The Periodic Table Of Meat
Scoring Your Steak
This trick changes EVERYTHING. For more evenly-cooked, tender, and flavorful steaks off the grill, try scoring your meat! You heard us right: That 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, then grill it on medium-high for a minute or two less per side. WHY BOTHER, YOU ASK? Well, 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. Read more...
