Beer is not only effective at tenderizing meat but also offers a range of flavors depending on the type, with stouts and lagers being ideal choices for marinades.
Grilling meat at high heat activates the Maillard reaction, resulting in a desirable crispy, caramelized crust that enhances the overall flavor profile of the steak.
Marinating steak in beer for a minimum of six hours allows the enzymes in the beer to effectively break down proteins, improving texture and flavor.
Research from Memorial University of Newfoundland indicates that adding unfiltered beer to marinades can enhance the nutritional quality and safety of grilled meats.
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