FOOD NEWS
The Grill Master-Approved Tip For The Juiciest Steak Possible
By Brandon Bombay
Contrary to popular advice, Alejandro Gutiérrez, founder of the Sociedad Mexicana de Parrilleros (Mexican Society of Grill Masters) flips his steaks on the grill more than once.
While appearing on an episode of "Eva Longoria: Searching for Mexico," he said, "The more you flip them, the juicier it gets," explaining that this helped distribute the juices.
While Gutiérrez's cooking process may involve more movement, he stresses the importance of letting the steak rest once it is cooked to help it retain its juices.
Ryan Prentiss, a former executive chef at Detroit's Prime + Proper Steakhouse, recommends undercooking steak by 10 degrees to allow the collagen to thicken the juices as it cools.
Prentiss explains to Food & Wine, “This creates a way juicier steak than just cooking straight to temp." Consider using a board sauce to make use of the flavorful steak juice.