There’s a reason cooks work so hard to get a nice sear on a piece of meat ― that sear is what makes the steak taste so good. But what exactly is happening while that steak is cooking can only be explained by science ― we’re talking about something called the Maillard reaction.
Named after French chemist Louis-Camille Maillard, this reaction occurs between amino acids and sugars, and it’s what creates that beautiful brown crust on your steak.
The folks over at Saveur have put together a video explaining the science to all of us meat-loving viewers. Watch the video above and truly understand what it is that you love so much about grilled steak. Then, go grill some steaks.