How to properly cook a marinated steak?
I marinated a couple of steaks. The issue is when I decide to cook them I want the heat to start on high to give them a nice sear on each side. But the hight heat burned the marinade giving off a terrible smell and made it taste equally terrible. What am I doing wrong? How do I sear a marinated steak without burning the marinade on it?
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http://www.thebittenword.com/thebittenword/2012/06/post-grill-marinated-grilled-skirt-steak.html
Usually the inherent taste and texture of the cut are great tasting.
Consider fat (used just before grilling or frying), s and p to taste as basic flavorings, then maybe a small pan sauce.
Or use your marinade ingredients in a finishing sauce.
Because this isn't the kind of thick and juicy steak your thinking of.
Ah.
Basting while you're grilling will also help prevent the marinade from burning.
But I do like the basting idea, i think that will work great. Thanks!
That might of been my problem. I did consider wiping off excess marinade. As for basting the steak. I would sear the steak on both sides first, drop the temperature bit then add some of the marinade to the ban, then start basting. That way you can sear it and bast too.