Celebrity chef Geoffrey Zakarian shares his expert steak cooking tips, emphasizing the superiority of dry marinades over wet ones. Wet marinades, often containing salt and soy, can flood the meat with moisture, which delays the crucial searing process and increases the risk of overcooking. Zakarian advocates for using dry rubs to enhance flavor through proper caramelization during searing, crucial for achieving a high-quality steak experience reminiscent of fine dining establishments. By avoiding wet marinades, home cooks can elevate their steak dishes with minimal effort.
"I always dry-marinate. I never put a wet marinade in anything, because the minute you put soy in something and you marinate it, it's just all the salt that cooks the beef."
"When there is more moisture on the surface of the steak, it takes longer to evaporate off before you can properly sear and cook the steak."
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