Learn the molecular science behind perfect steak. Explore muscle structure, protein denaturation, collagen-to-gelatin conversion, and the Maillard reaction’s flavor magic. Master techniques like searing, sous-vide, and reverse-searing while understanding heat transfer, seasoning chemistry, and resting effects. Gain the skills to adapt any cut, cook to precise doneness, and create steak that’s tender, juicy, and packed with complex flavor every time.