- Published on
I Derived a Steak
- Authors
- Name
- DeepHorus
A software engineer has released an interactive thermodynamics-based calculator for cooking meat, turning grilling into a precise science after a disastrous attempt at barbecuing a chicken. The tool, posted on Hacker News under the heading 'Show HN: I Derived a Steak,' applies principles from protein denaturation, heat transfer, and salt diffusion to help home cooks achieve perfect results every time. The project emerged from a humbling experience where the engineer spatchcocked a chicken, set the gas grill to maximum, and returned to find the skin turned into literal charcoal while the inside remained raw. The incident replicated carbonization, prompting the engineer to investigate the physics of cooking systematically.
The investigation revealed that most grilling advice is inconsistent and fails to account for specific cuts and temperatures. The engineer found that none of the sources agreed with each other, and every one assumed users could intuit the thermal diffusivity of a bone-in pork chop. This lack of precision led to the development of a calculator that integrates multiple scientific models to provide exact cooking instructions for beef, pork, lamb, and chicken.
Key facts from the research include the critical temperature windows for protein denaturation: myosin denatures at 50°C, collagen between 55°C and 76°C, and actin between 66°C and 73°C. The Maillard reaction, responsible for browning and flavor, occurs optimally between 150°C and 180°C, with charring setting in above 180°C. Salt diffusion follows Fick's second law, meaning penetration depth is proportional to the square root of time, not linear—doubling brining time does not double depth. For a 25-millimeter steak salted overnight, seasoning penetrates most of the way, while salting just 10 minutes before cooking leaves a salty surface and bland center.
The calculator covers common cuts and cooking methods, including sous vide ribeye, NY strip, filet mignon, top sirloin, flat iron, hanger steak, pork chops, pork tenderloin, rack of lamb, lamb chops, chicken breast, and chicken thighs. It also includes reverse-seared versions for ribeye, NY strip, filet mignon, and pork chops, as well as charcoal-grilled ribeye. The tool uses USDA time-temperature pasteurization equivalence to ensure safety and Stefan-Boltzmann radiation physics for searing. The engineer emphasizes that the difference between juicy and dry meat is only six degrees Celsius.
The implications of this scientific approach are significant for repeatability. Traditional grilling is an open-loop system where the cook guesses at fire temperature and doneness by feel, often resulting in inconsistency. Sous vide converts this to a closed-loop system where the water bath temperature directly sets the final interior temperature. The only variable left to control is the sear, and the calculator provides the precise time needed to achieve a deep Maillard crust without overcooking.
The project challenges conventional cooking lore that treats these scientific facts as optional. On Hacker News, the tool garnered interest for its rigorous methodology and practical application. The engineer notes that common wisdom often assumes that the interior temperature is the only thing that matters, but the calculator shows that the sequence of denaturation and the crust formation are equally critical. By making the calculator freely available online, the engineer invites anyone to experiment with data-driven cooking.
Looking ahead, this calculator could change how home cooks approach meat preparation, especially for expensive cuts where precision is critical. The engineer has also compiled fixed recipes for each cut and method, providing a straightforward path to perfection. As technology continues to integrate into culinary practices, such tools may become standard equipment in modern kitchens. The engineer's systematic investigation demonstrates that with the right knowledge, achieving perfect steak is not an art but a repeatable science.
