Grilled Pork on a Grill Pan
It always comes out juicy and flavorful, and it's quick to make. Everything cooks faster on a grill pan, and the meat gets a beautiful browned crust. That crust seals the meat almost instantly, locking all the juices inside, so it stays tender and looks appetizing every time. Any meat lover will want a taste of this dish!
Cooking method
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Step 1:
Gather your ingredients. The meat should be at room temperature.
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Step 2:
Rinse the meat under cool water and pat it thoroughly dry (if it already looks clean, just wipe it with a damp towel). If you bought one large piece, cut it into portions about 3/4 inch (1.5–2 cm) thick — the meat will shrink as it cooks. Trim off any fat on the pork with a sharp knife; if you're cooking a true steak, it should have as little fat as possible.
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Step 3:
Classic steaks are never pounded, but if you're just pan-frying the meat, you can pound it lightly. I didn't. Season the meat with salt and pepper to taste, rubbing the seasoning in with your hands on both sides. Let it sit for about 15 minutes. Don't refrigerate it — the meat needs to be at room temperature to get that browned crust. Cold meat won't crust up; it will steam instead.
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Step 4:
Brush the meat very thinly with refined vegetable oil using a silicone brush, or mist it with an oil sprayer. (Pork neck has streaks of fat running through it that will render as it cooks.)
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Step 5:
How do you cook meat on a grill pan? It's easy! Set the grill pan over high heat and let it get very hot — you should feel strong heat radiating off it. Flick a drop of water onto the surface; if it instantly sizzles and evaporates, you're ready to cook. Don't add oil to the pan — the oil on the meat is enough. Lay the meat down and sear each side until browned, about 3 minutes per side for medium. You may want to weigh it down; a press lid is ideal.
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Step 6:
Wrap the finished meat in foil or transfer it to a bowl with a tight lid. Let it rest for about 4 minutes so the juices redistribute and the meat stays juicy.
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Step 7:
Serve the meat hot with fresh herbs, vegetables, any side dish, and a sauce for the meat. It comes out soft and juicy.
- IMPORTANT: flip the meat no more than twice. Cooking time depends on how done you want it. Rare: 2 to 2.5 minutes per side, then rest about 5 minutes. Medium: 3 minutes per side, then rest 4 minutes. Well done: 4.5 minutes per side, then rest a couple of minutes. Why rest the meat? The juices sealed under the crust need time to spread back through the steak, keeping it juicy and tender. For a grill pan, use boneless pork from the neck/shoulder-rib section. Buy chilled meat — frozen won't be as good. The slices should be no thicker than about 1 inch (up to 3 cm), and ideally around 1/2 to 3/4 inch. Cook it through; pork is never served rare. Check doneness with a sharp knife — the juices should run clear, not bloody. A cast-iron grill pan is best: it holds heat well and spreads it evenly across the surface. It's great if it comes with a press lid and has deep ridges, so the grill marks print more sharply. A grill pan works at high heat.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- A mixture of peppers with peas - 231 kcal/100g
