If you’re a steak fan — which you likely are if you’re joining us on Steak University — then you probably know that there’s a lot more that goes into a good steak than meets the eye. Not only do you need to have some knowledge of picking a high-quality cut of steak, but you also need to understand how the cooking process and various cooking techniques influence your final result.
Those cooking techniques actually use quite a bit of science to achieve tasty, crisp steaks that you want to master over and over again. Although you may not know it by its formal name, the Maillard reaction is something you’ve seen happen to your steaks as you sear them. Understanding what this reaction is and how it occurs can help you become an even better steak cook, so continue reading this guide to learn all about it.
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What Exactly Is the Maillard Reaction?
The Maillard reaction was named after Louis-Camille Maillard, a French chemist who participated in research and discoveries related to kidney disorders. However, his studies went beyond kidneys, as Maillard also dabbled in cooking-related chemistry. In 1912, Maillard wrote a paper based on his research on the reaction that occurs when sugars and amino acids react with each other when cooking over high heat, effectively describing what we now know as the Maillard reaction.
That’s right — the Maillard reaction is the process that creates that crispy sear we strive for when we cook steaks. But it doesn’t just happen with steak; the Maillard reaction is also responsible for crisping up pork, chicken, shrimp, and even bread. Basically, anything that browns when cooking can be subject to the Maillard reaction.
The Maillard Reaction Process
The Maillard reaction is a complex technical concept, so we’re going to do our best to break it down into layperson terms.
For this reaction to happen, you need amino acids, sugars, and high heat. The sugars and amino acids are contained within the food, and the high heat comes from your cooking source, which is usually a grill or stove. When the food containing sugars and amino acids comes into contact with the high heat of around 300 degrees Fahrenheit, it begins to brown, resulting in a crisp exterior. This is caused by the Maillard reaction, which essentially forms new molecules in the food that changes its composition, smell, and flavor.
Now, think about what happens to steak when you sear it. After letting it cook over high heat for just a few minutes, the outside becomes brown and crisp. Then, when you eat it, you’ll notice that it tastes different than it would if you simply cooked it in the oven without browning it. That’s because the Maillard reaction changed it from its original state.
Benefits of Achieving the Maillard Reaction
Why focus on achieving the Maillard reaction, you ask?
Perhaps the most noticeable benefit of the Maillard reaction is how incredible it makes steak look. Gray, unbrowned steak isn’t quite as appetizing. But aside from making the steak look irresistible, it also enhances the flavor and texture of the steak.
If you’ve ever had a steak that hasn’t been seared, like one that was cooked sous vide or in the oven and not seared afterward, you know that there’s a significant difference in the taste and texture of that steak compared to a freshly seared steak hot off the stove or grill. The Maillard reaction changes the meat’s composition by creating new molecules that affect its color and flavor. All that science-y stuff leads to what we view simply as searing, which we know tends to increase the palatability of food — especially steak.
Caramelization vs. Maillard Reaction: What’s the Difference?
Caramelization and the Maillard reaction are similar, so it’s natural to wonder what sparks the difference. Although the two are both caused by the process of compounds reacting and causing that browned-up appearance, caramelization and the Maillard reaction operate under different circumstances.
For starters, caramelization involves the breakdown of sugars in food and doesn’t require those sugars to interact with amino acids to complete the process. Also, while the Maillard reaction needs a temperature near 300 degrees Fahrenheit to do its job, caramelization usually happens at a higher temperature of around 320 degrees Fahrenheit. However, a lower temperature sometimes works, depending on the sugar content of the food.
Still, the overall idea behind the two is the same. Both processes help crisp up the outer layer of food while altering its flavor and texture. If done properly, these changes are always for the better.
The Connection Between the Maillard Reaction and Steak
Let’s look at the Maillard reaction and how it works on steak, specifically.
Imagine we’re cooking steak in a pan. We add some oil to the pan and heat the pan to high heat to sear the steak. After adding the steak to the pan, we allow it to sit for a few minutes while the bottom side browns against the pan. During this time, the steak’s surface heats up, and the natural proteins and sugars within the steak begin to react to one another and change, forming those new molecules needed to start browning the steak.
After one side of the steak has gone through the Maillard reaction, we flip the steak to the other side to repeat the process, ultimately ending in a nicely seared steak.
What Pairs Well with Maillard Reaction Steak?
Because the Maillard reaction is something you’ve used all along if you’ve always had the habit of searing your steaks, knowing this information shouldn’t change the way you serve your steak or what you serve it with. Steaks undergoing the Maillard reaction pair well with the usual side dishes you’d typically serve with steak, like salad, fries, potatoes, or roasted vegetables.
For inspiration, check out our steak side dish recipes and ideas.
Conclusion: The Maillard Reaction and Your Steak
The Maillard reaction is likely something you’ve achieved with any steak you’ve cooked — you just didn’t know it. Now that you know what’s actually happening to your steak, you can don both your chef and scientist caps to get the perfect steak sear every time.
Starting with high-quality steak can always help. Shop online for ribeye, filet mignon, T-bone, and other types of steak to experiment with the Maillard reaction in your kitchen.