This is probably a silly question from an amateur chef like me who has probably been contributing to beef mortality rates for many decades with just my home cooking alone.
Tonight I'm marinating my ribeye steak in a couple cloves of minced garlic (pressed with my Zyliss garlic press), a splash of EVOO and a splash of Trader Joe's balsamic vinegar.
I'm going to pan fry my steak. (And yes I will turn it only once.)
I've never thought of this before. I always just go straight from marinade to pan. It steams and spits and smokes a lot.
I'm wondering if that's the best way to go. Maybe I should wipe it off slightly with a paper towel, not to totally scour the marinade off but just to remove the most liquid parts. There's still be a bit of marinade moisture since I'm not going to be a zealot about it, but I'm thinking of removing most of the marinade before I cook it.
Then I intend to give it a light sprinkling of coarse salt just before I toss it on the pan. Or sometimes I just throw my sea salt in the pan and then throw the steak on top of it, and sprinkle the top side a bit more to prepare it for turning. (The pan will of course be cooking hot before I throw the steak on.)
What is your advice? I'm marinating right now and I know forums aren't the place to get a 30 minute answer but DC is pretty active and DC is pretty active this time of day (US EST-PST dinner time) and I'll be pleased to get some advice before I commit.
Or I'll do it and tell you how it came out. Even an old dog (me) can learn new tricks. Particularly if food rewards are involved.