This weekend I am concentrating on the marinating of meats, this is sometimes a lost art because of time, people generally people think marinating takes hours and days. As a rule depending on the meat and the marinate it really only needs a couple hours, for the more spicy ones and hour...you just need the meat to taste like the marinate not be the marinate. This weekend I made 3 basic marinades, one for chicken, and for short ribs.
Basics:
Fresh or powdered garlic
Salt
Pepper or Crushed Red pepper
Extra Virgin Olive Oil
Chicken or Beef Broth (depending on what meat your marinating)
Marinades can tenderize most meats and inject flavor and juiciness too!
I used this on my delicious steak tenderloins over night in the fridge, i used regular pepper because I don't want to hide the flavor of this great cut of steak. I also subtracted the beef broth due to the size of the cuts as well. In a small skillet heat olive oil and a pat of butter till very hot, you want to sear the meat on both sides. 7 minutes on each side. get that pan hot.....you want to have the dark crust on eat side. after the 7 minutes put them in the oven to rest for about 5-7 minutes, the internal temperature should be 135 degrees Fahrenheit, this is where Lisa reminds me to not mess with the food...i have issues with turning and turning food till I think it is done and not let the pan do the job it was made for. let it rest on the counter for 5 minutes after taking it out of the oven, don't serve too soon or the plate will be a mess with juices running all over the place...meat likes to nap, be patient...it will be delicious. I will post a pic and the side recipes as well tonight.
No comments:
Post a Comment