Marinade for beef steak. Delicious marinades for pork steak
Pork is a valuable and useful product. Meat contains a huge amount of trace elements and vitamins of groups B and P, which makes it very useful for pregnant women, children and the elderly. Pork dishes are present in the cuisines of many countries of the world and amaze with their variety and unusual combination of ingredients. One of the most common ways to cook pork is to fry whole, pre-marinated pieces of meat. Such a dish was called a steak, which is translated from Old Norse as "fry". Roasting steaks can be done either with the help of a barbecue, or with a conventional frying pan and barbecue.
What is a steak?
A steak is a piece of meat cut across the fibers, marinated and fried on both sides with thin streaks of fat. Pork is the most suitable product for its preparation, due to its delicate structure and excellent taste. However, in order to make the dish more juicy and fragrant, it must be marinated. In addition to improving the taste properties of the steak, the marinade significantly softens the fibrous structure of the meat tenderloin and contributes to more thorough frying of the pieces.
There are several varieties of steaks. The most popular is Steak Machete. The meat pieces of this dish are distinguished by a high degree of marbling and a pronounced pork taste. Pork fat lovers will appreciate the Club Steak, which also has a pronounced taste of pork and is surrounded by a thick layer of fat. For true gourmets, the Cowboy Steak is an ideal dish, which is a piece of juicy meat on a small bone. Tamahawk steak is very similar to the previous dish, with the only difference being that it is served on a long, peeled bone.
Rules for cooking meat
One of the main conditions for preparing a delicious steak is the right choice of meat. When buying pork, you need to pay attention to the appearance of the piece. For steak, it is better to choose fresh meat with marble veins. The presence of a moderate amount of pork fat will add extra juiciness and tenderness to the dish, making it melt in your mouth.
An equally important condition for the proper preparation of meat is the choice of marinade. Contrary to popular belief, the use of table vinegar for its preparation should be avoided. This is due to the fact that the acid has a destructive effect on meat fibers and significantly impairs the taste of the finished dish. In addition, marinating a steak in aluminum dishes is prohibited. If this rule is neglected, then the meat can imbue a metallic taste and lose its taste.
marinade recipes
There are many ways to prepare marinade, and below are the most common of them.
traditional method
The simplest marinade consists of Art. l. lemon juice, three tablespoons of sesame oil, three cloves of garlic, three tbsp. l. ketchup or tomato paste, hot pepper, dill, salt and black pepper. To prepare the marinade, you need to mix sesame oil, lemon juice and salt, then generously rub the meat with this mixture and put it in the cold for 3 hours. Then squeeze the garlic through the garlic press, add ketchup or tomato paste, chopped peppers, dill and rub the steak again.
Leave the pieces in this form for 5 minutes, then put them on a hot frying pan or grill grate if the dish is cooked on an open fire. Pork should be fried for 4-5 minutes on each side, after which, if possible, darken in the oven for another ten minutes.
Kefir marinade
To prepare it, you need to take half a liter of kefir, salt with ground pepper and a few herbal seasonings to your taste. First you need to rub a piece of meat with pepper and salt on all sides and put it in a glass or enameled container. Then the pork should be poured with kefir so that the meat is completely hidden, and then placed in the cold for two hours. Then you need to take out the steaks, sprinkle them with spices and herbs, and then grill them for 15 minutes on each side.
If the meat is cooked in the oven at a temperature of 200 degrees, then it will take about half an hour to bring the pork to full readiness.
tomato marinade
It can be prepared from three tomatoes, the same number of medium onions, a mixture of dry herbs, a bunch of basil, red and black ground pepper and salt. First, the tomatoes need to be scalded, skinned and cut into thin layers. Then you should chop the onion rings and mix it with the tomatoes. Next, add the remaining ingredients to the same cup, mix well, place the meat there and leave for 2 hours. Then the cup is put in the refrigerator for another 4 hours, and then fried on both sides on a grill or pan.
wine marinade
To prepare such a marinade, you will need 3 onions, 3 garlic cloves, 50 ml of wine (both white and red varieties are suitable), 1 teaspoon of rosemary, salt, herbs and black pepper. First of all, in each piece of pork, you need to make 2-3 cuts and place garlic plastic in them. Then mix all the spices, rub the steaks with this mixture and lightly sprinkle them with wine. Now the meat needs to be removed in the cold and kept for two to three hours.
While the meat is cooling, it is necessary to put foil on a baking sheet, and for each steak you should take your own sheet, pour a little wine on it, spread the pieces of meat on top and sprinkle wine on top. Then you need to wrap each steak in your own foil and place the baking sheet in an oven preheated to 200 degrees. Baking time depends on personal preferences and can vary from 20 (in this case, a steak with blood) to 45 minutes (full readiness of meat). Next, you should remove the pieces from the foil, place them on the wire rack and put them in the oven again, this time for only 10 minutes.
This baking technology, although it takes a lot of time, allows you to cook soft and juicy pieces in a crispy appetizing crust.
mustard marinade
To prepare it, you will need 50 g of mustard, an onion head, 2 tbsp. l. vegetable oil, salt and spices. In this case, the pork is cut quite thinly, after which it is coated with mustard, sprinkled with spices, placed in an enameled container and left for an hour in the refrigerator. After the specified time, vegetable or olive oil is heated in a frying pan, put the steaks there and fry them on each side for 4–5 minutes. After frying, add chopped onion rings to the pan and simmer over low heat for five minutes.
Italian marinade
To prepare it, you will need 3 tablespoons of soy sauce, fresh or ground ginger root, 1 tbsp. l. honey, salt and herbs. Mix all the ingredients, rub the pieces of pork with the resulting mixture and leave for an hour at room temperature. Then fry the pieces on the grill or in a pan for 4-5 minutes on each side.
Marinade with pineapple juice
To prepare the marinade, you will need a glass of pineapple juice, 3 cloves of garlic, nutmeg, salt and spices. The ingredients must be mixed in a small cup and put the pieces of pork in the prepared mixture. After 30-40 minutes, the steaks are laid out in a heated pan and fried on both sides.
If the pork is baked in the oven, then at a temperature of 200 degrees, 45 minutes will be enough for the meat to be fully cooked.
pomegranate marinade
As the main ingredients, take a couple of glasses of pomegranate juice, salt and 0.5 cups of water. To taste, you can add onion, cut into rings, a little mint, cilantro, black pepper and nutmeg. The components must be mixed in a deep container, put the steaks there and marinate for an hour and a half. Then the meat must be removed, let the marinade drain and fry on both sides in vegetable oil.
Thus, marinating is one of the most important stages in the preparation of pork steak and allows you to give the meat softness, unique taste and bright aroma. And in order for the steak not to become boring and always be a welcome dish, it is recommended to use a new marinade each time, combining different ingredients and not being afraid to experiment.
See the video below for another marinade option for pork steak.
Today we will tell you about the marinade for beef steak. A well-chosen composition for meat will make its taste even more saturated, soft and piquant. Beef marinade is especially necessary if you purchased it from an unverified seller and are not sure of its quality.
Marinade for beef ribeye steak - recipe
Ribeye steak is the most exquisite, expensive and incredibly delicious dish. Usually, a minimum of spices and spices is used for its preparation and, as a rule, it is limited to ground pepper, olive oil and salt. The last meat is often seasoned already at the end of frying in order to preserve its juiciness. But sometimes you can deviate from the classic performance and soak the ribeye steak for a while in the marinade, which will give the beef extra softness and new shades in taste.
Ingredients:
- red dry wine - 125 ml;
- Extra Virgin - 55 ml;
- - 75 ml;
- ground black pepper - to taste;
- salt - to taste.
Cooking
Preparing this marinade is very easy. In a bowl, mix dry red wine, olive oil and soy sauce and beat the mixture with a whisk for one minute. Then soak the steak in the resulting mixture and leave to marinate for two to four hours. After that, be sure to dry the meat with a napkin, season with salt and pepper, and we can proceed directly to the frying process.
This marinade can be used not only for ribeye steak, it is perfect for soaking and cooking any other steaks.
The best marinade for grilled beef or veal steak - recipe
Ingredients:
Cooking
In a marinating container, mix vegetable oil, soy sauce and lemon juice, add ground black pepper to taste and dry herbs to your taste. You can take a mixture of Provencal, Italian or Oriental spices, or add a little dried basil, marjoram, oregano and rosemary. We also throw in a little salt, but do not forget that the soy sauce is already quite salty. We soak properly prepared pieces of veal or beef in the resulting marinade for beef steaks and leave for several hours. Before grilling, dry the meat from the marinade with napkins.
Calories: Not specified
Cooking time: Not indicated
Much of the success of a pork steak depends on how much it is marinated and what kind of marinade was chosen for it. The meat turns out tasty, juicy and tender only if it was properly marinated. We will share the recipes for the best marinades for pork steak in this material.
How to cook with a photo step by step
What could be tastier than a well-cooked pork steak? A beautiful, appetizing and juicy piece of pork is a real decoration of the table, whether it is a festive meal or a modest family dinner. Moreover, pork steak goes perfectly with absolutely any side dish, steamed vegetables, potatoes and rice. But, the main secret in cooking pork steak lies in a competent marinade. In this article, we will share delicious ways to marinate pork steak, and how to make marinade for pork steak.
What is a steak
If you translate the word "stack" literally from the Old Norse language, then it means "fry". Today, to get a piece of steak, a carcass is used that is cut across the fibers, and not along, and this is important, since it is such a cut that gives what we call a steak. 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 Meat Retraining
The most important key in preparing a steak is the choice of marinade. There are many options for steak marinade, and choosing some favorite and special one is only possible if you try different ways to marinate a steak.
And two more important nuances:
You can not marinate a steak in aluminum dishes, otherwise it will acquire a specific taste of metal;
The steak should be laid out only on pre-heated dishes, otherwise the meat will turn out tough.
How to marinate a steak: a simple recipe
To marinate a steak, according to this recipe, you will need the following ingredients:
One large spoonful of lemon juice;
Three tablespoons of sesame oil;
Three cloves of garlic;
Three large spoons of tomato paste;
Black and red ground pepper and salt to taste.
One hot pepper;
A bunch of dill.
Marinade preparation:
1. Sesame oil should be mixed with lemon juice and salt, then rub the steak on both sides with this mixture, and grate generously. Refrigerate the meat for three hours.
2. Pass the garlic cloves through a press, mix with tomato paste, add chopped hot pepper and chopped dill.
3. After three hours, the already marinated meat should be rubbed again with a sharp mixture of garlic.
4. Next, you can immediately start frying the steak by placing it on a hot dish, or by placing the meat on the grill if the steak is cooked outdoors. The meat should be fried 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.
Marinade for grilled pork 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. To begin with, the steak must be rubbed with salt and pepper on both sides, you can additionally season the sides of the stack.
2. The steaks are stacked in a non-aluminum container and poured 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. In this form, 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.
marinade recipe with tomatoes
And another one from pork, which is great for the summer season and refreshes the dish itself.
Ingredients needed for the marinade:
Three large tomatoes;
Three medium-sized bulbs;
A mixture of dry herbs;
A 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 peeled, cut out the stalk and cut into thin slices or thin rings.
2. Peel the onion from the husk, cut into half rings.
3. Crush the chopped tomatoes and onions a little with your hands so that they give juice.
4. Next, put vegetables and meat in one container, add dry spices, chopped basil, salt and pepper, mix well. For flavor, you can add a few leaves of parsley.
5. The meat in the marinade should be left for 2 hours, then put in the refrigerator for another 4 hours to cool and impregnate.
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 tired and always causes delight, it is recommended to marinate it in a new way each time. After all, the marinade is able to give the meat a completely different taste, make it more tender, or vice versa, give it a sharpness. After all, cooking is also an art in which you can experiment and discover something new every time, in seemingly familiar dishes!
— Marinade with balsamic —
Ingredients:
flank steak
2 garlic cloves, chopped
1 tbsp rosemary leaves
1 tbsp dried oregano
2 tbsp whole grain mustard
1/2 cup balsamic vinegar
1 cup olive oil + for grilling
Salt
Freshly ground pepperCooking:
In a blender, combine garlic, rosemary, oregano, mustard and balsamic. With the engine running, add oil. Season to taste with salt and pepper. Place the meat in a glass or ceramic dish and pour over the marinade, reserving 1/4 cup. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Fire up the grill, grease the grate with oil. Remove the steak from the marinade, allow excess liquid to drain, and bring the meat to room temperature. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until it begins to char slightly; a thermometer inserted into the thickest part will show 52°C. Transfer the meat to a cutting board and let rest 5 minutes. Serve along with the remaining marinade.
— Mediterranean-style marinade —
Ingredients:
Flat iron steak
2 tbsp olive oil
6 garlic cloves, minced
4 green onions, finely chopped
4 bay leaves, broken into pieces
2 lemons, very thinly sliced
Vegetable oilCooking:
Put the steak in a glass dish, salt, pepper and rub with olive oil. Spread the green onion, bay leaf and garlic over the steak. Close the steak on both sides with lemon slices. Cover the form and put in the refrigerator for a day.
Prepare the grill and grease the grate with vegetable oil. Remove the seasonings from the steak, let the meat come to room temperature. Season with salt and pepper and sauté over moderately high heat until medium rare. Let the meat rest for 5 minutes before serving.
— Marinade with soy sauce —
Ingredients:
flank steak
1/4 cup soy sauce
3 tbsp olive oil
1 tbsp Sahara
1 garlic clove, minced
1 tsp sesame oilCooking:
In a small bowl, mix soy sauce with 2 tablespoons of olive oil, sugar, garlic and sesame oil. Pour the marinade into a resealable plastic bag, put the steak in it. Close the bag, marinate at room temperature for 1 hour or in the refrigerator for up to 8 hours.
Heat up the grill. Remove steak from marinade and pat dry. Rub the meat on both sides with 1 tablespoon of oil. Fry over high heat until medium rare. Leave the steak to rest for about 5 minutes on a cutting board, then slice and serve.
— Spicy Thai marinade —
Ingredients:
Skert steak
1/4 cup basil leaves
1/4 cup cilantro leaves
8 garlic cloves, peeled
2 tbsp sambal sauce or other Asian chili-based sauce
2 tbsp Asian fish sauce
1 tsp finely grated lemon zest
1 tsp finely grated lime zest
1/2 cup vegetable oilCooking:
In a food processor, combine the basil, cilantro, garlic, sambal and fish sauces. Add lemon and lime zest, oil and mix everything until smooth. Rub the marinade over the steak, leave at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.
Fire up the grill. Grill the steak over moderately high heat, turning occasionally, until medium rare. Let the meat rest for 5 minutes, then slice thinly across the grain and serve.
The marinade is also suitable for shrimp and chicken.
— Cuban style marinade —
Ingredients:
6 sirloin steaks, about 230 gr. every
1/2 cup fresh lime juice
1/3 cup water
1/4 cup freshly squeezed orange juice
1 + 1/2 tsp salt
1/2 tsp oregano
1/2 tsp ground pepper
1/2 cup olive oil
8 large garlic cloves, thinly sliced across
1 tsp ground cumin
3 tbsp chopped fresh cilantro
Vegetable oil for grilling
2 sweet onions, cut into small piecesCooking:
Mix lime juice, water, orange juice, salt, oregano and pepper. Heat olive oil in a deep skillet over moderate heat. Add the garlic, cumin and cook until the garlic is golden, about 2 minutes. Carefully add juice mixture and bring to a boil. Remove from heat and let cool to room temperature.
Arrange the steaks in a glass dish. Add cilantro to the marinade and pour half of the mixture over the steaks. Turn over a few times to evenly coat the meat with the marinade. Cover and refrigerate for 1-2 hours.
Prepare the grill by lightly oiling the grate. Remove steaks from marinade, pat dry. Brush the onion with the marinade. Saute the onion in indirect heat until soft and scorched. Fry the steaks over high heat for 2 minutes on each side. Transfer the steaks and onions to a serving dish, drizzle the rest of the marinade over the top and serve.
— Spicy marinade with Coca-Cola —
Ingredients:
flank steak
1 tbsp rapeseed oilFor marinade:
4 glasses of coke
2 tsp Thai green curry paste
2 jalapeno peppersFor chilaquiles:
1 jar with a volume of about 450 gr. green salsa
230 gr. corn chips
1/2 cup chopped cilantro
2 Hass avocados
3 tbsp grated cotija cheeseCooking:
In a glass bowl, mix cola, curry paste and finely chopped pepper. Immerse the steak in the marinade and leave at room temperature, turning occasionally, for 15 minutes.
Prepare the grill. Oil the grate. Remove steak from marinade and pat dry. Brush the meat with rapeseed oil and season generously with salt and pepper. Grill the steak over moderately high heat. Transfer the steak to a cutting board and let rest 10 minutes.
In a large frying pan, heat 1 tbsp. oil, add green salsa and bring to a boil. Cook, stirring, over moderate heat for about 4-5 minutes. Add the chips to the salsa and continue cooking until the chips are soft but not falling apart. Cooking will take approximately 2-3 minutes. Add 1/4 cup cilantro and transfer the chilaquiles to a serving dish.
Slice the steak thinly across the grain. Put the meat on top of the chilaquiles, sprinkle with cheese and diced avocados. Serve with lime slices.
— Marinade with papaya —
Ingredients:
flank steak
2 green onions, chopped
1 tbsp dry English mustard
1 tsp chopped thyme leaves
3/4 tsp ground pepper
1/4 tsp ground ginger
2 medium papaya, cut in half lengthwise
2 tbsp vegetable oil
SaltCooking:
In a small bowl, mix onion, mustard, thyme, pepper and ginger. Rub it evenly on both sides of the steak. Put 2 halves of papaya with skin, flesh up in a glass dish, put a steak on them, and again 2 halves of papaya with skin, pulp down on top of the meat. Cover the dish and refrigerate for 1-1.5 hours.
Fire up the grill, remove the skin from the papaya. Lightly brush the steak with oil, season with salt. Cook the steak, turning once, until medium rare. Let the meat rest for about 5 minutes and serve.
— Korean style marinade —
Ingredients:
Flank steak, cut across the grain into pieces about 0.6 cm thick.
1/4 cup soy sauce
2 tbsp Sahara
2 tbsp dry white wine
2 large garlic cloves, very finely chopped
1 tbsp sesame oil
2 tsp crushed red pepper
16 onions
Vegetable oil
SaltCooking:
In a large dish, mix soy sauce with sugar, white wine, garlic, sesame oil and crushed red pepper; stir until sugar dissolves. Place the steak in the marinade, cover and refrigerate for at least 4 hours or overnight.
Prepare the grill. Brush the onion with vegetable oil and fry, turning once, for about 1-2 minutes. Season with salt. Sear the meat in batches over high heat, about 30 seconds per side, until browned. Transfer the steak to a platter and serve with the fried green onions.
Now you will learn about how beef steaks are marinated. Properly selected meat spices will help to saturate the taste of the dish, make it piquant and soft. The demonstrated marinades will become simply indispensable if you have already purchased a steak, but are not sure how high quality it is.
Marinating beef ribeye steak
The best marinade for classic rib eye steakThe ribeye steak is considered the most sought after dish in certain circles. It has a unique rich taste. Often, to cook it, they take a minimum of spices and spices. To keep the meat juicy, it is salted at the very end of frying. But the classic cooking option is not a limitation, the steak can be left to marinate, thanks to which the product will be softer and acquire an unusual aftertaste.
Components:
- 120 ml dry red wine.
- 50 ml olive oil.
- 70 ml soy sauce.
- Pepper, salt to taste.
The process of preparing a ribeye steak is as follows:
In a container, mix and beat with a whisk all the liquid ingredients. After - dip the steak there and give it time to brew. Wet the product with a towel, sprinkle with spices and fry.
THIS MARINADE IS ALSO SUITABLE FOR MARINING ANY TYPE OF BEEF!
How to marinate beef steaks for grilling?
Components:
- 90 milliliters of vegetable or olive oil.
- Soy sauce - 100 grams.
- Various spices as desired.
- 40-50 ml lemon juice.
- 40 grams of butter.
- Pepper, salt.
marinade recipe
In a suitable bowl, mix soy sauce, sunflower oil and lemon juice. Then you need to add spices and pepper. We take oriental spices or add marjoram (in dry form), basil, rosemary and oregano. Do not oversalt, soy sauce itself will add saltiness to the dish. Steaks are soaked in this mixture and soaked for two to three hours. Before frying the meat, it should be blotted with paper towels.
WHAT OTHER BEEF MARINADE RECIPES DO YOU KNOW?
Loading...
