How to Cook a Perfect Steak at home, according to science.

In this video, we delve deeper into the hierarchy of stake needs. It's packed with graphics, useful information, and interesting taste tests. So why is this video important? Steak is probably the most talked about and discussed food on the planet and the problem is most books, videos or articles will tell you what to do instead of why and how it works, for example the most common status question of all. times is how you would like it

cook

ed, usually referring to quality, such as rare, medium-rare, or well-done, but what? If I told you that the most important question you should ask yourself at

home

is what you would like your

steak

to smell like and I can prove it here are the cross sections of two stakes, one is

cook

ed over medium heat and the other is cooked. well done, which one do you think tastes better if you like it medium rare?

Most people would assume it's the

steak

on the left, but it's actually the well-done steak that has a lot more flavor, specifically because it smells better now, how can that be? We have been withholding information. If we take a look at this top down view we can see that a steak has a beautiful brown crust and this is where basically 90% of what we know as the flavor of steak comes from. There's been too much focus on the internal temperature or color of Stak, which is important, but if the context of the entire pyramid is missing, it would be comical if someone placed that 130° steak in front of you and said, well, you ordered medium Cooked.

So, as you can guess, the goal of this video is not to answer how to make the

perfect

steak because one of these needs can be achieved through hundreds of cooking methods. You can cook a great steak in a cold skillet, a hot skillet, a water bath on the grill, or with a blowtorch. There will be some differences, yes, we will talk about them, but a theoretically

perfect

bet really depends on you, your personal preferences and your lifestyle, so the goal of this video is to answer what are the four fundamental components that all have the big bets.

So as we watch, we digest the information and we ask ourselves what is my perfect steak and that steak will probably change, for example, I love charcoal grilled steaks, but if I make a steak at night during the week, there is no way to do it. the charcoal grill for one, but if some family and friends come, the game at Maslo can show you how to become a real Iz person, but after watching this video you will learn how to make self-made bets so we can start our journey. at the base of the pyramid with the largest reaction, this is also known as Browning and is probably the most important food reaction in human history.

Let me explain who was that first ancestor who accidentally or intentionally threw some prehistoric meat into the fire for the first time. I wasn't thinking about, oh, let me cook this to perfect or medium rare. No, they were probably losing their minds from the smells coming out of that meat because they had just experienced the May reaction for the first time and this reaction is responsible for almost everything. of our favorite foods today roasted coffee fried foods a whole wheat loaf of Saro bread or the crust of any cut of meat and this is the reaction that actually turns raw meat into what we identify as steak, so naturally we have two questions I have to answer here first, how does mayo reaction make steak taste so good and second, what is the best way to sear a steak at

home

?

So at a high level, these six properties constitute the flavor of the food, the taste, the aroma, the texture, the physical reaction, the sight and the human element and for the Mayon. reaction, it really hits the six in some ways, however, it is primarily responsible for creating new complex aromas. Remember that there are only five flavors, sweet and sour, salt, bitter and umami, and most of the complexity of the foods we eat, including steak, is actually due to its aroma or smell and that is why steak Pickled meat from before pales in comparison to the flavor of well-cooked steak that has a nice golden brown exterior, and as noted in Food and Cooking, broiled, broiled, and fried meats develop a much richer crust. flavored because the surface of the meat is dried and heated enough to trigger the Mayar or Browning reactions and these meat aromas generated in the reaction are generally small rings of carbon atoms with additions of nitrogen, oxygen and sulfur and In fact, several hundred aromatic compounds have been found. in roasted meats, so from an aromatic perspective, the main reaction creates hundreds of new aromatic compounds that lead to those complex odors and specifically here is a list of an example of some of those aromatic compounds that are created in different foods where now the May reaction occurs.

It also impacts some of these other areas from a flavor perspective. The May reaction can change amino acid compositions in a way that also creates a new flavor, such as concentrating Umami, which is what many of us identify as salty from a texture perspective because the greatest reaction typically occurs at temperatures that evaporate. water and dehydrate the surface of the food. It also often results in a crunchy texture. View. Browning obviously changes the color of the surface of food and as humans we have come to associate that brown color with mayo. Reacting to especially tasty foods is built into our DNA.

Now we have to make a mega video in 2024 that looks at the May reaction and how it works in all kinds of different foods, but for the purposes of this video, here's what to keep in mind. Keep in mind mainly that it is the aroma and the new smells that this reaction creates, but there are some secondary characteristics that are also impacting. Well, now we know why it makes our food taste better, but now let's look at what is the best way to sear a steak at home and the best way to sear a steak at home really depends on you.

It can be done in the oven. It can be made in the pan over an open flame or in several ways. What is most important to understand is how the steak is prepared. The reaction works from a food

science

perspective, like what are the important temperatures, what are the relevant molecules, and does it change based on time, so let's do that, as outlined in Food and Cooking, the sequence starts with the reaction of a carbohydrate molecule and an amino acid. Acid and an unstable intermediate structure are formed and this then undergoes further changes producing hundreds of different byproducts and these byproducts are those aroma molecules we just talked about.

For this reaction to occur, high temperatures are needed. Remember that the boiling point of water is 212°. Above 100° C and for browning, it is actually necessary to completely dry the surface of the food so that we can raise it. Beyond that boiling point temperature, the May reaction begins to be noticeable around 250° F and then occurs rapidly at temperatures between the 325 to 375° F range, this means it will occur more in hot, fast cooking techniques. , like grilling or roasting, and this is why we usually sear our ribs before placing them in the braising liquid if we just put the raw meat in that liquid it would never go above 212 degrees and the browning would never would happen, we wouldn't have intensely flavored meats now, what's important to note here is that the mayo reaction is a function of both temperature and time, so the longer something browns or the higher temperature it create the aromas can be different, for example you could have a lightly browned steak up to one that is now almost burnt if you would like to watch a video where we test what is the best way to sear a steak please let me know because as you can imagine we could trying all kinds of things, like is there any difference in browning when you start in a cold pan versus a hot pan, how about a wet brine versus a dry brine, or how about a flame? a gas grill now with all those questions, there are other elements of the betting hierarchy at play there so it's time to move on, but first here are the elements of the big picture when it comes to the May reaction first, Why is it important how we discussed the May meeting?

The reaction is arguably what creates the world's tastiest food, like roasted coffee, browned bread, and charred meats, and foods that undergo the biggest reaction have a more intense flavor. Second, how does the mayo reaction make the steak taste better, and does the larger reaction actually generate new aromas? so it makes our steak smell better like meat. The aromas generated by this reaction will have that roasted character now, secondly, it can concentrate flavors like umami and those other things come into play like the texture of the crust, its appearance to the eye and just the human element to get that delicious brown food and lastly what is the procedure for cooking at home, firstly minimize the moisture of the steak surface, secondly use cooking fat for efficient heat transfer and lastly warm the temperature of the surface of the steak to at least 325 to 370° where again that major reaction will quickly occur and I would highly recommend trying a piece of steak that has not been seared and you will instantly understand why the major reaction is so important, that being said if all of our steak It was freshly made.

Flavorful crust would be good, sure, but what makes it special is when that flavorful crust is contrasted with a juicy interior and this leads us to needing internal temperature number two Now, before we dive into the experiments, let me tell you about the sponsor of today, Porter Road, who provided the meat for our testing. Porter Road is an online butcher shop that delivers quality cuts of dry-aged beef, chicken and pork right to your door and what I love most about Porter Road is the variety they hand cut each fillet from the animal Whole to Produce cuts you won't find in the supermarket, so if you're feeling adventurous, you can get a heart steak, beef liver, or even beef cheeks.

They also have all the classics, although in this video you will see me using the New York steps. and small Denver steaks, as well as an inside skirt steak, and Porter Road works with local farmers who raise animals the right way on pasture, without added hormones or antibiotics, so to get 15% off your First order, please go to the link below. some cuts and promotion will be applied automatically and thanks again Port Road for providing the stakes for this video, as I mentioned earlier the density or color of your steak is probably the most discussed element when it comes to the world of cooking and it all has to do with internal temperature and I will say it, we need to stop obsessing and arguing about the color of other people's bets on the internet.

If you go to a really short or Tik Tok video about steak, I guarantee someone will say. is rare, perfectly cooked or overcooked and to prove it I decided to do a fun experiment on my Instagram, so I posted a story with the same piece of steak and asked two questions: one, what is the density of the steak and two, at what temperature this steak was. cooked for over 10,000 people voted in every poll and guess what most people got wrong 37% considered it rare 42% % considered it medium rare 27% of people thought it was cooked to 120° F and an overwhelming 56% of people thought it was cooked to 130° F, only 15% of people correctly guessed the temperature because this steak was cooked to exactly 140° F, which most people would consider medium or at least at the medium raw end, now I have it.

To be honest, I set my followers up to fail this test. I hypothesized that most people would select the lower side for both density and temperature based on this photo and I was right, so what did I do right? There's nothing funny about this. Here is a normal photo, normal bet, without color correction at all and I cooked it at 140°. What I did was choose the most confusing temperature you can cook a steak at for this test, which may make you wonder why it's 140°. The most confusing temperature, well it all has to do with the myoglobin pigment in the meat and you will understand exactly why after seeing this temperature chart I put together from raw to blue to rare, medium rare, medium well and well done, These are generally the temperature ranges that most people are familiar with and obviously the question is what is the best way to achieve this temperature and regardless of the cooking method you use you should have a good thermometer by your side or soak, set to a specific temperature and you will be ready, but have you ever wondered how and why the texture and color change for eachfood?

From a food

science

perspective, what happens, as noted in Food and Cooking, is that there are four key processes at play at different temperatures. In parallel, you may first wonder why the texture of the steak becomes firmer as the temperature increases. The protein fibers that make up the meat begin to unfold around 100°F before they soften and denature and then begin to coagulate at 130°F. It goes all the way up to 140 and above and that's why a rare steak is still a slightly soft and mushy compared to slightly more structurally intact, medium-rare and medium-well steaks. Second, you may be wondering why the steak loses its juices and those proteins.

The fibers squeeze the water bound protein into the stake then it is released into the cells and this water begins to accumulate as the temperature continues to rise, the proteins begin to harden more and more, the water will escape and be squeezed out, however, water is only half of the meat juices equation, remember that a steak is about 60% water and also about 20% fat, so our third process is that the fat in the meat starts to render. melt on most steaks between 104 and 120°F; however, as we learned in the wagu steak video, it can be as low as 77° F.

Also keep in mind that different cuts of meat have different amounts of fat, so a ribeye cooked medium-well or maybe even Well cooked will be juicier compared to a leaner cut like a flaked steak. Why does our steak change color well? It is the myoglobin pigment that mainly makes our steak look red when raw and this pigment remains normal from raw to finish. Up to 140°, at this temperature myoglobin will start to denature, so at 141 142 143 and beyond, the reddish pink we like starts to turn light gray before completely gray at 1551 60 and above and, as you can guess, that's why 140 is probably the most confusing temperature I could have chosen for the Instagram photo. .

At this temperature, the myoglobin pigment is still working, so the Stak looks a very pinkish red from edge to edge, which is the color most people associate with a medium rare. steak and a temperature of 120 or 130°, plus it is still quite juicy at this stage and doesn't really look that different compared to a steak at 130°, although it is 10° less now you can make your own observations as you like, but here are two of my key takeaways for this section: a blue, truly rare steak is much closer in texture to a completely rare steak at these temperatures the fibers of the meat are very soft rather than firm, as it is barely above our body temperature of 98.6, so once cut these slices will cool very quickly unless you eat them immediately and lastly very little if any of that fat will have melted inside.

My second key takeaway is that medium rare and medium well done are much more similar in texture and flavor to each. Aside from what you might think, since those fibers begin to coagulate at 130°, this is actually what gives a stake its structure and good chew, plus more fat will have been melted and, as we learned, the color can be quite misleading depending on exactly what temperature it was at. cooked so far I would definitely recommend cooking a steak at various temperatures and trying it on the side because it really is quite fascinating up to this point that you've been watching.

The stakes were basically edge to edge, they were the same density, but have you ever seen? an unevenly cooked steak like this, so this is a steak that I only cooked on one side the whole time without turning and because of that it has this whole range of density, the surface is brown of course, and then right on inside, it's completely gray, which means it must have gone over that 140° number and then it's blending into the pinkish red medium to medium medium rare and then rare and obviously on the far edge of the heat it's still completely raw and this is the reason it flips. a steak is very important and also why subv has the advantage of getting the same thickness from edge to edge, since the water is the exact temperature of the entire steak;

On the other hand, slowly heat the entire steak to that same temperature in a frying pan. Typically we will have at least a few small gray bands due to the surface cooling that occurs on the other side of the steak while the pan side is down and hit at 400°. Now the goal of this video is for you to understand the levers and pull. put them however you want, sometimes I sue the steak, maybe you could try a cold skillet versus a hot skillet, flip a steak once instead of flipping multiple times or try searing the steak after it's done, does the pink edge of the edge It looks really nice, yes, but is there something like that?

There's probably a big difference here, probably not as much as your eyes would tell you, as I mentioned in the introduction. I think there's too much focus on the color or density of the steak, so let's move away from the internal temperature, it's an important piece of the hierarchy, but remember it's pointless if you don't have that flavorful crust through the mayo reaction and Plus, we're still missing another big piece of the puzzle, so let's talk about how salt makes our steaks taste delicious. Of course, salt is in our hierarchy of steak needs and should be a priority every time we cook. , but specifically for steak there are a couple of key roles it plays, so why is salt so important?

Well, first and most importantly, salt amplifies the flavor of the steak, basically acting as a blessing. In addition to that delicious mayo sear and the internal juiciness that we have created, well-seasoned foods activate the saliva in our mouth, so, other things being equal, a piece of well-salted steak will become juicier not only because the liquid from the steak but also because of the saliva is released into our mouth when we eat it, so if you have a well-done steak, assuming it's been seasoned correctly, you can get some juices from the saliva in your mouth and just put a Salty steak increases the pleasure we feel when eating it.

Now secondly, salt can have a small effect on texture depending on when it is applied and the natural question here is what is the best way to salt steak and it is easy to get confused with the different ways you can potentially add salt. to your steak. steak for example, if you dry brine it or soak it in brine, if you salt it right before cooking 1 hour before cooking or how about a whole day in advance, I'll simplify it with a rule of thumb in a second, but first You might be wondering how much difference time makes, it's been a couple years now, but in this video I tested this exact question with four different steaks.

I added salt 18 hours before, 2 hours before just before cooking and I didn't add salt until after I finished cooking, now you can watch that clip for more information, but there were two interesting observations here: first, the steaks that were salted with Anticipation they retained more moisture, but only a couple of grams on my spreadsheet when it came time to test them. They were all cooked to 130°F and were quite juicy, while the salt may help a little. The juiciness of your steak is determined much more by its internal temperature. We just talked about the second observation, although the steaks were evenly salted ahead of time. seasoned all over the steak, from the bottom, in the middle and back to the top and it's a little strange but I did this test where I cut the crust off of each steak and only tested the inner meat and the one where I added salt before and after cooking.

It wasn't seasoned at all because the salt didn't have time to diffuse into the fillets and this is one of the benefits of salting ahead of time. The salt will diffuse from the high concentration areas on the outside into the middle surrounding solution of our That said, the steak means that you should always salt the steak in advance. Well no, the biggest mistake here would be not adding salt at all. Some people salt Stakes ahead of time and then add a little flake salt for a crunch. texture and really these are the three questions you should ask yourself every time you cook a steak, one, what salt source am I using, two, how much salt am I adding and three, when am I adding the salt and this is my rule of thumb when it comes When salting steaks the general picture is to add salt at some point and secondly if time permits dry the brine 1 hour in advance because the salt will diffuse into the center of the meat and furthermore the Dry searing will dry out the surface of the steak, which in turn We learned earlier with the May reaction, minimizing surface moisture will allow us to reach the temperatures required for searing to be done properly, so now we move on to the top of the hierarchy with added aromatics and this is really where you can start playing with the steak smells.

Amazing steaks can be made with just the internal mayo reaction temperature and a little salt, but added aromatics may be one of the most unexplored areas when it comes to steak. Remember that most of what we actually experience as flavor when we taste food is actually the smell or hundreds of Aroma molecules that we are experiencing with our nose at the first need, we learned how the Mayo reaction creates those delicious Aroma molecules that We really identify as the taste of cooked steak when it comes to this section, although think about it. So, what external aromas do I want to add to my steak?

Do I want the aromas of black pepper, my favorite spice, fresh garlic and rosemary or that signature grilled flavor? All of these can completely change the way you experience the smell of a steak. and I think I want to do a follow-up video here just to test the questions I have related to this category, but here are a couple of questions that we'll explore in this section first: Can you really taste butter on a butter-based steak? There is an easier way to add garlic and rosemary flavorings instead of messing around with all that base and then three from a food science perspective, why does grilled steak taste so different from panser ?

I did a side test on the last one and it's Seriously, it's cool how you can instantly pick up that distinctive grilled flavor that a charcoal grilled steak has to be. You immediately put it in your mouth and are hit with all this aroma of meat juices vaporized on a charcoal grill, but first we have to talk about it. The four categories that can influence the aroma of the steak, firstly, is the type of steak, for example, think wagu versus American beef, secondly, is the cooking fat, for example, butter versus oil neutral or olive, thirdly, the added aromatic ingredients, these are garlic and fresh rosemary. or your favorite spice seasoning and lastly we have the heat source, like grilling versus a pan, and what I'm curious here is which category makes the biggest difference in the aroma of our final product because the more I learn about him.

In making this video, I'm not sure cooking fat can play such a big role. Have you ever wondered why a ribeye from two different cows can taste so different or, conversely, why an F Manan tastes so different from ribeye if they are cut from the same cow, like what's inside the steak, which makes the taste different, so generally steak is made up of three molecules of water, protein and fat, for example, ribeye is about 55% water, 23% protein, 22 % fat and a monan fillet. could contain 56% water, 27% protein and only 177% fat, so water doesn't really smell or taste that strong and as we learned earlier, the proteins on the surface are used for the May reaction to create hundreds of new aromatic molecules and that leaves us with the fat and, as noted in food and cooking, it is largely the content of the fatty tissue that gives beef, lamb, pork and chicken their distinctive flavor, which are compounds of many different types of aromatic molecules in those fats and, as we learned earlier.

The sear at play is primarily what creates those aromas that we identify as beefy or meaty, but even if you had a drained steak without sear, the riye would still taste a little different than that steak due to the breakdown of its unique composition of fats. and protein now, that explains why different cuts of a steak from the same cow taste different, but it can also be used to explain why the same cut from different cows can taste so different, for example, as we saw in The breakdown of ground wagu meat, an A5 wagu. The ribeye could be anywhere from 45-60% fat, so it depends on both the amount of fat in the cut and the type of fat in the cut.

Below is an example of factors that caninfluence the fat content and flavor of beef. it includes the breed of the cow, the age of the cow and how it's raised, how it's grass-fed versus grain-fed, where it's raised and how it's treated, and obviously we could do tons of video experiments with these. I would love to do it. at some point I looked at wagu A3 versus A5 or grass versus grain bed to see how different they are, but I really want to spend the rest of this video focusing on the next three categories because I don't think they've been talked about enough and potentially could make a big difference in how your steak smells at home, so we just learned how different types of steak fats can taste different and something I always wanted to know is if you can tell the difference between a beef-based fat butter and a neutral. oil-based steak now Chris Young released a video testing whether basting speeds up cooking It cooks steaks more evenly, keeps them juicy, and adds flavor and ultimately found that the answer was no for all four questions.

Now those first three questions really have to do with internal temperature or need. number two in our hierarchy, but flavor is really where those additional aromas are created and the question I want to explore is this is the aroma added by one, the brown butter, two major mayo sear on the steak or three, a combination of both now. I had already planned to do this test for my video, so let's see if I come to the same conclusion as Chris for this test. I salted and brined a ribeye in the refrigerator for 2 hours, then cut it in half before searing each side and drizzling one with butter. of them, so the first question here is visual, did the butter-dipped steak brown better on the outside and to that I would say no?

I mean, we have great coverage on both sides and you can definitely base the steak with any type of fat to cook or not. not at all, so now the question is does brown steak dipped in butter smell better and can I have it side by side, so I poured the pan drippings onto each steak before cutting them and again I didn't add aromatics here. the only difference is that one was dipped in butter and the other was just neutral peanut oil. Let's test well, so test number one. I have two that were dipped in butter and then two that were not dipped in butter, just using plain peanut oil so far.

As Browning goes, I was able to brown them very, very well, they all look very, very good, now is where we need to ask the questions: can you really taste a difference in that buttery flavor? So let's blindfold us, take one off and see what figure it out, okay, we'll take this one, okay, let's jump to number one, number one, a really good steak, no comment, still, just a really good steak, number two, I think one may have been a little meatier, let's go to number three. I don't know, I'll go back to number one. Wow, that's tough, man, this is tough because the only thing, like, the fat itself doesn't go into the steak, so it's really just the crust that's different and it's hard to isolate that in this test.

You almost need to bite down so the crust is the first thing your tongue touches. There is a great crust on all of them, they all taste great. I really don't have any clear ideas. I have no inclination, so it's not even worth trying to guess here. I'm just curious to see. Which one is fine, so I ended up with two butters and one no butter, just the peanut oil and yeah, it was really hard to tell. I guess if this is so, I needed to almost take two extremes, yes, even after testing them side by side. side and knowing what they were I couldn't tell you that since one was cooked with butter and the other wasn't I think what we would have had to do is actually cut them up afterwards and then put the butter on because in this case I'm really struggling to tell the difference here now to me, this really shows how powerful May's reaction is in creating most of what we experience as the aroma of the steak;

However, what if you wanted that aroma from the fat itself? You'll be able to tell the difference if you pour the fat directly over the steak after you've cut it well. We will try it in the next experiment for Category 3, the aromatic ingredients, adding aromatic ingredients is one of the best ways you can play with your steak, one of the most common things we all do is add a little freshly ground black pepper, but this also includes your SP spices, herbs or aromatics like garlic, shallot or onion, and the more I do this, I realize that the timing of the aromatics is very important here and the question you need to ask yourself is when will I add the aromatics .

So why is this moment so important? Well, it's because aroma molecules are volatile. We've touched on this before, but in general scents have middle and base notes. and the top and middle notes are usually volatile and react with air light and heat, meaning they are the first to appear and be smelled on the nose, but they also disappear quickly, so if you want the top notes of pepper black, it is better to break them fresh. immediately after the steak has been cooked, rather than cooking it over the steak beforehand, one is neither good nor bad, they are just different now, another common way we implement flavorings at Stak is with a fat source, such as a drizzle of butter, so why do we use a fattening well, most of the aromatic molecules in aromatic spices, herbs or vegetables are fat soluble, meaning they will dissolve and help transport those flavors to our steak a through fat rather than being lost into the air, and this is where our tests come into play.

Do you know this? Can you tell the difference in the timing of the aromatics? So for this I prepared three cuttings, buttering one with garlic and rosemary at first, kind of like classic status quo. Second, after cooking the steak, I melted the butter and infused it with garlic. and rosemary in the pan, then I learned what we learned in the previous experiment, I actually poured it directly after cutting it, lastly, I rubbed some fresh garlic and rosemary on my steak while it rested and as you can imagine, we have quite a few times different here for aromatics the first steak was cooked with the aromatics longer, the second was cooked a little and then the third was not cooked at all, so how different will they be?

Let's try it, so here we have the classically basted steak. rosemary oil was drizzled and then this was hit with garlic and rosemary right at the end, basically no cooking at all. I'm very, very excited to see if there really are any differences here in this test, now you can completely make a triangle. Try them, but since the fat is added after cutting it in texture, I'm only going to know what it is, so I really just want to mix them up and flip them and see how much difference there really is here. number one, that's a really good one, I mean, you can tell it's got some added aromatics besides just burning, um, let's get to number two, oh yeah, it's pretty crazy how big of a difference there is between one and two here, I immediately get it. you understand. hit with that that Rosemary right on my nose I love that oh man that's good number three also very aromatic Rosemary come true it's also really in the crust you get it right going back to number one one it's solid there are aromatic qualities but it's not as distinctive and rosemary like two and three, so I'm going to guess that number one is the classic butter-based, number two is with the oil added directly to the meat and number three will be the one. that was a little bit of a knock on the outside with Rosemary and I'm going to blindfold myself and if I'm right I'll tell you how I came to that conclusion because I think it's pretty obvious, okay, so we have the purple one. it's the classic base one, the middle one had nothing in it meaning oil was added and the third one is the rosemary, the rosé, yeah this was really cool because it really shows you how the aromas work in your steak so that I could cheat here. a little bit, which is great to know what it was.

These two were definitely very aromatic, but this one was mostly. I was getting it on the outside which is where we really hit the rosemary so what I did to easily figure out which one was where I took a bite of the piece that doesn't have much brownie on the outside, this one still tasted like rosemary right away and that's because we added the oil directly to the inner piece of our steak and then when I went to take a bite of this piece of meat. I bit into it and avoided the CR CR completely and I didn't really get any of that rosemary extract in my nose and that's really cool when you think about it so for me.

This test really demonstrates why spraying butter does nothing at all. If you really want to add aromatics to your steak, I would recommend putting the oil directly on the slice because that's how I was able to tell the difference between two and three. If you want to get the most out of your aromatics and really be able to perceive them at their most optimal level, try browning them in a little butter right at the end, chopping them up and pouring it over this was a really great test. and that to me just shows the power of aromas and also why traditional Bas.

I just don't think it's necessary at all. You still want to do it, go ahead, but it's not for me. Lastly, I want to talk about how the heat source. can affect the aroma of your steak, now the most obvious one here is grilled food, what makes grilled food taste so good and when it comes to the heat source, there are three ways it can affect the Aroma, first of all, is the rate of May. reaction, for example, if you cook a steak in a water bath, the mayo reaction will never happen and that is why we should sear our steaks or, conversely, remember that before the mayo reaction can create hundreds of molecules of aroma, so in different temperature ranges and times different types and different concentrations of aromas can be created and, based on the fillets, you can first guess which of these will have the most aroma.

Also, a seared steak will have an even brown crust, but a grilled steak will have an even brown crust. they have deeply brown grill marks again these are going to smell a little different number two is smoke a wood smoker or grill is basically like adding another spice to your steak so instead of adding black pepper the smoked particles of wood attached to the outside of what is being cooked in this case is our steak, however, you may be interested to know that this is not the reason why a piece of meat grilled on gas or even charcoal has a So interesting, but it's mainly due to vaporization number three, and vaporization is the key to why.

Grilled food has such a unique flavor, so how does it work well? The protein on a gas grill is actually colorless and odorless, which I had no idea. The reason you can smell propane is that they actually add an odor that our nose can detect so we know when. A gas leak is occurring. The charcoal will smoke at first, but once it's fully lit, it doesn't really have a smell either and this is where vaporization basically comes into play when we start cooking food using radiation, just like we learned in that temperature chart. from before, the water and fat will start to squeeze out and melt and when the water drips onto the grill or charcoal, it instantly vaporizes and creates this really unique perfume of meaty protein blend and specifically for charcoal, that water when it drips about him.

It's going to draw some of that soot and ash up and around the meat, it's basically like meat perfume and I did a little test just because I've always wanted to try them side by side, this is something I've always been nice about. I'm curious how different a charcoal grilled steak is when you eat it compared directly to one that's pan seared, so let's blindfold ourselves and see what the differences are. This one disappears, okay, so triangle test. I have two similar ones. different, my goal is to see if I can really guess and figure out which one is different, so let's start with steak number one.

I think it's a panier sake, it tastes exactly the same as what I'm used to in a panier steak, yes that has to be a charcoal grilled steak, you might like it, it's immediate, it's great, how different it is, immediately you put it in your mouth, they just hit you with all this. Aroma of steamed meat grilled with charcoal, juices, um, yes, charred charcoal, let's see which one is our The last one is one in three pans charred inside a charcoal. um, let's see, almost. I mean, that has to be it, so since I figured this was going to be pretty easy, we have the two pansers with the charcoal one on it. medium, but I highly recommend maybe recreating this at home next time you pull out the charcoal grill, it's really cool to experience it and you immediately take a bite of this charcoal grilled steak and say it's a charcoal grill.

It is so different in those aromas that can be created through the vaporization of those juices.dripping meat and also a difference in the mayo reaction that occurs compared to what you get in the pan, it's just as fascinating as watching this. category and you could imagine doing other tests with different types of wood versus charcoal making a gas grill, things like that, but this is a good introduction to start thinking about what type of heat source matters a lot in how you perceive the aroma of your steak, so in conclusion, think about what aromatics you can add to your steak to make it more interesting, whether it's a grill rub seasoning or a little fresh thyme or rosemary, and I can think of many more tests.

We could try these four categories, but in conclusion, I hope you realize that a great steak can be made with these four components of the betting hierarchy in many different ways any time from now on when you watch a video that says that this is the best or this is the perfect bet, you can immediately use this as a mental model to figure out what they're optimizing for if someone says dry the steak, you can go, oh, that will help with the mayor's reaction if someone says add salt in flakes to the slices that will help me salivate if someone says start in a cold pan that can probably help you control the internal temperature while checking the mayo reaction on the outside or if someone adds a special spice seasoning or aromatic blend make it Well, this was a long video for everyone and thank you for making it to the end.

If you want me to do more of these videos let me know because I think it's a very interesting way to look at food once you peel and peel, going back to the fundamental elements or components, it's not specifically talking about techniques, which is the kind of many recipes and videos. Focus instead on what are the underlying elements of food science that every great steak or every great pizza burger, you can imagine we could make a lot of these types of videos, but anyway, I hope you enjoyed it. It will end for me on this one.

I'll see you all in the next one, peace to all.