Marinated pork steaks. How to marinate marbled beef and cook a great steak

Are there people in the world who are indifferent to a good fragrant steak? A juicy piece of meat cooked with herbs and smoke will make anyone salivate, but it is generally accepted that a steak is a restaurant dish only, requiring many years of experience and exceptional craftsmanship.

Experience, of course, is required, but this does not mean that it cannot be obtained at home. The main thing is to know all the subtleties and rules of cooking a steak, and then you can easily cook a steak at home, surprising guests and home-cooked meals at the level of a chef.

Usually, a steak is preferred to be made from beef, but a carefully selected piece of pork cooked in accordance with all the rules will be just as good! Let's figure out first how to choose the right meat.

For pork steak, tenderloin is best suited - this is the most tender and at the same time dietary part of pork. A lean part of the neck or a ham with a little fat will also work.

It is also worth carefully examining the cut of meat: if it gives off a mother-of-pearl tint and there is no blood discharge on it, such a piece is perfect. The cut should have a uniform structure, be elastic, slightly moist, with an even distribution of fat and thin muscle fibers. The color of the meat should be pinkish red.

After a suitable piece of meat has been selected, it should be allowed to lie in the refrigerator for three to five days - this way it will reach the desired condition. Fresh meat is not recommended for cooking steak - it must be infused and fermented, as a result of which it becomes softer.

When the meat is infused, just in case, check its maturity: press it with your finger, and if a dent remains, but immediately straightens out, then it is ripe and ready for cooking.

Meat doneness table

Meat doesn't have to be completely cooked through to be tasty. The ideal degree of frying is considered to be such that the fibers are heated and softened, and moisture remains in the meat, which provides the steak with juiciness and aroma. But everyone has different tastes, so there are several classic types of roasting:

Degree of doneness	Signs of roasting	Cooking time
blue rare	A crispy crust forms on the steak, and under it it remains raw and cold	1-2 minutes
Rare	Raw steak with blood: warms up, but does not change the structure and color	1-2 minutes
Medium Rare	Recommended classic. The steak is cooked 1 cm on each side, in the middle there is a narrow pink strip of raw meat	2 minutes
Medium	A medium-rare steak that retains juiciness and does not have bleeding	10-12 minutes
Medium Well	The steak is well fried, turns gray and clear juice	15 minutes
well done	Classic fully cooked meat. Juice does not stand out.	18 minutes
Too Well Done (Strong)	The highest degree of roasting; steak gets dry	18-20 minutes

The fatter the meat, the higher the degree of roasting can be used without the risk of loss of juiciness. Lean meat is not recommended to cook for a long time, otherwise it will be too tough.

Marinade selection

The principle of action of the marinade is in the breakdown of muscle fibers due to acids. So the steak becomes softer and more tender. It is desirable that the marinated piece of meat is not too thick, otherwise by the time the marinade reaches the middle of the piece, its surface will become too acidic.

The marinade can be anything: salty, sweet, sour, spicy, spicy, or smoky and BBQ.

The basis of the marinade must certainly be an acidic component, oil and seasonings to taste.

Vinegar, wine or lemon juice are usually used as the main active ingredient - acids. Citrus fruits, kiwi, pineapple, kefir or yogurt are also sometimes used.

However, there is no need to be zealous: if you add too much acid, it will either draw out all the juice from the meat, making it tough, or turn it almost into minced meat, that is, it will unnecessarily soften the meat, and it will become unsuitable for frying.

Soy sauce marinade is extremely popular. It gives the pulp a unique aroma, combining salty and sweetish notes.

To prepare it, you need the following components:

• 2 tbsp vinegar or squeezed lemon juice;
• 1 tbsp sugar (preferably brown)
• 50 ml soy sauce;
• 1 tbsp mixtures of Italian herbs;
• 30 ml of olive oil;
• pepper, garlic and salt to taste.

Combine all ingredients. Place the meat in a dish or pan - the main thing is that this form can be covered tightly and that it is not too wide.

Put the prepared marinade on top of the steak and spread it with your hands so that the entire surface of the steak is in the marinade. Put the form with meat in the refrigerator for the night or at least 3-4 hours.

A simpler and also classic marinade:

• 40 ml of unrefined vegetable oil;
• 2 tbsp white vinegar;
• 2 tsp salt;
• 1 tsp black pepper;
• 1 tsp minced garlic, or 2 fresh minced cloves.

Cooking a steak in a pan

Ingredients:

• 400 g pork tenderloin without fat;
• 3 tbsp squeezed lemon juice;
• 2 tbsp dry rosemary (or 2-3 sprigs of fresh);
• 1 tsp basil or Italian seasoning blends;
• 0.5 tsp ground garlic;
• salt to taste.

Cooking time: 20 minutes.

Calorie content (per 100 g): 286 kcal.

The steak should be marinated in the refrigerator for five hours, after which it should be allowed to warm at room temperature for about half an hour. You can start cooking.

1. Heat a heavy-bottomed pan to the desired condition: it should be very hot, but not smoking, and the meat should “hiss” immediately upon contact with the pan. It can be lubricated with odorless sunflower oil, and if the pan is non-stick, then you can do without oil;
2. Put the steak in the skillet. It can often be turned over with tongs, thus ensuring uniform frying;
3. Roast it for as long as you like to get the desired doneness;
4. While cooking, brush the steak with a sautéed garlic clove cut in half or herbs.

If you pan-fry the pork steak completely, you can serve it immediately after cooking. If it is raw or half-cooked, he needs to “walk” after the meat has been removed from the pan.

Pork loin steaks in the oven

Cooking a steak in this way is very easy - even a novice cook can handle it.

The ingredients for this recipe are simple and can be found in every home:

• 400 g pork loin;
• 3-5 cloves of garlic (depending on size), minced
• 50 g low-fat mayonnaise;
• 1 onion, finely chopped or sliced ​​into rings;
• 1 tsp black ground pepper;
• salt to taste.

Cooking time: 35-50 minutes.

Calorie content (per 100 g): 394 kcal.

1. Marinate the loin at least a few hours before cooking. Ideally, leave it to marinate overnight. For the marinade, use any sour ingredient, oil and herbs and spices to taste (feel free to experiment!), which will add a unique flavor to the dish;
2. Take the meat out of the refrigerator half an hour before cooking. Let it warm up to room temperature - so it will be softer and juicier;
3. At this time, preheat the oven to 180-200 degrees;
4. Put the meat in a baking dish. At the bottom of the form, you can put aromatic herbs, and on top - meat;
5. Bake the loin for 35-50 minutes, depending on the desired degree of doneness and the thickness of the piece;
6. Serve steaks with fresh vegetables.

How to cook pork steak on the grill

Such a steak, if cooked correctly, can outshine even everyone's favorite kebabs.

It is very easy to prepare, because all you need is a pork tenderloin on the bone and a wire rack. You can even not add any salt or spices, because smoke and fresh air are the best seasoning.

However, if you still decide to cook with seasonings, then here is the recipe for a delicious marinade:

• 400 g pork tenderloin;
• half a glass of soy sauce;
• 1 tsp grated fresh ginger or ground dried;
• 1 tbsp Sahara;
• salt to taste;
• 1 tbsp ground garlic.

Cooking time: 15 minutes.

Calorie content (per 100 g): 310 kcal.

Marinate the meat overnight so that it is properly saturated with the aroma of spices.

Consider the direct recipe for pork steak on the grill. To cook meat, you first need to quickly fry the steak over an open fire to form a golden crust, and then place the meat on the coals.

Cook the steak for 10-15 minutes, turning the wire rack regularly to ensure even cooking.

Serve the steak with fresh cucumbers, tomatoes and good mood.

Grilled pork steak

Perhaps the grill is the most ideal option for cooking pork, especially if it is quite fatty. Its fat will melt, making the meat more dietary and healthy, while the steak will remain juicy and soft.

For a delicious grilled steak, marinate the meat for several hours in your favorite herbs with oil and vinegar or wine.

Ingredients:

• 400 g of pork ham meat;
• 40 ml of olive oil;
• 50 ml of white vinegar;
• 4 tsp pasty mustard;
• 1 tsp ground white pepper (optional)
• salt as desired.

Cooking time: 7-10 minutes.

Calorie content (per 100 g): 325 kcal.

Grilling pork meat is very easy: just lay the steaks on a very hot, but not smoking grate and fry until a beautiful crust, turning the meat with tongs every 20 seconds.

To add a beautiful corrugated pattern to the meat, press it harder with tongs to the grill, but do not turn it over more than 3-4 times.

Toward the end of cooking, you can put a piece of butter on the steak, especially if the meat is lean. You can also lubricate the meat with a clove of garlic, and put fresh herbs in the pan, which will pour over the meat with their aroma.

After cooking the steak, put it on a plate, but do not serve immediately - let it brew and "reach" due to the internal heat (therefore, it is undesirable to cook it for too long, because it continues to cook for some time after being removed from the fire).

Conclusion

As you can see, cooking a real steak at home is absolutely not difficult - you just need to follow a few conditions:

• choose the right meat;
• the steak should be allowed to lie in the refrigerator for three days;
• prepare a delicious marinade in which the meat should lie for several hours;
• before cooking, the pork steak must be pulled out of the refrigerator for half an hour;
• cook the meat from 2 to 15 minutes (optional), constantly turning over and brushing with herbs and garlic;
• put on a plate and let it brew for five minutes, brushing with a piece of butter.

But do not forget the most important condition - good mood and pleasant company. Bon appetit!

Another recipe for pork steak is in the next video.

Glorious ribeye steaks, porterhouse and filet mignon are not everyday meals for most of us. But what if you want great meat right now? If you want a serving of excellent beef without spending a lot of money, try less popular but equally delicious steak alternatives and use one proven recipe: marinating.

Marinating is a tricky thing that allows the meat to get better while in the aromatic 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 the tissue slowly, which can give the meat an overly sour or salty taste. For this reason, opinions differ, and some argue that you need to marinate the meat overnight for maximum effect, while others that long marinating will not do any good.

There is also a third opinion that to achieve the greatest taste effect, you should marinate the steak already cooked. So what's the best method?

Marbled beef steak. Marinating 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 Worcestershire sauce
3 tablespoons minced white onion
2 tablespoons of sugar
4 cloves minced garlic
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; immediately after frying, I made small holes in the steak and poured the marinade on top, wrapped it in foil and left it for the meat to absorb the liquid for 5 minutes.

The result surprised me.

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

Steak #1 was with a bright taste of marinade with a touch of soy sauce. All fears about the falling apart and loose texture were not confirmed. The meat turned out to be juicy, soft and quite dense, but a little salty.

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

Steak #3- marinates in just 45 minutes. It boasts an attractive crust, but compared to the first two steaks, the meat was less aromatic and lacked a rich taste.

Steak №4- The fresh aromas of garlic and onion were very noticeable in the taste and texture of the meat. The steak didn't have the deep caramel color and flavor that comes with pre-marinated steak. However, instead, you will find a pleasant sweetness and saltiness, and then a light, fresh aroma of marinade that has opened after frying.

Conclusion

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

Don't worry about the marinated steak being stewed instead of grilled. Marinated meat has a crust and a beautiful pattern. Don't worry that long marinating will destroy 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 a very strong acidic solution of lemon juice, wine or vinegar. In this case, I would recommend marinating for about 3-4 hours.

Steak is a favorite dish of the inhabitants of the North American continent. Americans love steaks and cook them masterfully, although the dish was invented long before America was discovered. A traditional steak is a thick piece of meat cut across the grain and fried over charcoal or a hot pan with spices. Depending on the degree of roasting, a steak with blood (Rare), medium rare steak (Medium), well-done (Well-done) and several intermediate stages are distinguished. Medium rare is considered ideal. A steak with blood or fried like a biscuit is a dish for an amateur.

The best meat for steak is beef, however, you can use any - veal, pork, chicken, turkey. In this post, we will talk about the secrets of cooking pork steak - the most affordable and common meat on the domestic market.

Before you start cooking, watch this funny video.

Most likely, our ancestors fried a steak without marinade. They simply cut out a large piece of pulp and baked it on coals. But a properly prepared marinade works wonders. The marinade makes the meat softer and juicier, gives a variety of flavors depending on the components that make up it, and the acid contained in any of the marinades helps keep the meat fresh longer (marinated meat can be stored without a refrigerator for up to 12 hours). We suggest preparing the best marinade for pork steak.

Ingredients for the recipe:

• soy sauce 3 tbsp. spoons
• lemon juice 3 tbsp. spoons
• vegetable oil (preferably olive oil) 3 art. spoons
• dried garlic 1/2 tbsp. spoons
• dried basil 3 tbsp. spoons
• white and black ground pepper 1 teaspoon
• garlic 3 cloves

Cooking method:

1. Preparing the marinade is the simplest thing. Peel the garlic from the husk and chop it. Do not use pressure for this. It is better to cut the cloves into thin plates. Mix all ingredients. Pour the pre-cut meat with the marinade and leave to marinate for 6-8 hours.
2. Advice: the basis of any marinade is an acidic product. It can be vinegar, wine, kefir, fruit juices - lemon, pomegranate, grape, vegetable juices, for example, tomato, and even chopped berries - kiwi, citrus, pineapple. As spices for pork, it is better to use pepper, garlic, basil, marjoram, sage, celery seeds, nutmeg.

Start your acquaintance with steaks with the simplest option. Cook pork steak fried in a pan. For its preparation, complex spices are not needed, you can take a ready-made set of herbs for barbecue, for frying meat, for grilling. Today in supermarkets you can find original combinations of spices for every taste.

Ingredients for the recipe:

• piece of pork meat
• soy sauce 3 tbsp. spoons
• olive oil 2-3 tbsp. spoons
• Provencal herbs 2 tbsp. spoons
• salt pepper

Cooking method:

1. Slice the meat across the grain to a thickness of 2.5-3 centimeters. In no case do you need to beat the meat for a steak. It is soft enough as it is. Place the chunks of meat in a glass or ceramic dish. Pour them with soy sauce and leave for 30 minutes.
2. Rub the herbs, pepper and salt into the meat. Try not to overdo it with salt. Some cooks believe that you need to salt the steak already on the plate. You can try this way and that, choosing your own option based on the result.
3. Brush the steak with oil. To do this, it is convenient to use a silicone brush.
4. Heat up a cast iron skillet. A frying pan with a thin bottom will not work. The meat will burn quickly, but the inside will remain raw.
5. Put the meat on a well-heated frying pan. How long to fry a steak depends on how cooked you want the dish to be. Pork steak is recommended to be cooked to medium or deep rare. Approximate time for medium rare is 2-3 minutes on each side, for strong roast - 4-5 minutes on each side.
6. Advice: You can't cook steam pork steak. For this, meat that has lain in the freezer for at least 20 days is suitable. Before cooking, pork should be well thawed under natural conditions. To do this, the day before cooking, the meat must be placed on the bottom shelf of the refrigerator. The use of a microwave oven is not recommended. The meat will defrost on the outside while remaining cold on the inside.
7. After cooking, the steak should “rest”. In other words, the dish must stand before it is served to the table. During this time, the juices that have risen to the surface will be evenly distributed throughout the piece of meat. The less fried the steak, the more “rest” time should be. On average, this will take 3-5 minutes.

Feed method: It is best to serve the steak on a warm plate. As a side dish - greens and vegetables.

To cook a pork steak on the grill, you need the actual grill. This is the name of the method of cooking food on the grill without the use of dishes. The source of heat can be coals, electric incandescent lamps, gas burners. The ideal grill is a charcoal grill. The rest is nothing more than an imitation. For cooking at home, a frying surface or a grill pan is used. It differs from the usual one by the presence of special ribs on the surface, thanks to which a pattern imitating a lattice is obtained on the meat. The essence of the ribs is not only in the picture. The escaping juice flows into the grooves, while the meat continues to be cooked almost dry, and not stewed.

Ingredients for the recipe:

• pork 1 kg
• mayonnaise 3 tbsp. spoons
• onion 1 pc.
• garlic 3 cloves
• salt, coarse pepper

Cooking method:

1. Defrost the meat, cut into layers 3 centimeters thick. Peel the onion, chop finely, and even better grate. It is important that the onion is juicy, because it is the onion juice in this recipe that makes the meat soft and gives it a special taste. Peel the garlic and cut into thin slices.
2. Mix mayonnaise, onion, garlic and pepper. Brush the steaks generously with the mayonnaise mixture and leave to marinate for at least 1 hour.
3. Meat that is fried on coals must first be “sealed”. To do this, fry the steak on each side for half a minute. A crust should form, which will not allow the juice to evaporate. After that, fry the meat as usual, 2.5 minutes on each side.
4. Advice: If you are going to use a home grill, it is better to refuse pork steak. Home frying surfaces are best used for cooking foods that cook quickly - chicken, fish, vegetables. Pork must be roasted over a fire.

Submission method: The best side dish for grilled meat is vegetables baked on the same grill - zucchini, tomatoes, sweet peppers, eggplants.

If you do not have a home grill and the opportunity to cook meat in the fresh air, this is not a reason to refuse a delicious dish. Try cooking pork steak in the oven. It will not be a steak in the traditional sense, but the taste of meat will delight you.

Ingredients for the recipe:

• pork 1 kg
• French mustard with whole grains 2 tbsp. spoons
• vegetable oil
• mayonnaise 200 g
• cheese 100 g
• salt, pepper, provencal herbs

Cooking method:

1. Cut the meat into layers 2-3 centimeters thick. Grease a frying pan with vegetable oil and heat well. Lubricate the meat with vegetable oil and fry in a hot frying pan until crusty - 0.5-1 minute on each side.
2. Mix mayonnaise with mustard and seasonings. Brush the meat generously with the sauce. Put the meat on the foil, wrap it up. Bake in the oven for about 20 minutes.
3. Remove the envelopes from the oven. Carefully unfold the foil, taking care not to burn yourself with hot steam. Sprinkle each steak with grated cheese and bake for another 5 minutes, uncovered. The cheese should be melted or crusty.

As you have already understood from the previous recipes, to cook a steak, you need meat, spices and a well-heated surface. This means that it is quite possible to cook a pork steak in a slow cooker.

Ingredients for the recipe:

• pork 2 steaks
• sea ​​salt, coarse pepper
• vegetable oil 1-2 tbsp. spoons

Cooking method:

1. Wash the meat, dry it with a kitchen towel or napkin, salt, pepper, brush with vegetable oil. Leave to marinate for 10 minutes. Turn on the multicooker in the "Frying" or "Baking" mode. When the slow cooker warms up, fry the meat on both sides with the lid open.
2. To get a particularly soft steak, in a slow cooker, after the meat is fried, add a little water, switch the appliance to the "Extinguishing" mode, close the lid and cook for another 20-30 minutes.
3. Advice: Serve a salad of green vegetables (cabbage, cucumbers, zucchini) and greens with vegetable oil to the steak. It is especially good to serve meat with fragrant cilantro or basil instead of traditional parsley.

Good day, my wonderful readers. Agree that sometimes you really want to cook something tasty and such an unusual one. In this case, marinades often help me out. It's one thing when you just fry a piece of meat. And, believe me, pork, pre-marinated before heat treatment, has a completely different taste and aroma. Today I will tell you my favorite recipes on how to make pork marinade for frying in a pan.

Naturally, dishes prepared from chilled pork are tastier. But if you have purchased frozen meat, do not despair. Marinade with vinegar will help save the situation, but more on that later.

But if it seems to you that such roasting is not enough for chops, send them to the oven. At a temperature of 170-180 degrees, bake the chops for 10-15 minutes. By the way, in the article about pork in the oven, all the subtleties of such a heat treatment are described.

You can fry pork in a regular thick-bottomed frying pan or in a grill pan. The dishes should be as hot as possible.

For pork steaks, both vegetable and butter can be used. But remember, if you decide to cook with butter, the pan cannot be very hot. Otherwise, the oil will start to burn and spoil the dish. Cooks believe that it is better to fry in vegetable oil.

Marinade Recipes

Below I bring to your attention 5 options for cooking with pickling. Cook, and then write in the comments about the results of your culinary exploits. And to wake up your appetite, catch delicious photos. They certainly will not leave anyone indifferent 🙂

Marinade for steaks with soy sauce

For a kilo of pork, take:

• 2 tbsp soy sauce;
• a head of large onion (or a couple of medium ones);
• 1 tsp French grain mustard;
• 2 tbsp liquid honey;
• 3 garlic cloves;
• 2 tbsp olive oil;
• salt + pepper + spices (to your taste).

Mix the sauce with mustard, oil and honey. Puree the onion peeled from the husk in a blender and squeeze the juice through gauze. Add it to the marinade. Grind the garlic with a garlic press and also send it to the fragrant mass. All components are thoroughly mixed. Then we heat the marinade - it should become transparent.

Dip the steaks in the marinade and transfer them to a bowl. Cover the dish with cling film on top and send it to the refrigerator for 4-5 hours. Next, take the marinated pieces out of the refrigerator and fry. The frying time depends on the thickness of the steak. On average, one side should be fried for 2-3 minutes. Then you need to turn the pork over and fry the second side of the piece. If you find the meat is too raw, turn it over again and fry each side again.

We remove the finished steak from the fire and hamster it by both cheeks 🙂 If you did everything right, it should turn out juicy and melt in your mouth. I advise you to serve this yummy with salad or fresh vegetables. You can use the same amount of marinade for a pound of steaks.

How to marinate pork with vinegar

As I said, this option is good for frozen meat. It is better to defrost it in the refrigerator at a temperature of no more than +5 degrees. The slower it melts, the more it retains its taste. If you defrost in a micro or at room temperature, the pork will become tough and dry. I think that in this case, even the best meat tenderizers will not be able to correct the situation.

For a marinade for 700 g of pulp, take:

• 2 heads of onions;
• 100 ml of water;
• 100 ml of 9% vinegar;
• lavrushka;
• ½ tsp Sahara;
• 1 tsp salt;
• ½ tsp chopped pepper + 4 black peppercorns;
• vegetable oil (for frying).

Cut the peeled onion into thin half rings. Dissolve salt and sugar in water and enrich this mixture with vinegar. And then add lavrushka to the brine.

Cut the meat into pieces (they should be the same size as for a barbecue). Mix pork with onions, pepper and pour marinade. Next, send the meat to the refrigerator for 4-5 hours.

Then put the pickled pieces in a frying pan with heated oil and fry them. At first, the fire should be above average. Then, when the pieces are browned, reduce the heat to a minimum and continue to cook for another 20-25 minutes. Remember to carefully turn the pork over.

I found another interesting option for marinating pork in cognac. This is a great way to tenderize meat.

Do you want to cook delicious pork skewers? In a separate article, I described marinade recipes, after which the meat will be tender and tasty.

Cooking marinade with mayonnaise

The recipe for this dish is:

• a kilo of pork;
• 2-3 onions;
• 100 ml of mayonnaise;
• 1 tbsp vegetable oil for marinade;
• salt + pepper + dried dill.

We cut the meat into small pieces like a barbecue. Salt it, pepper it and flavor it with dill. Add the onion cut into small cubes to the pork. We enrich the mixture with mayonnaise and butter. We mix everything thoroughly.

We cover the dish on top with cling film and send it to the refrigerator for 4-5 hours. Next, we take out the marinated skewers and fry it in hot oil until cooked. The meat is very tender and flavorful.

Marinade with mineral water and lemon

It turns out that mineral water can work real miracles - it perfectly softens meat. Lemon helps to enhance its effect. For this marinade, take:

• a kilo of pork fillet;
• 2 onions;
• 1 lemon;
• 500-600 ml of highly carbonated mineral water;
• salt + pepper mixture;
• vegetable oil.

Pour boiling water over citrus, cut it into 2 parts and squeeze the juice. Mix lemon juice with mineral water.

Pork cut into portions. We spread the meat layer in a bowl, sprinkling with salt and a mixture of peppers. Then follows the onion chopped in half rings. And so we alternate the meat layer (salt and pepper) - onion, etc. Pour it all over with lemon juice. Marinate the pieces for no more than an hour.

Heat the oil in a frying pan and put the pork here. Fry for the first few minutes over high heat (a golden crust should appear on all sides). Next, reduce the heat to a minimum and continue to fry until cooked.

Pork in lemon marinade

The recipe for this dish is:

• 300 g tenderloin;
• ½ large lemon;
• a couple of pinches of crushed red (hot) pepper;
• 2-3 garlic cloves;
• 1 tsp chili sauce;
• 3 tbsp olive oil;
• a little refined sunflower oil for frying;
• salt + pepper.

Squeeze out the juice from the citrus and rub the zest (1 tbsp is needed). Mix olive oil with lemon juice and zest. Add minced garlic, sauce, pepper and salt. The marinade is ready.

We wash the pork and wipe it with a paper towel. Next, cut it into cubes (5 cm in size). Immerse these pieces in a fragrant mixture, cover the bowl with cling film on top. Next, we send the container to the refrigerator for at least 5 hours. And it is even better to leave it overnight - so the meat is better saturated with spices.

After that, put the pieces in the hot oil in the pan. Fry the pork over high heat until golden brown. Then you need to reduce the heat to medium and continue to cook the pork for another 15 minutes. Do not forget to periodically turn the meat over.

Additional Tricks

I recommend adding dried herbs to marinades. You can use such spices: thyme, oregano, cumin, etc. Or take the mix for frying meat right away.

If you want the pork to marinate faster, prick it with a fork or cut into small pieces. And yet, if the meat in the fragrant mixture marinates for more than an hour, put it in the refrigerator.

How do you marinate pork before roasting it? Share your recipes. And in order not to miss anything, subscribe to updates. That's all I have for today: bye-bye.

It's no secret that steak marinade is an important part of cooking. Of course, there are cooking real steaks, where marinating is not used, but the steak is cooked in its pure form with minimal use of spices and herbs.

This article will take a reverse point of view on cooking meat steaks. All the same, residents of central Russia and the CIS countries are used to preparing various marinades.

Pork steak is preferred in terms of pickling. Firstly, pork is the most popular and affordable type of meat today. Plus, it's incredibly nutritious. Pork has garnered immense popularity among the male population. Eating one good pork steak can make you feel full.

Peculiarities

It is pork meat that lends itself best to marinating. If cooked incorrectly, the steak will turn out dry and tough. Using the right marinade for pork will result in a wonderful dish, and the steak pieces will melt in your mouth. Pork meat is excellent for grilling over charcoal.

There are a huge number of marinade recipes for frying pork. You can choose the right recipe for your taste by trying a bunch of all kinds of options.

A feature of the preparation of pork meat before cooking is that, after pickling, it should be cooled. That is, it is best to put the marinated steaks in the refrigerator for several hours, or better for the whole night. Pre-chilled pork will cook much better and absorb all of the marinade.

How to properly and quickly marinate pork

Consider the classic barbecue marinade. Pork is best suited for barbecue. With the right marinade, it will acquire a soft and delicate taste.

To marinate a steak, it is worth taking a pork neck, this is the most acceptable part of the carcass for barbecue.

We cut a kilogram of meat into pieces and put it in a marinating container. Do not use aluminum utensils, pork can acquire a specific taste in it.

Salt and pepper to taste. Cut the onion into large rings so that you can put it on the skewer. If you are doing it on a grill, then this point is not so important.

Grind one large onion in a blender and turn into puree. Add to our pork and stir. Mix well and massage the pieces so that the marinade is absorbed as best as possible. Add about 25 ml vegetable or olive oil to taste. We mix.

Add the onion, cut into rings to the meat, squeeze out the rings and mix the whole mass so that they do not break.

That's the whole recipe for pork marinade for barbecue. We close the container with a film and put it in the refrigerator for several hours, preferably 10-12. This is the easiest barbecue recipe ever. It turns out very tasty, be sure to try it!

Marinating beef

As for beef, its pickling is used less often. Most often pickled beef steaks of inadequate quality. You can read about what beef is for premium steaks and how to choose it correctly and where to buy it in the article.

One way or another, a properly selected marinade will make the unusual taste of beef more piquant and rich.

Marinade for American Beef Steak

How to quickly marinate beef? American chefs use a minimum of spices and herbs for beef steak. Salt is usually at the end or during frying, so that the salt takes as little water as possible, and the steak remains juicy.

Pour 150 ml of dry red wine, 50 ml of extra virgin olive oil and 80 ml of soy sauce into any suitable container. Beat to obtain a homogeneous composition for 1-2 minutes.

Next, soak the beef steaks in this mixture, cover with a film and leave to marinate. Unlike pork, there is no need to leave the cuts overnight, 1-2 hours will be enough and you can cook.

Marinating beef for the oven

To marinate beef for cooking in the oven, we need:

4 garlic cloves

1.5 tablespoons tomato paste

A little dried parsley

Ground black pepper

In order for the finished dish to turn out soft and tasty, you do not need to immediately add salt!

Put the tomato paste in a container, squeeze the garlic. Pepper to taste, sprinkle with parsley. By the way, you can use anything instead of parsley. (rosemary, basil, dill) Mix everything to get a homogeneous mass. If it gets too thick, you can add quite a bit of water.

We grease the beef with the resulting mixture, cover with a film and now our beef steaks will stay in the marinade for 2 hours.

Just before going to the oven, each beef steak needs to be slightly salted.

How to marinate fish

As for the fish, there are several features.

The taste of any fish is very well emphasized by lemon juice. Be it salmon or tuna steak, cod steak and trout. All fish love lemon juice.

Mustard, onion, rosemary, white pepper, turmeric, coriander also go very well with fish. Chum salmon steaks go very well with cumin and ginger.

How to marinate salmon for cooking in a pan

You don't have to be a chef to marinate salmon. To begin with, it must be thawed if it was stored in the refrigerator.

Pour some olive oil into a bowl. For fish, it is recommended to use olive oil. Add lemon juice, pepper and a teaspoon of mustard. We mix. Also, soy sauce is often added to the marinade to add spice.

That's all, you can cook it in a pan, in the oven, or make a salmon kebab.

Cod steaks marinated with soy sauce and mustard with the addition of zest kernels and coriander are very good.

You can make trout quite tasty. Her steak in soy sauce will not leave anyone indifferent.

Turkey steaks

Also popular among lovers of dietary meat are turkey steaks. For pickling a turkey, you can use kefir, balsamic vinegar, olive oil, onions.

As you can see, there are a lot of marinade recipes for various types of meat and fish. To understand which one is right for you, you need to try them all. Write your recipes for marinades in the comments and share your impressions, who have already tried something from this article.

By the way, who is interested in trying something exotic, you can read about it.