Insert Steaks Correctly – That’s How It Works

Putting your steaks in the right way – that’s how it works

The basic requirement for a delicious steak and a corresponding taste experience is a good marinade that supports the characteristic meat taste and does not cover it. The advantage of pickling a steak in a homemade marinade is that you know what ingredients are in it compared to ready-made products from the supermarket. You can also create your distinctive marinades. Use the tips below to put your steaks in the right way.

• In most cases, the basis of a marinade is vegetable oil, such as olive oil, wine, or beer. Neck steaks or pork belly slices are particularly suitable for marinades with beer.
• You can find numerous great recipe ideas on the Internet, e.g. with the free app Chefkoch.de.
• Then put your ready-mixed marinade in a freezer bag and add two to three steaks to each bag. Seal the bag tightly.
• Rub the meat in the bag with the marinade before putting it in the bottom of the fridge for a while. The marinating time of the meat varies depending on the recipe – sometimes the marinade even needs a day until it is completely absorbed. Tip: If possible, turn the freezer bag with your pickled meat once. This allows the marinade to soak into the steaks on both sides.
• As an alternative to the freezer bag, you can also apply the prepared marinade to your steaks using a brush or a spoon. After that, put the meat in a box and also put it in the fridge for the specified period.
• Take your prepared steaks out of the fridge about 30 minutes before grilling so that they slowly warm up to room temperature. Before you put the marinated meat on the grill, you should drain it properly or, if necessary, pat it dry. This prevents excess marinade from dripping onto the charcoal and releasing harmful substances.