Marbled Beef Meat looks and tastes like a restaurant-like dish. Cooking marbled beef at home is a great pleasure as you can season and add flavours to your taste. Incredibly juicy and tender beef meat to enjoy on an evening basic or with friends.
In my family, cooking such delicate and expensive beef meat is properly my husband’s duty. He is engaged in making one of the tastier and juicy beef meat on a grill or skillet. He adores such marbled beef, so for today, I have decided to share with you some of his hints, ideas, and suggestions.
Well, making one of the best soft and juicy marbled meat, you will need the best quality beef. When it comes to this question – my husband replies that you should not save on your local butcher meat. We have such a great and old-style butcher shop near our house that always supplies us with the best quality and fresh beef steaks.
Because it is a quick recipe, truly easy to prepare with no mess, tons of ingredients, the most important key here lies in the quality of your beef. Also, your marbled beef should be vacuumed and matured in your fridge for at least 2 weeks. The more you will mature your beef meat, the softer, juicer, and richer it will taste.
This insanely rich and ridiculously juicy steak made at home is a restaurant-like dish to simply enjoy next to some roasted potatoes, veggies or green salads. Any piece you will taste will simply melt in your mouth. Another important thing about marbled beef is the way you cook it. Such expensive and truly delish beef steaks don’t need too much frying. So it is important to grill or fry the beef meat just for some minutes. In case you want a medium to well-done marbled beef at home, you will fry it longer. However, I will never suggest making such a delicate and fabulous beef meat well-done as you tend to lose its best properties, taste, and juiciness. The longer you will cook it, the less it will taste like an authentic marbled beef steak.
Try to maintain its great taste and juice by cooking marbled beef meat for 2-3 minutes on each side. I really love and truly appreciate how my husband does one of the best tasting beef meat at home.
How does meat get marbled?
Marbling is fat and it infuses flavours into the meat as the fat melts while it is cooked. Cattle that grow up on grain will have more marbling meat rather than the ones fed with grass. While cooking, marbling adds flavour and much juiciness as the fat melts into the steak. So this is why marbled beef meat will taste and be much tender, juicier, and softer rather than an ordinary beef steak. The marbling process keeps the meat moist, juicy and has a natural taste. Also, fat is more tender than muscle fiber in steak, this is why it instantly will melt in your mouth. Some fats are bad for our health, but the intramuscular fat that creates marbling is definitely much better for us. This is why it is important to buy the best quality marbled beef steak.
Is marbled meat better?
As I mentioned above, marbled beef meat is much better rather than an ordinary beef steak due to its intramuscular fat that is much better for us. This fat is much tender than muscular fiber in beef steaks, so marbling adds much tender juiciness, and instantly mouthfeel. Marbling improves beef’s texture, tenderness, and adds much flavour to any slice of beef.
How do you make marbled beef meat?
Cooking one of the best tasting marbled beef at home you will need not so many ingredients, but you will need for sure the best quality beef steak. Once you buy your marbled beef meat, vacuum it or put it in an airtight container in the fridge for 2 weeks or more. Our meat has stayed in the fridge for almost 2 months. My husband says that the longer it maturates, the better and tastier, and softer it will be. So it is up to you to decide how long to keep your marbled beef in the fridge.
Once we have decided to cook this meat, he takes it out of the fridge and let it warm at room temperature. This is an extremely important moment as you want to obtain the great taste and juiciness of the marbled beef. So keep it at room temperature for at least 2-3 hours.
The most relaxing and aromatic process starts.
Season one side of the marbled beef meat with sea salt and pepper, mince some cloves of garlic and take 1-2 rosemary stalks. Heat the skillet over the high to medium heat, add a small amount of olive oil, add garlic and place the steak seasoned side down. The marbled fat will grease the meat from inside as it slowly melts offering great flavour, juiciness and softness. Now season the other side, and turn the meat to cook. Cook both sides of the meat, as well as the edges, for 2-4 minutes no more. Our marbled beef meat was thick, so my husband kept it for 3-5 minutes no more. He adores rare marbled beef meat. When the meat is of the best quality, matured for longer, don’t cook it to a well-done texture as you fail to eat the best tasting meat. However, it is up to you to decide how you would like to serve this great and juicy marbled beef meat.
When the meat is ready, take a wooden cutting board and slice the meat. Top some rock sea salt over the beef slices and enjoy with a savoury red glass of wine.
Nothing screams more restaurant-like dinner than this great looking and best-tasting marbled beef meat at home.
Tender and Juicy Marbled Beef Meat
- wooden cutting board
- 2 marbled beef meat
- 3 cloves garlic
- 1 tsp sea salt
- 1 tsp pepper
- 1 tsp olive oil
- 2 rosemary
- Season one side of the marbled beef meat with sea salt and pepper, mince some cloves of garlic and take 1-2 rosemary.
- Heat the skillet over the high to medium heat, add a small amount of olive oil, add garlic and place the steak seasoned side down.
- Season the other side, and turn the meat to cook. Cook both sides of the meat, as well as the edges, for 2-4 minutes no more.
- When the meat is ready, take a wooden cutting board and slice the meat. Top some rock sea salt over the beef slices and enjoy with a savoury red glass of wine.