Well browned and charred lightly on the outside, tender and juicy on the inside – perfectly grilled meats have the power to make even grown men shed tears of joy and satisfaction. You know what makes everyone else cry for other reasons besides joy? An overcooked or undercooked, dry piece of meat chop.
Among the many methods for cooking the perfect steak, wood fire grilling is an art usually reserved for the pros—and dedicated cooks. It takes a lot of experience to capture that smoky flavor without over charring the meat, and while gas grills seem to be a bit more convenient, the difference in tastes is worth the effort of grilling over wood fires.
You probably know of this situation already. After settling in at a local restaurant, you order wood fire grilled steak for dinner. After choosing the complementary appetizers or sides and drinks, you take a bite out of the meat, and marvel at how it tastes absolutely heavenly. You’re quite piqued at how good the steak is, then you try to replicate the recipe when you get home. Alas, your efforts resulted in something less than stellar.
Is there something secret that restaurant chefs know about cooking steak that you obviously don’t? What are you doing wrong? Once you dive deep down into this question, you’ll realize that the “secret” is not much of a secret at all, but specific knowledge of the science behind cooking meat.