Steak on the grill is definitely becoming one of the most preferred dishes, which are simply prepared in camp conditions over coals. The simplicity of the preliminary preparation of this dish and the simplicity of the process of frying it were appreciated not only by housewives, but also by lovers of country picnics. A classic steak is prepared from special parts of beef and is a high-quality roasted whole piece of meat. Steak should not be confused with beefsteak, since beefsteak is a variety of this food, and not its complete analogue.
However, it should be noted that modern cooking has moved away from centuries-old traditions, and today steaks are prepared not only from selected beef, but also from pork, large fish and pre-marinated lamb.
Naturally, when choosing the starting products for preparing steaks, it is necessary to take into account some nuances, which will be discussed below.
Pork steak on the grill for the lazy
You can skip the skewers for this recipe by using a wire rack instead.
Skewers with meat need to be constantly turned so that the pieces are fried evenly on all sides, while steaks on the grill will only need to be turned several times. Preparation time 2 hours
Cooking time 20 min
Total time 2 hours 20 minutes
Ingredients
- 500 g pork steaks each piece of meat with a rib (from 1 rib onwards) or the same amount of pork neck
- 5 tbsp. l olive oil
- 5 tbsp. l soy sauce
- 5 g black pepper and other spices can be used more to taste
Instructions
- The meat is brought to room temperature, then washed and dried. It is recommended to cut it into portioned steaks or meat medallions up to 3 cm thick.
- The chopped pork is transferred to a separate container, where it is poured with oil. All the spices used are added there in the desired quantity. In this form, the meat should be marinated for at least 1.5-2 hours.
- After this, it is recommended to dry the steaks a little - so that the meat is not wet, but all the spices remain on it. Now you can start grilling.
- Roast the pork steaks on the grill for 15 to 20 minutes. It is recommended to turn them over approximately every 3 minutes. Depending on the desired degree of roasting, the cooking time can be increased or decreased.
- While the meat is still hot, add a little salt and then allow it to rest for a few minutes. Now the pork is completely ready!
Notes
BJU – 26 g of protein, 17 g of fat (approximate values for one serving).
Calories: 280kcal
Dish: Main Course
Keyword: pork, Steak
Fish
Of great interest for food in camping conditions are fish steaks. They do not require long marinating, cook quickly on the grill and can compete with meat steaks. Cooking such a steak over coals will not be difficult even in nature and is guaranteed to delight picnic participants with its taste. On the Internet, you can easily find a recipe for almost any fish: pink salmon, salmon, trout, chum salmon, salmon and even shark.
When choosing the starting product for a fish steak and preparing it, there are also certain nuances:
- The fish must certainly be fresh, without noticeable damage or suspicious signs, for example: peeling scales, dark gills, cloudy eyes, unpleasant odor, and so on.
- Naturally, purchased fish must be thoroughly gutted, unnecessary parts of the carcass removed, washed and dried.
- Large specimens of fish are more preferable for frying on a grill, since in this case the process of forming fragments of steaks or self-filleting is easier.
- The recommended thickness of sliced steaks is max = 3 cm.
- Cooking only takes about 15 minutes, but the steaks require frequent turning.
- It is not at all necessary to marinate the fish, since it is quite enough to sprinkle portioned fragments with dry seasonings and simply sprinkle them with citrus juice.
- If you decide to make the marinade according to your own recipe, then you should avoid using vinegar. It completely destroys all fishy aromas. It is better to stick to soy sauce, citrus juices, white wine or olive oil. Marinating time – max = 30 min.
Let's look at some simple but very interesting steak recipes from various starting products.
Pork steak shish kebab
In this case, the pork is also cooked on the grill, but without a grill, but using skewers.
This recipe requires relatively more painstaking work, but the meat turns out unforgettably delicious! Preparation time 2 hours 15 minutes
Cooking time 25 min
Total time 2 hours 40 minutes
Ingredients
- 1 kg pork steaks no more than 2.5 cm thick, it is advisable not to use large steaks so that they fry well and evenly
- 2-3 pcs. bulbs
- 5 g pepper
- 5 g salt
Instructions
- Before cooking, cut pork steaks or buy meat already cut for kebabs. It is important to bring it to room temperature and dry it slightly before frying.
- Pepper the meat 1.5-2 hours before cooking; salt can be added at the very end of marinating or just before grilling.
- While the pork is marinating, chop the onion. It is chopped into thin rings to make it easier to put on skewers. The meat must be threaded across the grain.
- When skewering steaks, it is important to alternate meat with onions. In this case, the pork will turn out tasty, absorb all the juice and retain its juiciness.
- Fry the meat on all sides as much as necessary to obtain a light and golden crust. After this, the heat is reduced and the pork is cooked until cooked. We will talk about how to determine the readiness of meat further. On average, each side takes 5 or more minutes over medium heat.
- After a golden crust has formed, the meat is left for 10 minutes. This way it will rest and be saturated with juices. Now the kebab is ready to be served!
Notes
BJU – 20 g protein, 20 g fat (approximate values for one serving).
Calories: 300kcal
Dish: Main Course
Keyword: pork, Steak
Methods for frying steak
In steakhouses, special ovens, jospers, are used to cook Ribeye, but the taste of the final product largely depends on the cook, who must monitor compliance with the temperature regime.
However, it’s also easy to prepare the dish at home – either on the grill, or on an electric grill or grill pan.
In the latter case, when preparing Ribeye steak, it is advisable to have a special meat thermometer with a probe that measures the temperature of the internal layers.
Without this, it is difficult to determine the degree of roasting of meat, but there are already 7 of them:
- “Blue” (internal temperature 45-49°C) is the fastest cooking method, when the meat is fried only until the protein coagulates in the upper layers, preventing the juice from flowing out;
- “With blood” (60-90 seconds each with turning over at a temperature of 50-55°C), when the meat inside remains almost raw;
- “Low-done” (120-150 seconds each with turning) at a temperature of 55-60°C). The juice inside is still bright pink;
- “Medium-roasted” (180-210 seconds each with turning at a temperature of 60-65°C), the juice becomes lighter, but remains pinkish;
- “Almost fried” (4-5 minutes each with turning at a temperature of 65-70°C), the juice becomes almost transparent;
- “Roasted” - cooked in the same way, after which it is baked in the oven, the juice becomes small;
- “Deeply fried” – frying in a grill pan and further baking in the oven at an internal meat temperature of 100°C.
According to the classic recipe, no marinade is needed, just salt and pepper the meat, but in restaurants they prefer to marinate the dish using their own marinade recipes.
Choosing meat
To prepare steaks, it is advisable to use the meat part - this is the rib part of the carcass along with a certain amount of fillet. Cut the meat along the grain to preserve its structure.
It is important to choose fresh pork, not frozen. It will be pink and quite soft, but elastic to the touch. If you press such meat with your finger and then release it, the dent will immediately smooth out.
In addition to steaks, you can use pork neck. It should also be pink without any additional color or foreign odors. The ideal option would be meat with a minimum of veining. This is the kind of pork that will cook well and retain its flavor.
How to properly cut and prepare meat
Wash the tenderloin with the bone and dry it with a paper towel or napkins. Cut into portions. This is quite simple to do - after all, we have an excellent indicator - edges. We just need to cut the meat so that each rib is 1 piece. In this case, the steak turns out to be quite thick - 2-3 cm. Don’t let this bother you, with the correct cooking process it will be well baked and will not be raw.
Now comes the turn of spices. Apply salt and a mixture of barbecue seasonings to the surface of the meat and rub in thoroughly (with your hands or by pressing the pieces together). The most important thing is that the spices are evenly distributed over the entire surface of the steak on one side and the other.
Should I marinate my steak?
Before frying the meat, you can marinate it. The most popular are three types of marinade, namely ginger-soy, with Provencal herbs and spicy.
- Ginger-soy
To prepare this marinade, use 1 tbsp for grilled pork steak. l. grated ginger root, 4 tbsp. l. soy sauce, 1/2 tbsp. l. sugar (it is best to add cane sugar). Also add 3 cloves of garlic and 2-3 tbsp to the mixture. l. vegetable oil.
All ingredients are crushed and mixed, the pork is placed in a bag, poured with the mixture and tied tightly. Then put in the refrigerator for 7 or more hours.
- With Provençal herbs
For this marinade you will need 50 g of butter, the juice of one lemon, 1 tbsp. l. mustard and 100 ml of mineral water. To taste, add Provençal herbs and fine salt. Also use ground black pepper or a mixture of seasonings and 1-2 onions.
To prepare such a marinade for steaks on the grill, melt the butter and mix with the remaining ingredients except onions. It is also cut into half rings separately. Place the pork in a container and pour the marinade over it. Place onions on top and marinate for at least 2-3 hours.
- Spicy marinade
To prepare a spicy marinade you will need 1 tbsp. l. lemon juice, the same amount of vegetable oil and soy sauce. You also need to prepare 1/2 tsp. red hot and black pepper, a pinch of paprika and dried basil. Be sure to use 3 cloves of garlic and salt to taste.
Since the marinade is as piquant as possible, all ingredients can be adjusted to your taste. Seasonings are mixed, garlic is chopped and added to the mixture. Rub pork steaks with it and marinate for at least 20-25 minutes.
It is important to consider that the meat should be cut into small proportional pieces. It is in this case that it will be fully marinated. You can also use other marinade mixtures, such as kefir or mayonnaise. But with each of the recipes described above, pork steaks turn out simply unforgettable!
In a frying pan
Beef tenderloin steak can be completely seared in a sauté pan on the stove. The result is a quite tasty, nutritious and aromatic delicacy that can be prepared at lunchtime or in the evening.
Beef tenderloin steak, recipe for cooking in a frying pan.
Garlic cloves and rosemary sprigs add piquancy to the dish.
What ingredients will you need?
Making a juicy delicacy with your own hands requires the following food products:
| Required Components | Required quantity |
| Beef steak | 2 pcs. |
| Butter | 3 tbsp. l. |
| Table salt | of necessity |
| Rosemary | 2 pcs. |
| Garlic | 3 prongs |
Instead of rosemary, you can use thyme. This will not affect the taste in any way. For frying, it is advisable to use a very heavy saucepan with a good coating and a thick bottom. This is required so that the product does not stick during frying. From the above quantity of components you can make 2 servings.
Step-by-step cooking process
You can make a delicious meat dish at home in a saucepan by following these steps:
- The frying pan needs to be placed on the fire and heated well.
- The beef should be thoroughly rinsed under running water, dried with paper napkins and salted to taste.
- Next, place the beef pieces in a saucepan, frying the steaks on each side for 1 minute. The procedure must be repeated 4 times.
- Then you will need to add butter with garlic cloves and herbs to the meat, and then fry the steak on each side for about 1 more minute.
At the end, you need to remove the meat from the heat, keep it in a saucepan for 5 minutes, and then serve the delicacy to the table.
Serving rules, decoration
Upon completion of frying, the resulting steaks can be sent to the table along with a side dish in the form of porridge, spaghetti or vegetable puree. The product can also be supplemented with any sauce.
Lifehacks
- Grill grates should be standard ones with small square holes for fat to drain. In this case, meat or, for example, fish will not fall out through them. Before cooking steaks, you need to make sure that the grate is clean and free of grease or food residue.
It is recommended to salt pork on the grill or on skewers. In this case, the meat will retain all its juices and turn out as soft as possible.
- It is believed that it is pork that “loves” the maximum amount of onions. Therefore, you don’t have to spare it, and it is recommended to cut the onion into rings. You can marinate it a little in vinegar or mayonnaise in advance.
- Determining the exact time for frying pork steaks on the grill is quite difficult. It depends on the thickness of the meat itself, the amount of coals and the intensity of the flame. On average, at maximum heat, it is recommended to cook the meat for 1 minute on each side. If the flame is smaller, then 3-5 minutes until a golden crust appears. At minimum heat, in which case the meat usually “cooks”, it is cooked for 7-8 minutes.
- In order to check the readiness of steaks, take the thickest piece of meat and cut it. If the flesh is not pink, then everything is ready. Otherwise, the pork needs to be cooked through.
- There is no need to give the meat any time to rest. If you did not use steaks, but, for example, pork neck, then during this time the meat will completely cool down and lose some of its taste properties.
Cooking secrets
- Don't forget that the steak must be well salted and peppered, this is one of the keys to a good dish! But this should be done at the very end of cooking.
- You should not take a piece of meat that is too fatty. Otherwise there will be too much fat and the steak will not turn out right.
- What level of cooking you choose is up to you to decide. So exactly how long to fry is a personal matter. Some people like it too fried, others half-baked.
- Cooking over fire gives the steak a special taste!
Sauces
If you want to make a simple and unusual sauce, you can do the following. Garlic is poured with water, then boiled for a few minutes and added to mayonnaise. The composition is mixed, resulting in a tasty and balanced sauce, which is used with meat to taste.
For another interesting sauce, use ketchup. Chopped garlic and any types of herbs, such as cilantro, and always finely chopped onion are added to it, which is recommended to be scalded before adding. All the ingredients are mixed to get no longer banal ketchup, but a very interesting sauce for pork steaks cooked on the grill.
You can use any other favorite sauce if you wish.
What to serve with
Of course, such meat will be tasty on its own, but it is still advisable to supplement it with side dishes. For example, a salad of fresh seasonal vegetables. These can be tomatoes, cucumbers, bell peppers, green onions with sour cream or olive oil.
An equally interesting side dish option is also vegetable. Zucchini, eggplant, champignons and potatoes are cooked on the grill or grill. The result is a simple and delicious addition to pork steaks.
You can also watch how to cook pork steak on the grill in this video.
Grilled pork truly combines excellent taste and ease of preparation. You can fry pork steaks at home in a frying pan, but it’s much more interesting and won’t take much longer to do it on the grill!
