Grilling Science Glossary
30 terms defined by a food scientist — from Maillard reaction to thermal equilibrium.
Heat Transfer & Physics
Carryover Cooking
The phenomenon where a steak's internal temperature continues rising after removal from the heat source.
Conduction
Heat transfer through direct contact between two materials — the mechanism behind cast iron searing.
Convection
Heat transfer through moving fluid (air or liquid) — the mechanism behind oven cooking and grilling.
Infrared
Electromagnetic radiation in the wavelength range just below visible light, used in high-intensity searing equipment.
Radiation (Thermal)
Heat transfer through electromagnetic waves — the mechanism behind infrared grilling and broiling.
Thermal Equilibrium
The state when a steak reaches the same temperature as its cooking environment — the basis of sous vide precision.
Thermal Gradient
The temperature difference between the surface and center of a steak during cooking — the root cause of the gray band.
Thermal Mass
The amount of heat energy stored in an object — why heavy cast iron pans sear better than thin stainless steel.
Chemistry & Reactions
Collagen
The primary structural protein in connective tissue — tough when raw, converts to gelatin when cooked slowly above 150°F.
Maillard Reaction
The chemical reaction between amino acids and reducing sugars that creates the brown, flavorful crust on seared steak.
Myoglobin
The oxygen-storing protein in muscle tissue that gives steak its red color — and whose denaturation determines visible doneness.
Protein Denaturation
The unfolding and structural change of proteins caused by heat — the molecular process that transforms raw steak into cooked steak.
Cooking Techniques
Crust Formation
The development of a browned, flavorful exterior on seared steak through Maillard reactions and surface dehydration.
Doneness
The degree to which a steak has been cooked, defined by internal temperature and the resulting protein denaturation.
Dry Brining
The technique of salting meat and refrigerating it uncovered to improve seasoning penetration, moisture retention, and surface drying.
Edge-to-Edge Cooking
A steak cooked to uniform doneness throughout — no gray band, consistent color and texture from crust to center.
Fat Rendering
The process of converting solid intramuscular fat into liquid through heat — releasing flavor and improving texture.
Internal Temperature
The temperature measured at the geometric center of a steak — the definitive measurement of doneness.
Resting Period
The time between removing a steak from heat and slicing it — allowing moisture to redistribute and carryover cooking to stabilize.
Reverse Sear
A cooking method that uses low heat first to bring a steak to near-target temperature, then finishes with a high-heat sear for crust.
Searing
Applying intense heat to a steak's surface to trigger the Maillard reaction and create a flavorful brown crust.
Sous Vide
A precision cooking method that holds food in a sealed bag in a temperature-controlled water bath for exact temperature results.
Equipment & Tools
Cast Iron
A heavy, thick-walled cooking vessel made from iron alloy — the preferred pan for steak searing due to its exceptional thermal mass.
Probe Thermometer
A temperature measurement device inserted into meat to read internal temperature — the most important tool in precision steak cooking.
Smoke Point
The temperature at which a cooking oil begins to break down and produce visible smoke — determines which oils are suitable for searing.
Water Bath
A container of temperature-controlled water used in sous vide cooking to bring food to precise, uniform temperature.
Meat Science & Structure
BMS Score
Beef Marbling Standard — the Japanese grading scale (1–12) that measures intramuscular fat content with more precision than USDA grades.
Grain (Muscle Fiber)
The visible direction of muscle fibers in a steak — cutting against the grain shortens fibers and improves tenderness.
Marbling
The white flecks of intramuscular fat distributed throughout a steak — the primary factor in tenderness, juiciness, and flavor.
The Gray Band
The zone of overcooked meat between the seared crust and the medium-rare center — caused by steep thermal gradients during cooking.