Advice 1: How to marinate steaks

Long been known that if the meat before the heat treatment to withstand some time in a mixture of spices and other ingredients that we usually called a marinade, it acquires a special aroma and taste, it becomes more juicy and tender. Initially, the steak was called a piece of meat cut from the carcasses of animals across the grain. Generally, steak is made of beef or veal. However, at present this concept has found wider application: the steaks are also made from poultry (e.g., turkeys) and fish (e.g., trout or salmon).
How to marinate steaks
You will need
    • portions of meat
    • fish or poultry
    • sliced across the grain;
    • deodorized olive or other vegetable oil;
    • wine;
    • tomato or lemon juice;
    • yogurt;
    • cream;
    • mineral water;
    • spices.
First we need to choose a basis for the marinade:

For marinating steaks from lean meats and poultry, you can use oil-based. This will suit the olive or any vegetable oil of your choice, the main thing that it did not have its own, distinct smell. For steaks of fish you can use cream of average fat content (20-25%).
Oil generates around the meat film, due to which when broiling steaks or baking them on the grill quickly formed a beautiful Golden crust. It allows the meat to remain juicy and tender inside. In addition, the oil helps to open up the aroma of spices and seasonings.
- If the meat quality is you have some doubts whether the steak is soft enough, or hard and dry as a sole, is better suited sour based marinade. In this case, you can use wine (red and white), tomato or lemon juice, in some cases, low-fat yogurt. It should be noted that red wine and tomato juice will also give the steaks a beautiful shade, and lemon will improve the smell of fish.

- If the meat you got of excellent quality or you are for some reason limited in the choice of products, you can marinate it virtually in its own juice. However, to get the best result, preferably in addition to the spices add to the meat in addition to spices finely chopped onions, or carbonated water.
The second necessary component of a marinade are spices and condiments. Their choice should be approached with reasonable caution. Overdo it with some sweet-smelling grass and the product is hopelessly flawed. Best limited to 3-4 components, differently instead of a sound, harmonious composition of taste and aroma, we risk a real culinary disaster.
To steaks poultry and fit black hot red pepper, paprika, garlic, thyme, hops-suneli, in some cases, you can add some cumin seeds or sesame seeds.
Fish is the perfect combination of lemon, or lemon pepper, white pepper, dill, mint.
Meat steaks are usually accompanied by various types of pepper, garlic, etc.
Usually the steak stand in the marinade from half an hour to several hours. The pot should be tightly sealed so odors are not mixed with the flavor of the marinade.
Opinions of cooks on when you need to add salt, divided. Some believe that the need to add salt just before cooking or even roasting or grilling to steaks did not release the juice. Others believe that salt should be added directly into the marinade, according to the French mariner to put in salt water to marinate.

Advice 2 : Prepare marble beef with black salt and Crimean herbs

Marbled beef is one of the most expensive meat dishes. In restaurants, beef is considered a special delicacy and is quite expensive. Try to surprise your family and guests, and to prepare marble beef with black salt and Crimean herbs at home.
Prepare marble beef with black salt and Crimean herbs
You will need
  • - 800 g beef;
  • - 1 tbsp heaped black salt;
  • - 1 tbsp. spoon mixture of Crimean herbs;
  • - 1 tbsp of olive oil;
  • - a mixture of peppers.
Meat, which is cooked dish, you need to wash in the icy water. Important point: the meat should be washed in a bowl, not under running water. After the meat is washed, it is necessary to remove the excess moisture using a paper towel.
In the meat fibers need to RUB ground pepper and salt.
Simultaneously, preheat the oven. Grease the pan with olive oil. Fry a piece of meat on high heat. You want to cook each side for 30 seconds. Don't forget the edges, they should also be roasted.
After the meat is fried, place it into a baking dish and sprinkle with Crimean herbs. Place in oven and over medium heat cook for 20-25 minutes. Cooking time depends on what you want to. If you like baked meat, can you take half an hour. If you bake meat, but not to overdo it in the oven, then use a time frame of 20-25 minutes.
After our beef is ready, cut it into portions and serve. Kobe beef can be served with any side dish or salad.
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