Often when I marinate red meat, it's too soggy to grill properly.
Example - I'll set some steak in the fridge with some wine/vinegar/tomato for a few hours. Heat up a cast iron pan. Take out the steak and pat it with paper towel. Throw the steak in the hot pan.
And what happens?
A lot of excess liquid oozes out of the steak and turns the process into a semi-braise, instead of a nice seared grill.
What am I doing wrong here?
How can I keep the marinade, and avoid soggy meat?
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