
3 Myths About Steak — Debunked

Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…

Cherries Wild Host Jason Biggs On Wife Jenny Mollen: I Keep Her …

How To Make a "Pari"rita | John Cusimano

How To Make Moroccan Donuts (Sfenj) With Orange Zest, Honey + Pi…

See Inside The Closet Of Missy Elliott + Jay-Z's Stylist | June …

Michael Peña: "Tom & Jerry" Director Tim Story Hired Puppeteers …

Celebrity Stylist June Ambrose's Words Of Wisdom On Clothes Gett…

Spring Cleaning Tips For Pets That You Might Not Know | NatGeo W…

How To Make Pulled Chicken Paprikash with Egg Noodles | Rachael …

Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…

Rachael Shares Update On Muttville Senior Dog Rescue + February …

How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…

"Superstore" Star Lauren Ash Opens Up About Series Coming to End…

Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…

Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …

Board and Batten Wall Trend: How To DIY a Removable Board & Batt…

Freddie Prinze Jr. On Call From Brian Austin Green That Convince…

Home Renovation Ideas That Look Amazing But Are Totally Removabl…

How To Install Removable Sconce Light Fixture With Velcro (No Dr…

DIY Peel-and-Stick Dry-Erase Wall Calendar Demo | Home Office or…
You've probably heard that you should sear your steaks to seal in the juices, right?
Well as it turns out, this common grilling tip is actually unfounded, according to Meathead Goldwyn. The BBQ expert and author of the New York Times-bestselling book Meathead: The Science of Great Barbecue and Grilling says the concept of searing meat to seal in juices is a myth that has been debunked many times.
To help explain the science behind the myth, he weighed two steaks cooked to the exact same temperature — the only difference being that one that was seared first and one was not seared at all.
The two pieces of meat came out to almost exactly the same weight, which proves that the seared steak didn't really hold in more juice.
Watch Meathead demonstrate in the video above.
So, is there any point in searing your meat? Meathead says yes, definitely!
You still want to sear, because when heat is applied to the sugars and proteins in meat, it produces what is called the Maillard reaction, according to the expert.
The Maillard reaction achieved through searing will give your steak amazing flavor and texture, similar to that of caramelization. That's why you should always sear your meat before roasting it in the oven, adding it to your slow cooker or fully cooking it on the stove.
RELATED: 5 Crucial Tips You Need to Know Before Buying Meat to Grill this Summer