"Steve and Brenda" > wrote in message
news:F%ZSf.4206$TK2.622@trnddc07...
> Just a question that probably has been asked a bunch of times. What causes
> the top side of a steak to turn gray and bubble when it'son the grill and
> how do I prevent this from happening? It seems like pre-frozen meat does
> this mostly. Also, after marrinating meat, are you suppose to pat it dry?
> Thanks, Steve
I'm guessing you're grilling with the grill lid down over the coals or the
burner. This will cause the top of the steak to turn grey, and it will
overcook it by the time you turn it and get it seared. It will also dry the
steak out more than you would like. I always grill with the cover up. This
is difficult with almost all gas grills. You just don't get a decent
"charred" surface.
I always pat marinade away from the surface of the meat. As strange as this
may sound, I either spray PAM, or canola oil onto the surface of the meat.
That very miniscule fat coating results in a much better "char" and the
interior stays moist.
To the best grilling ever,
Kent