Meat needs to be totally dry on the surface for the Maillard reaction to occur. If there's any moisture, it won't get hot enough. So, to get the best browning, pat the meat dry, and avoid over ...

Cooking the steaks whole means that you have the option to grill the steaks on the barbecue to get the Maillard reaction ...

During cooking, lipids in the meat undergo thermal degradation, and the Maillard reaction, a nonenzymatic browning reaction, breaks down protein and sugar.¹ Muscle physiology also plays a significant ...