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I Derived a Steak

The science of perfectly cooked meat: protein denaturation cascades, salt diffusion, time-temperature pasteurization, and an interactive calculator that computes sous vide or reverse sear timing, salt quantities, and searing protocols for any cut. After years of juggling imprecise grilling recipes and temperatures, I've made a grilling calculator that derives perfect meat results from thermal models, Fick's law of diffusion, protein structures, and more.

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