork steaks

For example, steaks are very easy to prepare. It is better to take pieces a little thicker than 2 cm, although this is a matter of taste. Before frying, they need to be beaten off a little. If the steaks are thin, it is better not to fry them for a long time, they will turn out dry. Broken pieces of meat must be marinated. Take some olive oil, lemon juice, spices to taste. I love adding a couple more cloves of garlic. Let the steaks marinate for about an hour. After that, they are laid out on a hot frying pan.

Fry first for 1 minute on each side. Then another 3 minutes on both sides. If you like deep roasted meat, you can hold it a little longer.

Do not flip with a fork as she pierces the meat, juice flows out of it. The cooked steaks should be slightly springy when pressed, but not stiff.

Grilled chicken breast

To prepare, take the fillet, cut it lengthwise into 2 parts. Cover with cling film, beat off a little. For the marinade, chop the greens in a blender: dill or parsley, garlic. You can add cilantro, spices to taste. Add oil to the mixture. Marinate the breast pieces for about an hour.

On each side, the pieces are fried for 2-4 minutes. Be guided by their color, the strips from the grill should be ruddy. And the meat itself is light golden.

Fish

Fatty varieties are ideal for this pan. You can cook mackerel, salmon, salmon, tilapia, cod. Too tender meat of flounder, halibut, trout, when turning the pieces, can simply fall apart. Therefore, work with it with care.

Fish steaks or fillets are marinated before frying. Choose which one you like best. You can pickle in oil and lemon juice, sour cream, cream or ready-made spices. 15-20 minutes is enough, then it is laid out for frying one piece at a time. You can not lubricate the dishes with oil, the fish will give juice during cooking.

Cooked over medium heat. The fish should be placed diagonally relative to the stripes. This feature will prevent the fillet from falling apart. And there will be beautiful stripes.

As for the cooking time, here you need to focus on the readiness of the product. I cook a whole fish for about 15 minutes. If these are steaks, then usually they are ready in 5 minutes.

It is important not to overdo the fish in the pan. I love the taste of fish on a grill pan and often fry tilapia. And you?

Vegetables and cheese

Grilled vegetables go great with meat or fish. Perfectly obtained, both separately cooked and mixes. Not a complicated recipe - take a tomato, zucchini, sweet pepper. Peel and cut into circles, add spices to taste. Do not forget that salt is added to vegetables when they are almost ready.

You need to fry on both sides until dark stripes appear. If you want to cook grilled potatoes, you need to boil them until half cooked. Fry in the same way as other vegetables - until ruddy stripes appear. Then you can either just eat them or make such an original sandwich.

Want to grill cheese? To do this, choose solid varieties. They can be spiced, spicy or classic creamy. Grilled suluguni cheese is very tasty.

For cooking, you should cut it into squares, 4x4 cm in size. More can be. Spread the cheese on a hot frying pan, fry until stripes appear. It is an independent dish, but it can be used in salads.

How to choose for home

And now let's decide which is the best grill pan to buy for the home.

Which material is better: cast iron or aluminum?

Among experts on the most delicious steaks, cast-iron grill pans are considered the best. However, I am not an expert and decided not to dwell on one material, comparing the pros and cons of competitors.

• cast iron pans respected for uniform heating great strength and durability. According to the experience of the housewives in such a pan, the meat is more juicy, soft. Food cooks faster and more evenly. For the sake of these advantages, you will have to work a lot at the sink 🙂 But it’s better not to store food in it - cast iron gives the products a metallic smell. It is better to transfer the leftovers to a ceramic bowl. In addition, not every housewife will agree to carry such a burden around the kitchen.
• aluminum frying pans designed for ease of use, but they are less durable. But they are more "friendly" to the hostesses, because. light and there is no problem with washing this pan. And to increase strength, the bottom is often reinforced with an anti-deformation disk.

Judging by the shop windows, there is generally a much greater demand for aluminum grill pans. But finding a cast-iron grill pan in stores is difficult.

Internal coating

Non-stick coating is applied to aluminum pans. A solid non-stick coating is applied in several layers. The first provides scratch resistance, the second provides adhesion strength, and the third enhances the non-stick properties.

The simplest is teflon coating. This coating is cheaper than competitors and copes with its function. But when using it, you need to be "on the alert." The fact is that at a temperature of 200 ° C, it begins to release volatile substances. The coating begins to evaporate and its components enter the lungs (animals die at the slightest dose, and in humans these substances cause cancer).

Recently gaining popularity ceramic and polymer-ceramic coatings. Grill pans with such a coating are more expensive, but it can withstand high temperatures and does not emit any carcinogenic substances. A significant disadvantage of such a coating is fragility. The coating can crack with a strong impact and deteriorate with sudden changes in temperature.

The durability of the coating can be extended by carefully washing the pan and using wooden or plastic spatulas.

There are many more variations from each manufacturer. For example, Tefal uses titanium coatings in some pans. In this case, the label should indicate: Allowed to use metal accessories". There are also granite and even diamond coatings!

I recently read that they have now come up with some kind of thermolon material to cover the pan. In terms of quality, the material is similar to natural ceramics. At the same time, it is incredibly durable and can withstand heating up to 450 ° C without negative consequences for human health. Although, after reading reviews on the Internet, there is a feeling that this is a marketing "husk". And they write that this is an ordinary non-stick coating, which is still made in China 🙂

What else to pay attention to

The main parameters have been studied. I also advise you to pay attention to important characteristics:

1. bottom thickness. The bigger, the better. The ideal option is pans with a reinforced (anti-deformation) bottom, which accelerates the distribution of heat and protects against deformation.
2. the height of the bottom ribs must be significant.
3. capacity and shape do not affect the quality. When choosing a diameter, be guided by the size of your stove, burners and the number of family members. The most popular are square models with 20 cm sides.
4. the outer coating of the pan is enamel, lacquer. Enamel coating is practical and durable.
5. it is good when the handle is solid and covered with heat-resistant material. Equally convenient are the folding handles, which allow you to use the grill pan in the oven.
6. The grill pan does not require a lid. As a rule, manufacturers offer to buy a lid made of metal, heat-resistant glass, or a press lid separately.

It will also be very useful for you to see what the expert says in this video:

Typically, manufacturers report the compatibility of a particular pan with different stoves. In general, there are no restrictions for gas stoves, but not every frying pan can withstand the temperature of an electric burner. This question should be clarified when buying. For glass-ceramic cookers, choose a frying pan with a smooth outer bottom. For induction, both cast iron and aluminum with iron inserts in the bottom are suitable.

Overview of the most popular models

We will study in order the better the Tefal grill pan, reviews on the products of the company and its competitors. Let's evaluate the properties of materials, find out the prices and look at the photo of the pans 🙂

TEFAL Talent- square shape is made of aluminum, and the handle is made of bakelite and stainless steel. It has a Titanium Pro non-stick coating and an anti-deformation disc. The dimensions of the pan are 26x26 cm, and the bottom thickness is 4 mm. Compatible with all hob.

Grill pan Tefal TALENT, Tefal

6 779 rub.

To the store
top-shop.com

TEFAL Flavor- round shape made of die-cast aluminum and has a Resist Plus non-stick coating. Its diameter is 31 cm. The bottom thickness is 5 mm. It is suitable for all cooktops except induction.

Gradually, our original Russian dishes fade into the background, and overseas treats with their exquisite and unusual names come into fashion.

But this has its own plus - euphony, you must admit that the phrase "how to cook a steak" sounds much tastier than the familiar one to all of us - "how to fry meat in a grill pan." Although, in fact, whatever the dish is, the principle of cooking is the same, if everything is done correctly (and we will help you with this), then the taste of the snack will turn out amazing in any case.

Alas, it is not always possible to get out into nature and cook juicy tender meat on the grill. But this is not a problem at all, having a special frying pan, everything can be done at home.

Fried meat in a grill pan: a classic recipe

Ingredients

• - 800 g + -
• - 1 tbsp. + -
• — 1-2 pinches (or to taste) + -
• Rosemary - to taste + -
• - taste + -
• thyme - to taste + -

Classic cooking steak on a grill pan

The advantage of grilling meat is that it turns out with a peculiar flavor, like on coals, and all thanks to the special coating that the grill pan has.

1. Cut the beef into pieces. Each of them should be no more than 2-3 cm in thickness.
2. Lubricate each piece with butter, rub with seasonings.
3. We heat the pan, put the meat in it. Fry on each side (over high heat) until a brown crust appears. This will take about 4 minutes.
4. We transfer the finished meat steaks to a regular plate for a couple of minutes.
5. After 4 minutes, juice will stand out from the steak and it can be transferred to a portioned dish and served with grilled vegetables to the table.

How to Grill a Striploin Steak

This type of steak (“premium class”) has a very pronounced taste of beef. It has thick but delicate fibers. It is obtained from the loin of beef with a thick layer of fat. Marbling is slightly noticeable. All over the world, striploin is recognized as a truly “male” steak.

Ingredients

• Beef fillet - 700-800 g (or as much as you want to fry);
• A mixture of coarsely ground peppers - 2-3 pinches (or to taste);
• Salt - to taste;
• Sunflower or olive oil - 2-3 tbsp. (more possible);
• Seasoning "Provencal herbs" - to taste.

Grilled steak recipe step by step

If the meat is frozen, then first you need to defrost it. It is better not to use a microwave for this, because by the time the middle of the piece is defrosted, the top will already begin to cook.

An ideal and quick defrosting option is to place a bag of meat for an hour in cold water.

• Roll the pieces of meat around the perimeter in pepper. For convenience, we can use mills. They give out the grinding of the size we need.
• Salt the steaks. At this stage, the main thing is to be careful with salt. If it seems to you that there is not enough salt, then you can correct the situation already on your plate when you taste the meat dish.
• Without stint, we rub a piece of meat on both sides with French seasoning.
• Lubricate it with any oil. Choose for yourself what you prefer - olive or vegetable oil.
• We heat up the pan. We put the meat in it and fry it on high heat for 2.5 minutes, fry each side 2 times.

Juicy striploin can be served with asparagus or mashed potatoes. Although many men prefer to eat it as an independent dish.

How to properly and how much to fry meat in a grill pan

How to cook meat on a grill pan - we more or less figured it out, but one more question remains: how much to fry meat on a grill pan?

And the time depends mainly on the desired degree of roasting of the steak - rare, medium rare and deep fried.

1. Medium roast is considered the highest class. For a medium-rare steak, 3 cm thick, a time of 10 minutes is spent.
2. Rare steak is cooked in 3 minutes. But this way of cooking is not for everybody.
3. Strong roasting is obtained by cooking for 15 minutes. First, 3 minutes on both sides, then another 4 minutes on each side. But there is one downside to doing it this way - it makes the steak too brown, which means that after giving up all its juice, it becomes tough.

The secrets of frying a meat steak on a grill pan

• If you cut the meat yourself, then you need to do this across the fibers.
• You also need to properly heat the pan, it should not smoke.
• The next nuance is baking. The meat must first be fried at high temperatures, then the “turns” can be slightly reduced. This will ensure even roasting.
• And finally, one more secret. After cooking, let the meat rest for 2-5 minutes, and then transfer it to a slightly warmed plate.

Properly cooked meat on a grill pan will not leave anyone indifferent. By serving such a dish to the table, you will feed the hungry, and bring variety to the usual menu. The versatility of the meat snack is that it can be served both for a regular family dinner and for a festive table.

Treat yourself and your beloved men with hearty grilled meat - after such a meal they will carry you in their arms with pleasure.

Bon appetit!