You can be a whiz with the barbecue, but for some reason, that steak you order at a restaurant just hits different…
Has the meat been flown in from Japan? Maybe. Do you need to have spent 7 years at culinary school to get that perfect char? Not likely.
The secret to cooking meat to restaurant standards is actually rather simple. All it involves is a little oxygen.
In order to achieve the perfect caramelization on your steak, lamb, or pork, the meat needs to be dry before cooking. This will allow the outer surface to become brown and crisp, while leaving the inside tender and juicy.
When buying meat at the store, it is typically packaged in airtight containers. These containers are what keep your steak fresh as it slows down the rate oxidation and prevents that fillet or ribeye taking on any odors around it. But, at the same time, such packaging locks in moisture which is the enemy of that browning we’re after.
If you’re planning on making meat, take it out of the packaging a few hours beforehand. Pat it dry with a paper towel and place it on a wire rack that is in a rimmed baking sheet. Then, transfer everything to the fridge where you should leave the protein uncovered.
The idea is that the rack enables the air to circulate and dry the surface of the meat on all sides. Allow it to sit for at least 4 hours, but increase this to 1-3 days if you’re doing something on the large side.
How do you know when it’s ready? When it’s dry to the touch, of course.
