Fri, 17 Apr 2026 19:34:25 +0000

Your Steak’s Going from Iron to Medallion Before Your Eyes—This Cooking Secret Will Change Everything If you’ve ever Taken a perfectly cooked steak only to watch it transform mid-grill from deep magpie-red (iron stage) into a glossy, velvety medallion, you’re not imagining things—this isn’t just your eye trick. It’s a cooking transformation rooted in science and timing, and mastering it can elevate your steak game from good to extraordinary. ### What Exactly Is That Iron-to-Medallion Shift? When you first sear a steak at high heat, the surface quickly develops a rich crimson color—as a result of the Maillard reaction, where amino acids and sugars react under intense heat to create complex flavors. But that iron-rich red state is just the start. As your steak cooks, moisture evaporates, and the outer crust begins to crisp. What happens next—suddenly, the previously red surface transitions into a striking medallion: deep purple-black at the edges, with a luminous, perfectly medium-to-done core. This marbling of color signals a perfect balance of caramelization and even doneness.