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I gave up on my perfect grill marks for a better steak
For years, I thought those dark crosshatch marks were the only sign of a properly grilled steak. Then, at a friend's house in Boise, they cooked a ribeye by just leaving it on one side for a full 5 minutes before flipping once. It had a way better crust and was more evenly cooked inside. Now I just sear it hard on each side and forget the fancy patterns. Does anyone else think we focus too much on how a steak looks instead of how it tastes?
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jamesf2612d ago
Yeah, the "perfect grill marks" thing. I spent so long trying to get that checkerboard pattern just right, only to end up with a steak that was basically raw in the middle of each square. Felt like a real idiot when I finally tried the one-flip method.
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oliver212d ago
That grill mark obsession had me too.
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iris57412d ago
Grill marks are just for show. A solid crust from a hard sear gives you way more flavor. I used to waste time rotating the steak for that picture perfect look. Now I just press it down once on each side and call it a day. Took me too long to figure out taste beats looks every time, right?
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