The trick is not so "tricky". Of course, many people know her. My grandmother also cooked meat like that.
For a long time I could not understand why she always turns out to be so tasty, so appetizing, with a beautiful golden crust, and most importantly, the meat is neither dry nor fried. And what a delicious ...
It seems that she did not do anything special with meat... I put it in a frying pan and fried ...
A little later, when I grew up a little, I learned this grandmother's trick))
It's all about the icing sugar. Such a trifle, but how the taste and appearance of any chop, cutlet or steak changes ...
Sugar won't work here. It is the icing sugar that is needed. Grandma was grinding sugar in an old manual coffee grinder.
And now the "secret" itself. Everything is very simple))
The meat must first be sprinkled with spices, but not salted. You can beat off slightly.
I put the pan on the fire and heat it up without oil.
Sprinkle a piece of meat (or steak) with powdered sugar (lightly) and put it on a preheated pan.
Too much fire is not needed! Fry the pieces of meat over medium heat until a light shiny crust is formed.
And only after this crust has formed, I add a little vegetable oil and continue to cook. Salt the meat at the very end. And you need just a little salt.
A beautiful golden crust is guaranteed with this cooking method! And the meat tastes amazing!
Enjoy your meal!