How to marinate the perfect steak

Pickling - this is probably the main stage of cooking the steak. From what you use as a marinade, and how long it will keep in the steak depends on the final taste of the meat. Our colleagues in the US Lifehacker compared four methods of marinating steak and chose the best one.

I used to think that it is enough to put a piece of meat into the pan, sprinkle with salt and pepper and I get a great steak. If you hold it a little less than usual, will steak medium rare, a little more - strong. So I could not understand why there is a whole culture of cooking steaks, and many restaurants well-done meat is almost the highlight of the menu.

Of course, I was wrong. Began to explore that part of the Internet, which are collected "for stakes guru" and the cook, I realized that these people can teach the same crazy, as they do, but not a beginner.

This material - is another matter.

Lifehacker US experiment I want to be divided into three parts:

1. What have - what are the ingredients used for the marinade.
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2. What did - what actions have been carried out with the meat and marinade.
3. What happened - what it was the best steak.

that took

Glory culinary gods - the chef did not subverted and as ingredients for the marinade took the usual products:

• half a cup of soy sauce,
• 2 tablespoons Worcestershire sauce,
• 3 tbsp chopped onion,
• 2 tablespoons sugar
• Crumbled 4 cloves garlic,
• 1 tablespoon Dijon mustard (you can cook yourself, you can buy in the store),
• 2 teaspoons balsamic vinegar.

What did

Each of the four steaks pickled in various ways:

1. The first steak - a quarter of the marinade for 12 hours before cooking.
2. The second steak - a quarter of the marinade for three hours before frying.
3. Third steak - a quarter of the marinade for 45 minutes before frying.
4. Fourth steak fried with salt, sugar and pepper, then did a hole in it and put it in their marinade, wrapped in foil and left for five minutes.

What happened

We won the most extreme methods.

1. Origin steak marinade had the most pronounced flavor with a hint of soy sauce. Despite the long process of marinating steak remained moderately firm.
2. The second steak. Taste the marinade was heard, but, compared to the first steak, not so pronounced - it is a minus. The meat turned out not so soft.
3. Third steak because of the small time marinating kept a firm structure, but hardly absorbed the taste of the marinade.
4. Fourth steak. Since garlic and onions from the marinade has been absorbed into the steak, the flavor stands out against the background of the taste of meat. And it did not add points. Besides, I did not feel good taste of roasted meat that is marinated for a long time. But there were clearly audible salt and sugar.

In general, Susanna Chan, cook, conduct testing, suggests choosing either the first option with a long marinating, or the last, if you want to keep the flavor of the meat and give it only a small taste of shade marinade.