Right now, your social media feeds are probably filled with a million and one articles on what to do and what not to do on the grill. But we bet there’s one tip you haven’t heard about.
For more evenly-cooked, tender, and flavorful steaks off the grill, try scoring your meat. That’s right: The method you usually apply to your holiday ham and duck breasts can also be used on your steak.
Here’s how:
Using the tip of a sharp knife, first make shallow (about 1/8 inch deep) cuts across the grain one way, then the other way (perpendicular to first set of cuts). Repeat on the other side. Season the steak, and then grill it on medium-high for a minute or two less per side.
Why bother, you ask?
If you like rubbing your steaks down with spices, garlic, or herbs, this trick makes sure the flavor sets in because you can really cram the seasoning into the cuts. The shallow cuts also give the heat from your grill easier access, thereby minimizing that dreaded, dry, gray line that can sometimes appear around the perfectly juicy, medium-rare band in the center of your steak.
I also like using this method because I’m a texture-freak and my favorite parts of any grilled protein are the crusty edges and ends. So by making these cuts all over your steak, you maximize the crusty-edge quotient of your steak.
If you’re still not convinced, for cuts like skirt, hangar, or flank, which have longer fibers and can be tough if sliced the wrong way, the scoring physically severs some of these fibers, resulting in more tender bites no matter how you slice it.
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