Zacchery and Davo have similar methods as mine. Sometimes we don't add anything, other times we marinade depending on the cut. Similar to the guys, I add some olive oil, crushed garlic, cracked pepper, dry white wine and soy sauce. It's a magical combo that moistens the meat beautifully. The soy sauce adds the salt without drying out the meat. I also finely cut up rosemary and add to the mix. After marinading in the fridge, I sit the container of meat on the bench to let it reach room temperature before cooking. The colder the meat the rawer it will be in the centre if cooked in the standard time - the longer you have to cook it, the tougher it will be.
