The first bite of a nicely seared steak is one of the most pleasurable culinary experiences,
and countless have sought to achieve a restaurant-quality char.
Much contradicting advice on how to do this: The steak can be turned regularly, as little as possible, over a wood fire, in a cast-iron skillet, etc.
Ruffled Steak Many chefs use this approach, but others are more public about it.
In fact, French-trained barbecue expert, restaurateur, and New York Times bestselling book Adam
Perry Lang developed the word scruffing for scoring steaks. Perry's 2012 book "Charred & Scruffed" shows his dedication to the cause.
Maillard Reaction and Water Evaporation The poorly known Maillard Reaction provides cookies and steaks their caramelized flavor.