Slide 8: Baste Your Steak

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From Jamie Bissonnette—chef and partner of Boston restaurants Coppa and Toro: "When grilling steaks you can baste the meat with rendered bone marrow mixed with canola oil. The protein in the marrow will react with the meat to create a tasty golden brown and delicious crust. If you do not have or want to buy bone marrow, use bacon fat or seasoned oil."


10 Morsels of Grilling Wisdom from the Pros

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