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Organic Pork Loin Steaks

 

Grilling

This can be done under a domestic grill (or salamander), where heat comes from above, or on a barbecue or ridged frying pan (grillomat) where heat is from underneath. The latter gives best results for burgers and most cuts of meat suitable for this quick technique.

Lightly oil the meat and the barbecue grill. Heat the grill until smoking then place the meat leaving a 1 inch (2cm) gap between pieces. Cook for 2 – 3 minutes (depending on thickness of meat) without moving. Use a flat (fish) slice to turn the meat through 90 degrees to give a criss-cross effect (if desired) and cook for a further minute. Turn meat over but do not press down excessively as this will cause loss of the meat juices.

Seasoning

Season the meat at this stage with freshly milled pepper and sea salt. Continue to cook until done to required stage.

Setting or resting the meat

After cooking the meat improves by resting. This allows the juices to set evenly within the meat. Put the meat on a tray in the oven on a very low setting with the door slightly open. The larger the piece of meat the longer the setting time is required.

Moving the meat

Use a flat slice to remove meat and put onto warm plates to serve. Never use a fork to skewer the meat as the valuable juices inside will run out. Only press down the meat onto the grill or pan at the beginning of cooking, never during the grilling or frying process. Use two wooden spoons to lift a joint from the roasting tray.

Always:

Heat the grill or pan well.

Lightly oil the meat and the grill or pan. Seal the meat without pressing down excessively.

Season after the meat has been sealed and turned.

Turn meat over once only.

Set for a short while after cooking (particularly for rare meat).

Larger pieces require longer resting

Cooking under a grill.

As the heat is from above the juices will run from underneath the meat. Timing depends on the thickness of meat and how well it is to be cooked. Heat the grill pan or tray. Lightly oil meat and pan. Cook for the same timings as above. For meat to be well done juices will be running from the underside of the meat.