Your Carnecopia for the Month

Steak is like Art. On a regular basis, our palettes are feed a solid dose of expected quality, like an eye catching urban mural or a well mounted replica of a classic. Every mortal at some point(s) becomes ensnared by hanger or inebriation and finds him or herself at a Waffle House/McDonald’s/Bodega counter ordering flank steak and eggs or a Philly cheese steak with extra meat (forgive me lord for I have sinned), which is akin to having to publicly display your roommate’s pathetic attempt at a city skyline from a horrible paint-and-wine-night. Every once in a while, a golden opportunity blesses your lowly existence and you experience an original Monet in the flesh, embraceing and extending the moment for as long as possible. The cut, quality, preparation, presentation and pairing all play into the experience; only for some, is the simple love of steak enough to do without the frills.

With any passion, part of the deep devotion comes in understanding your medium from all angles, no matter how nerdy. A strong pairing to our whiskey discussion from a few newsletters ago, it’s only proper that we dive into a scientific discussionconcerning cooking steak. Compliments of Popular Science, here’s Steak Science: 101.

Lesson 1: How a grill gives steak its flavor

While seasonings and sauces can add a punch of flavor to your meat, your grill and fuel play huge parts. When melted fat from the steak drips down into the grill, it catches fire and gives off an aromatic smoke. As the smoke floats up through the grill, it permeates the meat and locks in a rich, umami flavor.

– Wood smoke contains compounds like guaiacol and syringol, which can give an earthy, smoky flavor as they seep into your meat.

– Charcoal has similar compounds, like lignin and cellulose, that can also add some definition to a steak. Additionally, charcoal grills can reach higher temperatures, making them great for searing.

– While gas-powered grills don’t release flavor enhancing compounds, many prefer them for their ability to maintain lower temperatures, sealing in juices.

Lesson 2: What makes steaks juicy

Steak juices are a beautiful combination of melted fat, water, gelatin, and love. To amp up the moisture, start the cooking process by salting your meat an hour before it hits the grill. As the sodium chloride enters the meat, it breaks down into charged ions and attracts water molecules. These ions nudge their way between meat proteins, making more space for water molecules to fit. This locks in the juices and makes the meat more tender. When the steak’s temperature starts to rise, meat fibers elongate and shrink, pushing out some of the juices. After the meat is taken off of the heat, it’s important to let it rest for about 10 minutes to reabsorb some lost liquid.

Lesson 3: How heat transforms steak

Meat goes through a number of complex processes after it hits the grill. Raw beef gets its reddish hue from a protein called myoglobin. Myoglobin is high in slow twitch muscles, which cows have a lot of, and this protein is integral for providing a consistent supply of oxygen. When the meat reaches 140 degrees, myoglobin begins to oxidize, turning the beef brown. Another big transformation happens when you sear your meat, as proteins and sugars break down and give rise to 3,000 to 4,000 new chemical compounds, affording the meat a much more complex flavor profile.

Lesson 4: Someone on Reddit is very against Well-Done steak

High quality steak cuts aren’t the right meat for doing well done in the same vein that Ahi Tuna shouldn’t be cooked well done. You can buy Ahi Tuna at $30.00/lb so why would you cook it so that you couldn’t really tell the difference between that and the tinned stuff with the little dolphin on it in the 80’s. Why catch, butcher, preserve, and rush deliver sushi quality fish only to pressure cook it and slap it between two pieces of white bread?

* Also from Reddit: a pretty legit breakdown from a science standpoint as to why proper temperature is integral to maintaining the integrity of the meat.

While there will always be a time and place for frozen chicken nuggets – perhaps to further legitimize the rationale for purchasing frozen tater tots – the art of cooking steak is one every carnivore should master.