Pork is a valuable and healthy product. Meat contains a huge amount of microelements and vitamins B and P, making it very useful for pregnant women, children and the elderly. Pork dishes are present in the cuisines of many countries around 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. This dish is called steak, which translates from Old Norse as “fry.” Frying steaks can be done either using a barbecue or using a regular frying pan and barbecue.

What is steak?

A steak is a piece of meat cut across the grain, 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 for the dish to be more juicy and flavorful, it must be marinated. In addition to enhancing the taste properties of the steak, the marinade significantly softens the fibrous structure of the meat tenderloin and promotes more thorough frying of the pieces.

There are several varieties of steaks. The most popular is the Machete Steak. The meat pieces of this dish are distinguished by a high degree of marbling and a pronounced pork flavor. Fans of pork fat will appreciate the Club Steak, which also has a distinct pork flavor and is surrounded by a thick layer of fat. For true gourmets, the ideal dish will be “Cowboy Steak”, 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, trimmed 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 that has marbled veins. The presence of a moderate amount of pork fat will give the dish additional juiciness and tenderness, making it melt in your mouth.

An equally important condition for proper cooking of meat is the choice of marinade. Contrary to popular belief, using table vinegar to prepare it 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 steak in aluminum containers is prohibited. If this rule is neglected, the meat may acquire a metallic taste and lose its taste.

Marinade recipes

There are many ways to prepare marinade, and the most common ones are presented below.

Traditional method

The simplest marinade consists of tbsp. l. lemon juice, three tablespoons of sesame oil, three cloves of garlic, three tbsp. l. ketchup or tomato paste, hot pepper, dill, salt and ground 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 refrigerate for 3 hours. Then squeeze the garlic through the garlic press, add ketchup or tomato paste, chopped pepper, dill and grate the steak again.

Leave the pieces in this form for 5 minutes, then place them on a hot frying pan or grill grate if the dish is being cooked over an open fire. Fry the pork for 4-5 minutes on each side, after which, if possible, simmer in the oven for another ten minutes.

Kefir marinade

To prepare it, you need to take half a liter of kefir, salt and 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 place it in a glass or enamel 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

You can prepare it from three tomatoes, the same number of medium onions, a mixture of dry herbs, a bunch of basil, ground red and black pepper and salt. First, the tomatoes need to be scalded, skinned and cut into thin layers. Then chop the onion into 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 frying pan.

Wine marinade

To prepare this marinade you will need 3 onions, 3 cloves of garlic, 50 ml of wine (both white and red varieties are suitable), 1 teaspoon of rosemary, salt, herbs and ground black pepper. First of all, you need to make 2-3 cuts in each piece of pork and place a piece of garlic 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 refrigerated and kept for two to three hours.

While the meat is cooling, you need to place foil on a baking sheet, and for each steak you should take its own sheet, pour a little wine on it, place pieces of meat on top and sprinkle wine on top. Then you need to wrap each steak in its own foil and place the baking sheet in an oven preheated to 200 degrees. Baking time depends on personal preference and can vary from 20 (in this case, the steak is rare) to 45 minutes (the meat is completely cooked). Next, remove the pieces from the foil, place them on a wire rack and place them in the oven again, this time for only 10 minutes.

Although this baking technology requires a lot of time, it 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, 2 tbsp. l. vegetable oil, salt and spices. In this case, the pork is cut quite thin, after which it is coated with mustard, sprinkled with spices, placed in an enamel container and left in the refrigerator for an hour. After the specified time has passed, heat vegetable or olive oil in a frying pan, place the steaks there and fry them on each side for 4–5 minutes. After frying, add onion cut into rings into 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. All ingredients must be mixed, rub the pork pieces with the mixture and leave for an hour at room temperature. Then fry the pieces on the grill or in a frying 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 pieces of pork should be placed in the prepared mixture. After 30–40 minutes, the steaks are placed in a heated frying 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

The main ingredients are a couple of glasses of pomegranate juice, salt and 0.5 glasses of water. To taste, you can add onions, cut into rings, a little mint, cilantro, black pepper and nutmeg. The ingredients must be mixed in a deep container, place the steaks there and marinate for an hour and a half. Then remove the meat, allow the marinade to drain and fry on both sides in vegetable oil.

Thus, marinating is one of the most important stages of cooking 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 desirable dish, it is recommended to use a new marinade each time, combining different ingredients and not being afraid to experiment.

For another marinade option for pork steak, see the video below.

I used to think that all I had to do was put a piece of meat in a frying pan, sprinkle it with salt and pepper, and I would get a great steak. If I hold it a little less than usual, the steak will come out medium rare, a little more - strong. Therefore, it was not clear to me why there is a whole culture of cooking steaks, and in many restaurants, properly fried meat is almost the highlight of the menu.

Of course I was wrong. As I began to explore the part of the Internet where “steak gurus” and chefs gather, I realized that these people can teach people as crazy as themselves, but not a beginner.

This material is a different matter.

I want to divide the American Lifehacker experiment into three parts:

1. What did you take - what ingredients were used for the marinade.
2. What they did - what actions were done with the meat and marinade.
3. What happened - which steak turned out to be the best.

What did they take?

Thank the culinary gods - the cook did not become perverted and used familiar products as ingredients for the marinade:

• half a cup of soy sauce,
• 2 tablespoons Worcestershire sauce,
• 3 tablespoons finely chopped onion,
• 2 tablespoons sugar,
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard (you can make it yourself, you can buy it in the store),
• 2 teaspoons balsamic vinegar.

What did you do

Each of the four steaks was marinated in different ways:

1. First steak - quarter marinade 12 hours before grilling.
2. Second steak - a quarter of the marinade three hours before frying.
3. Third steak - quarter the marinade 45 minutes before frying.
4. The fourth steak was fried with salt, sugar and pepper, then holes were made in it, the marinade was poured into them, wrapped in foil and left for five minutes.

What happened

The most extreme methods won.

1. The first steak had the most pronounced marinade flavor with a hint of soy sauce. Despite the long marinating process, the steak remained moderately firm.
2. Second steak. The taste of the marinade was noticeable, but compared to the first steak, it was not as pronounced - this is a minus. The meat was not so soft.
3. The third steak, due to the short marinating time, retained its solid structure, but practically did not absorb the taste of the marinade.
4. Fourth steak. Since the garlic and onions from the marinade were not absorbed into the steak, their flavor stood out noticeably against the taste of the meat. And it didn't add any points. In addition, the taste of well-fried meat that had been marinated for a long time was not felt. But salt and sugar were clearly audible.

In general, Suzanne Chen, the chef who conducted the test, suggests choosing either the former, which requires a long marinating time, or the latter if you want to preserve the flavor of the meat and give it just a hint of marinade flavor.

Now you will learn how beef steaks are marinated. Properly selected meat spices will help saturate the taste of the dish, making it piquant and soft. The demonstrated marinades will be simply irreplaceable if you have already purchased a steak, but are not sure how high quality it is.

Marinate beef ribeye steak

The best marinade for preparing a classic ribeye steak

Ribeye steak is considered the most sought after dish in certain circles. It has a unique rich taste. Often, to prepare it, they take minimal herbs 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, due 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 you need to mix and whisk all the liquid ingredients with a whisk. Afterwards, dip the steak into it and give it time to brew. Blot the product with a towel, sprinkle with spices and fry.

THIS MARINADE IS ALSO SUITABLE FOR MARINATED ANY TYPE OF BEEF MEAT!

How to marinate beef steaks for grilling?

Components:

• 90 milliliters 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 (dry), basil, rosemary and oregano. Do not oversalt, the 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 MARINADA RECIPES FOR COOKING BEEF DO YOU KNOW?

Steak... Just the mention of it makes your mouth water. But even such a simple and unpretentious dish can be easily spoiled by overheating or using the wrong marinade.

Since steaks are prepared from different types of meat, each type of meat must have its own marinade.

So how to marinate a steak to experience pleasure rather than disappointment from the dish?

Types of meat marinades

Before marinating a steak, you need to choose the right marinade for it. After all, it not only shapes the taste of the dish, but also performs a number of other functions, for example, softens meat fibers, etc.

Each marinade has a base - a liquid component. In addition to it, there are spices that add flavor. Here is what is most often used to prepare a steak marinade:

1. Soy sauce. It not only adds salt to the meat, but also softens its muscle fibers. For this reason, it is most often used for beef steak. Soy sauce goes well with grated ginger, onion and garlic or lime juice.
2. Olive oil. Envelops steaks, preventing them from burning, and also reveals the true taste of spices well.
3. Balsamic vinegar. The main thing with it is not to overdo it, otherwise the meat will turn out sour. Perfectly softens meat and also combines with many types of spices.
4. Mustard softens the meat, gives it a piquant and pungent taste. Combined with soy sauce and honey.
5. Red wine. Requires the correct proportions and a certain type of seasoning. But, if you do everything right, the marinade will turn out great.
6. Mineral water is used to make meat juicier and softer.

The secret of a delicious steak

Having chosen meat for steak, it must be properly marinated. Those who have marinated meat more than once have identified several subtleties of this process that allow them to achieve a better result.

1. It is better to soak the steak in the marinade in a glass, ceramic or clay bowl. Many cooks are sure that aluminum cookware spoils the taste of meat.
2. If you plan to use onions, then they need to be chopped not large so that they release their juices as much as possible.
3. As for the marinating time, it depends on the quality of the meat, as well as on the marinade chosen. As a rule, just 60 minutes is enough. But some extend the process for several days.
4. You should not combine wine with vinegar and lemon juice in one marinade. It is better to choose one of the above.
5. You need to choose a steak like this: the meat should be fresh and have streaks of fat, which will add juiciness when fried.

Marinade for grilling

Properly marinating a steak for grilling means ensuring yourself a fragrant and tasty lunch. There are a great variety of marinades for grilling: sour, hot, sweet, etc. Here are a few of them:

1. 4 tbsp. l. sesame oil, 3 tablespoons of soy sauce, 2 tbsp. l. balsamic vinegar, 1 tbsp. l. brown sugar, dried basil and sesame seeds, a pinch of ground white pepper. Mix everything and soak the meat in the mixture. A couple of hours for the marinade will be enough. And then you can listen to the sizzling of a delicious piece of meat on the grill.
2. Kefir marinade is suitable for pork. 0.5 liters of kefir of any fat content, salt and pepper to taste, a mixture of Provençal herbs and other spices. First, the meat is rubbed on all sides with salt and spices. Then it is placed in a bowl and poured with kefir so that it covers the steak. Soak for 2 hours. After a couple of hours, sprinkle the meat with Provencal herbs and send it to the grill.
3. Tomato marinade. 3 large tomatoes, 3 medium onions, a mixture of herbs, a bunch of fresh basil, ground red pepper, salt. Everything needs to be mixed. Soak the steaks in the prepared marinade for 4 hours. Then they fry

Delicious marinade for pork steak

How to marinate a pork steak so that it turns out not only tasty, but also juicy? You need to choose the right marinade.

1. A simple marinade: finely chop fresh cilantro, parsley, basil, oregano, add a few rosemary needles and pressed garlic. The resulting mixture is poured with two tablespoons of olive oil or kefir/yogurt/airan. Add a teaspoon of lemon juice. The steak is immersed in the marinade for a couple of hours.
2. The second marinade option is for how to quickly marinate a pork steak for frying in a pan. Mix 200 ml of dry red wine, 2 tablespoons of soy sauce, add a teaspoon of a mixture of ground peppers, bay leaf, a pinch of nutmeg, 3 onions, cut into half rings. Pour the resulting marinade over the pork steaks for an hour, and then fry in a frying pan.

How to marinate beef steak?

Beef meat is considered healthier than pork. However, its fibers are stiffer. Therefore, it will need a marinade that will soften the flesh of the meat.

1. Wine marinade: 150 ml dry red wine, 55 ml olive oil, 80 ml soy sauce, salt and ground pepper to taste. Beef steaks are soaked in the prepared marinade for a couple of hours and then fried.
2. Lovers of marbled beef steaks should use the following marinade for a gourmet dish: mix half a cup of soy sauce, 2 tablespoons of Worcestershire sauce, 3 large spoons of finely chopped white onion, 2 tablespoons of sugar, 4 cloves of pressed garlic, 1 tablespoon of Dijon mustard and 2 dessert spoons of balsamic vinegar. Steaks remain in the finished marinade for 12 hours - this time will allow you to achieve a richer taste.

How to marinate turkey steak?

Turkey steak will turn out no worse than beef or pork. And a properly selected marinade will brighten up its taste.

1. Mix lemon juice (40 ml), olive oil (80 ml), cumin (5 g), lemon zest (10 g) and 3 cloves of garlic. The turkey is soaked in a fragrant marinade for 2 hours, and then fried in a pan or baked in the oven.
2. Second option: 150 ml of kefir, 3 garlic cloves, 20 grams of dried dill, 1 bay leaf and ground black pepper - to taste. Soak turkey steaks in the prepared sauce for 2 hours.
3. Third option: 3 tbsp. spoons of Dijon mustard, 80 grams of sour cream, 40 ml of lemon juice, a little coriander and ground white pepper. A couple of hours in the marinade - and you can safely fry turkey steaks.
4. Fourth option: 4 tbsp. l. olive oil, half a glass of dry white wine, a third of a glass of soy sauce, 10 grams of a mixture of different peppers, 2 garlic cloves and a head of red onion. All ingredients are mixed together, and then turkey steaks are placed in the prepared marinade. Just 30 minutes of soaking is enough.

Fish steaks

Fish steaks are the most delicate dish that true gourmets can appreciate. By properly marinating red fish fillets, and this type of fish is considered the best for steak, you can easily get a delicious dish.

Here are some marinade recipes for fish steak:

1. A simple marinade for fatty fish is prepared from 3 tbsp. l. olive oil, a spoon of lemon juice or lemon rings, ground white pepper and a sprig of thyme - to taste. Soaking for 20 minutes will be enough to obtain a rich taste.
2. For lovers of sweet taste in dishes, the following marinade for salmon steaks will be suitable as a dominant. It is prepared from a tablespoon of liquid honey, the same amount of vinegar or white wine, 3 cloves of garlic, passed through a press, herbs, dry peppers and a spoon of olive oil. All it takes is 10 minutes of soaking in the marinade, and the dish will turn out delicious.
3. Another option: mix 3 tablespoons of Dijon mustard, 3 tablespoons of olive oil, 100 ml of white wine. Ground paprika and salt are added according to individual preferences. Place fish steaks in the marinade for 20 minutes and then fry. You can even grill it.
4. The most popular marinade for salmon and other types of red fish is prepared from: grated ginger root, lemon juice and olive oil. After 20 minutes of soaking, you can put the steaks on the grill or in the oven.

Conclusion

So, the answer to the question of how to marinate a steak deliciously is the marinade. It is the correctly selected, prepared and seasoned sauce for soaking meat that will reveal all its taste. And options for possible marinade sauces were presented in the article.

Beef has a special meat structure and is more difficult to cook, which is why few chefs dare to make such a dish on the grill or barbecue.

However, if you use the right marinade, the meat can turn out soft and juicy.

What is this?

Beef steak can be made in two ways: with and without bone. This is one of the most aromatic and tender cuts from the carcass, which is why its cost is slightly higher. The fat is not located on top of the meat, but in thin veins inside it, hence the large amount of juice.

Despite the fact that you can cook steak in the oven and in a frying pan, on the grill or barbecue it is the most popular, since the meat is imbued with a special aroma. For best results, let the cut rest for a few minutes after it comes off the grill. This will allow the existing juices to be redistributed throughout the piece.

Chefs love steak because it is very tender, and even a little fat has a wonderful aroma. This beef is often served with horseradish or barbecue sauce. Among the most popular side dishes are potatoes and rice, or you can simply serve meat with a salad of fresh vegetables.

Degree of doneness

Different countries prefer steaks of varying degrees of doneness. Rare meat cooks very quickly because it is fried on the outside and usually raw and sometimes even cold on the inside. Some cooks use a trick and heat the meat, but do not fry it heavily on the grill; for this you only need to use beef at room temperature; if it is frozen, then the inside will remain cold.

You can fry it a little more, then a gray-brown crust appears, but the middle remains red and slightly warm.

A medium-rare steak will have a reddish-pink center. This is the usual level of preparation in most restaurants. You can adjust this degree until there is not even a millimeter of pink meat left inside. The next degree of roasting is strong, when a hard, sometimes even charred crust forms on top, the inside of the meat is completely cooked and even slightly dry.

How to make marinated meat?

Before frying beef on the barbecue or grill, you must first marinate it. There are a small number of people who prefer to simply rub with salt and pepper, spread with olive oil and cook as is.

In fact, this cooking option is possible, but not every tooth can cope with unmarinated beef. There is a wonderful recipe that any novice cook can master due to its simplicity. To prepare you will need:

• Dijon mustard in the amount of one spoon;
• several cloves of garlic, minced into mince;
• a pinch of onion powder;
• soy sauce for sushi, you can add it to taste, but you should pay attention to whether it is concentrated or diluted;
• vegetable oil;
• a small amount of Worcestershire sauce;
• balsamic vinegar 20 ml;
• coarsely ground black allspice.

Mix mustard, garlic and onion, then just add the remaining ingredients. Place the beef in a bag with the mixture and let it sit overnight. Remove from the refrigerator 1 hour before cooking to allow the meat to come to room temperature. Shake off excess marinade from steak.

A popular recipe using lemon juice requires:

• 300 ml soy sauce;
• olive oil 100 ml;
• half a cup fresh lemon juice;
• Worcestershire sauce 300 ml;
• garlic powder in the amount of two spoons;

• dried basil can be added more, up to three tablespoons;
• dried parsley to taste, but three spoons will be enough;
• a pinch of ground white pepper;
• Hot sauce is optional and the quantity is unlimited.

Place all previously described ingredients into a blender. Mix at high speed until smooth.

Cover the meat with the mixture and marinate for at least several hours, but it is better to put it in the refrigerator overnight.

There is a similar recipe, but using a few different ingredients:

• olive oil 100 ml;
• balsamic vinegar 100 ml;
• Worcestershire sauce 100 ml;
• soy sauce 100 ml;
• Dijon mustard no more than two spoons;
• a few cloves grated garlic;
• salt and pepper to taste.

In a small bowl, mix all the ingredients and coat the steak to be cooked well. Marinate for several hours.

There are five simple, yet unique marinades that should be used specifically with beef. With coffee:

• several mugs of infused coffee;
• balsamic vinegar no more than two spoons;
• 10 ml olive oil;
• Dijon mustard and allspice, a spoonful;
• the same amount of garlic and onion powder.

With lime juice:

• lime juice 200 ml;
• pineapple juice 200 ml;
• a few tablespoons of vegetable oil;
• cumin a couple of teaspoons;
• chili pepper to taste;
• Crush the garlic until you have a few tablespoons;
• salt and pepper.

Korean:

• pear puree or juice 300 ml;
• not too concentrated soy sauce;
• brown sugar in the amount of several spoons;
• peanut or olive oil a couple of spoons;
• 10 ml sesame oil;
• garlic powder and ground ginger, one spoon each;
• toasted sesame seeds;
• chopped green onions.

Balsamic herbal:

• balsamic vinegar 300 ml;
• diluted soy sauce 200 ml;
• Worcestershire sauce a few spoons;
• finely chopped fresh rosemary - one spoon;
• 30 ml vegetable oil;
• two tablespoons of Dijon mustard are enough;
• a good pinch of garlic powder and black pepper;
• a pinch of onion powder.

You can use any of the marinades described for beef steak, which can be cooked over charcoal or an electric grill. The meat will be tender, juicy and will delight you in each individual case with its incredible aroma of herbs and spices. It doesn’t take much time or effort to prepare any of them.

When choosing meat, you need to remember that quality depends not only on price. There are various tips for preparing the described dish.

Soy sauce is a universal marinade that doesn’t even need to be cooked. But you should not use undiluted, because it is too salty, dark and has a pronounced aroma, but some people like it.

Cooking times for steaks vary greatly depending on the size, thickness and density of the beef used. Meat on a bone 1 cm thick is fried for no more than two minutes on each side. In this case, it is better to undercook than to overcook, unless this is the option that was intended right away.

You should definitely use herbal oil. To prepare it, take any vegetable oil, salt it, add 1/4 cup of finely chopped herbs: parsley, thyme, oregano, dill. There is little rosemary, basil can turn brown, and sage and tarragon have a special aroma, they are not for everybody. Beef meat is greased with this oil to make it tasty, and it is allowed to stand.

Watch the following video for Gordon Ramsay's steak recipe.