Unlock Flavor: The Maillard Reaction
Learn how the Maillard reaction creates incredible flavor and a beautiful crust on a perfectly seared steak, a cornerstone of delicious cooking.
Ingredients
- 1 pound steak (ribeye or New York strip)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Pat steak completely dry with paper towels.
- Season generously on all sides with salt and pepper.
- Heat olive oil in a heavy-bottomed skillet (cast iron works best) over high heat until it just begins to smoke.
- Carefully place the seasoned steak in the hot pan.
- Sear for 2-4 minutes per side for medium-rare, or until a deep, flavorful brown crust forms. Use tongs to sear the edges as well.
- Remove steak from pan and transfer to a cutting board.
- Let the steak rest for 5-10 minutes before slicing against the grain and serving.
Notes
Ensure your pan is very hot for the best Maillard reaction and a deep brown crust. Don't overcrowd the pan, and rest the steak for 5-10 minutes before slicing to allow juices to redistribute.