Add the slices of steak and leave to marinate for two hours or so — not much longer or the wine will draw too much liquid from the meat. Remove the steaks from the marinade, let them sit on ...

Use your choice of steak; fillet would also be good but is more expensive than rump. If you have time, leave the beef to marinate for longer.

Apply kosher salt to both sides of the ribeye steak. Coat the steak generously with the salt. Let the steak sit at room temperature for 1 hour; water will begin to rise to the meat's surface ... Allow ...

Use a lean cut of beef such as rump or flank steak that's packed ... 2.7g saturates), 3g fibre and 1.34g salt. For the marinade, put the steak into a large bowl, add the remaining ingredients ...

This is due to the fact that salt naturally draws moisture out of meat. When salt is included in a liquid marinade, this characteristic leads the steak to reabsorb liquid around it, to replace ...

If you think beef fillet is overrated ... Prep time: 15 minutes, plus 1 hour of marinating time Cook time: 18 minutes 2 For ...

Snip the fat around the outside edge of the steak about every 3cm to prevent curling. Place in the marinade. Cover and refrigerate for at least 1 hour, turning the meat once or twice to marinate ...

There's something so satisfying about cutting into a juicy steak and savoring the deep, rich flavors of beef that's been bathed in an overnight marinade and then cooked to perfection. If ...

Cut the steak halfway ... in and tenderize the meat. Squeeze the lemon juice over the steak, sprinkle the black pepper, and salt add half of the olive oil and rub all the marinade over the steak.

Cut the steak halfway ... in and tenderize the meat. Squeeze the lemon juice over the steak, sprinkle the black pepper, salt add half of the olive oil and rub all the marinade over the steak.