A steak is a weighty and toasted piece of meat that no man will refuse. Although, many women will also like to taste. Steaks are prepared in different ways, but most often from pork and grilled.

Grilled pork steak - general cooking principles

Meat. Pork tenderloin, neck, lumbar cut, rib cut, sirloin are used. In general, any piece without veins, bones, there are a lot of options, in fact there are about 100 species and this is a whole science, but for a home dish it is not necessary to master it and delve into all the subtleties. Pork is always cut across the fibers with a thickness of about 1-2 cm. Thin steaks do not need to be made, as they will turn out to be dry chops.

Spices. Full scope for creativity. You can add any seasonings and even aromatic herbs, pork loves all this.

Marinades. They are prepared on the basis of spices with the addition of soy sauces, honey, citrus fruits and other juices. But they are not always used. A natural piece of meat is often prepared, lightly seasoned with spices.

Grill. An extensive topic. The steak can be cooked on a natural grill - charcoal grill. Or use an electrical alternative. There are also grill pans. The oven also has a grill that you can use. All recipes with different cooking methods are below.

Grilled pork steak with lemon

A simple steak recipe that requires a minimal set of products. The meat is cooked on a regular grill, but you can use an electric grill. In the second case, we follow the instructions based on the power of the device. Usually steak is cooked at 200 degrees for 5 minutes. Then the temperature is reduced to 150 and the meat is kept for another 5-7 minutes so that it is baked inside.

Ingredients

1 kg of pork;

1 spoon of olive oil;

4 sprigs of thyme;

Salt, seasoning for meat.

Preparation

1. Rinse a piece of pork and be sure to dry it with napkins. You can leave it on for a while to dry the meat.

2. Take a large and sharp knife, cut the pork across the grain to make thick pieces of about 2 cm. Do not make thin steaks.

3. Squeeze the juice out of one medium lemon. Add a teaspoon of seasoning for meat or kebabs, stir, add a little olive oil and salt the marinade.

4. Rub the steaks with the prepared mixture from all sides.

5. Thyme twigs in our hands, so that they release the juice and aroma. We shift the steaks with thyme.

6. Pour the rest of the lemon marinade on top, if any. We stretch the cling film on the dish and leave it for a couple of hours. If you marinate pork for longer, then put it in the refrigerator.

7. Now it remains to remove the meat from the bowl, shake off the marinade and put on the wire rack. Place over coals and fry until crusty on both sides. Or we use an electric grill.

Grilled pork steak in the oven

Recipe for amazing grilled steaks in the oven that are in no way inferior to meat on the grill. But for this to be really so, you need to know something about the cooking technology. Georgian adjika is used for the sauce, you can just take chopped chili peppers in the same amount.

Ingredients

1 kg of pork;

1 tsp. hops-suneli and paprika;

A pinch of hot pepper;

Coarse salt;

4 tablespoons of tomato paste;

3 cloves of garlic;

0.25 tsp natural adjika.

Preparation

1. Cut the meat into pieces for steaks, but not very thick. 1 cm is enough.

2. Mix paprika with hot pepper and suneli hops.

3. Rub the meat first with coarse salt, then with a mixture of spices. You can leave it to marinate for the whole day or cook right away, but the meat still needs to stand for an hour, otherwise it will not be tasty and salted.

4. We heat the oven to 220 degrees.

5. Prepare a baking sheet and boiling water. Place the marinated meat on the wire rack. Put a baking sheet with boiling water below.

6. Cook steaks on the second level from the top for 20 minutes. Then we turn it over. Cooking from the second side for another 25-30 minutes, we look at the meat. If the water in the baking sheet runs out, add more boiling water.

7. Prepare the sauce. We mix tomato paste with a few tablespoons of water so that it acquires the consistency of thick ketchup. Season with Georgian adjika and chopped garlic, salt to taste. Either we dilute the pasta with soy sauce, it will also be delicious.

8. Put the hot pork on plates, pour over tomato sauce, which will soften the meat.

Grilled pork steak with soy sauce

A variation of the famous and simply amazing steak marinade on the electric grill. But you can cook it on charcoal, in the oven.

Ingredients

600 g pork;

150 ml soy sauce;

1 tsp sweet ground paprika;

3 cloves of garlic;

A pinch of black pepper.

Preparation

1. This amount of meat makes 2 large steaks. Actually, we cut it.

2. Since soy sauce is salty, just add paprika and black pepper to it. Nothing else is needed. Stir.

3. Peel the garlic, cut each clove into several pieces and carefully so that the pieces do not look out, we stuff the meat.

4. Now sprinkle the steaks on top with the spiced soy sauce. We leave it for at least 2 hours. Of course, you can marinate less, but it is better to withstand this time, it will be much tastier.

5. Warm up the grill to 200 degrees. Or we will prepare a brazier.

6. Take out the steaks. Put on the grill, cover with the top lid. We keep it for five or six minutes.

7. Now the temperature needs to be reduced to 150-160 degrees.

8. We bring the meat to the required readiness. If you like a steak with blood, 3-4 minutes is enough. If you want the meat to bake, cook for at least another 5-7 minutes.

Grilled pork steak (in a pan)

The recipe for the simplest grilled pork steaks, which are cooked in a special frying pan. But you can take the simplest one if there is no vessel with a curly bottom.

Ingredients

2 steaks;

1 spoonful of oil;

Salt, pepper, or other dry seasonings.

Preparation

1. Grease the pieces with butter. You don't need much just to moisturize the surface and "seal" the juices inside.

2. Rub the meat with the spices we like. For the natural version, we use only salt and black pepper.

3. Prepare the frying pan. You do not need to lubricate it with anything. We put on the strongest fire and heat until the falling drop of water instantly evaporates.

4. It's time to put the pork. Fry steaks over maximum heat for 4 minutes. Then reduce to medium and cook for another 5 minutes on each side.

5. We spread the meat, quickly decorate with herbs and serve.

Grilled pork steak with rosemary

You can cook such meat on any grill. The pork turns out to be unusually aromatic and juicy. The marinade is also suitable for veal.

Ingredients

800 g pork;

0.5 cups balsamic vinegar

3 cloves of garlic;

Black salt and pepper;

2 tbsp. l. brown sugar;

1 spoon of chopped rosemary

Preparation

1. Combine balsamic vinegar with sugar, pepper and salt.

2. Peel the garlic cloves, chop and add to the marinade.

3. Chop the rosemary and grind it a little so that it gives the maximum aroma. If using dry rosemary, use a little less than a teaspoon. Combine with marinade.

4. Cut the pork, coat with sauce, put the pieces in a bag with a fastener.

5. Pour the remnants of the marinade on top, if any.

6. Close the package. We leave for 2 hours. Every 30 minutes, come up and shake vigorously.

7. We bring the steaks to readiness on any grill!

Grilled pork steak with honey

Another win-win marinade for pork steaks. We cook on any grill, but we make the marinade according to all the rules.

Ingredients

4 tablespoons of soy sauce;

2 steaks;

1 spoon of honey;

1 spoonful of granular mustard;

1 clove of garlic;

0.5 tsp seasonings for barbecue.

Preparation

1. Gently stuff the steaks with pieces of garlic. It can also be added to the marinade, but during grilling, the particles will burn and spoil the view.

2. Mix honey with mustard and spices. If the honey is thick and candied, then it is better to melt it right away.

3. Dilute with soy sauce. If there is no salt in the spices, then throw in a small pinch.

4. Rub the stuffed pork with the prepared mixture, marinate for an hour. Can be left for longer.

5. Take out the pork and shake off excess marinade.

6. Put the steaks on the grill, cook until tender.

Grilled pork steak in original marinade

Another marinade variation for a juicy and ruddy grilled steak. If sesame oil is not available, olive oil can be used.

Ingredients

1.5 tablespoons of lemon juice;

2 steaks;

3 tablespoons of sesame oil;

Black, red pepper to taste;

3 tablespoons of tomato paste;

3 cloves of garlic;

2 sprigs of dill.

Preparation

1. Dissolve salt in lemon juice. About 2/3 teaspoon for 2 large steaks. Add sesame oil.

2. Rub the meat with this mixture, put it in a bag, pour the rest on top, tie it. We send it to the refrigerator for 3 hours.

3. Mix all the other ingredients except the dill. Chop the garlic.

4. We take out the meat, rub it again with tomato marinade, leave it warm for an hour.

5. We take out the steaks, shake off the tomato juice from the surface, send the pork to the grill.

6. We bring it to readiness. We transfer to plates, decorate with dill sprigs and immediately send them to the table.

Steaks should be eaten immediately after cooking "hot, hot". This dish cannot be stored or reheated.

If the pork is dry, the piece is kept on fire, it should be immediately poured with ketchup or other tomato sauce while the meat is hot. It will go away a little, soak, become softer.

Not everyone likes bloody steaks. If a piece is not baked on the inside, do not try to cook it in the microwave. Just ruin everything. Preheat a frying pan until smoky, brush the pork with a drop of oil and heat for a few minutes on each side.

Pork is a fairly healthy product. The meat of this animal contains a large amount of protein, vitamins of group B, P, as well as almost the entire periodic table. Pork is good for children, the elderly, 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 peculiarities of its preparation and its own secrets, but everyone agrees that the most delicious dish will be if the meat is pre-marinated. Pickled pork is softer, more tender and melts in your mouth. When the steak is soaked in the marinade, the meat becomes aromatic with a rich flavor and aftertaste.

Varieties of steaks

Ribeye steak is a piece of meat on the third and ending with the twelfth bone.

Cowboy steak is the same as rib eye steak, only the meat will be served on the bones.
The tamahawk steaks are served on a long, cleaned bone

The club steak will be surrounded by a thick layer of fat. Lovers of such a pork steak will feel a pronounced pork flavor.

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

The pork minion is the center piece of the tenderloin.

How to choose pork steaks

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




How to marinate a steak

Pork steak marinade can be completely different. There are a great many recipes, in order 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 to the recipes, creating your own recipe for the marinade.

Many chefs know how to marinate pork steak correctly, but in order to do it at home on your own, you do not need to graduate from college.

How to marinate pork steak in mustard

The meat should not be cut very thickly. The acid in the marinade will soften the steak, making it incredibly tender and delicious. For about a pound of pork, you 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, spices and put into 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 laid out 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 pan and stewed with meat for another five minutes.




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

Marinade from kefir

Kefir is the product that perfectly permeates the meat and prevents it from drying out during frying. One and a half kilograms of pork usually requires half a liter of kefir. If the meat has been frozen, then it must be completely defrosted and allowed to rest after completely defrosting for another half 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 manage to keep the meat for 10 hours in the refrigerator. It should not sink in kefir, but it should be completely smeared with it. The best spices are salt, pepper, a teaspoon of sugar and onions. Pickled onions will also give the meat its flavor. Such a product can be fried in a pan, made a kebab or baked in the oven. Different cooking methods will provide different tastes.

Italian marinade

An exquisite taste is obtained by marinating meat in soy sauce, honey, vegetable oil and spices. For 600 grams of product, you will need 3 tablespoons 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. The portions are grilled or pan-fried for 4 minutes on each side. The frying time depends on the thickness of the pieces. The thinner the meat, the faster it will cook through. 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

One kilogram of pork will need 200 ml of pineapple juice, salt, pepper, garlic, nutmeg. All marinade products 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 so that each piece of meat is soaked in marinade. Pineapple juice contains an acid that softens the product. If the meat is baked in one piece in the oven, it will take about an hour and a half, maybe more, everything will be hung from 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 substituted for wine. Add salt, pepper and other herbs to the liquid component as desired. The meat in such a marinade should be infused all night.




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 cut mint and cilantro to 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 there are spicy lovers, then you can also add red pepper to this marinade.




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

Also learn how to cook.

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

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

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

The situation changed at the end of the Middle Ages, when calves were castrated and young bulls were raised until the age of 18 months. After that, they were slaughtered for meat. From the tenderloin or pulp of the scapula of such gobies, steaks were prepared.

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

For several centuries, the United States has learned how to cook steaks of various types and degrees of roast. The best cattle breeds for steak cooking are still grown in the USA and Australia. At home, the steak can be cooked after pre-marinating the beef.

The easiest beef steak marinade

The role of any marinade for meat is primarily to soften muscle fibers. A variety of acids do an excellent job with this role.

For marinating beef, you can use the following products, which contain acid:

• vinegar of different grades and concentrations
• lemons or other citrus fruits
• tomatoes of varying ripeness

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

The simplest options use the most readily available acetic acid. Marinade based on it is suitable for frozen thick edges of tenderloin.

For cooking you need:

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

Preparation:

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

If the meat is prepared for lovers of spicy food, then you can prepare a real Mexican marinade for beef steak.

Mexican steak marinade

Despite the fact that salt mixed with a small amount of ground pepper is usually enough for a beef steak, sometimes you can cook a rather spicy Mexican version to give the meat a new taste.

To make a Mexican marinade, you need to try to find a Mexican one called chili ancho. The pods of this pepper are moderately spicy and have the shape of a wide cone. Its base width is 5-7 cm and the pod length is 7-14 cm.

For a marinade in the tradition of Mexican cuisine, you need:

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

Preparation:

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

When planning to cook steaks that have been previously matured in, it is important to remember that such meat is fried much faster than a natural steak and not to overexpose the meat on the fire.

Delicious pork steaks, like many other equally tempting recipes, came from America. Traditionally, they are made from veal or beef, choosing the freshest and juiciest meat, but there are exceptions such an example is pork. There are many varieties in the world, very many manage to make a culinary work and from chicken, of course, we mean large breeds - broilers. Today we will talk specifically about juicy pork steaks.

In each country they are prepared differently:

• In the USA, meat is chosen by color and amount of fat, giving preference to soft, fresh with small layers of fat in marbled beef;
• In France, meat is selected for juiciness. Prepared most often from veal;
• In Russia, such a dish has appeared relatively recently. The resourcefulness of the Russian people taught them how to cook an overseas pork dish. Since pork is a more affordable meat and is in no way inferior in its taste characteristics to the same beef.

A classic recipe for how to properly fry a pork steak can be shown by every self-respecting culinary master or restaurant chef. This dish can be repeated at home without any special skills in cooking, observing certain rules for choosing and preparing a fragrant gourmet dish.

How to properly cook pork steak

1. Choose fresh meat streaked with fat. The fat should be white - this indicates its freshness, do not take the windy - the dish will turn out to be dry;
2. The thicker the piece of food, the juicier the dish will turn out;
3. Turn the pork steak once when grilling;
4. In order for the meat to be fried evenly and browned until golden brown, it is recommended to salt it immediately before frying;
5. It is recommended to eat it right away, while still hot. Then he will not lose not only his unsurpassed taste, but also the fragrant aroma of spices.

It should be noted that grilled pork turns out to be especially tasty and ruddy than in a pan, and the presence of smoke only increases appetite.

Pork steak is cut from the carcass across the grain, where there is a lot of meat. The classic version of the dish is meat that is golden brown and almost cooked.

There is more than one recipe for cooking meat, in this article you can find the simplest and most advantageous options for both cooking and decorating the dish.

Classic recipes that conquered the world

• 500 gr of selected pork
• 1 thick-skinned lemon
• 1 spoonful of vegetable or olive oil
• Several sprigs of fresh thyme
• Salt, pepper, other spices as desired. (A little secret - there is a seasoning for tenderizing meat)

Cooking process:

1. Rinse a piece of pork, drain excess water with blood, pat dry with a towel.
2. With a large and always sharp knife, we cut a piece of meat across the fibers, make 2-3 cm steaks, but not less than 2 cm, since grilled pork is cooked quickly and decreases in size.
3. In a separate bowl, knead the marinade: squeeze out all the lemon juice, add seasonings to taste (except for salt), add oil. Mix well and rub the meat pieces from all sides, let it brew for half an hour in the refrigerator.
4. The marinade is absorbed, then we knead the thyme sprigs in our hands, rub the meat in the same way as with the marinade and put it on the grill.
5. Pour the laid out pieces with the remaining marinade, put on the coals. It remains to brown the meat over charcoal and the dish is ready! You can serve it with rustic potatoes and vegetables from the garden.

How to make a juicy pork steak

It's very easy! Grilling meat - this means not only the classic grill installed on the grill, but you can also use the grill pan, where you will also get a delicious dish with a low amount of carbohydrates and fats.

Necessary ingredients of the dish:

• 500 gr pork
• Soy sauce, where the soybean content is not less than 5% - 3 tablespoons
• 2 tablespoons vegetable oil
• 1 tsp mustard, preferably dry
• Black and red pepper, salt to taste

Cooking process:

1. Rinse the meat and pat dry with a paper towel. Many people wonder how to fry it properly. In our recipe, a juicy steak has no secrets - it is important to get a golden brown crust and leave it slightly undercooked, which is more convenient to control in a pan.
2. In a bowl, combine soy sauce, pepper, mustard.
3. We cut the pork into 2 cm portions and coat with our marinade. We send the blanks to the refrigerator for 2 hours.
4. We take out our semi-finished products from the refrigerator, moisten each piece with oil, salt and put on a hot frying pan.
5. We put on a moderate heat on the stove, begin to fry on both sides, so that the pork on the grill is browned, but not burnt. Otherwise, you get a bitter taste. So we got a simple recipe for how to deliciously fry pork steak.
6. Serve the finished dish with boiled long-grain rice or mashed potatoes, garnish with a traditional salad of tomatoes and cucumbers with the addition of herbs. After all, greens not only improve appetite, but also promote better protein breakdown.

There are other grilled pork recipes, more Russified, from available tools.

Pork steak with mustard sauce

Ingredients:

• Diet pork meat (pulp) - 1 kg.
• celery - a couple of pods
• horseradish - 1 tbsp. spoon
• mustard - 1 tbsp. spoon
• sour cream - 150 gr.
• butter - 100 gr.
• lemon
• temyan
• parsley
• garlic 1-3 cloves
• Olive oil - 2 tablespoons spoon

Cooking features

1. We cut into 4 cm, ideally, it is better to take the tenderloin larger.
2. It is better to fry across the fibers.
3. The pork steak must be well done and must not have pinkish parts on the inside!

Preparation

Heat the frying pan, add vegetable oil and fry the garlic cloves, as soon as they turn brown, remove them and lay out the steaks. After a minute and a half, turn them over, after the steaks have been turned over, you need to salt them. As soon as the lower part of the steak has been fried, turn it on its side and fry the sides, when they are golden on all sides, add butter and our herbs (parsley and thyme) and pour them abundantly with melted butter. We put it on a baking sheet and put it in the oven for 20 minutes at 200 degrees.

Sauce:

Chop the celery and put in a blender, add mustard, horseradish, olive oil, squeeze out half a lemon and add one clove of garlic, grind everything in a blender and add sour cream. Salt and pepper to taste and stir in a blender

How to grill pork steak in a frying pan. Russian variant

In the grill, everyone gives preference to how to cook pork steak: some adhere to the classic version, while others, having fed up with this option, want to experiment with the dish, adding something of their own to it, making it even more sophisticated and special.

Necessary ingredients of the dish:

• 500 gr pork
• 5 tablespoons of sour cream, not greasy
• 1 tablespoon dry mustard
• 2 tablespoons olive oil
• Fresh parsley and cilantro
• Spices and salt to taste.

Cooking process:

• We do everything as in the previous recipes with meat.
• Knead the sauce. We take sour cream and mustard, finely chop the greens, add oil and spices. We moisten each piece of meat in the resulting sauce and let it brew for 15 minutes.
• We put a frying pan and lay out our meat, leave to fry for 10 minutes over medium heat. Then salt and turn over. How to make it so that it is soft and juicy, the answer lies in the right pan - the grill on which you are cooking, it will tell itself: you will smell a slight smell of fried meat, hold it on the stove for a few more minutes and turn it over. Remember to add salt on the other side.
• It is better to serve such a dish with stewed cabbage or zucchini.

It is no secret to anyone that steak marinade is an important part of cooking. Of course, there are cooking real steaks, where pickling is not used, but the steak is cooked in its pure form with minimal use of spices and herbs.

This article will look at the opposite point of view on cooking meat steaks. All the same, residents of central Russia and the CIS countries are accustomed to preparing various marinades.

Pork steak is preferred for pickling. Firstly, pork is the most popular and affordable type of meat today. Plus, it's incredibly nutritious. Pork gained immense popularity among the male population. Eating one good pork steak can be quite satisfying.

Peculiarities

It is pork meat that lends itself best to pickling. If cooked incorrectly, the steak will turn out to be dry and tough. Using the right pork marinade will result in a delicious meal and the steak pieces will melt in your mouth. Pork is great for charcoal-frying.

There are a huge number of marinade recipes for frying pork. You can choose the right recipe for your taste by trying a bunch of different options.

The peculiarity of cooking pork meat before cooking is that after pickling it, it should be cooled. That is, it is best to put the pickled steaks in the refrigerator for a few hours, or better overnight. Pre-chilled pork will cook much better and will absorb all of the marinade.

How to quickly and correctly marinate pork

Consider a classic barbecue marinade. Pork is best suited for barbecuing. With the right marinade, it will taste soft and delicate.

To marinate a steak, it is worth taking a pork neck, this is the most acceptable part of a carcass for a barbecue.

Cut a kilogram of meat into pieces and put in a pickling container. Do not use aluminum pans, as pork can acquire a specific flavor in it.

Salt and pepper to taste. Cut the onion into large rings so that you can put it on a skewer. If you are doing on a grill grate, then this point is not so important.

Grind one large onion in a blender and turn into puree. Add to our pork and mix. We mix well and massage the pieces so that the marinade is absorbed as best as possible. Add about 25 ml of vegetable or olive oil to taste. We mix.

Add the onion, cut into rings to the meat, squeeze out the rings and stir the whole mass so that they do not break.

That's the whole recipe for pork marinade for barbecue. We close the container with plastic wrap and put it in the refrigerator for several hours, preferably 10-12 hours. This is the easiest BBQ recipe. It turns out very tasty, be sure to try it!

Marinate beef

As for beef, marinating is used less often. Most often marinated beef steaks of inadequate quality. You can read about what kind of beef is for premium steaks and how to choose it correctly and where to buy it in the article.

One way or another, a properly selected marinade will make the unusual taste of beef more piquant and rich.

American style beef steak marinade

How to quickly marinate beef? American chefs use a minimum of spices and herbs for their beef steak. Salt is usually at the end or during frying, so that the salt takes up as little water as possible, and the steak remains juicy.

Pour 150 ml of dry red wine, 50 ml of virgin olive oil and 80 ml of soy sauce into any suitable container. Beat to obtain a homogeneous composition for 1-2 minutes.

Next, soak the beef steaks in this mixture, cover with foil and leave to marinate. Unlike pork, there is no need to leave the cuts overnight, 1-2 hours will be enough and you can cook.

Marinating beef for the oven

To marinate beef for cooking in the oven, we need:

4 cloves of garlic

1.5 tablespoons tomato paste

A little dried parsley

Ground black pepper

In order for the finished dish to turn out soft and tasty, you do not need to salt right away!

Put tomato paste in a container, squeeze out the garlic. Pepper to taste, sprinkle with parsley. By the way, you can use anything instead of parsley. (rosemary, basil, dill) Mix everything to get a homogeneous mass. If it is too thick, you can add very little water.

Lubricate the beef with the resulting mixture, cover with foil and now our beef steaks will stay in the marinade for 2 hours.

Just before going to the oven, each beef steak should be slightly salted.

How to marinate fish

As far as fish is concerned, there are several peculiarities.

The taste of any fish will be very well emphasized by lemon juice. Whether it's salmon or tuna steak, cod steak and trout. All fish love lemon juice.

Mustard, onion, rosemary, white pepper, turmeric, coriander also go very well with fish. Chum steaks go very well with cumin and ginger.

How to pickle salmon for pan cooking

You don't need to be a chef to pickle salmon. First, you need to defrost it if it was stored in the refrigerator.

Pour some olive oil into a bowl. For fish, it is recommended to use olive oil. Add lemon juice, pepper and a teaspoon of mustard. We mix. Soy sauce is also often added to the marinade to add spice.

That's all, you can cook it in a frying pan, in the oven, or make a kebab from salmon.

Very good cod steaks marinated with soy sauce and mustard with the addition of zest and coriander kernels.

Trout can be made quite tasty. Her steak in soy sauce will not leave anyone indifferent.

Turkey steaks

Turkey steaks are also popular among lovers of dietary meat. For marinating turkey, you can use kefir, balsamic vinegar, olive oil, onions.

As you can see, there are a lot of recipes for marinades for various types of meat and fish. To find out which one is to your taste, you need to try them all. Write in the comments your recipes for marinades and share your impressions of who have already tried something from this article.

By the way, if you are interested in trying something exotic, you can read about it.