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The Maillard Reaction: The Real Secret in Super Steak

Blog |February 27th, 2019

Do you enjoy the well-browned, thoroughly seared flavour and texture of a delicious, savoury and juicy steak, but wonder what creates its amazing taste? This fabulous flavour is actually created by a major reaction of the cooking process, known as the Maillard Reaction. This reaction is also responsible for the golden-brown crust on bread and the darkened, crunchy edges on roasted potatoes, carrots and onions. This browning and crisping process during roasting is a chemical reaction involving amino acids (found in proteins) and carbohydrates (or sugars). Without doubt, the Maillard Reaction is one of the most frequently occurring, but least understood chemical reactions constantly occurring every day around the globe.

The Maillard Reaction is really much more complex than a simple reaction between amino acids and carbohydrates, however. Molecules resulting from this chemical activity continue to react, producing hundreds to thousands of additional varied molecules. These newly created molecules are the ones that make your steak sear and brown so thoroughly, giving it that irresistible savoury flavour. These newly formed molecules are also the creators of the marvelous aroma of a well-prepared steak. Roasting also changes the colour of the meat by arranging the molecules in ring-like shapes that reflect light in an altered manner that produces the well-browned hues of your steak.

How to Get the Ideal Maillard Reaction for Preparing an Expertly Seared, Well-Browned, Super Steak 

Although it takes some practice to perfect your cooking method for producing the ideal, perfectly seared steak, by using the following simple steps, you will soon be getting compliments each time you grill fine steaks from premium artisan cuts of beef for family and friends:

• Use High Cooking Temperature. – Since the Maillard Reaction does not take place until grilled meat exceeds the cooking temperature of 140 degrees C, you should cook steaks quickly at high heat to increase the rate of the chemical reaction and to evaporate any water present. This is why steaks must be carefully watched during grilling and turned over frequently so that the meat browns and sears without burning.

• Grill Only Dry Steaks. – If you attempt to grill steaks when they are wet, the Maillard Reaction will not occur. This is because even if meat is heated to an intense, high temperature, as long as there is moisture present, the meat will not reach a cooking temperature above the boiling point of 100 degrees C. Once steaks are dry, they will easily reach the required temperature of 140 degrees C for the desired reaction to take place.

• Finish Searing Steaks in a Very Hot Pan.
– Final preparation of your grilled or broiled steaks before serving should be done in an extremely hot pan. This will ensure the occurrence of the Maillard Reaction to produce excellently seared steaks for everyone to enjoy.

When you consult the experts at L&L Master Butchers located in Bentleigh, Victoria and serving the entire Melbourne area, you will receive ultimate quality steaks, excellent, friendly advice and preparation tips for preparing your fine premium steaks from artisan cuts of meat. This superior team of excellent butchers will provide you with finest caliber steaks to charm and delight everyone feasting at your table.

All your dinner guests will delight in the sublime seared flavour and texture of these top-tier, delicious steaks prepared to perfection as directed by the fine butchery team of L&L Master Butchers. You can contact our artisan meats experts today by visiting the famed butcher store in Bentleigh or by phone, by email or on our company website at llbutchers.com.au.

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