According to Lang, when you deliberately rough up and tear the meat, you create more surface area for the Maillard reaction to take place. He learned this method from his friend Jaime Oliver (who uses it on potatoes) but it also has roots in watching his grandmother brown the meat for her pot roasts. He describes how she would jam a fork in the nearly burned meat and rip it away from the pan, leaving bits of torn meat behind. It's those torn bits that brown up and caramelize, creating a delicious, savory flavor.
As someone who was taught to be very careful never to break the crust that forms when browning meat, hearing this was an eyebrow raising moment. Lang also recommends over-seasoning meat as most of the seasoning will be lost on the grill.
Read More: Get the recipe for Lang's Rib Roast Done Like a Steak from Charred & Scruffed as well as more information on the book.
(Image: Adam Perry Lang)