Maillard Reactions Kitchen Activity

New York strip steak

     I made a grilled New York strip over a grill on high heat. I seasoned it with Jonny's seasoning and some pepper on both sides on it. I let the steak rest for about half an hour before putting it on the grill over the period that I had enough time to get the flavors going into the steak. I then preheated the grill two about medium to high heat on the searing cycle. 

    This shows the seasoning that was used for the steak to be able to have an even amount of flavor throughout the dish. The seasoning was evenly distributed throughout the steak itself to be able to not have a bland steak. I particularly think that these two seasonings worked really well together in regards to getting more of the flavor out. You can argue that there are multiple ways to season a steak because you could just do salt and pepper, which might be just as good. It really comes down to preference on how you want your steak to taste. 

    

    It shows the process during the cooking process of the steak. If you look closely you can see that the seasoning had evenly distributed throughout the steak. if you notice the grill marks on it shows that it has been cooking very well. It is very easy to overcook a steak if you are not setting a timer for like about two to five minutes to come back and flip it. what I also did was a taste test to see if it was not overcooked. Before I did that I cut into the steak to see if there was too much pink showing up in the steak. If there was you would want to set a timer for another two minutes or so to readjust the steak to the right temperature. 

    You can see here the finished product of the steak that I made. The taste of it was a very subtle flavor to the mix of seasonings I used when I first pulled out of the package. There was a very chewy type of steak but not too chewy to the point where it was so tuff that it is really hard to chew. I had a creamy type of taste when I was taking my first bit of it.  The browning process in food like this steak that is shown above reflects that the heat from the grill slowly browns the meat over high heat. In terms of the chemical change that went on was that when I put the steak on the grill and went to close it I noticed the sizzling of the meat that went into contact with browning the steak. The one success that I thought that I had was that I was able to evenly cook the steak without any problem. 

    Lastly, if I were to do this again I would want the steak to rest for about 3 to 4 hours before seasoning it and putting it on the grill.