Grilling Science Guides
In-depth, science-backed articles on grilling techniques — from reverse sear to direct heat, Maillard chemistry, and thermal physics.
The Reverse Sear Method: A Complete Scientific Guide
The reverse sear produces the most evenly cooked steak possible. Here's the complete science behind the method — thermal gradients, timing, and exactly how to execute it.
Read Guide →
Steak Doneness Temperatures: The Definitive Reference
Forget vague guidelines. Here are the exact internal temperatures for every doneness level, with the science of what happens to your steak at each degree.
Read Guide →
The Maillard Reaction: Why Your Steak Browns (And How to Maximize It)
The Maillard reaction is responsible for the complex, savory flavors in a perfectly seared steak. Here's the organic chemistry — explained without a textbook.
Read Guide →
Sous Vide Steak: Precision Cooking From Lab to Kitchen
Sous vide gives you laboratory-level temperature control in your kitchen. Here's how it works, what temperatures to use, and how to get a proper crust afterward.
Read Guide →
Cast Iron vs Grill: Heat Transfer Science for Perfect Sear
Cast iron and grills transfer heat to your steak through fundamentally different physics. Understanding conduction vs. radiation changes how you cook.
Read Guide →
Resting Meat: The Physics of Juice Redistribution
Cutting a steak straight off the heat floods the plate with juice. Resting for 5–10 minutes keeps that moisture in the meat. Here's the physics of why.
Read Guide →
Dry Brining vs Wet Brining: A Comparative Analysis
Dry brining and wet brining both season meat deeply, but they use different mechanisms and produce different results on the crust. Here's the comparative science.
Read Guide →
Carryover Cooking: How Temperature Continues Rising After Heat Removal
Remove a steak from the heat at 130°F and it might peak at 140°F. Carryover cooking is the single most common cause of overcooked steak. Here's how to predict and control it.
Read Guide →
Thick-Cut vs Thin-Cut Steaks: Different Physics, Different Methods
A 2-inch ribeye and a 3/4-inch flank steak are different physics problems. Using the same method for both is a mistake — here's why, and what to do instead.
Read Guide →
Infrared vs Convection Searing: Which Creates Better Crust?
Infrared searing can hit 1,500°F+ at the surface, but does it produce a better crust than a properly managed charcoal grill? The physics say yes — with caveats.
Read Guide →