Should i score my steak

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Run your knife diagonally across the surface of the steak, from one edge to the other. Turn the steak over and score it on the other side. Marinate it or throw it in the pan or on the grill. Joshua McCarron has been writing both online and offline since He has been employed as a copywriter since and in that position has written numerous blogs, online articles, websites, sales letters and news releases.

By: Joshua McCarron. How to Cook Moose Steaks. Grilling a Top Sirloin Filet in a Cast In culinary terms, score means to cut slits on the surface of a piece of food. The most common uses of scoring include small uniform cuts in pieces of raw meat and the deeper slashes that decorate the top of bread loves while letting steam escape. In general, score marks should be spaced approximately 1 inch apart. From there, you can add a crosshatch pattern, insert chopped aromatics such as garlic or ginger into the cut meat, or press a dry seasoning rub into the little pockets.

Scoring meat before you cook it results in a greater surface area exposed to the heat, leading to more even cooking and encouraging the Maillard reaction. This chemical reaction occurs during cooking and is what leads to an appealing browned crust. With tougher cuts of steak such as flank, scoring the meat severs the long fibers that make it harder to chew.

This type of scoring is more for ease of eating rather than just appearances. Fattier cuts of meat such as duck benefit from scoring, which allows excess fat to drain. Scoring also makes it easier for meats to absorb marinades. With whole fish, deep scores down to the bone allow heat to quickly reach the center flesh, reducing the likelihood of an overcooked exterior and undercooked interior.

Scoring skin-on fish fillets keep them from curling; a few minutes in the freezer makes it easier to control the depth of your cuts for softer fish such as sole. A spiral-cut ham, sometimes marketed as a holiday ham or a city ham, displays a more extreme example of scoring, which cuts the meat through to the bone for easier serving. The most important part of scoring is to use a sharp knife when you score meat.