Quote:
Originally posted by DelayedReaction
I picked up the Culinary Institue of America's Chef Textbook and one of the things they recommend is dipping the steak in vegetable oil, letting the excess drain off, and then grilling the steak. This might be best with those superior cuts of meat that don't meet to be marinated.
Anyone ever hear of something like that? I haven't tried it myself, but it seems intriguing.
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What this does is make the steak "shiny " on your
serving plate. Nothing else
