FOOD NEWS
Lacquer Your Steak For The Most Flavorful Crust
BY JULIA HOLLAND
Lacquered steaks use a tasty reduction to create a sap-like appearance of shellacked wood and a crispy exterior to contrast the steak's juicy interior.
The lacquer is a sauce or marinade containing vinegar, fermented sauces, sugar, and aromatics. Instead of letting the steak sit in the marinade, baste it in the sauce as it cooks.
The heat will help caramelize the sugar in the marinade sauce, creating a shimmering, crispy crust while infusing the steak with umami-rich seasonings to enhance its juiciness.
First, sear or grill the steak to get charred marks that provide the foundation for the lacquer. Then, move it to the grill's cooler part or lower the pan's heat to start basting.
Over low to medium heat, baste the steak, flipping it every one to two minutes until cooked to medium rare. When lacquering steaks, a bone-in ribeye is a great choice.