Nathan Myhrvold, founder of The Cooking Lab and author of Modernist Cuisine, explains in his blog that cooking involves a complex series of reactions that create new molecules responsible for the rich flavors and smells we associate with different cooking methods like grilling or steaming.
One important aspect of cooking meat to perfection is ensuring it is properly dried before applying heat. Moisture on the surface of the meat can hinder the Maillard Reaction, which is crucial for browning. Using paper towels to dry the meat surface or salting it in advance can help achieve the desired browning results.
To achieve a good sear on your meat, it’s essential to cook at high temperatures. This high heat not only promotes the Maillard Reaction but also accelerates water evaporation, enhancing the browning process. Using a cast iron skillet with oil or adjusting the grill grates can help control the cooking temperature and prevent charring.
While cooking, flipping the meat frequently with short intervals can help achieve an even browning. Many experts recommend flipping every 15 to 60 seconds to ensure the meat cooks evenly and acquires a nice sear. Additionally, basting the meat with melted butter and using herbs can add extra flavor to your dish and enhance the overall taste.