For The Best Steak Crust, Brown Sugar Is A Must

Putting this sugar trick to work with your steak

One of the advantages of using brown sugar to enhance the crust on your steak is its versatility with various seasonings and flavors, making it a natural flavor enhancer for your favorite dry rub. For instance, you can mix it with ground espresso and spices such as paprika, ginger, and chili de arbol to achieve a delightful balance of bitter, sweet, spicy, and aromatic notes. If you prefer a more straightforward approach, simply season your steaks with a combination of sugar and salt — a good starting ratio is four parts sugar to three parts salt (a few grinds of black pepper can add extra flavor). If your brown sugar has hardened, you can either soften it using a few methods or substitute it with white sugar, though the flavor will be slightly different.

To achieve that ideal crust, you can grill your steak (the sugar helps create those attractive grill marks) or sear it in a skillet and then finish it in the oven. It's crucial to use a thick cut of steak to ensure a good crust; caramelization takes time, and you want to avoid overcooking the meat while waiting. While there are common salting mistakes that can hinder a satisfying crust, once you try this technique, you'll see that adding a touch of sugar to your beef can be quite effective.