Beef marinade. How to Marinate the Perfect Steak How to Marinate a BBQ Beef Steak

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 ribeye steak is as follows:

In a container you need to mix and beat 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?

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.

Beef undoubtedly has excellent taste, but it is quite tough and capricious meat. Therefore, it is better to marinate beef before cooking, then the meat will become soft, juicy and acquire a subtle aroma. Depending on the toughness of the meat and the method of cooking it, you can use

Simple ways to marinate beef

Fresh beef can be soaked for a couple of hours in mineral water.

You can coat any beef, even old beef, with mustard and put it in the refrigerator for two hours. Then wash the meat with water, cut into portions and you can start frying or baking.

You can make tough beef soft with kiwi. To do this, cut the meat into small pieces, and peel the kiwi into thin slices, mix and leave for 1 hour.

Medium-hard meat can be softened in kefir by keeping it in the refrigerator overnight.

Marinade recipes

Designed for 1 kg of beef

Beef shish kebab - marinade

• Wine vinegar - 3 tbsp. spoons
• Onions - 2 pcs.
• Coriander (seeds) - 1 teaspoon
• Salt - 2 teaspoons
• Ground black pepper - 1 teaspoon

Finely chop the onion, add salt, pepper, coriander, vinegar. Mix the chopped beef with the marinade using your hands and compact lightly. Cover the dish with meat and leave it in a cool place for a day.

Marinade for beef in the oven

• Lemon – 1 piece
• Onions - 2 pcs.
• Garlic - 4 cloves
• Water - 1/2 cup
• Salt, ground black pepper - 1 teaspoon each

Mix lemon juice with cold water, add finely chopped onion, garlic, minced with salt, and pepper. Cut the beef into portions, pound it, pour in cold marinade and leave for 3 hours.

Marinade for beef steak

• Garlic - 6 cloves
• Onions - 1 pc.
• Vinegar 9% - 3 tbsp. spoons
• Olive oil - 1/2 cup
• Soy sauce - 1/2 cup
• Mustard - 2 tbsp. spoons
• Rosemary - to taste

Grind all ingredients for the marinade in a blender until smooth. Pour the marinade over the beef cut into steaks and leave in the refrigerator for at least 3 hours.

Beef marinade for frying

• Water - 1 glass
• Onions - 2 pcs.
• Lemon – 1 piece
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons
• Curry - 1/2 teaspoon
• Seasoning for meat - 1 teaspoon

Finely chop the onion, mash with your hands and mix with the chopped beef. Sleep with seasoning. Mix water with lemon juice, salt and sugar (until they dissolve) and pour into a container with meat. Mix everything well and leave to marinate in the refrigerator for at least 4 hours.

Soy marinade for beef

• Soy sauce - 100 ml
• Garlic - 4 cloves
• Onions - 2 pcs.
• Juice of 1 lemon

Cut the beef into portions and lightly pound them. Mix lemon juice with soy sauce, crushed garlic, finely chopped onion and oil. Add meat to the marinade, mix everything thoroughly with your hands, put in a cool place for 3 hours, or best of all, overnight.

Marinade for tough beef with vinegar

• Water - 1/2 l
• Vinegar 3% - 1/2 l
• Salt, sugar - 1 teaspoon each
• Bay leaf, black allspice, ground black pepper, cloves - to taste

Boil the spices in water for 10 minutes, add vinegar, salt and sugar, bring to a boil, remove from heat, strain and cool. Pour the marinade over the beef and leave in the refrigerator for 2 days.

Marinade for stewing beef with vinegar and soy sauce

• Soy sauce - 2 tbsp. spoons
• Table vinegar - 1 tbsp. spoon
• Water - 1/2 cup
• Onion - 1 pc.
• Garlic - 4 cloves
• Olive oil - 1 tbsp. spoon
• Salt, black pepper - 1 teaspoon each
• Bay leaf - 2 pcs.
• Carnation - 3 stars
• Basil, rosemary, nutmeg, ginger, coriander or other spices - to taste

Place the chopped meat in a bowl for marinating. Finely chop the onion and garlic, crush the salt with your hands, add the rest of the ingredients and mix with the beef, squeezing the meat well. Cover the dish with the marinade with a lid or film and refrigerate overnight.

Beef marinade in a frying pan with beer and mustard

• Dark beer – 250 ml
• Mustard – 250 gr

Cut the beef into portions and generously coat with mustard. Sprinkle with black pepper. Leave to marinate for 1 hour. Then pour beer over everything and leave for 3 hours. Fry in a frying pan, first rolling in flour and sprinkling the meat with salt water.

Beef in mustard marinade

• Mustard - 3 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Mayonnaise - 1 tbsp. spoon
• Khmeli-suneli - 1 teaspoon
• Salt - 1/2 teaspoon

Mix all ingredients. Cut the beef into portions and mix with the marinade with your hands. Leave to marinate for 3 hours in the refrigerator.

Kiwi marinade for beef

• Kiwi – 2 pcs.
• Onions - 2 pcs.
• Lemon – 1 piece (or 1 tbsp. mineral water)
• Salt, pepper, other spices - to taste

Cut the meat into pieces, mix with salt and spices, let stand for 15 minutes. Pass the onion through a meat grinder or grind into a paste with a blender. Do the same with peeled lemon and kiwi (put it in the refrigerator for now). Add the onion-lemon paste to the beef, stir and leave to marinate for at least 3 hours. One hour before cooking * add chopped kiwi to the marinated meat and knead everything thoroughly with your hands.

* You can add kiwi to the meat 20 minutes or 1.5 hours before the start of cooking. It all depends on the size of the pieces and the degree of toughness of the beef.

Kefir marinade for beef

• Kefir – 1 liter
• Onions - 3 pieces
• Vegetable oil - 3 tablespoons
• Salt, ground black pepper - to taste

Cut the onion into rings, meat into portions. Place beef, onion, salt and pepper in a marinating container. Pour in oil and kefir. Mix everything, press down with pressure and leave overnight.

Marinade for roasting beef

• Mustard - 3 tbsp. spoons
• Vegetable oil - 1 tbsp. spoons
• Mayonnaise - 1 tbsp. spoon
• Garlic - 4 cloves
• Juice of 1 lemon
• Salt, spices (white, black pepper, coriander, rosemary, basil, paprika, etc.) - to taste

In a marinating bowl, mix mayonnaise, lemon juice, mustard, salt, spices and oil. Stuff the beef with garlic cloves, making cuts in the meat. Thoroughly rub the marinade into the meat. Cover the dish with the marinated beef with a lid or film and leave in the refrigerator for 12 hours.

Wine marinade for beef

• Wine vinegar - 1 tbsp. spoons
• Red wine – 400 gr
• Onions - 2 pcs.,
• Sugar - 2 tbsp. spoons
• Bay leaf - 3 pcs
• Cloves and rosemary - to taste
• Mustard powder - 1/2 teaspoon.

Mix wine, vinegar, sugar, mustard, spices and grated onion. Bring the marinade to a boil in an enamel bowl, remove from heat and cool. Pour the marinade over the pre-cut meat into portions. The marinating time depends on the hardness and size of the beef pieces and ranges from 2 to 8 hours.

Marinade for grilled beef

• Juice of one lemon
• Any vegetable oil - 1/2 cup
• Soy sauce - 4 tbsp. spoons
• Garlic - 4 cloves
• Sugar (preferably brown) - 1 tbsp. spoon
• Ground black pepper - 1 teaspoon

Rub the beef with pepper. In a bowl, mix oil, soy sauce, lemon juice, sugar and chopped garlic. Mix the meat with the marinade. Place in the refrigerator for 3 hours. From time to time it is worth stirring the marinated meat.

Marinate beef only in plastic or enamel containers, avoiding the meat coming into contact with open metal, otherwise the taste of the dish may be ruined. You can pour the marinade over the beef during cooking, or you can make a sauce from it, add a little starch or sautéed flour and simmer over low heat.

Calories: Not specified
Cooking time: Not indicated

Much of the success of cooking a pork steak depends on how long it is marinated and what kind of marinade is chosen for it. The meat turns out tasty, juicy and tender only if it has been properly marinated. We will share recipes for the best marinades for pork steak in this material.

How to cook with photos step by step

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

What is steak

If we translate the word “stack” literally from the Old Norse language, it means “to fry.” Today, to get a piece of steak, a carcass is used, which is cut across the grain, and not along, and this is important, since it is this kind of cutting that gives the output what we call steak. Pork meat is most suitable for steaks; they are less often prepared from veal. You can get a juicy steak only if you know how to marinate it correctly.

What you need to know when reprocessing meat

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

And two more important nuances:

You cannot marinate steak in aluminum dishes, otherwise it will acquire a specific metallic taste;
The steak should only be placed on a pre-heated pan, otherwise the meat will turn out tough.

How to marinate steak: a simple recipe

To marinate a steak according to this recipe, you will need the following ingredients:

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

Preparing the marinade:

1. Sesame oil should be mixed with lemon juice and salt, then rub the steak on both sides with this mixture, and rub generously. Refrigerate the meat for three hours.

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

Marinade for grilled pork in kefir

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

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

Cooking method:

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

Tomato marinade recipe

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

Ingredients required for the marinade:

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

Cooking method:

1. Tomatoes should be scalded with boiling water, then remove the skin, cut out the stem and cut into thin slices or thin rings.
2. Peel the onion and cut into half rings.
3.Crush the chopped tomatoes and onions a little with your hands so that they release juice.
4. Next, you should place the vegetables and meat in one container, add dry spices, chopped basil, salt and pepper, mix well. You can add a few bay leaves for flavor.
5. The meat should be left in the marinade for 2 hours, then put in the refrigerator for another 4 hours to cool and soak.
6. When the marinating process is complete, the marinated steak can be grilled for about 15 minutes on both sides.

To ensure that pork steak does not get boring and always delights, it is recommended to marinate it in a new way each time. After all, the marinade can give the meat a completely different taste, make it more tender, or, conversely, give it a spiciness. After all, cooking is also an art in which you can experiment and discover something new every time in seemingly familiar dishes!

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 put 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 refrigerator 1 hour before cooking to allow 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 glass fresh lemon juice;
• Worcestershire sauce 300 ml;
• garlic powder in the amount of two tablespoons;

• 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.