This article discusses expert advice from chef Robbie Shoults on grilling thick steaks perfectly. He emphasizes the necessity of spritzing the meat while it cooks, particularly for larger cuts that take over 30 minutes to grill. Spritzing not only retains juiciness but also contributes to forming a flavorful crust on the meat. Shoults suggests starting to spritz after 10 minutes, continuing every 15 minutes, and then stopping before removing the steak to allow the crust to dry. He recommends apple juice as an ideal spritzing liquid, adding a delightful sweetness.
If you're cooking a really large steak and it's going to take more than 30 minutes to get done, I do recommend spritzing as it will help create a flavorful layered crust.
Giving meat a light spritz while it's on the grill does more than just keep the meat juicy; the liquid also cools the outside of the meat, slowing the cooking process and forming a thick crust with the complex flavors of the grill.
Spritz after about 10 minutes, then spritz about every 15 minutes. Stop spritzing before you pull it off so the surface can dry and get that final crust.
When Tasting Table asked for his favorite spritzing liquid, he had a simple answer: 'plain old apple juice.' Apple juice is a great choice for a few reasons.
Collection
[
|
...
]