I Overengineered a Steak Using Thermodynamics | The Perfect Crust

A perfect steak crust doesn’t happen by accident.

Pan temperature, moisture evaporation, the Maillard reaction, heat transfer, internal temperature, and even resting time all play a role.

In this video, I went unnecessarily scientific just to cook a single steak.

We’ll look at why the outside should develop a deep, crisp crust while the inside stays juicy, why the pan needs to be properly preheated, and why hitting the right internal temperature matters so much.

We’ll cook it, measure it, and break down the science behind every step.

Far more serious than necessary.
Surprisingly useful once you understand it.

Useless Cooking Science