Glorious ribeye steaks, porterhouse and filet mignon are not our daily meals for most of us. But what if you want great meat today? If you want a great serving of beef without spending a lot of money, try the less popular but equally delicious alternative steaks and use one tried and tested recipe: marinating.

Marinating is a tricky thing that allows the meat to get better while in the flavorful liquid. Marinade adds flavor, juiciness and tenderness to beef (acid in marinades weakens muscle tissue and increases its ability to retain moisture.) When marinating for a long time, brines penetrate into the tissue slowly, which can give the meat an overly sour or salty taste. For this reason, opinions differ and some argue that it is necessary to marinate the meat overnight for maximum effect, while others that long marinating will not be beneficial.

There is a third dissenting opinion that in order to achieve the greatest flavoring effect, you should marinate the steak already cooked. So which method is the best?

Marbled beef steak. Pickling recipes. Ways and time.

I decided to test all the ways. I chose a relatively inexpensive and tender alternative Flank steak for testing. For the marinade, I used everything that was at home:

1/2 cup soy sauce
2 tablespoons Worcester sauce
3 tablespoons white onion, chopped
2 tablespoons sugar
4 cloves garlic, minced
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar

I marinated each steak differently.

Steak # 1: marinade 12 hours

Steak # 2: marinade 3 hours

Steak # 3: marinade 45 minutes

Steak # 4:

Salt, pepper and sugar before cooking; right after frying, I made small holes in the steak and poured the marinade on top, wrapped it in foil and left it so that the meat absorbed the liquid for 5 minutes.

The result surprised me.

The most extreme methods won, while the intermediate results did not impress me.

Steak No. 1 was with a bright taste of marinade with a touch of soy sauce. All fears about a crumbling and loose texture were not confirmed. The meat turned out to be juicy, soft and rather dense, but slightly salty.

Steak No. 2 absorbed all the best qualities of the marinade, but lost to the first steak in the aroma. The meat was tougher.

Steak No. 3- marinates for only 45 minutes. It boasts an attractive crust, but compared to the first two steaks, the meat was less aromatic and lacked in flavor.

Steak No. 4- Fresh aromas of garlic and onion were very noticeable in the taste and texture of the meat. The steak did not have the deep caramel color and flavor that are found in steak marinated before frying. However, instead, a pleasant sweetness and salinity awaits you, and then a light, fresh aroma of the marinade, revealed after frying.

Conclusion

Let's summarize: the 12 hour marinated steak had the richest flavor and aroma, the post-fry marinated steak was the lightest and softest flavor ever. Therefore, if you are going to marinate marbled beef meat before cooking overnight, but do not like salt, then try marinating a ready-made steak.

Don't worry about the marinated steak stewing instead of broiling over the fire. The marinated meat has a crust and a beautiful pattern. Don't worry about marinating for a long time and destroying all the connective tissue and the meat will be soft like cotton wool. The steak will only be more tender and juicy. The only thing I would like to warn against is against a very concentrated acid solution of lemon juice, wine or vinegar. In this case, I would recommend marinating for about 3-4 hours.

I already told in the previous recipe. That time I marinated beef in kefir. Today I will try another marinade for beef steak - with mustard, herbs, lemon juice. Why do we need to marinate meat? Beef is a meat that is known to take a long time to cook. And the marinade will allow you to shorten this time, and even enrich our steaks with the taste and aroma of spices and spices.

Thanks to marinades, we can significantly change the taste, and thus get new dishes from the same meat every time. So, the marinade, the recipe for which is offered here, can be used for cooking pork or chicken, and the recipe according to which it is prepared can be used for other meat as well.

Pour vegetable oil into a bowl for making the marinade. Peel the garlic cloves and the onion and squeeze through the garlic press into the oil.

Squeeze the juice out of the lemon half through a citrus juicer (or simply by hand).

Add the juice to the previously prepared mass.

Add salt (we won't need to salt the steaks separately), herbs of Italian cuisine (or others), bay leaf, pepper.

Well, mustard. It not only adds a piquant note, but also promotes softening.

We mix everything. The beef steak marinade is ready.

Lubricate our beef steaks with marinade and leave in this form for 4 hours. Before frying, remove the marinade.

This marinade is also good for pork steaks.

Calorie content: Not specified
Cooking time: Not specified

For the most part, the success of pork steak cooking depends on how much it is marinated and what kind of marinade was chosen for this. The meat is tasty, juicy and tender only if it has been properly marinated. We will share the recipes for the best marinades for pork steak in this material.

How to cook from a photo step by step

What could be tastier than a high-quality and properly cooked pork steak? A beautiful, appetizing and juicy piece of pork is a real decoration of the table, be it a festive meal or a modest family dinner. Moreover, pork steak goes well with absolutely any side dish, steamed vegetables, potatoes and rice. But, the main secret in cooking pork steak is the competent marinade. In this post, we'll share delicious ways to marinate a pork steak and how to marinade a pork steak.

What is steak

If you translate the word "stack" literally from the Old Norse language, it means "fry". Today, to get a piece of steak, a carcass is used that is cut across the fibers, and not lengthwise, and this is important, since it is precisely such a cut that gives what we call a steak at the end. Pork meat is most suitable for steaks, less often they are prepared from veal. A juicy steak is obtained only if you know how to marinate it correctly.

What you need to know about retraining meat

The most important key in steak preparation is the choice of marinade. There are many options for marinade for a stack, and you can choose some favorite and special one only if you try different ways to marinate a steak.

And two more important nuances:

You cannot marinate a steak in an aluminum bowl, otherwise it will acquire a specific taste of metal;
The steak should be spread only on a pre-heated dish, otherwise the meat will turn out tough.

How to marinate a steak: a simple recipe

This recipe requires the following ingredients to marinate a steak:

One large spoonful of lemon juice;
Three tablespoons of sesame oil
Three cloves of garlic;
Three large spoons of tomato paste;
Ground black and red pepper and salt to taste.
One hot pepper;
A bunch of dill.

Preparing the marinade:

1. Sesame oil should be mixed with lemon juice and salt, then, with this mixture, grate the steak on both sides, and rub liberally. Remove the meat in the cold for three hours.

2. Pass the garlic cloves through a press, mix with tomato paste, add chopped hot peppers and chopped dill.
3. After three hours, the already marinated meat must be rubbed again with a spicy mixture with garlic.
4. Next, you can immediately start frying the steak by placing it on a hot pot, or by placing the meat on the grill rack if the steak is being cooked outdoors. Fry the meat on both sides for no more than 5 minutes. Additionally, if possible, it is recommended to bake the meat in the oven for 10 minutes.

Grilled pork marinade in kefir

For this marinade, you will need the following set of products:

Half a liter of kefir of any fat content;
A mixture of dry spring herbs;
Salt and pepper to taste;
Spices.

Cooking method:

1. First, grate the steak with salt and pepper on both sides, you can additionally season the sides of the stack.
2. The steaks are put into a non-aluminum container and filled with kefir so that the liquid slightly covers the meat. In this form, pork is marinated for two hours in a cold place.
3. When the time is up, sprinkle the steaks on both sides with spices and dry spring herbs.
4. As such, the meat should be grilled for up to 15 minutes on both sides. If the meat is cooked in the oven, it will take 30 minutes at 200 degrees.

Tomato marinade recipe

And another pork, which is great for the summer season and refreshes the dish itself.

Ingredients required for the marinade:

Three large tomatoes;
Three medium-sized onions;
A mixture of dry herbs;
Fresh bunch of basil;
Ground red hot pepper;
Salt and ground black pepper to taste.

Cooking method:

1. Tomatoes should be scalded with boiling water, then remove the skin from them, cut the stalk and cut into thin slices or thin rings.
2. Peel the onion, cut into half rings.
3. Chopped tomatoes and onions slightly crush with your hands, so that they give juice.
4. Next, you should put vegetables and meat in one container, add dry spices, chopped basil, salt and pepper, mix well. For aroma, you can add a few leaves of lavrushka.
5. Meat in the marinade should be left for 2 hours, then put in the refrigerator for another 4 hours to cool and soak.
6. When the marinating process comes to an end, the marinated steak can be grilled for about 15 minutes on both sides.

So that the pork steak does not get bored and always arouses delight, it is recommended to marinate it in a new way every time. After all, the marinade is able to give the meat a completely different taste, make it more tender, or vice versa, give it spiciness. After all, cooking is also an art in which you can experiment and discover something new every time, in seemingly familiar dishes!

Fragrant, juicy, tasty, with a tender crispy crust, beef steak conquered millions of people all over the world. Veal is the most suitable meat for such a dish, since it is not as fatty as pork and not as “rubbery” as lamb.

Perfectly done meat is not easy to prepare. First you need to understand what degree of cooking you need, then decide on the marinade, sauce and side dish.

What are the degrees of doneness of the beef steak?

Everyone determines the degree of roasting of the steak for himself according to his own taste.

There are several of them:

1. Raw. Low degree of doneness. Such meat has a faint crust on the sides, but the inside is almost raw. To achieve this degree, two minutes of simmering in a pan is enough for a steak.
2. Medium Rare. The meat is a little more fried, with a pinkish juice released when punctured. The pieces come out tender and full of juice.
3. Medium. Golden mean. There is no more blood in the beef, it is evenly tenderly cooked on the inside and with a golden crust on the outside.
4. Medium Well. In such a steak, the juice is no longer pink, but transparent, the meat is a little dry.
5. Well Done. Fully fried on the inside and outside, the meat is brown in color, there is almost no juice in it.

Ideal sauces for meat

Meat is boring without sauce, so we suggest wine sauce for the perfect steak.

You will need:

• vinegar - 4 ml;
• beef broth - 250 ml;
• brown sugar - 16 g;
• red wine - 120 ml;
• salt and black pepper to taste.

Cooking dressing for food:

1. Pour meat broth into a bowl and cook until it is halved in volume.
2. Add sugar, vinegar and wine and continue cooking for 10 minutes.
3. It remains to salt and pepper the sauce and you can serve it with a tender steak.

In addition to this option, you can add a bowl with tomato sauce, barbecue sauce, soy-honey or even plum sauce to your favorite steak. Some people prefer the taste of pure meat and use only two or three types of herbs and salt in their preparation.

Beef steak garnish

In addition to the sauce, you can serve green lettuce and boiled potatoes with the veal. Grilled vegetables go very well with grilled meat: tomatoes, eggplants, bell peppers and onions. Baked beans, corn, boiled rice and asparagus in a sauce well complement the taste of the steak.

Marinade for steak: recipes

The marinade gives the beef steak a unique spicy taste and aroma. It provides the meat with the necessary juiciness and softness on the inside and gives an amazing golden brown color to the crust on the outside.

Required products:

• lemon juice - 15 ml;
• salt and mustard - 5 g each;
• sunflower oil - 40 ml;
• some black pepper;
• one onion head;
• two garlic cloves.

Algorithm of actions:

1. Combine lemon juice, pepper, oil and salt in a cup.
2. Using a grater, turn the onion into gruel, transfer it to a common bowl.
3. Squeeze the garlic cloves and send them after the onions.
4. Mix everything and pour this marinade over the beef.

Frying Pan Recipe

To implement the plan, you will need:

• two pinches of black pepper;
• olive oil - a couple of spoons;
• one serving of meat steak;
• two pinches of salt.

How to cook a beef steak in a pan, consider below:

1. We took a piece of meat with a thin layer of fat, without bones. Its thickness should not exceed 3 cm, since too thick shmat is not fully fried in a frying pan.
2. We take the veal out of the refrigerator in advance and warm it up to room temperature.
3. Heat the pan with a little olive oil.
4. At this time, we carefully process the meat preparation with a mixture of salt and pepper.
5. We begin to fry it for 2 minutes in the most heated oil.
6. The further cooking method depends on the preferred degree of roast. On average, beef is fried for a couple of minutes in boiling oil on both sides and the sides are fried for 5 minutes after the heat has been reduced.
7. When the food is cooked, let it stand for about a quarter of an hour.
8. After this time, it is time to serve juicy, aromatic cuts of meat with fresh herbs or vegetables. Bon Appetit!

Cooking with marbled beef

List of foods per kilo of meat:

• salt and basil - to the taste of the hostess;
• a couple of tablespoons of olive oil;
• mix of peppers.

Algorithm of actions:

1. We blot the meat with a disposable towel and leave to warm to the temperature of the kitchen.
2. We process the pieces with seasonings and salt and oil.
3. We heat a frying pan on the stove and load the beef into it, pressing down a little with a spatula.
4. Cook the meat for a couple of minutes on one side, and then gently turn it over to the other. We repeat the manipulations 4 - 5 more times.
5. It remains to transfer the tender marbled beef steak with a golden brown crust on a plate and let it rest for 5 minutes. After that, you can start your meal.

Cooking in the oven

Ingredient composition:

• any dry spices of your choice;
• veal - 300 g;
• vegetable oil - 40 ml;
• salt to taste.

How to cook beef steak in the oven:

1. Lightly beat off the thawed piece of meat with a wooden mallet, rub salt and spices into it.
2. Leave the product to marinate for 60 minutes.
3. At the end of the process, turn on the oven and heat it to a temperature of 220 degrees.
4. Heat the pan in parallel, add oil to it and fry the workpiece for 2 minutes on each side.
5. Treat the baking dish with the rest of vegetable oil, put in it the appetizing meat with a "sticky" crust.
6. Bake the beef steak in the oven for 10 minutes. We decorate it with herbs and serve.

How to grill with tomato salsa?

Required Ingredients:

• cherry tomatoes - 100 g;
• salt to taste;
• sweet pepper - 1 pc.;
• caraway seeds and sugar - 15 g each;
• olive oil - 35 ml;
• beef - 0.7 kg;
• onion head;
• ground pepper to taste;
• a kilo of potatoes;
• ground hot pepper - 1 tsp;
• one lime;
• three garlic cloves.

Grilling a steak:

1. Peel and crush two garlic cloves. Combine them in a bowl with salt and grind.
2. Pour hot pepper, caraway seeds, another 15 grams of salt and sugar. Rub raw veal on all sides with this fragrant mixture.
3. We remove the meat pieces in the refrigerator for 5 hours.
4. Peel and dice the onion, tomatoes and bell peppers.
5. We combine vegetables in another bowl, add 20 grams of salt to them, a squeezed chive and black ground pepper. Pour in oil and 50 ml of water. Mix everything and close in the refrigerator.
6. When the meat and salsa are completely cooked, heat up the grill. Place the veal on the wire rack and heat it on each side for 4 minutes.
7. Then close the lid and cook for another 6 minutes.
8. Let the roasted appetizing meat stand for a while, cut into portions and fill with spicy salsa. Bon Appetit!

Cooking beef steak "Miratorg"

You will need:

• mushrooms - 100 g;
• Miratorg steak - 2 pcs .;
• garlic - 4 cloves;
• sea ​​salt to taste;
• olive oil - 70 ml;
• ground black pepper to taste;
• half glasses of dry red wine.

Algorithm of actions:

1. Squeeze the garlic in a garlic bowl.
2. Rub the raw steaks with sea salt, half the total amount of garlic and black pepper. We close the product for half an hour in the refrigerator.
3. Heat the olive oil in a frying pan, add the garlic and fry it until golden brown.
4. Pour in the chopped mushroom pieces, pour in the wine, add salt and cook the ingredients for 10 minutes.
5. We warm up the grill, put our marinated steaks there and cook on both sides for 6 minutes.
6. It remains only to let the juicy meat brew for 10 minutes, then put it on plates and add the mushrooms in the wine. The taste is amazing!

Fast and tasty on the electric grill

What you need to take:

• mustard - 2 g;
• beef fillet - 1 kg;
• olive oil - 20 ml;
• red wine - 0.1 l;
• bacon - 0.2 kg;
• salt - 15 g;
• champignons - 0.3 kg;
• cream - 50 g;
• ground pepper - 5 g.

Cooking beef steak on the electric grill:

1. Chop the mushrooms in medium pieces.
2. Wrap the veal fillet in bacon and secure with a thread.
3. We process the resulting steaks with olive oil, salt, mustard and pepper.
4. We turn on the electric grill, heat it up and fry the meat pieces for 7 minutes on each side.
5. Wrap hot steaks in foil and leave them in this form for 10 minutes.
6. During this time, cook pieces of mushrooms in a pan until all the mushroom liquid has evaporated.
7. Pour wine into the pan and simmer the food for 3 minutes.
8. Pour in the cream and continue cooking for another 5 minutes.
9. It remains to put the ready-made steaks on a dish and add mushroom sauce to them. Bon Appetit!

New York at home

Recipe components:

• vegetable oil - 55 ml;
• marbled veal - 0.5 kg;
• garlic cloves - 3 pcs.;
• one chili pepper;
• salt to taste;
• a stem of fresh rosemary;
• a piece of butter - 30 g.

How to cook a steak:

1. Warm up two fresh steaks to room temperature, process them on all sides with vegetable oil.
2. We heat up a dry frying pan, put our steaks on the bottom and cook for a minute on one side and on the other.
3. Fry for another four minutes, turning over the fried pieces from time to time.
4. Crush the garlic into gruel, add it to the meat along with butter. Add black pepper and salt. After a minute, turn off the fire.
5. We spread juicy, aromatic steaks, decorate with rosemary and chili. Bon Appetit!

Tibon steaks in marinade

Ingredient List

• lemon;
• Tibon steak - 2 pcs.;
• salt - 10 g;
• a piece of butter - 120 g;
• thyme - 2 branches;
• garlic - 2 pcs.;
• black pepper - 5 g.

Algorithm of actions:

1. A day before cooking, wrap the freshly purchased steaks in foil and send them to the refrigerator.
2. We remove the film and process the juicy meat pieces with salt. Let them rest for 10 minutes.
3. Let's start making the steak sauce. To do this, we clean the heads of garlic and cut each clove into large pieces.
4. Wash the lemon and chop it into cubes without peeling.
5. Transfer 80 grams of butter to the pan and wait for it to melt.
6. Then we begin to fry the garlic for 3 minutes, then add the lemon and thyme.
7. After 5 minutes, remove the grass twigs, and grind the rest with a blender.
8. We still have 40 grams of butter left. We grease beef with it.
9. Put the pieces on the surface of the pan and fry for 3 minutes.
10. Fill the steaks with a golden brown crust with the sauce, transfer the blanks to a baking dish and cook in the oven for 10 minutes.
11. Cover the finished steaks with foil and wait 15 minutes. After that, you can set the table.

Required ingredients of the recipe:

• a piece of butter - 25 g;
• a clove of garlic;
• Ribeye steak - 1 pc.;
• sea ​​salt to taste;
• thyme - 1 sprig;
• black pepper to taste.

Cooking algorithm:

1. Preheat a skillet with some refined oil.
2. Dip the steak at room temperature in a mixture of salt and pepper.
3. Transfer the veal to the surface of the pan and fry for one and a half minutes on each side - the meat should brown evenly.
4. cognac - 100 g;
5. black pepper to taste;
6. primebeef meat;

For the sauce:

• chopped garlic - 15 g;
• flour - 65 g;
• onion head;
• wine "Marsala" - 0.1 l;
• salt to taste;
• broth - 300 ml;
• black pepper to taste;
• mushrooms - 0.2 kg;
• vegetable oil - 50 ml.

Algorithm of actions:

1. For the sauce, heat the olive oil in a frying pan, add chopped onion, mushroom slices and garlic there. Fry vegetables until golden brown.
2. Pour in the sifted flour and cook for another minute.
3. Pour in the wine and mix the food, add the broth and cook until the sauce becomes thick.
4. We cook steaks in a standard way to the desired degree of doneness.
5. Add salt and pepper. Pour in the cognac and use a long match to light it right in the pan.
6. We extinguish the fire, closing the lid, and serve the resulting food to the table.

Juicy and tender - in butter

What you need to take:

• pepper and salt to taste;
• veal - 0.8 kg;
• a piece of butter - 50 g.

Step-by-step instruction:

1. We make several steaks from the beef tenderloin. Their thickness should be no more than 3 cm.
2. Melt a piece of butter over high heat in a skillet.
3. Treat the steaks with salt and pepper on all sides and fry in butter for 4 - 5 minutes on each side.
4. Serve the steaks with lettuce or vegetables.

Steak is a dish for all times. It can be quickly fried for a husband tired at work, or served with an exquisite sauce on a festive table. Pick a recipe, exercise and very soon the popularity of your steaks will overshadow all other culinary pursuits of your friends.