Marbled beef in the oven

The most tender juicy meat from the flesh of beef thigh! The term "marble beef" originated in Japan, and the meat got its name due to a typical pattern that resembles marble. The pattern is formed due to the thinnest veins of fat, which melt during cooking and give the meat juiciness.

Nick

The author of the recipe

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Composition / ingredients

servings:

Marbled beef

400

Peppercorns (1 tsp. mixture of different peppers)

to taste

Olive oil

1.5

Thyme, thyme (fresh - 4 twigs)

to taste

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 17 g

Fats 47 % 15 g

Carbohydrates 0 % 0 g

211 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare all the ingredients. You can buy steaks made of marble beef, I used the flesh of the thigh. The flesh of the thigh is washed under running water, using paper towels we remove excess moisture from the meat and cut into steaks approximately 1 cm wide. Sprinkle the steaks with a mixture of ground peppers on top.
Step 2:
We spread the beef steaks on top of each other, laying one sprig of thyme between them, and leave it in this form for 20 minutes. If the beef steaks are only from the refrigerator, then it is worth leaving them in this form for a longer time, the steaks should be at room temperature.
Step 3:
While the steaks are being prepared, put the oven on preheating: turn on the "grill" mode with a fan and set the temperature to 250oC.
Step 4:
We put a baking mat (baking paper) on a baking sheet, spread the steaks, grease them with olive oil with a brush, turn them over and oil them again. Put the steaks in the preheated oven for 7 minutes.
Step 5:
Add salt to the remaining oil and mix.
Step 6:
We take the first steak out of the oven, put it on a plate, grease it with salted butter, spread the next steak and oil it again and do this with all the steaks. Cover the stack of steaks with a second plate and leave to finish cooking for another 5-7 minutes.
Step 7:
Ready-made steaks of marbled beef are served hot, complementing them with herbs and vegetables.

So that the beef does not turn out to be tough, do not add salt immediately, as it draws in the liquid. Adding salt after cooking steaks, beef turns out tender and juicy.
Marbled beef can be cooked using other herbs. If you want to add garlic, then it must be passed through a press and laid together with thyme between the steaks. It is better to spread such steaks on baking paper with garlic down. But marinating marbled beef in our usual marinades is not recommended, it is still meat of the highest category.