I know that for the most part, the rule of thumb is that you dry the meat before grilling it. Sometimes I don't and, especially like how the marinade caramelizes on the meat, if I've done that. Do you have a rule of thumb about when to dry the meat and when to put it on the grill "wet"? Or do you always dry the meat? Does it matter if you pan sear it vs. grill?
The reason I'm asking this is because I use a nice fajita method for skirt steak, and I think it tastes so much better to grill it "wet". The original recipe, which I looked at today for the first time in years, said to make sure to pat the meat dry.
What do you usually do?
The reason I'm asking this is because I use a nice fajita method for skirt steak, and I think it tastes so much better to grill it "wet". The original recipe, which I looked at today for the first time in years, said to make sure to pat the meat dry.
What do you usually do?