How to cook pork steak, on the bone, in a frying pan, on the grill, in the oven, in a slow cooker, on the grill: the best recipes. How to properly marinate and cook juicy tender neck steak, pork loin in soy, honey-mustard, mushroom sauce: recipes. As deputy

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.

The article offers you several delicious recipes for preparing pork steak in different ways.

Marinade for pork steak, steak with soy, pomegranate, sour cream, honey mustard, mushroom sauce: recipe

INTERESTING: Stack is a fairly large and thick piece of fried meat. The steak can be made from beef or pork (less commonly from chicken; fried breast is sometimes called “chicken steak”). This dish has a lot of history. It is believed that in Ancient Greece, large pieces of meat were doused with fire on braziers, presenting them “as a sacrifice” to the Gods. At the moment, steak is the most popular dish in the United States, where chefs have invented hundreds of ways to fry and bake meat and have elevated it to a real cult. We can say that steak is a significant contribution to the world cuisine of the American people.

A delicious steak is not just a piece of meat that has been exposed to high temperatures. It is important to know that in addition to choosing the “right” and tasty piece of ripened meat (aging helps the meat fibers become softer), it should be thoroughly marinated. Depending on your preferences, you can make a spicy, mustard, honey, hot, berry marinade, which will add a “special” note of flavor to the meat.

You can serve steak with potatoes, vegetables, pickles and fermentations, pasta, and legumes. To prevent the meat from being dry, it is important not to overcook it, and also serve it with sauce. Pork meat is combined with different sauces: sweet, salty, spicy, berry, fruit, creamy, vegetable. You should choose the sauce according to your tastes and the side dish.

Steak marinades (the most delicious and popular):

• "Soy" marinade. To do this, you need to use any soy sauce: classic, garlic or ginger. No additional salt is needed as the sauce is already very salty. As an additive, you can squeeze out a clove of garlic or cover or sprinkle the meat with “fragrant” herbs: bay, rosemary, basil and other types.
• "Pomegranate" marinade. The juice of the berries perfectly complements the taste of meat; the acid of the berries breaks down the fibers and makes them softer. The ideal option is natural pomegranate juice, which can be squeezed or purchased in a store (not nectar, but 100% sugar-free juice). The juice can be combined with soy sauce, wine, mustard or aromatic spices, salt or a mixture of peppers.
• "Wine" marinade. Wine softens the meat and gives it a pleasant rich aroma and taste. You can use any wine (red or white, rose), but only dry wine. It can also be combined with other additives in the form of soy sauce or vinegar.
• "Honey" marinade. Natural honey will help the meat acquire a “caramel crust” and a pleasant sweetish flavor. It is important to know that honey in the marinade is not the main ingredient and should not be added too much, 1 tbsp. will be quite enough. Combine honey with soy sauce, spices, oil, vinegar, mustard, mayonnaise.
• "Mustard" marinade. One of the best for juicy and fatty cuts of pork. Mustard goes perfectly with honey and soy sauce, and together you get a spicy and rich marinade for steak.
• "Mayonnaise" marinade. The simplest marinade that will add flavor. Juiciness and golden brownness to the steak. Combine a small amount of mayonnaise with soy sauce, aromatic herbs, spicy spices, vegetable oil and salt.
• "Tomato" marinade. You can use ketchup, crushed tomato pulp and even tomato paste as a base. It must be supplemented with any aromatic spices, vinegar or soy sauce, wine and salt.

Steak sauces (the most delicious and popular):

• Mushroom. One of the best and delicious sauces that goes perfectly with pork. The basis of the sauce is cream of any fat content. You should take the most “fragrant” mushrooms that you can find (white, wild mushrooms); in extreme cases, champignons will do. Chop the mushrooms very finely and fry in oil (add onions if desired) until golden brown, then pour in the cream and add a piece of butter, as well as salt and any spices that you like. Simmer the sauce for about 5 minutes; if it is liquid and you don’t like its consistency, you can add 0.5-1 tbsp. flour. After stewing the mushrooms, grind the whole mass well with a blender until smooth. Pour into a gravy boat and serve with finely chopped dill.
• Pomegranate. This is a very simple and delicious sauce for pork steak. It should be prepared from fresh pomegranate juice, which is squeezed out of the fruit (100% natural juice without additives or sugar is also available). It should be poured into a saucepan, salt and spicy spices (nutmeg, pepper, bay, rosemary, basil, thyme, oregano and others) added to the juice, as well as 1 tbsp of starch (potato starch is better, corn starch will give sweetness). Brew the sauce over low heat, whisking thoroughly to prevent the formation of lumps of starch.
• Cranberry. The sour taste of the berry, combined with a small amount of sugar and spicy spices, will allow you to prepare an original and incredibly tasty sauce for pork. Cranberry juice without pulp (squeeze and strain) should be heated and brewed with 1 tsp - 1 tbsp. corn or any other starch. Add 1 tsp. sugar, a couple of pinches of pepper mixture, 1 tsp. soy sauce.
• Berry. You can brew any aromatic and sweet and sour berry juice into the sauce: raspberry, strawberry, lingonberry. To steep, add a little starch or flour to the juice (this will make the sauce thicker and thicker), and sugar, salt and pepper will make it piquant.
• Orange. Pairs perfectly with fatty cuts of meat (neck steaks, for example). In order for the sauce to be tasty and “correct”, it is important to take freshly squeezed orange juice (make it yourself). The sauce thickens with flour or starch. Do not add sugar, but you can add pepper, horseradish or mustard to taste to make it sharper and more piquant. Salt or soy sauce can be added to taste for saltiness.
• Sour cream. The rich sour cream sauce makes the pork taste soft and creamy. This sauce cannot be called exotic or spicy at all, but it is easy to prepare. You will need any sour cream, preferably “medium” fat content (15%). Chop the herbs (dill and others) into the sour cream, squeeze out a clove of garlic, and add spices according to your preferences.
• Soy. The sauce is easy to make and always turns out delicious. Mix soy sauce and mayonnaise in equal proportions, squeeze out a clove of garlic and chop the herbs. Serve with potatoes and spicy marinated steak.
• Honey mustard. This sweetish sauce, along with its spiciness, will complement juicy meat, even lean meat (such as pork tenderloin). Mix one to one: honey, mustard and soy sauce. Add garlic to taste.
• Tomato. Several tomatoes should be peeled and chopped, placed in a frying pan and simmered, evaporating the liquid. Grind half a sweet or bell pepper and puree with a blender, pour the puree into the tomatoes. 5-7 minutes before readiness, squeeze a clove of garlic into the mass, add any spices and a little vegetable oil, as well as herbs.
• Garlic. As a base, you can use sour cream and mayonnaise in equal quantities. Add a few cloves of crushed garlic and chopped dill. If desired, add any other aromatic spices and herbs.

How to marinate pork steak in kefir: recipe

Kefir will allow the meat to become softer. It will not change the taste and will not add sourness, but it will add juiciness to the steak.

What you will need:

• Neck steak – up to 1 kg. (or any other, but “fat” part).
• Kefir - 0.5-0.7 l. (it’s best to “drown” the steak a little in kefir; kefir can be of any fat content).
• Salt and pepper - a few pinches

How to do:

• Prepare the meat for marinating: clean it of films (if any), wash it, and dry it.
• Cut a large piece into steaks, which should be approximately 2.5-3.5 cm thick.
• Dip the meat in kefir and let it “sour” for a while. It's best to leave it overnight.
• Kefir will help break down meat fibers and make the steak soft and maintain its juiciness.
• Salt and pepper should be added to this steak during the frying process or before serving.
• Determine the amount of spices yourself

How to cook neck steak, pork loin in a frying pan in soy sauce: recipe

IMPORTANT: The best spices and additives for meat are, of course, salt and pepper. But if you want to improve the taste of the finished dish, try adding regular soy sauce to the marinade, which you can now buy in stores without any problems.

What you need to have:

• Steak (one or several weighing 250 g at once) – preferably from “fatty” meat (neck is ideal).
• Fruit vinegar – a few tbsp.
• Sunflower oil - a few tbsp.
• Pepper mixture - a few pinches
• Soy sauce - about 50-60 ml (determined by eye)
• Dried garlic - 1 tsp (can be replaced with fresh)
• Dried ground ginger - 1 tsp (you can exclude or add fresh).
• Honey (any natural) – 0.5-1 tsp. (liquid)

IMPORTANT: Salt is not necessary in this recipe, since soy sauce is already salty.

How to do:

• Without any spices, just in the sauce, marinate the steaks (the desired marinating time is to leave overnight or at least for several hours).
• First, mix the sauce and vinegar (apple juice is best) evenly.
• Then stir the ginger, garlic and pepper into the warm oil and mix the oil with the sauce.
• Pour in honey and dissolve it thoroughly
• Dip the steak into the resulting marinade and let it sit for a long time.
• When frying, you can sprinkle a little extra salt on the steak.

IMPORTANT: Soy sauce will add not only a piquant, rich taste to the meat, but will also allow it to roast over the fire with a golden, caramel-like crust.

How to cook pork steak on the bone with thyme and rosemary in a frying pan: recipe

IMPORTANT: Why should steak be grilled on the bone? This is the secret to the juiciness of the meat. This steak will be very tender, and if you make a spicy marinade, you will get an incredibly tasty dish.

What you will need:

• Steak meat– several servings (pieces of meat) 250 grams each. approximately.
• Sunflower or olive oil – a few tbsp.
• Lemon juice - a few tbsp.
• Mix of hot peppers - 0.5 tsp
• Paprika (not hot) – 0.5 tsp
• Salt - a few pinches
• Thyme – 0.5 tsp
• Rosemary – a few twigs

PRE-MARINATED: The steak should be coated with spices and dipped in a mixture of juice and oil (preferably warm). Place a sprig of rosemary on top and bottom of the steak. Keep in the marinade for at least several hours.

How to cook:

• Remove the rosemary sprigs from the marinated piece.
• Heat the frying pan well, it is advisable to use one that has a Teflon coating or a grill pan (grease with oil using a brush).
• Place a piece of meat on a hot frying pan and hold until the meat turns white and becomes “elastic” on both sides (you can check with a toothpick).

How long to fry a pork steak in a frying pan?

Frying meat in a frying pan should last from 6 to 8 minutes on each side. If the meat is exposed to fire (on the grill, for example), less time will be required.

IMPORTANT: Pork meat should be completely cooked. Unlike beef, which can be cooked “medium” or even “raer”, this is unacceptable with pork (pigs are “sensitive” to a number of pathogens and bacteria, as well as pests, traces of which are completely destroyed under the influence of high temperatures).

How to cook pork steak in the oven with tomatoes and cheese: recipe

People often call this dish “French-style meat.” It can be baked only with tomatoes, but the cheese will add juiciness to the meat and the pork will not seem dry, and the tomatoes will set off the fatty meat with a slight sourness.

What you will need:

• Steak meat – 200-250 gr. every piece (fatty or lean - it doesn’t matter).
• Pepper mixture and salt (optional) – a few pinches
• Tomatoes - 1-3 pcs. juicy and fresh, not large (you need neat, fleshy tomato rings, 2-3 for each piece of meat).
• Cheese - about 200 gr. (depends on the number of steaks). You can choose any low-fat cheese (30-40%, which melts and browns well when baked).

How to prepare meat:

• The steaks need to be beaten a little so that they are not dry (if you want, marinate the steak in advance in any of the marinades suggested above). Already beaten meat should be dipped into the marinade.
• Place the steaks on the oven sheet (do not place them on the mesh, as the meat, tomatoes and cheese will release juice and it can drip to the bottom of the oven).
• Season the steaks with spices and salt (if you think necessary)
• Place 2-3 tomato rings on top of the meat and place a large slice of cheese.
• Bake at 180 degrees (no more) and keep in the oven for 35-40 minutes.

How to cook pork steak with mushrooms: recipe

Mushrooms perfectly complement the taste of juicy, fatty and even dry steak. They can be used to prepare a sauce or a side dish (read how to make the sauce above).

What you need (for 1 serving):

• Piece of meat - 250-350 gr. weight (approx.)
• Soy marinade for meat - ingredients listed above
• Champignon - 400-500 gr. (replaceable with any other mushrooms).
• Onion – 1 PC. or white part of leek
• Sour cream - a few tbsp.
• Fresh herbs(needed for submission)

How to do:

• A well-marinated piece of meat should be fried for 6-7 minutes on each side in a hot frying pan.
• At the same time, finely chop the champignon and onion, fry until golden brown only in butter.
• During frying, you can pour in the remaining marinade and wait for it to evaporate.
• When the marinade has evaporated, add 1-2 tbsp. sour cream and simmer a little under the lid (you can do it without sour cream).
• The steak should be served hot on the same plate with mushrooms strewn with plenty of herbs.

How to cook pork steak on the grill: recipe

Cooking pork on the grill is not difficult:

• Rinse the meat in advance and cut it into steaks (large).
• Let the steak marinate overnight (choose any marinade listed above).
• Prepare the coals and oil the grill (grids) to prevent the meat from sticking.
• Place the meat and keep it for about 5 minutes over moderate but “active” heat on each side.

How to cook pork steak in a slow cooker: recipe

Even in a slow cooker you can cook a fairly tasty and juicy steak. To do this, you should select the “Frying” mode and keep the oven lid open.

What you need to prepare:

• Piece of meat - steak weighing about 300 g.
• Soy marinade –(recipe described in the article above)

How to cook:

• The marinated steak should be placed in the heated multicooker bowl.
• You don't need a lot of oil, just 1-2 tsp. will be quite enough, because the pork is already fatty, which means it will release juice.
• Turn on the mode and “fry” with the lid closed for about 5 minutes (if the bowl has already been preheated).
• Then open the lid and keep it in this mode for another 5 minutes (this will allow the meat to get a golden brown crust).
• Repeat the same with the other side of the steak.

How to cook pork steak with mustard: recipe

This steak can be cooked on a grill pan. For frying, choose soft and juicy meat, such as tenderloin.

What you need to have:

• Piece of meat - steak weighing about 250 g.
• Mustard "Russian" - 1 tsp
• Soy sauce - 1 tbsp.
• Pepper mixture - a couple of pinches
• Salt - a couple of pinches

How to fry and cook:

• Rub the tenderloin pulp (large) with pepper and salt
• Then coat with a mixture of soy sauce and mustard
• Heat a grill pan and grease with oil
• Place steak in hot pan
• Hold for about 5 minutes on each side
• Check doneness with a toothpick

How to cook pork steak with potatoes: recipe

You can also bake a steak in the oven by placing the meat on top of the potatoes. This way you can cook juicy steak and delicious potatoes.

How to bake:

• Cut the potatoes into a heatproof bowl
• Sprinkle it with a little salt and pepper
• Place pre-marinated meat on top of the potatoes.
• Pour the remaining marinade over the potatoes.
• If you wish, you can sprinkle the meat with cheese to make the dish juicier and tastier.
• Bake at 170-180 degrees. But no more than 45-55 minutes.

How to make pork steak tasty and juicy: tips

Adviсe:

• Delicious steak comes from fresh meat
• Steak meat should not be frozen or thawed.
• Meat should be at room temperature
• “Wet” and undried meat will “burn”
• The steak should not be more than 4 cm thick, otherwise it simply will not cook through.
• The meat should not be less than 2.5 cm thick, otherwise it will burn or be very dry.
• The steak should only be brought to life in a hot frying pan.
• The steak is fried at high temperature for the first 2 minutes, and then the temperature is reduced.
• For frying, it is important to choose the right frying pan: suitable with a Teflon coating, thick bottom or cast iron.
• The longer you marinate the meat, the tastier and juicier the steak will be.

Video: “Cooking pork steak”

Red table wine is ideal for marinating red meat and game. It softens muscle fibers well and gives the finished dish a rich flavor. Today we will tell you some effective tips and life hacks, how to marinate steak in wine so that it turns out tender and tasty.

How to marinate steak in wine: 7 rules

1. For marinating meat, choose a wine that is not too expensive, but also not the cheapest. If it is red meat, choose dry red wines; if you are cooking pork or fish, marinate the steak in white wine. Leave sweet dessert wines for desserts; dry varieties are more suitable for meat.
2. The fattier the steak meat, the thicker the marinating wine should be. likes full-bodied, high-tannin wines. For white meat and fish, it is better to choose lighter wines.
3. How long should I marinate a steak in wine? This depends on the toughness of the selected cut and its size. If it's a tough steak, leave it in the wine overnight. If you are marinating a marbled steak made from aged beef, 40 minutes is enough.
4. Wine marinade for steaks will be more interesting if you add spices with a bright aroma: garlic, fresh rosemary, oregano or thyme. Don't forget about the oil - it turns the marinade into an emulsion.
5. Wine vinegar is often added to wine marinade for steaks - it makes the marinade more concentrated. Use this ingredient to marinate.
6. Use food containers or ziplock bags to marinate meat products. And never reuse marinade.
7. Beef steak in red wine should not “swim” in the marinade. If you have high-quality ingredients, it is enough to coat the surface of the meat with marinade and rub it in a little.

Veal steak in red wine: frying recipes

To cook beef steak in a frying pan, choose meat with good marbling, without films or veins. We recommend. It has a rich beef taste and aroma, which will benefit from a wine-based marinade. Choose wet-aged steaks. They are juicy and tender, but do not have as much flavor as dry-fermented steaks. You can give them a deeper taste using a wine marinade, while dry-aged beef does not need this.
To prepare beef steak with red wine, pat the meat dry to remove excess moisture and leave at room temperature. Mix half a glass of wine with fresh sprigs of rosemary and thyme. If you rub them in your hands before doing this, they will give out a greater aroma. Add chopped garlic cloves without peels to the wine and pour in the oil. This is a basic marinade, you can add spices and herbs to your liking.
Brush the steaks with the prepared marinade, add garlic and thyme, cover with cling film and leave on the kitchen counter for 40 minutes. At room temperature, meat marinates faster. In addition, in this case, before frying the steaks, you do not have to heat them. After the first 20 minutes, turn the steaks over and cover again with cling film. We do not add salt and pepper to the marinade. We will add them to the finished dish.
Steak marinated in wine must be dried before frying. Carefully blot the surface of the meat with a dry napkin, then its surface will quickly become covered with a crust, which will retain the meat juices inside.
Place the steaks on a dry and well-heated frying pan. Cook until medium rare. Read the recipe for New York steak in a frying pan.

Wine marinade recipe for alternative steaks

Tough alternative steaks are often used for grilling or pan frying. They are loved for their rich meaty taste and aroma. But in this case we are dealing with tougher meat, so we will tell you how to marinate steak in wine in this case.
First of all, trim the steak meat well. No marinade will soften tough connective tissue. If you decide, remove the vein running down the middle. Flank steak and Skirt steak must be thoroughly cleaned of the films covering their surface. Alternative steaks such as Picanha and Ramp Steak do not require pre-trimming. Although some recommend fighting them off. We described in detail how to prepare meat for steaks.
The red wine steak alternative requires a more complex marinade. The main task: to increase the acidity of the marinade. Lime and lemon juices, soy sauce, fish, oyster, and rice vinegar do an excellent job of this task. By adding sesame oil, garlic and hot pepper to this mixture, you will get an original and tasty Asian-style marinade for meat.
To cook steak in wine, use mirin rather than the usual table wine. This is a sweet rice wine from Japan. Complete it with oil, soy sauce and spices. For very tough meat, you can add a glass of sake. Marinate alternative steaks in this mixture for at least 2 hours, and then fry them until medium rare or stir-fry. Read how to cook beef stir-fry.
Experiment with marinades for alternative steaks. Well tenderized and properly cooked, they will definitely become part of your meat diet. you can do it inexpensively on the T-Bone website.

How to marinate pork steak in wine

To marinate pork steaks in wine, try semi-sweet white wines. The fact is that pork has a sweet and sour note in its taste. Prepare a basic marinating mixture: mix white wine with oil, add bay leaf and peppercorns. Marinate pork steak in this mixture.
As additional ingredients, use a mixture of Provencal herbs, mustard beans or mustard powder. To soften entrecotes and kebabs, use apple or rice vinegar in the marinade. Don't forget about citrus fruits - they go well with fatty pork. Use not only the juice, but also the zest. Read more about how to cook juicy pork steaks in our.

It is not easy to choose the right meat for various dishes. More often than not, housewives prefer to buy pork because the tenderloin always turns out juicy and tender. Few people know how to properly make a marinade for beef, so that even lean tenderloin always melts in your mouth after frying. There are many recipes, and the article will not only help you choose the option you like, but will also teach you how to choose good veal and cook it deliciously.

Buying meat

This is the first place to start. The most important advice is to choose chilled meat. Never take frozen meat, as it will be difficult to assess the quality of the piece and the age of the animal. If the cow was old, then even the best beef marinade will not help tenderize it.

Pay attention to the color. The lighter the piece, the younger the calf. The layers of fat should be cream-colored. For baking, barbecuing, frying and stewing, meat of the 1st category is suitable: sirloin, tenderloin, brisket, rump, fillet, rump.

Freshness is determined by the smell, and when you press on the piece, the dent will straighten out.

Meat preparation

It is better to defrost pieces at normal room temperature. Never use a microwave oven. This way the piece will just become rubbery.

Before adding pieces to the beef marinade, remove all veins and film at once, rinse well with water and dry a little with paper towels.

Cut the meat only across the grain and beat it with a hammer first. This will make the pieces more tender. Never salt meat before cooking, as it will release its juices.

If you are preparing a beef marinade for the first time, then strictly follow the recipe.

Working with a sleeve or foil:

• check the packaged piece for leaks to avoid loss of juice;
• For baking, additional fat is usually not required;
• You will get a golden brown crust on the finished meat only if you tear off the top of the wrapper a few minutes before the end and turn up the temperature a little.

Do not use aluminum cookware, as it reacts with acid and releases substances that are harmful to the body. The residence time of the meat in the sauce depends on the thickness of the pieces and is usually more than 3 hours.

The recipes will not have specific cooking times. Just stick to the golden mean: a piece weighing 1 kg can be served 2 hours after heat treatment at 200 degrees, a fillet weighing 2 times less should stay in the oven for about 1.5 hours (180 degrees).

Method of preparing the marinade

Let's figure out what products are included in the marinade for beef for baking, frying or barbecue. Most often used:

1. Acids. There is a large selection here: lemon, pomegranate, apple, pineapple juices, soy sauce, wine or wine vinegar, kefir, beer.
2. Vegetable or olive oil is always added.
3. For a beautiful color, sometimes granulated sugar or honey can be found in the marinade.
4. The aroma can be achieved using various seasonings: garlic, nutmeg, ginger, rosemary, black and red pepper.
5. For spiciness use mustard and chili pepper.

Mix all ingredients thoroughly so that the flavor and aroma are distributed evenly.

Popular marinades

Let's start studying the most popular marinades for beef. The fact is that this meat is quite bland and tougher than pork. Therefore, all will contain foods that are high in acid. Believe me, simple soy sauce or ketchup will not do the job.

Another option based on 1 tablespoon of honey can be prepared with 80 ml of wine vinegar, a glass of beer, mustard and olive oil. Perfect for preparing meat for roasting.

All calculations for sauces are per 1 kg of meat. You can add that you should not use table vinegar, as for other types, because it will draw out all the juices from the pieces.

Ensure softness of beef when frying

It is with this kind of heat treatment that mistakes are more often made and the meat turns out dry and tough. Fried pork chops will be familiar to us, but beef, if done correctly, will be in no way inferior.

But here are the rules:

• Cut the prepared meat into portions (it doesn’t matter whether they are chops, steak or minions).
• Beat it carefully with a hammer.
• Prepare the beef marinade sauce and add the meat there.
• Heat a thick-walled frying pan, preferably cast iron. Pour a minimal amount of oil, but ideally fry without it at all.
• Fry over high heat on both sides to form a crust. Then we reduce the flame and bring it to readiness.

Try to leave more juice inside the pieces.

Fried chops in mushroom sauce

Don't leave a piece of meat without a good sauce. According to this recipe, you need to prepare 1 kg of meat, as indicated just above, and for the sauce we will take:

• 120 g of mushrooms (preferably morels);
• 1 liter of chicken broth;
• 6 tbsp. l. maple syrup;
• the same number of spoons of good cognac.

For this recipe we use a wine marinade for beef. To fry the chops, use a little butter. After the frying pan, place it on a plate for a while and prepare the sauce.

Pour the syrup into the pan and wait for it to boil. When it starts to thicken, add cognac. All liquid should evaporate. We cut the mushrooms into pieces of different sizes, as small ones will add aroma, and large ones will add taste. We send them to the frying pan and almost immediately fill everything with broth.

Place the fried meat in the sauce and simmer a little until the chops become soft. Can be served with any side dish.

Steaks on the grill

Now let's cook the meat in everyone's favorite way. But first you have to make the marinade for the beef steak. And for this let's take:

• White wine vinegar - 40 ml.
• A couple of cloves of garlic.
• Oregano - 3 g.
• Lemon juice - 0.5 cups.
• Olive oil - 1 glass.
• A little allspice.

So, mix all the ingredients without salt. Immerse the prepared steaks there. It is advisable if you marinate them overnight. Then take it out and fry in a frying pan or coals, constantly pouring over the remaining marinade. Serve ready-made with a side dish or as a separate dish, with fresh herbs.

Steak marinated in balsamic vinegar

While getting ready for a picnic, we decided to cook. In the evening, think about how to surprise your family. This marinade for beef steak will not only make the meat tender, but also give a beautiful color to the finished dish.

All you need is to mix per 1 kg in a bowl: 2 tbsp. l. brown sugar, 2 cloves garlic, teaspoon rosemary, black pepper. It is better to add salt immediately before frying on charcoal or on an electric grill.

Place the steaks in a bag, pour in the marinade and mix well. Cover and place in a cool place overnight. Before cooking, let the liquid drain and add some salt. The meat is fried on each side for up to 4-5 minutes, and then covered with foil and infused for some more time.

How to achieve tender baked beef

Not all chefs even know how to bake veal to create a real delicacy. This meat needs to be handled skillfully, so some experience comes with age. Let's give some tips that will help at the initial stage. What if everything works out for you right away?

1. Choose meat with low fat content for juiciness.
2. Be sure to make a marinade for baking. This is very important for beef.
3. Do not cut the meat, but bake it in a large piece at once. It is better to divide the finished product into portions. This way you won't lose juice.
4. First, you can sear the tenderloin in a hot pan.
5. You can bake it with coarsely chopped vegetables. They will help the meat stay juicy by releasing its juices.
6. Be sure to use foil or a special baking bag.

By using any of the sauces that are offered and the tips, you will definitely achieve success.

Roast beef sous in the oven

It turns out that you don’t always have to go to the store to buy a sleeve or foil for baking a piece of meat. You have the necessary auxiliary “material” at home - this is an ordinary glass jar, which we will use in this recipe. But first, let's select a suitable piece of veal and dishes.

Firstly, the diameter of the neck should not differ greatly from the diameter of the jar so that you can easily get a piece out. Secondly, choose the meat itself that is suitable in size.

Now, using one of the beef marinade recipes, leave the meat in a cool place for 6-8 hours. Then we place it inside the jar and close it with a plastic lid. Place in a saucepan with water so that the glass container is completely covered, and put in the oven (200 degrees) for a couple of hours. After the time has passed, take the piece out of the jar and fry it in a frying pan on all sides.

Of course, this recipe is also suitable for foil, but here the meat will be even softer and will have a beautiful, round shape.

Beef kebabs

With proper preparation and excellent results, you will surprise your guests with the choice of meat, since veal is considered an unsuitable product for barbecue. All this is due to the fact that table vinegar is often used, which is more suitable for pork or lamb. The right marinade for beef shish kebab will become the main “hero” of the picnic.

Here you should pay attention to the exposure time, which should be increased to a day. But you shouldn’t overexpose it either. As always, add salt when the coals are ready. You can use any of the previously listed marinades or look at this selection of original ideas:

1. Pomegranate marinade. You can buy ready-made juice or prepare it yourself: separate from the peel, pour the berries into a colander and, using a masher, crush. We will need half a liter of it. We also add 20 ml of olive oil, juice from 1 lemon, fresh cilantro, ground coriander, a large amount of onions and allspice. The calculation is given for 1 kg of beef. Replace pomegranate juice with pineapple juice if desired.
2. Kiwi marinade. First of all, mix lemon juice with a couple of tablespoons of vegetable oil, a spoonful of sugar, and ground pepper. 1 hour before cooking, add the pulp of 2 kiwis to the marinated meat.

Baste, constantly turning the skewers, with the remaining marinade. Then aromatic and tender kebab will brighten up your holiday.

It doesn’t matter what kind of beef marinade you prepare, whether you grill it or fry it in a frying pan. Always stick to the recipe until you learn how to make your own.

Pork is a fairly healthy product. The meat of this animal contains a large amount of protein, vitamins B and 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 delicious dish will be if the meat is pre-marinated. 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. Fans of this kind of pork steak will feel a pronounced pork taste.

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

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 a great many recipes; to find the perfect recipe 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 cooking methods will provide different flavors.

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 of soy sauce, ground or fresh ginger root, 1 tablespoon of 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 are fried on a grill or frying pan 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, which 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 such a marinade you will need 300 mg of tomato juice, 100 mg of 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. For the marinade you will need two glasses of 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 and spices.