Main Page
Festive table
Grilled pork steak

Grilled Pork Steak (Grill Pan)

Appetizing, juicy, and downright delicious — perfect for dinner! A steak cooked on a grill pan can even be called light: as the meat cooks, the fat drips down between the ridges instead of soaking back in. The steak comes out juicy but not greasy, with beautiful grill marks from the pan's ridges.

Julia M.

Recipe author

Watch the video

Composition / ingredients

Servings:

Pork

500

Soy sauce

Brandy

Vegetable oil

Dry seasonings

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 13 g

Fats 53 % 21 g

Carbohydrates 15 % 6 g

266 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you cook a steak on a grill pan? Gather your ingredients. Take the steaks out of the fridge ahead of time so they can come up to room temperature. Fresh meat is better than frozen for this recipe, or the finished steak may turn out dry. The steaks should be about 1–1 1/2 inches (2–4 cm) thick with a bit of fat marbling.
Step 2:

In a separate bowl, mix the marinade: brandy, soy sauce, salt, and spices.
Step 3:

Coat the meat on all sides with the marinade and let it marinate for 1–2 hours.
Step 4:

Then pat the meat well with paper towels to remove all the excess moisture from the surface. Do this as thoroughly as you can — extra moisture keeps the meat from searing and it will steam instead.
Step 5:

Rub the meat on both sides with vegetable oil.
Step 6:

Get the grill pan ready. Heat it until it's good and hot, then brush the whole surface with vegetable oil using a silicone brush.
Step 7:

Lay the steaks on the hot pan so they aren't touching. Sear them for a minute over high heat.
Step 8:

Then turn them with tongs and sear the other side for a minute to build a crust. Lower the heat and cook for another 2 minutes per side.
Step 9:

Turn off the heat and take the meat off the pan. Wrap it in foil or cover it, and let it rest for about 5 minutes. During this time the juices redistribute through the whole piece, the inside and outside even out in temperature, and the steak becomes warm, juicy, and tender all the way through. The finished meat comes out very juicy and tender. Pour the collected juices over the meat to serve. Enjoy!

The best side dish for steak is a vegetable salad. You can also grill vegetables in the grill pan and serve them alongside the meat — both healthy and delicious!
Adjust the doneness to your taste, but keep in mind the more thoroughly cooked it is, the safer the meat is to eat.
Since soy sauce is quite salty, cut back on the added salt or you risk over-salting.
Besides pork, you can use any other meat in this dish. Keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.
Pierce the meat with a knife: if it goes in easily and the juices run clear, it's done; if the juices are pink or red, keep cooking.