Earlier today, Food & Wine magazine held an hour-long Q&A session with George Faison, owner of DeBragga/New York’s Butcher, which provides top quality meats to many of NYC’s celebrated chefs! Lucky me had my question answered. Of course I had to share it with you:
denise:
What’s your method to get the perfect char? I use sugar, but want to know your way.
George Faison:
The key to a good char is to start with a VERY HOT surface, whether grill or saute pan. You must rub the exterior with oil, not a lot, but just enough to cover the surface. This allows the heat to transfer to the meat quickly and cleanly. I never use sugar; the natural sugars in the meat itself are sufficient.
