Cutlets, chops, steaks, goulash and, of course, kebabs. Let's dwell a little on how to cook Miratorg marbled beef correctly. In addition, we will tell you about the rules for choosing this semi-finished product.

What is marbled beef?

It got its name due to the fact that it is similar to the stone of the same name. The meat has very thin layers of fat, which makes it so juicy and tender. Miratorg marbled beef is no exception. You can prepare excellent dishes from this semi-finished product.

When choosing, you need to pay attention to the cut surface. The pattern on the semi-finished product should resemble marble.

Marbled beef is an expensive meat. Let's take a closer look at the reasons for this phenomenon. This meat is obtained only from young bulls raised using special technology. The animal is fed grain for three to four months before slaughter, limiting movement as much as possible.

Marbled beef steak "Miratorg"

Meat must be purchased without bones. You will need marbled beef "Miratorg" (one kilogram). Rinse the meat cold water and dry with paper towels. Using a sharp knife, cut the piece into wide steaks across the grain. The thickness must be set to two centimeters.

To obtain a juicy steak, it is recommended to dry marinate the meat. To do this, rub it with seasonings and salt on all sides. Leave the beef for half an hour in a deep bowl with a lid. Fry the steaks in olive oil. If desired, the degree of readiness can be varied. Ready dish sprinkle a little sea ​​salt and greens. It is recommended to serve it with fresh vegetables and aromatic herbs.

Dinner "Hearty" with marbled beef

This dish turns out to be very nutritious. Miratorg marbled beef is cut into large strips. Need to sprinkle the meat coarse salt and ground pepper. Mix thoroughly and leave it for an hour. Pour olive oil into a saucepan, add chopped garlic and meat and fry everything together until golden brown. Next, reduce the heat and cook covered for fifteen minutes. At this time, let the rice cook. Divide the Brussels sprouts into florets. Place them in salted boiling water and cook for five to ten minutes. Drain the water and pour in olive oil.

Place rice on the bottom of the plate and meat on top. Place Brussels sprouts on the sides. Drizzle the dish with a little olive oil and sprinkle with ground black pepper. It is recommended to serve immediately hot.

Goulash "Juicy" from marbled beef

This dish can be prepared very simply and quickly. To do this, cut the marbled beef into large cubes, rinse and dry with a towel. Pour flour into a plate, salt and pepper it. Roll the meat in it so that all the pieces are covered.

Heat olive oil in a saucepan and add beef to it. Cook the semi-finished product over low heat. The meat should give juice. As soon as the liquid is released, close the saucepan with a lid and cook for twenty minutes. You can add a little beef broth if desired.

While the meat is cooking, chop a few green onions and green beans. Add to beef, mix thoroughly. Sprinkle the dish with freshly ground black pepper. Simmer under the lid for another five minutes and turn off. It is recommended to leave the meat for a while so that it infuses and is saturated with the aroma of onions. You can serve it with any side dish. Ideal option is rice and boiled round potatoes.

For many meat dishes The ideal semi-finished product is Miratorg marbled beef. Recipes may vary. According to reviews, preparing it will not take much of the housewife’s time. Thanks to the method of cultivation and thin layers of fat, it turns out very tender and cooks quickly. Therefore, the high cost of the semi-finished product can be compensated for by the excellent culinary result. We recommend you try it.

Prepare good steak Many people dream, but not everyone succeeds. Meanwhile, the cooking process is very simple. You just need to know some nuances and secrets. Just shared them Chef of Bavarius restaurants Gennady Serenkov:

What kind of meat should I buy?

If you use regular beef, the only option that will work for steak is tenderloin.

If you take marbled beef, then there are more options, both thick and thin edges, tenderloin again, will do. In general, manufacturers marbled beef Stores are supplied with pre-cut and sliced ​​steaks in vacuum packaging. The uncut pieces are more of a restaurant story. So customers choose exactly the steak they like best, fatter or leaner, ribeye or T-bone...

Marbled beef and beef tenderloin. Photo: / Alexey Vissarionov

Important! After purchasing, do not cook the meat immediately. You need to put it in the refrigerator, after wiping off excess moisture with a towel, and leave it in the refrigerator to rest for a couple of hours.

How to cook the perfect steak

Degrees of marbling

First, the cow or bull eats grass. Then, to obtain marbled beef, they begin to be fed grain and fed for 4-6 months. The degree of marbling of the meat also depends on how long it is fattened. The highest and boldest category is prime. But any producer produces only 4 percent of such meat. The most popular category is choice, followed by select. We, like most restaurants, work on choice beef. It seems to me that you need to be a real steak fan to buy prime meat. A steak made from such meat will turn out to be very fatty and only part of the fat will be rendered.

Steak thickness

The steak should be thick, the thicker it is, the easier it is to cook. If the steak turns out to be thin, then you need to be a professional to catch the marbling, prevent the fat from leaving the meat, and not overcook it. So about 2 cm in thickness is a normal steak.

Is it necessary to beat

Steaks are not tenderized. Even if they are made from ordinary beef, from tenderloin. Its upper, thickest part is used for steaks and does not need to be beaten. The tenderloin is cut closer to the tail, but here they are no longer making steaks, but splints, for example.

Preparation

We wash the meat, but we don’t know how it was handled or where it was lying around. After washing the meat, you need to dry it with a towel; you can’t start cooking wet meat, it will take up excess water and turn out tasteless.

Marinade

We sprinkle the meat with finely chopped fresh rosemary and pour in refined olive oil. Together they emphasize the taste of meat and reveal it. I don't recommend a lot of spices and herbs. After all, we cook expensive meat and try to emphasize its natural taste. So rosemary or thyme, black pepper, maybe garlic. It's enough.

I think that such a simple marinade will be enough, but now it is very popular to marinate meat in kiwi, it breaks down the fiber. But you won’t achieve rare-frying with such meat; it will just be soft meat - not a steak.

What to fry with

A cast iron skillet works best. Regular or grooved grill pan. It removes excess fat, and the meat is fried well, forming a crust on it.

Heat a dry frying pan and place the meat on it. No oil is required; our piece of meat is greased with olive oil. The meat must be fried until golden brown. 30 seconds on each side, no more. And then bring it to readiness in the oven.

Oil. We used refined olive oil for the marinade. We fry on it. You cannot fry with expensive cold-pressed olive oil; it will burn and taste bitter.

Degrees of doneness

We bake steaks at a very high temperature, 220-240 degrees. It is difficult to cook steaks in a frying pan; they will start to burn. So, we keep the steak in the oven:

3 minutes. And we get medium rare roasting. The steak is quite raw inside, but juicy, with pink juice coming out of it.

6 minutes- this is medium done, medium done. The meat is already without blood, not raw, but pink and clear pink juice flows from it. This is a universal degree of doneness; if a person does not specify how well done he wants his steak, I will make it medium for him.

9 minutes- medium well, well-done steak. When cut, it is just a little pink, but if 5 minutes pass, it will turn gray and finish cooking on the plate. And clear juice flows from it. For marbled meat, roasting medium well is a bad option. Because fat melting has already begun. And the meat will not be as juicy as in the two previous cases. Soft - yes, but not juicy.

When to salt

The steak is already cooked and needs to be salted before serving. I use coarse sea salt.

For a holiday or family celebration, your Cook invites you to pamper yourself and your loved ones with something unusual and delicious!

Check out this simple, easy-to-follow recipe, stock up on the ingredients you need, and then head into the kitchen to bring this idea to life!

How to cook marbled beef

Ingredients

• Rosemary + -

How to fry marbled beef in a frying pan

Serving marbled beef just like that seemed a little boring to us, so we decided to find a worthy addition to it. Spicy tomato and roasted pepper sauce is the perfect choice!

Follow step by step recipe, and you will have an unusual main dish for the holiday table.

Pour olive oil into the frying pan in which the meat will be fried. Crush the garlic with a knife, right in the skin, and add to the oil. Throw in a couple of sprigs of rosemary. Let the oil absorb the flavors for about 20 minutes or more. That's it, the preparation is complete!

We start the main stage 15 minutes before serving. First of all, remove the garlic and rosemary from the olive oil. The oil is already sufficiently saturated, so we throw out the flavorings - we no longer need them. Heat the pan confidently and evenly.

Season the steaks with salt and pepper, and then carefully place them in the frying pan. Between the pieces of meat there should be free place so that excess juice can evaporate.

1. Fry the marbled beef for 1.5 minutes on each side. When turning, try not to pierce the meat so as not to lose precious juice.
2. Turn off the burner, cover the beef with a lid and let it rest for about 10 minutes. During this time, we announce delicious tender meat among those present and transfer the salsa into a beautiful sauce bowl. Now you can serve!

How to make salsa sauce for marbled beef

Ingredients

• Tomatoes - 4 pcs.;
• Sweet bell pepper - 2 pcs.;
• Tomato juice - 100 gr.;
• White wine vinegar - 1 tbsp;
• Chili or Tabasco sauce - to taste;
• Greens - to taste;
• Salt, pepper - to taste.

How to prepare salsa for marbled beef steaks

This dish is very convenient because all the preparation can be done the day before, and on the special day you can just spend 10 minutes and enjoy the result! But even if guests promise to come in half an hour, there is no reason to abandon the idea.

1. If you have an oven, preheat it to 180 degrees. Meanwhile, wash and lightly rub with olive oil. bell peppers.
2. We put them in a fireproof form and put them in the oven until they are completely scorched - this will take about 20 minutes, although keep an eye out, all ovens are different!
3. When darkening appears on the skin, take out the peppers and wrap them in a regular bag or cling film and let them cool.
4. If you don’t have an oven, rinse the peppers, rub with oil, immediately put in a bag and microwave for 2-3 minutes. Then take it out and let it cool.

While the peppers are cooling, let's start with the tomatoes. Lightly cut the skin, place them in a bowl and pour boiling water over them. Vegetables should be completely covered with water. Leave it for 15 minutes and then take it out.

Peel the skin from the tomatoes, remove the remaining stalks, and cut the pulp into small pieces.

Place everything in a separate container and pour in the tomatoes. tomato juice– this will add a slight marinating quality.

1. When the bell pepper has cooled, we also peel off its skin, remove the seeds and cut into small cubes. Add to tomato mixture.
2. Finely chop the greens - cilantro, dill, parsley, tarragon - your favorite, and also add to the salsa.
3. Add 1 spoon of wine vinegar (if desired, you can replace it with a spoon of lemon juice), spicy sauce(adjust the spiciness to your taste), a little salt and pepper. Mix everything, cover with film and leave to infuse at room temperature.

Your Cook is sure that you will like fried marbled beef steaks as much as we do! Easy, unusual and incredibly tasty.

A little advice: it is advisable to prepare more salsa, because it goes well with marbled beef and goes off with a bang. We wish everyone bon appetit!

The advantage of marbled beef is that it can be cooked in any conditions. On coals in the garden or in a regular oven, you will get a juicy, tender dish that will definitely please all family members.

Preparing to cook

Since we most often cook at home, we’ll look at the process using the example of how to cook marbled beef in the oven. This meat is so juicy and tasty that it does not require special seasonings or culinary sophistications. To get tender hearty dish, it is enough to follow the basic steps. We first sear the beef on all sides to add flavor and seal in all the juices, then finish it in the oven, adding additional flavors with spices.

Please note: you cannot begin heat treatment of chilled meat. To ensure even cooking, the beef should be at room temperature.

Preparation

1. Pour vegetable oil into the frying pan, add garlic and thyme, heat the pan to 200-250 degrees.
2. Place the meat and fry it evenly on all sides until it turns brown to seal in the juices.
3. Turn on the oven at 200 degrees.
4. Add a little olive oil to a baking sheet, transfer the fried meat, pour the aromatic meat juice remaining in the pan on top, and put it in the oven.
5. Chop carrots, potatoes and onions.
6. After 20-30 minutes of baking in the oven, salt and pepper the meat, add onions, carrots, potatoes, and cherry tomatoes.
7. Depending on the size of the piece and the desired degree of roasting, the baking time is determined. But remember: in total, the meat should not be in the oven for more than 50 minutes.
8. The dish is ready to serve and serve!

Marbled beef in the oven is one of the most delicious and hearty recipes dinner for the whole family. See for yourself - you won’t spend much effort, but you will definitely be satisfied with the result.

Marble beef- the most expensive meat in the world. This delicacy is put on a par with foie gras, black caviar and jamon. Therefore, such valuable meat must be prepared according to a special recipe. The process itself is quite complicated, but if everything is done correctly, the meat will turn out very tasty and aromatic.

For cooking marbled beef, You will need:

– fresh marbled meat (it is better to take Australian) – 800 g,

- a mixture of white and black peppers in a mill,

- olive oil,

- a mixture of French herbs (savory, basil, tarragon, rosemary, thyme).

First, remove the meat from the packaging, rinse thoroughly and dry with a paper towel. Meat cut into steaks, the thickness of which should be approximately 2 cm. Then put it on a plate and pepper. For preparing marbled meat, use only freshly ground pepper mixture. If you use frozen meat for a dish, defrost it first. Place the frozen meat in the refrigerator for a day and it will defrost. It is strictly forbidden to defrost marbled beef in the microwave, as this will only ruin everything.

Well, let's get back to our meat. After the meat has been generously peppered, it should be salted in moderation. Also, don't forget to rub the French herb mixture on the steak. Let the meat stand for half an hour so that it is thoroughly soaked.

Meanwhile, preheat the oven to high. Then take a cast iron frying pan and put it on the fire to warm up, about 3-4 minutes. Meat steak Lubricate well with olive oil. I note that the meat needs to be lubricated, and not poured with oil. Place the meat in a heated frying pan and fry it on both sides, three minutes on each side. After this, place the pan with meat in the oven to bake for about 5 more minutes. Then we take out the meat and check the stage of frying with a knife and fork. If the meat is not cooked enough, put it in the oven for another 5 minutes. That's all cooking marbled beef completed.

In the meantime, let's prepare side dish for marbled meat . To do this, pour a little sunflower oil into the pan. Peel the onion and cut into half rings. We clean the bell peppers from the core and stalks. Then cut the pepper into strips. When the onion is fried, add pepper to it. In this form it should be cooked for another 15 minutes. Add finely chopped parsley to the pan with vegetables and mix thoroughly. The side dish is ready.

To the table, " marble steaks» Serve along with hot ones on heated plates.

Bon appetit everyone!