How to Score Beef Before Cooking
When it comes to cooking, scoring has nothing to do with compiling points. Scoring is a method of making shallow cuts in beef and other types of meat before cooking, and it is done for a number of reasons. Scoring helps to tenderize tougher cuts of beef, such as flank steak, and it can make beef more flavorful by allowing dry rubs, seasonings or marinades to penetrate more deeply. Proper scoring also helps beef and other meats cook more evenly.
Things You'll Need
- Cut of beef
- Sharp knife
Instructions
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Slice ¼-inch deep gashes against the grain of the beef, parallel to each other and about ¾-inch apart.
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Slice the beef using the same method, but in the opposite direction, so that the knife marks form a diagonal pattern on the surface of the meat.
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Repeat the process on the other side of the piece of beef.
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