Ever wondered why your homemade steak doesn’t quite hit the mark like the one at your favorite restaurant? The secret might be simpler than you think: drying your meat before cooking. This one step, often missed in home kitchens, is crucial for that perfect sear and mouth-watering flavor. Let’s take a closer look.
Benefits of Drying Meat
Drying the surface of the meat allows for better browning of the meat. This is what gives grilled or seared meats their distinctive, rich flavor and appealing color.
Moisture on the surface of the meat can also lead to steaming. By drying your meat, you promote a more even texture, since the meat is less likely to steam in its juices.
Finally, seasoning also sticks better to dry meat. When the surface is wet, spices and herbs are more likely to slide off.
How to Properly Dry Meat
Before cooking, pat the meat dry with paper towels. This simple action absorbs excess moisture from the surface. If you wash your meat, let it rest on a rack for a few minutes to allow surface moisture to evaporate. For some cuts of meat, even placing them uncovered in the refrigerator for a few hours can help dry out the surface.