We Tested Every Steak Myth

In this demonstration, the team at Fallow tackles the dogmatic rules of steak cookery, putting long-held kitchen wisdom to the test. For professional chefs, understanding the science of heat transfer and moisture loss on the line is critical for consistency, especially during busy services. By systematically testing variables, this investigation strips away the folklore to find out what actually yields the best results on the pass.

Salting and the Mechanics of the Sear

One of the most persistent myths is that searing meat "seals in" its natural juices. In reality, searing is entirely about the Maillard reactionMaillard ReactionThe chemical reaction between amino acids and reducing sugars responsible for complex browning flavours.—creating complex flavour compounds and a desirable crust. To get the best crust, surface moisture is the enemy. The team examines how salting timing impacts this process. While salting immediately before the steak hits the pan is common, dry-brining hours in advance draws out moisture, dissolves the salt, and allows the seasoned liquid to be reabsorbed into the muscle fibres. This leaves the surface dry, ensuring a rapid, intense searSearTo expose food to high heat to develop a browned exterior. without boiling the meat in its own juices.

Flipping Frequency and Heat Control

The old-school rule of flipping a steak only once is also put to the test. Conventional wisdom suggests this develops a superior crust, but the trial demonstrates that frequent flipping—every 30 to 60 seconds—cooks the steak more evenly. This method reduces the undesirable grey band of overcooked meat beneath the crust and decreases the overall cooking time. By constantly rotating the heat source, both sides cook gently and evenly, mimicking a rotisserie effect.

Additionally, the team addresses the bone-in debate. While many believe the bone transfers flavour deep into the meat during cooking, the test shows that flavours do not migrate through the muscle during a rapid searSearTo expose food to high heat to develop a browned exterior.. Instead, the bone acts as an insulator, keeping the adjacent meat cooler and rarer than the rest of the cut. Understanding these thermal properties allows chefs to manage cooking times and guest expectations more accurately.