Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
There are people who cook wet meat? I mean there are people who do not know that baking soda is a wonderful tenderizer.
The wife is not a fan of my forking methods of tenderization.
Unbrowned steaks are surely regretted,
But Froyn just likes their meat wetted
So, both in kitchen and bed,
The same can be said:
Their wife just hates their forking method