(He also let me in on a few more restaurant secrets!)
Recently, a lot of chefs are eschewing grill marks in lieu of something better.
What could be better than a perfect-looking steak?
One thats covered in a golden-brown crust over the entire surface.
Whats the Deal with Grill Marks?
Its the reason thatroasted vegetables taste so much betterthan boiled ones!
The squares in between the marks are under seared and, well, boring.
Here are9 restaurant secrets for cooking the perfect steak.
So, How Should You Grill a Steak?
The goal should be achieving a golden-brown color on as much surface area of the steak as possible.
Grilling a steak this way results in more even cooking and a richer flavor.
Not to mention that the resulting crust on the steak is completely life-changing!
To get there, you will have to change the way you cook a steak on a grill.
Unlike cooking for hatch marks, you wont want to cook these steaks directly over a blazing-hot grill.
If you really want the grate-grilling experience, use medium-high heat and flip your steak often.
When perfect grill marks are desired, youll only flip once or twice.
But, for overall browning, flip as often as every minute.
Have a really thick steak?
Read our guide forcooking steaks thicker than an inch.
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