What is the marinade steak?

The marinade is a type of treatment used to delimit and add a rich taste to the meat before grilling or pelvis. Marinades can come as sauces or as dry friction and the methods of steak preparation with each of them are somewhat different. The marinating steak works best with specific meat cuts. A good amount of options for steak marinade flavors can be found in the streets of food store and recipe books. This includes skirts and side steak, as well as sirloin and round roast varieties. These types of steak also tend to contain lower fats and let the marinade soak more thoroughly into the meat. Experienced grill masters usually recommend marinating better meat such as rib-eye, because it can actually tighten the texture of the steak.D. Before soaking the thick steak cut in one of these marinades, some chefs recommend cutting the meat into thinner sections to allow the wet marinade to evenly soak the steak. Marinating steak that is left too strong can sometimes lead to acidicTaste on the outer edge of the meat and too little taste towards the center. The best results of the use of the wet marinade generally come from letting the steak cuts soak overnight in a covered container maintained in the fridge.

chefs who prefer to use wet marinades for basting should put part of the marinade aside to avoid raw meat. After removing the steak from the wet marinade, the remaining marinade should not be re -used as a sauce without cooking it for at least 15 to 20 minutes. Due to the presence of raw meat bacteria in a steak marinade, many chefs decide to destroy the marinade used rather than reuse it.

using a dry steak marinade is another possibility for flavoring meat. Recipes for dry marinades usually consist of spices and spices such as ground pepper, garlic salt, pepper, oregano, cumin, chili powder and sometimes brownSugar for added balance of taste. Experienced chefs recommend first allowing the thawed steak to reach the room temperature before applying a dry marinade; This generally leads to a more uniform cooked meat. The steak is then usually covered with a small amount of cooking oil, which allows the dry steak to taste the meat without added salts that pull moisture out of the steak.