How to cook marinade and marinate beef steak?

Beef has a special structure of meat, it is harder to cook, so few cooks decide to make such a dish on the grill or grill.

Beef steak can be made in two ways: with a bone and without it. This is one of the most fragrant and delicate cuts from the carcass, so the cost of it is slightly higher. Fat is not on top of the meat, but thin veins inside it, hence the large amount of juice.

Despite the fact that you can cook a steak in the oven and in a pan, grilled or grill - the most popular, because the meat is soaked with a special flavor. For best results, the piece should be allowed to rest for a few minutes after it has been removed from the grill. This will allow the available juices to be redistributed throughout the piece.

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

In different countries prefer steaks of varying degrees of roast. Meat with blood is cooked very quickly, because it is fried outside, and the inside is usually raw, and sometimes even cold. Some cooks go for tricks and heat the meat, but do not grill it strongly on the grill, for this you need to use only beef at room temperature, if it is frozen, then it will remain cold inside.

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

Steak medium rare will have a reddish-pink center. This is the usual level of cooking in most restaurants. It is possible to regulate this degree up to the very moment until there is a millimeter of pink meat inside. The next degree of roasting is strong when a hard, sometimes even charred rind forms on top, the meat is completely cooked inside and even slightly dried out.

Before frying beef on the grill 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 in this form.

In fact, this cooking option is possible, but not every teeth are able to cope with unmarinated beef. There is a wonderful recipe that any novice cook can master thanks to its simplicity. For cooking you will need:

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

Mix the mustard, garlic and onion, then just add the remaining ingredients. Put the beef in a bag of composition and keep it overnight. Remove from the refrigerator 1 hour before cooking, to warm the meat to room temperature. Shake the marinade off the steak.

A popular recipe using lemon juice is needed for it:

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

• dried basil can be put more, up to three tablespoons;
• dried parsley to taste, but three spoons will suffice;
• a pinch of ground white pepper;
• hot sauce is optional and the amount is unlimited.

Put in the blender all previously described ingredients. Mix at high speed until smooth.

There is a similar recipe, but using several other ingredients:

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

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

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

• infused coffee a few mugs;
• balsamic vinegar no more than two spoons;
• 10 ml of olive oil;
• Dijon mustard and fragrant black pepper in a spoon;
• the same amount of garlic and onion powder.

With lime juice:

• lime juice 200 ml;
• pineapple juice 200 ml;
• several spoons of vegetable oil;
• cumin pair teaspoons;
• chilli to taste;
• crush garlic to get a few spoons;
• 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 of sesame oil;
• garlic powder and ground ginger in one spoon;
• roasted sesame seeds;
• chopped feathers of green onions.

Balsamic Herbal:

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

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

Soy sauce is a universal marinade that does not even need to be cooked. But do not use undiluted, because it is too salty, dark has a pronounced aroma, but someone like it.

Cooking time for steaks varies greatly depending on the size, thickness and density of beef used. The meat on the 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 thought of right away.

Be sure to use herbal oil. For its preparation take any vegetable oil, salt, add 1/4 cup of finely chopped greens: parsley, thyme, oregano, dill. Rosemary put a little, basil can turn brown, and sage and tarragon have a special aroma, they are an amateur. This oil smears beef meat to make it tasty, and let it stand.

See the following video for a Gorkon Ramsay Steak Recipe.