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Discover the secret to a perfect steak sear using an unexpected ingredient: cornstarch. This method ensures an incredibly dry surface, leading to a deep, flavorful crust without overcooking the interior, thanks to a brief trip to the freezer.
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Pat steaks completely dry with paper towels. → Combine cornstarch and kosher salt, then rub the mixture all over the steaks. → Place steaks on a wire rack over a baking sheet. → Freeze for 30 minutes until very firm. → Grill the steaks to your desired doneness and let them rest before slicing.
Pat steaks completely dry with paper towels. → Combine cornstarch and kosher salt, then rub the mixture all over the steaks. → Place steaks on a wire rack over a baking sheet. → Freeze for 30 minutes until very firm. → Grill the steaks to your desired doneness and let them rest before slicing.
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Using thick-cut steaks (about 1.5 inches) is crucial as it allows enough time to form a good crust before the inside overcooks.
A completely dry surface is the key to achieving a deep brown sear rather than a steamed, grey exterior.
Freezing the steaks makes the exterior cold and firm, which protects the interior from overcooking during the high-heat searing process.
The wire rack is important because as the salt draws out moisture, the rack prevents the steaks from sitting in that liquid and becoming soggy.
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