Constance
Master Chef
I have always liked my steak with a good sear on the outside and rare on the inside...difficult to do at home.
We started out with some gorgeous choice ribeyes, and since it was too cold to cook outside, Kim got out the grill pan, which he got nice and hot. He seasoned the steaks as usual with a little garlic, salt & pepper, but the thing he did that was different was to sprinkle a very small amount of sugar on both sides.
The result was just what we've been trying for...a crusty caramelization on the outside, and juicy, rare meat on the inside.
Give it a try next time you grill a steak...I think you'll be pleased with the results!
We started out with some gorgeous choice ribeyes, and since it was too cold to cook outside, Kim got out the grill pan, which he got nice and hot. He seasoned the steaks as usual with a little garlic, salt & pepper, but the thing he did that was different was to sprinkle a very small amount of sugar on both sides.
The result was just what we've been trying for...a crusty caramelization on the outside, and juicy, rare meat on the inside.
Give it a try next time you grill a steak...I think you'll be pleased with the results!