Marinated Steak: Do I rub off the marinade and then cook to sear? OR Do I just stick it in the pan?
This may be the most novice question ever but I am curious what I am supposed to do.
I just marinated some steak and Korean BBQ short ribs and plan to cook them on the stove top. I like it to be medium rare with a crusty outside. But then I remembered that Julia Childs once said that you can't brown wet meat.
So, after you have marinated steak overnight:
Do you rub off all the marinade and then pan sear it?
Rub off some of the marinade and then pan sear it?
Rub off every single bit of the marinade, wipe the meat, and then pan sear it?
Thanks a lot!
Any slightly thick marinade with some type of sugar in it will carmelize on a meat's surface. It won't be the same effect as the browned maillard reaction crust you associate with steakhouse steaks, but it can be quite good in its own right.
If you go this route, you do not have to dry your meat, but you should not use as much heat as you would for a maillard reaction on dry meat.
I never take wet meat to the fire...Wet meat will steam/boil on the surface preventing a good flavorful sear that my palate seems to enjoy...If you choose to marinate, then I suggest you dry it completely. ~~ Personally, I rarely find a need for using a marinade on steak as I enjoy the flavor of good beef! HTH