How to deliciously marinate pork steak. How to marinate a pork steak for grilling

What modern chefs use for steaks is which marinade for beef steak is most suitable.

The word steak comes from the English "steak", which means a piece. Sometimes I add the adjective beef to this word and it turns out to be “beff steak” or beefsteak.

Until the very end of the Middle Ages, beef was not popular in European countries. This is due to the fact that the slaughter of cows and bulls was almost always forced. It was used on old dairy cows or bulls, which in the Middle Ages were draft animals not only for peasants, but also in the army. Naturally, such animals did not have excellent taste.

The situation changed at the end of the Middle Ages, when calves were castrated and young bulls were raised until the age of 18 months. After this they were slaughtered for meat. Steaks were prepared from the tenderloin or shoulder pulp of such bulls.

Cooking steaks became especially popular after the discovery of the American continent. The steak boom in the United States began when several beef cows were brought to its territory from Europe.

Over the course of several centuries, the United States has learned to cook steaks of the most different types and degrees of doneness. Best breeds Cattle for preparing steaks are still raised in the USA and Australia. At home steak conditions can be cooked after pre-marinating beef.

The easiest marinade for beef steak

The role of any meat marinade is primarily to soften muscle fibers. A variety of acids perform this role well.

Can be used to marinate beef following products, which contain acid:

vinegar different varieties and concentrations
lemons or other citrus fruits
tomatoes of varying degrees of ripeness

In addition, a variety of spices are used for marinades. You can’t do without adding simple table salt to the beef marinade.

In the most simple options the most accessible one is used acetic acid. A marinade based on it is suitable for frozen thick edges of tenderloin.

To prepare you need:

10 g salt
5-6 g pepper, black, ground
50 ml water
50 ml oil, preferably olive
dried garlic to taste and desire
40 ml vinegar, concentration 9%

Preparation:

Add salt to the water. Stir and wait for it to dissolve. It is important to remember that when adding oil, the salt will not dissolve well.
Pour in oil
Add pepper and stir everything well
Add vinegar. Stir the marinade again
Using a brush, lubricate each
Place the meat either in a food-grade plastic container or in a whole polyethylene bag. This is necessary so that the meat, drenched in the remaining marinade, is as tightly packed as possible. This will improve the penetration of the marinating mixture between the fibers of the meat.
If the meat is placed in a container, then close it with a lid. If placed in a bag, it must be tied and placed in another bag.
Since the steaks must be at room temperature before frying, leave them to marinate for two hours on the table. In the case when the meat is placed in the marinade in advance, it must be sent to the refrigerator and removed from it two hours before cooking.

If you are preparing meat for lovers of spicy food, then you can prepare a real Mexican marinade for beef steak.

Mexican steak marinade

Despite the fact that for beef steak, salt mixed with salt is most often enough. Not big amount ground pepper, sometimes you can prepare a rather spicy Mexican version to give the meat a new taste.

To prepare a Mexican marinade, you need to try to find a Mexican one called ancho chile. The pods of this pepper are different average degree sharp and have the shape of a wide cone. Its base width is 5-7 cm and the pod length is 7-14 cm.

For marinade in tradition Mexican cuisine need to:

5-6 tbsp. tablespoons ancho pepper powder
2 pcs. lime
3 tbsp. l. powder mustard
1 tbsp. l. salt
1 tbsp. l. ground black pepper
1 tbsp. l. oregano
1 tbsp. l. cumin
1 tbsp. l. spoon of smoked paprika

Preparation:

Combine all dry ingredients of the marinade. Mix them up
Grate the zest from two limes. Combine it with the rest of the ingredients
Squeeze the lime juice in there. Mix everything well
Coat each steak well with the mixture.
If you plan to cook the meat later than two hours, steaks in a Mexican marinade can be kept in the refrigerator

When planning to cook steaks pre-seasoned in, it is important to remember that such meat is fried much faster than natural steak and do not overcook the meat on the fire.

Greetings, my dear gourmets. Do you want to arrange an unforgettable romantic dinner to your chosen one or chosen one? Then cook the beef steak. You can fry it in a frying pan or on the grill. In both the first and second cases it will turn out amazingly delicious. The main thing here is to choose the right marinade for beef steak. Let's figure out which one is better.

Before cooking meat, you need to let it come to room temperature. This means that 1-1.5 hours before frying, you need to remove it from the package and leave it on the table. If the meat doesn't come to room temperature, you'll just ruin the dish. The steak will be seared on the outside and cold in the middle.

If the beef is frozen, I advise you to defrost it in the refrigerator first. This is a long process that can take a day depending on the size of the piece. In principle, you can defrost meat in cold water. Only in this case the beef cannot be removed from the packaging. And the result will not be the same. Don’t even try to defrost it in the microwave - you’ll ruin everything and get a tasteless result.

In my experience, if the meat is good, you can even marinate it. All you need is salt + pepper. If desired, drizzle the pieces with olive oil or Worcestershire sauce before frying.

I also recommend chopping the peppercorns yourself before cooking. This way it will reveal its aroma more strongly. All you need is a mortar or rolling pin. There is no need to make it completely dusty; 1 mm pieces of pepper are ideal. They should stay on the steak. I recommend salting and peppering the meat a minute before frying. Simply coat both sides of the beef with spices and start cooking. But sauces will add flavor to the steaks. I have selected 3 options, which I will talk about a little later.

You need to cook the steak on a very hot surface - on a grill pan, on a wire rack or a good thick-walled frying pan. This will seal the meat juices inside the piece. And the meat will not stick to the surface on which you cook. Fry the piece until the bottom changes its color by a third. It's easier to navigate by looking at the end of the steak. Then turn the piece over to the other side. And wait again. Each side usually takes 2-3 minutes.

Additional secrets

Remember, my friends, poking steak with a fork is prohibited. This one has cutlery sharp teeth. And before you know it, you’ll pierce a piece and all the meat juice will flow out. Use tongs or a spatula to turn the piece over.

If you are cooking a thick steak (more than 3 cm), bring it to full readiness possible in 2 ways. Or, after frying, place in an oven preheated to 180 degrees for 5-7 minutes. Or fry the ends of the piece. Here you can’t do without tongs, holding the meat at the end.

After cooking the steak, you need to give it time to “rest”. Place the piece on a plate and leave it for 15 minutes. This time is enough for the meat juice to be evenly distributed inside the steak. I recommend placing a piece of butter on top of the steak. Believe me, it will be very tasty.

Serve cooked beef I recommend it with sauce. Choose an option to suit your taste - béarnaise, lingonberry or Spanish with tomato paste. Want to make these sauces yourself? Then be sure to watch this video

Below I offer you three original recipes how to marinate beef. Be sure to write down in the comments which option you think is the best.

Lime Marinated Steak Dinner Recipe

This dish is very easy to prepare. You can cook the steak on the grill or in a frying pan. For it you will need:

1 piece of steak (ribeye);
1 lime;
1 tbsp. oyster sauce(you can replace 1 tbsp balsamic thick sauce or 1 tsp. sesame oil);
a couple of garlic cloves;
6 cherry tomatoes + 1 larger tomato;
1 shallot;
a few tbsp. olive oil;
salt + pepper;
herbs – oregano, thyme and rosemary;
5 potatoes.

Squeeze the juice out exotic fruit and mix it with the sauce. We cut the garlic into slices and add it to the marinade. Mix all the ingredients well and roll the meat into them. Keep each side for 3 minutes and then turn over (do 3 circles).

While the beef is soaking in the spices, we switch to the tomatoes. We cut each cherry into 4 parts. And the larger tomato (you can take black or yellow) - into 8 parts. Then chop the onion - preferably cut it into small cubes.

In a heatproof dish, mix the onions and tomatoes. Add a couple of tbsp here. olive oil. Salt the mixture, season and season with herbs.

Then we put these two dishes into the oven, heated to 205 degrees. Bake for 20 minutes. If cooking on the grill, wrap the tomatoes and potatoes in foil.

Next we move on to cooking the beef. We take the meat out of the marinade, remove the pieces of garlic from it and wipe it with a dry towel. Heat up the grill pan and place a piece on it. Fry each side for 3-4 minutes. I indicate this time for a ribeye steak 3 cm thick. If you have a thinner or thicker piece, adjust the time yourself. Serve beef with baked tomatoes and potatoes.

Wine marinade

We will cook on the grill. Red wine creates a delicate and unique bouquet. And juniper will add piquancy to the meat.

You will need the following ingredients:

6 pcs. beef tenderloin medallions, 3-5 cm high;
6 slices of fatty bacon;
culinary twine;
2 onions;
2 stalks of celery;
3 medium carrots;
3 bay leaves;
1 tsp thyme;
2 cloves of garlic;
a handful of juniper berries (if available)
400 ml red wine;
4 tbsp. olive oil;
3 tsp peppercorns.

The first thing to do is wrap the medallions in bacon. Secure it to the meat with twine, wrapping it around it and tying it in a knot. Do this with each piece.

Next, prepare the marinade. Finely chop the onion, carrots, and celery. Combine chopped vegetables and all other ingredients in a large bowl. Pour wine and oil over everything. Place the medallions in a mold and pour the marinade over them. Leave the meat in the refrigerator overnight.

Then remove the steaks from the refrigerator, drain the marinade, and pat the meat dry paper towel. Brush the pieces on both sides with olive oil. Season and add salt on top.

Grease a clean, heated grill with vegetable oil and place the steaks on it. If the pieces are large, cook for 6 minutes on each side. Focus on their color. After a couple of minutes, turn the pieces. This will create a pattern on the meat in the form of a lattice from hot rods. Cook until golden brown.

When the meat is browned on one side, turn it over to the other. To lightly brown the bacon you wrapped the meat in, sear the sides of the steaks. Simply turn them over using tongs on all sides.

Afterwards, remove the medallions from the heat and remove the twine. Grease each piece butter. After cooking a steak in wine, your friends will elevate you to the rank of a grill chef :) For clarity, watch another video recipe.

Preparing marinade with soy sauce

For a delicacy take:

0.5 kilos of marbled beef;
4 garlic cloves;
5 tbsp. olive oil;
2 tbsp. wine vinegar;
5 tbsp. soy sauce;
1 tsp coarse salt;
½ tsp. crushed black pepper;
3 tbsp. honey

Divide the meat into 5 equal parts portioned pieces. Make shallow cuts in each of them. Pass the garlic through the garlic press. Mix this paste with oil, honey, vinegar, sauce and pepper. Pour the prepared marinade over the meat and leave it in the refrigerator for 4 hours. If time permits, you can leave it longer - for example, overnight.

Heat the grill pan. Sprinkle the beef on both sides with salt and place in the pan. Cooking time depends on how done you want it to be. And besides, the thickness of the pieces plays an important role here. So navigate on your own. It turns out amazingly delicious :)

will become a real holiday and can decorate any feast only if it is prepared correctly.

To ensure the juiciness of the steak, it must be marinated for a certain time before placing it in the oven. To cook steak you need to use natural supplements and marinades.

This will highlight the original natural taste. Pork steak in the oven, the recipe for which is quite simple - this perfect option creating a festive table.

To prepare it, take meat at room temperature. Pork steaks taste qualities may differ from each other depending on the recipe.

To prepare the dish, take four pork steaks, a few tablespoons of sunflower oil, a pinch of ground black pepper, powder, five grams of salt and 50 grams of butter.

Initially, you need to take the pork steaks and rinse them under warm running water. This will eliminate the possibility of blood appearing. Next, the meat is greased with sunflower oil. Spread a thin layer of garlic powder, black pepper and salt over the steak.

The meat must be left to marinate for 20 minutes. After this time, the steaks are fried to obtain a beautiful crust.

The butter must be melted in a frying pan. Steaks are placed in it and fried for one minute. After this time, you need to take the tongs and use them to turn them over to the other side.

An additional minute will be enough to fry the meat on this side. In the oven, steaks must be baked directly in a frying pan, so the housewife must take care of the appropriate utensils ahead of time.

The meat is baked for 20 minutes. After this time, the oven turns off and the steaks are covered with foil. For convenience, you can cover the entire frying pan.

After a few minutes, the meat can be served. It will become soft and juicy.

Steak with Worcestershire sauce

Bake the steaks one at a time on each side. One side of the meat is baked in the oven for 10 minutes. After this, the steaks can be served.

Steaks with lemon juice

If you want to get meat with a piquant sourness, you can cook them with lemon juice. To do this you need to take one kilogram pork meat on the bone. Before cooking pork, you need to let it sit in the room for several hours.

To prepare the marinade, you need to take 3-4 cloves of garlic, peel and put in enamel pan. Three tablespoons of vegetable oil are added to the garlic.

You also need to add two tablespoons of freshly squeezed lemon juice to the resulting mass. Black ground pepper added to the sauce to taste. The meat must be salted at your discretion, and then coated with marinade.

The pork must be marinated for at least three hours. After this time, you can start baking. To do this, you need to preheat the oven to 180 degrees. Before placing the meat on a baking sheet, it must be greased with oil.

Place the steaks on a baking sheet and place in the oven for 50 minutes. After this time, the steaks are ready to eat.

There are many options for preparing pork steaks. The choice of a particular recipe directly depends on taste preferences. Thanks as much as possible simple recipes Any housewife can cook steaks.

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma becomes richer ready-made dish. The most delicious ways How to marinate pork is presented in the recipes with photos below.

How to make pork marinade

Any marinade has three main components. They can be combined into the following list:

Acidic base. It can be used as citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
Seasonings. You can add any to your liking. Well proven nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin. All of them give the dish a complete taste and appearance.
Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. IN oriental recipes more often used Sesame oil, and in the Mediterranean - olive.

The specific way to prepare the marinade also depends on the specific cuisine. For example, the French more often use vegetables with wine, Mexicans use sauces with hot pepper, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple pickles They are also great for pork meat. Here are a few more indeed delicious options:

“overnight” marinating compositions are very tasty on a soy base;
pork kebab It is recommended to marinate in tomato juice or kefir;
for an escalope, i.e. pork tenderloin boneless, it is recommended to use mustard or tomato-mustard composition;
like all types of meat, pork goes well with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for a marinating composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are as follows:

In recipes based on mayonnaise, it is better to use homemade mayonnaise. To do this you need to mix egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
For more quick marinating The meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak for room temperature- this will speed up the process.
When using tomato or vinegar composition It is recommended to add one egg to the meat. The protein film will protect against drying out.

For baking in the oven

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 110 kcal.
Cuisine: Russian.

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Will fit different compositions. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

lemon – 1 pc.;
soy sauce – 50 grams;
salt and spices - to taste;
onions – 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt and add spices to taste.
Pour the resulting solution over the onions and let stand for about 40 minutes.
Marinate the meat in the resulting solution for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork in a frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for frying in a pan.

Ingredients:

honey – 2 tbsp;
mustard – 1 tbsp;
vegetable oil – 0.5 tbsp.;
garlic – 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic and press through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat and let it sit for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

red dry wine– 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard– 1 tbsp;
vegetable oil– 1 tbsp;
garlic – 2 cloves;
celery stalk – 1 pc.

Cooking method:

Pass the garlic and celery through a press.
Pour wine over this mixture and stir.
Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
Keep the meat in the resulting mixture for about 2-3 hours.

For the steak

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the very first steak recipes, they were cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.

Ingredients:

onion – 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
ginger powder – 2 tbsp;
dried herbs – 2 tbsp;
sour cream and kefir - 0.5 l each;
vegetable oil – 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices and rub the meat with them separately.
Peel the onion and chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Steaks, onions and sour cream sauce lay in layers large saucepan. Ready, meat marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe The good thing is that there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat in an exquisite oriental flavor.

Ingredients:

garlic – 5 cloves;
sugar – 5 tbsp;
onions – 2 pcs.;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
vegetable oil – 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, sugar, and stir.
Season the base with spices. Mix well again.
Keep the meat cooked for 3 hours.

Quick marinade

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

If you need to cook meat within 3-4 hours, it will help quick marinade for pork. This the recipe will work in all cases, whether baking in the oven, frying in a pan or grilling. Gives the composition a special taste fragrant basil and juicy tomatoes. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.

Ingredients:

Bay leaf- 2 pcs.;
white onion – 3 pcs.;
tomato – 3 pcs.;
black ground and red hot pepper, salt, spices- taste;
fresh basil– 1 bunch;
dried herb - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
Wash fresh herbs, dry, finely chop.
Rub the meat separately with the spices, then transfer to a large bowl.
Next add salt, sprinkle with basil, pour in tomato sauce, stir.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a recipe for a quick fix" The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

olive oil – 2 tbsp;
mustard – 5 tbsp;
soy sauce – 4 tbsp;
garlic – 3 cloves;
lemon – 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, whisk together butter, sauce and mustard.
Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
Combine the remaining ingredients and mix.
Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

Cooking time: 6 hours.
Number of servings: 9 persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

TO special recipes refers to meat cooked on open fire, for example, on the grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition is very unusual taste- sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce – 1 tbsp.;
lime juice – 1 tbsp.;
sea salt– 1.5 tbsp.;
water – 5 l;
rice vinegar– 1 tbsp.;
lime zest – 2 tbsp;
garlic – 8 cloves;
Burgundy wine - 1 tbsp.;
peppercorns – 5 pcs.

Cooking method:

Peel the garlic and pass through a garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add the remaining ingredients and mix everything thoroughly.
Add meat to the resulting solution and leave for 6 hours.

With vinegar

Cooking time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic recipe is a pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and soft taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with photos.

Ingredients:

salt - to taste;
onions – 2 pcs.;
sunflower oil– 4 tbsp;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion and chop into half rings.
Take a bowl and pour in the oil and vinegar. Add to them dried seasoning, mix.
Add the onion last. Mix again, pour the resulting mixture over the pork, spread over the entire surface of the meat.
Leave for 3-4 hours.

Simple

Cooking time: 2 hours.
Number of servings: 3 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Even a simple pork marinade can give excellent results. It is suitable for any form of meat - for carbonate, neck, ribs, schnitzel, chop, etc. Even the most ordinary pork cutlet It will be tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White will do– it has a more intense bitter taste.

Ingredients:

salt – 0.5 tbsp;
onion– 3 large fruits;
vegetable oil – 1 tbsp;
freshly ground black pepper – 1 pinch;
bay leaf – 3 pcs.

Cooking method:

Using a blender, process the peeled onions into a paste.
Salt the resulting pulp, season with pepper and salt.
Next, pour in the oil and add the bay leaves.
If there is little time left for marinating, you should pour hot marinade over the meat.
Leave for 2 hours.

From kefir

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

For lovers of more tender meat You should use kefir marinade for pork. Thereby fermented milk product The dish will have a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, so it is considered classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the grill.

Ingredients:

pepper, salt - to taste;
spices for pork – 1 tsp;
kefir – 0.5 l;
onion - 2 pcs.

Cooking method:

First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
Next, sprinkle with spices, pour in kefir and mix well.
Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

Cooking time: 4 hours.
Number of servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. Unusual combination– lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

pepper – 1 tsp;
herbs, spices - to taste;
kiwi – 2 pcs.;
salt – 1 tsp;
lemon – 0.5 pcs.

Cooking method:

Peel the kiwi and process it into puree using a blender.
Season the resulting mass with lemon juice.
Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
Leave in a cool place for 4 hours or more.

With honey

Preparation time: 1 day.
Number of servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large amount healing properties.

Ingredients:

salt – 1 pinch;
mustard – 1 tbsp;
aromatic spices- taste;
liquid honey – 1 tsp;
garlic – 6 cloves.

Cooking method:

In a separate container, combine honey with mustard and stir until smooth.
Leave the mixture for 10 minutes.
Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
Then pour a mixture of honey and mustard on top.
Leave the product to marinate for a day.

Video

Pork is enough useful product. The meat of this animal contains a large number of protein, vitamins B, P, as well as almost the entire periodic table. Pork is good for children, elderly people, and pregnant women. No man will refuse pork. Pork is good in any form. There are many ways to prepare it. Pork can be fried, stewed, boiled, baked. There are a lot of recipes for preparing such dishes all over the world. Each country has its own peculiarities of preparation and its own secrets, but everyone agrees that the most tasty dish It will happen if you marinate the meat first. The marinated piece of pork is softer, more tender and melts in your mouth. When the steak soaks in the marinade, the meat becomes aromatic with a rich flavor and aftertaste.

Types of steaks

A ribeye steak is a cut of meat from the third to the twelfth bone.

A cowboy steak is the same as a ribeye steak, but the meat is served on the bone.
Tamahawk steaks served on a long, trimmed bone

The club steak will be surrounded by a thick layer of fat. Lovers of this pork steak you will feel a pronounced pork taste.

Machete steak has a high degree of marbling, so it also has a pronounced pork taste.

The pork minion is the centerpiece of the tenderloin.

How to choose pork steaks

The meat must be fresh. It is desirable that it have marble veins. Fat will make the dish tender, juicy and melt in your mouth.

How to marinate a steak

Marinade for pork steak can be completely different. There are plenty of recipes to find. perfect recipe Just for yourself you need to try several recipes. You may definitely like more than one recipe. You can add something of your own to recipes, creating your own marinade recipe.

Many chefs know how to properly marinate a pork steak, but you don’t need to graduate from college to do it at home yourself.

Meat loves marinade. The longer it sits in the marinade, the tastier the dish will be. The product should be marinated for approximately one hour. It is ideal if it marinates overnight in the refrigerator. Then the dish will be tender, juicy, aromatic and quite tasty.

How to marinate pork steak in mustard

The meat should not be cut very thick. The acid in the marinade will soften the steak, making it incredibly tender and tasty. For about half a kilo of pork you will need 50 mg of mustard, one onion, a couple of tablespoons of vegetable or olive oil, spices to taste. The meat is coated with mustard, sprinkled with salt and spices and placed in an enamel pan. In this form, the product should be allowed to rest for about one hour. It is advisable to keep it in the refrigerator. After this time, the meat is placed in a well-heated frying pan, where the oil is heated and fried on each side for about four or five minutes. After that, chopped onions are sent to the frying pan and simmered along with the meat for another five minutes.

The steak is ready. It can be served with French fries, vegetables, asparagus, salads, and various sauces.

Kefir marinade

Kefir is a product that perfectly soaks meat and prevents it from drying out during frying. One and a half kilograms of pork usually require half a liter of kefir. If the meat was frozen, then it must be completely defrosted and allowed to rest after complete defrosting for another half an hour. The thinner the meat is cut, the faster it will marinate. It should rest in the marinade for about an hour and a half. It’s great if you can keep the meat in the refrigerator for 10 hours. It should not drown in kefir, but it should be completely lubricated with it. For spices, it is best to add salt, pepper, a teaspoon of sugar and onion. Pickled onions will also impart their flavor to the meat. This product can be fried in a frying pan, made into a barbecue or baked in the oven. Different ways preparations will provide different tastes.

Italian marinade

An exquisite taste is obtained by marinating meat in soy sauce, honey, vegetable oil and spices. For 600 grams of product you will need 3 tablespoons soy sauce, ground or fresh root ginger, 1 tablespoon honey, salt, herbs to taste. All ingredients are mixed and the meat is rubbed with them. It should stand in the marinade for at least one hour. Portioned pieces grill or fry for 4 minutes on each side. Frying time depends on the thickness of the pieces. The thinner the meat, the faster it will cook. The main thing is not to overcook it, because in this case it will become like rubber and it will be impossible to chew or cut the dish.

Pork marinated in pineapple juice

For one kilogram of pork you will need 200 ml of pineapple juice, salt, pepper, garlic, nutmeg. All products for the marinade are mixed. If the meat is baked in one piece, then cuts will need to be made in it. If it is also cut into steaks, then it is worth making sure that each piece of meat is soaked in the marinade. Pineapple juice contains acid that softens the product. If the meat is baked in one piece in the oven, it will take about an hour and a half, maybe more, everything will depend on the oven.

Pork marinated in tomato sauce and vinegar

For this marinade you will need 300 mg tomato juice, 100 mg apple cider vinegar. Vinegar can be replaced with wine. You need to add salt, pepper and other herbs as desired to the liquid component. Meat in this marinade should be left overnight.

Pomegranate marinade

This marinade can soften any meat, even the toughest. You will need two glasses for the marinade. pomegranate juice and half a glass of water. To make the dish aromatic, you will need to chop mint and cilantro with the product. Onion rings will perfectly complement this composition. Don't forget about salt and other spices. You can add nutmeg, white and black pepper. If you like spicy food, you can also add red pepper to this marinade.

In addition, meat can be marinated in mayonnaise, orange juice, vegetable oil with spices.

Also find out how to cook.