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The excellent PBS show, Cook’s Country, explained the physics behind making a steak on the grill that has the proper outer crust, where all the taste is derived, while maintaining the medium rare center. It’s all about moisture. As long as the outer surface of the steak is wet, it cannot get to high enough temperature to form the crust. Therefore, drying the steak is the most crucial step.
This is why high-end beef wholesalers dry age their beef. But there are other ways to achieve a dried out surface of the steak, such as leaving the cuts in the refrigerator, unwrapped, overnight. If you do not have the time for that, then the Cook’s Country staff explains a clever solution.