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How to Cook Really Tasty Meat: Chef Tips
How to Cook Really Tasty Meat: Chef Tips

A few secrets shared by three Moscow chefs from three restaurants will allow you to take your culinary skills to the next level. They talked about how to cook delicious meat, options for steeping meat, cooking ribeye, lamb, venison and beef, and also shared the secrets of the marinade and the recipe for the perfect kebab.

How to Cook Really Tasty Meat: Chef Tips Alexander Proshenkov

Alexander Proshenkov Chef of the Saxon + Parole restaurant

If we talk about premium cuts of meat, such as striploin, ribeye or tenderloin, then you don't need much to cook them: just enough fresh meat, good oil and a grill pan, preferably cast iron. I recommend taking the butter, melting it, and then steeping in the herbs and spices (thyme, rosemary, bay leaf, Provencal herbs) for a couple of hours. Immediately after frying, you need to grease the meat with this spicy oil, then sprinkle with coarse sea salt and let it "rest".

There is also a great way to cook large cuts of meat: use this if you are cooking, for example, pork loin or leg of lamb. Boil one liter of water with the addition of six grams of sea salt (it is important that the salt is sea salt), then add your favorite herbs and spices to the hot water and cool it down. Immerse the meat in cooled water and let it brew for several hours, ideally all night. Take out the meat and do whatever you want with it: bake it or carcasses. The main advantage of this preparation is that the meat will turn out to be not only juicy, but also very tasty!

Vitaly Sysoev

Vitaly Sysoev sous-chef BeefBar Junior

“It is better to buy quality meat in a good supermarket. Take only chilled: frozen will never turn out tasty and juicy. Now I will briefly talk about several types of meat and give tips on how to cook them:

  1. Lamb: loin on the bone… Best Origin: New Zealand. The main rule: do not overdry. Seasoning: rosemary or special spices for meat that give an unusual taste (we make a special mixture in our restaurant). Sauce: sweet and sour, with the addition of mint. The easiest way to divide the meat is by the ribs. Fry in a skillet until golden brown. Fast and convenient.
  2. Ribeye. Best Origin: Uruguay The main rule: do not overdry. Seasoning: salt, pepper. Perfect roast: medium, with pink juice. You can make an incision to check if it is ready.

    Instructions: if you are preparing dinner for a large company, take a weighty piece of meat (for example, 2.5 kg) and place it in the oven heated to 180-200 degrees Celsius. Before baking, you can stuff it (make a filling of carrots, celery stalks, garlic), coat the ribeye with granular mustard and wrap it in foil. Cooking time: 45 minutes to an hour. At the end of baking, you can tear off the foil and turn on the grill function for a beautiful crust.

  3. Venison. The main rule again becomes "do not overdry". Season with salt, pepper, olive oil, thyme. Instructions: Fry fillet weighing 200 grams in a pan on both sides until golden brown, or cook it in an oven preheated to 180 degrees Celsius. The roasting time will depend on the roast you want. You can fry the meat until it becomes pinkish, even if it contains a little blood. A good sauce for venison is one that contains berries.
  4. Beef. As for this meat, popular in any cuisine, I will give one simple advice: if the beef is tough, then make a kiwi marinade for it. Rub the fruit on a grater, then put it in one container with the meat and leave it for two hours. "
Shamsiddin Kamalov

Shamsiddin Kamalov brand-chef of restaurants "Chaikhona No. 1" by Timur Lansky

There is nothing easier and at the same time more difficult than cooking really delicious soft meat or barbecue. However, there are a few marinade secrets that will allow you to always achieve a good result.

  1. Contrary to Soviet tradition, meat should never be pickled with vinegar or lemon. Acidic mixtures kill the very taste of meat and make it tough, literally "rubbery".
  2. When frying, the meat loses moisture and becomes dry. To prevent this from happening, before marinating, you need to "soak" the meat in unsalted carbonated mineral water until all the water is absorbed. The ideal proportion is 200 ml of mineral water for 1 kg of meat.
  3. The secret to a good marinade for meat is simplicity. We marinate veal and lamb in a mixture of cumin, coriander seeds, thyme, sea salt and five peppers in a 1/1/2/2/2 ratio. It is this mixture that we call Chaikhanskaya, and it goes perfectly with meat. If desired, you can add onions to the marinade (this does not apply only to poultry). If the meat is completely free of fatty layers, it will not be superfluous to add a few tablespoons of unfiltered olive oil.
  4. If you grill meat, try not to use ready-made charcoal. Let the cooking process be significantly simplified with it, but the meat does not acquire the characteristic "smoky" aroma. In our restaurants we use Saksaul firewood - the kebab cooked on them turns out to be especially fragrant.

Shashlik recipe "Tamerlane" from Shamsiddin Kamalov


  • Marbled beef - 2 kg
  • White onion - 300 g
  • Unsalted sparkling water - 400 ml
  • Sea salt - 2 tsp
  • Ground mixture of 5 peppers - 2 tsp
  • Thyme - 2 tsp
  • Zira - 1 tsp
  • Coriander seeds - 1 tsp


  1. Cut the beef (instead of marble, the same process can be done with a regular one) into 5x5 cm portions, put them in a bowl and cover with sparkling water. Stir until the meat has absorbed all the water.
  2. Take a few onions and cut them into thin half rings. Add them to the meat along with all the aforementioned spices and mix thoroughly. Leave the kebab to marinate in the refrigerator for at least 40 minutes.
  3. Fry the meat on the grill, preheated grill or grill pan until cooked (about 4-5 minutes on each side).
  4. Serve ready-made kebab with finely chopped cilantro and pomegranate seeds.

By the way, tasty meat can also be healthy.

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