Simple Seared Steak

Introduction:
     Cooking is the application of heat to ingredients to transform them both physically and chemically in order to improve flavor, reduce foodborne illness, and to increase nutritional value.  When food is cooked they typically undergo chemical reactions such as protein denaturation, Maillard reactions, and caramelizations.  Protein denaturation is when the three-dimensional shape of the protein necessary for normal functioning is ruptured.  Different proteins denature at different temperatures.  In meat, the protein myosin denatures around 122 degrees Fahrenheit.  Another protein, actin begins to denature around 150 degrees Fahrenheit. A Maillard reaction is a browning reaction that gives foods an aromatic aroma. This reaction occurs when an amino acid and sugars break down and recombine into hundreds of different types of byproducts. Maillard reactions typically occur around 310 degrees Fahrenheit. Caramelization is the result of the breakdown of sugars that generates hundreds of compounds that create aromas. Caramelization occurs around 320-400 degrees Fahrenheit.
     Temperature is an important component that is essential to consider when cooking. The temperature gradient, the difference in temperature from the center to the outer edges of the food, will determine the types of heat that are applied to the food. Since cooking applies heat to the outside in, the outer portions will cook faster, the outside will be technically overcooked by the time the center. Small items are cooked well at high heat, and large items cook better at moderate temperatures. Another factor to consider is carryover, which is continued cooking once the food is removed from the source of heat. Carryover depends on the mass of food and the heat gradient and the heat will equalize after a few minutes of rest.
     In this recipe, conduction will be the method of heat transfer. Conduction is when heat passes by direct contact between two materials. The thermal energy from the skillet will be transferred to the colder steak as the molecules will distribute kinetic energy to equalize the difference in temperature.
     This recipe will demonstrate the Maillard reaction and the factors of temperature by cooking a pan seared steak.

Materials:

1 boneless rib-eye steak about 1" thick

1 cup olive oil

Salt

Pepper

Methods:
1. Heat cast iron pan over medium high-over high heat.
2. Rub steaks with olive oil, and sprinkle with salt and pepper.
3. Drop the steak onto the cast iron pan and let it cook for two minutes.
4. After two minutes, flip and let cook for another two minutes.
5. Flip again, reduce heat to medium and cook for five to seven minutes until the center about 135 degrees Fahrenheit.
6. Let rest on cutting board for five minutes before serving.

Results:


1. Heat cast iron pan over medium high-over high heat. 

2. Rub steaks with olive oil, and sprinkle with salt and pepper.

3. Drop the steak onto the cast iron pan and let it cook for two minutes.

4. After two minutes, flip and let cook for another two minutes.

5. Flip again, reduce heat to medium and cook for five to seven minutes until the center about 135 degrees Fahrenheit. 

6. Let rest on cutting board for five minutes before serving.

Discussion:
     The purpose of this recipe is to demonstrate the Maillard reactions and how temperature affects the cooking of a pan-seared steak. The Maillard reactions were successfully performed     by measuring the temperature to determine whether it was cooked. The final temperature was 140 degrees Fahrenheit which is above the minimum Maillard reaction temperature.  At this temperature the Maillard reactions break down the protein myosin and begins to break down actin. The outside of the meat was browner than the inside of the meat due to the temperature gradient.  If the meat was thinner the temperature gradient would be smaller, likewise if the meat was thicker the temperature gradient would be larger. Also, the meat did undergo carryover when it was set to rest after it was removed from the pan.  Overall, the recipe was very simple to make.  I would definitely make the recipe again. In the future I would experiment with different seasonings to see how the taste is affected.  I would also experiment    with different cooking times to determine how the proteins break down.  It would be interesting to determine how flavors change by varying the temperature. Also in the future I will also use an electric skillet to minimize the clean up.  The grease from the skillet sprayed the stove and it was difficult to clean up. Otherwise it was a delicious recipe.

Citation:
Potter, Jeff. Cooking for Geeks. Sebastopol: O'Reilly, 2010. Print.