Dave Arnold, founder of the Museum of Food and Drink in New York, demonstrates how to cook the perfect steak using a blowtorch in a new mouthwatering video by Eater. Dave uses an attachment called the Searzall, which helps to distribute the heat over a wide area instead of just a small, direct point.
What is the best way to prepare a perfect steak, according to science? At the Museum of Food and Drink, founder and president Dave Arnold explains what causes the Maillard reaction, the chemical reaction between protein and sugar that creates brown, roasty flavors. Then, because he’s Dave Arnold, he demonstrates the Maillard reaction on a steak — using a blowtorch.