Maillard Reactions: the science of steak-searing.

[Naomi Most]

Maillard Reactions are what turn proteins into carbon-licious (and slightly carcinogenic) yumminess.A chemist wrote in his blog:

The Maillard reaction is the reaction between a nitrogen containing molecule (particularly the amino acids lysine and proline, which are found in proteins) and a reducing sugar (glucose, for example). Louis-Camille Maillard was the first person to study this chemistry (in the early 1900s), which, fortunate for Maillard’s personal legacy, was much later found to be an important process in cooking. The color, flavor, and aroma development come about due to the primary fact that many of the chemicals that form, after the initial addition of the sugar to the amino acid, are unstable and decompose.So, basically, the Maillard reaction can enhance the flavor of any food that contains proteins and sugars. While this description of any food containing protein and sugar, encompasses most of the things we eat, there are several types of food whose flavor profiles owe a lot to the Maillard reaction. Grilled meats. Roasted meats. Crusty bread. Dark beer. Roasted coffee. Chocolate. Toast. Cookies. Really, any food that you are cooking at temperatures above 250oF/120oC are going to have some Maillard components giving it color/texture/aroma.The Specifics … (for the electron-pushing crowd)

[Richard Schmitt]

…I love learning new things, so I don't sounds dumb when speaking to another indiviual who is a lot smarter than me, but there are those times when I have to ask for version that is broken down for me… =/ what exactly does this mean?

[soulmind]

A good way to start your steaks (especially if they are extremely thick steaks) is to wipe them dry and put them in the oven at 250 while you get your fire going (charcoal, anything else is sacrilege).  This will start the Maillard Reaction and is akin to dry aging steaks at warp speed.  Don't overdo it in the oven (check on it every 5 to 10 minutes) and you must pat dry the steaks before starting or the meat will essentially be steaming (bad to do to steak).  The advantage with thick steaks is that you don't have to nuke the outside over the fire to get the inside to cook because the oven does part of the job.  Search country kitchen for more details.

[Richard Schmitt]

A good way to start your steaks (especially if they are extremely thick steaks) is to wipe them dry and put them in the oven at 250 while you get your fire going (charcoal, anything else is sacrilege).  This will start the Maillard Reaction and is akin to dry aging steaks at warp speed.  Don't overdo it in the oven (check on it every 5 to 10 minutes) and you must pat dry the steaks before starting or the meat will essentially be steaming (bad to do to steak).  The advantage with thick steaks is that you don't have to nuke the outside over the fire to get the inside to cook because the oven does part of the job.  Search country kitchen for more details.

I haven't had a steak in over a year now...this sounds really good to try. Thank you.

[Damon Amato]

i prefer to slather the outside with butter and then broil as hot as possible like Peter Luger's does. 

[soulmind]

At the very least let your steak come up to room temperature before cooking it.  I'll put a couple in a zip lock bag, pour in Worcestershire sauce, and let the steaks sit for an hour before grilling.

[Author]

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