You're cooking your steak wrong! Scientists reveal the Einstein-inspired formula for a perfect fillet
With Father's Day approaching, some Brits may be planning on rustling up a nice dinner to treat their Dad.
Now, scientists have revealed the formula for cooking the perfect steak – and it's all down to how heat moves through meat.
The equation, inspired by Albert Einstein, features one very important factor – the thickness of the meat.
And since the total cooking time can vary from three to 14 minutes, it's one equation that could turn out very useful in the kitchen.
It has been devised by Professor Rob Appleby, a physicist from the University of Manchester and a trained chef.
He has utilised a formula first worked out by Einstein - L² = 4Dt - originally used to describe the motion of particles.
In the formula L represents the thickness of the steak, T is the time for the steak to cook and D is the diffusion coefficient, which is the speed at which heat moves through the fillet.
Professor Appleby has used the equation to create a simplified timing chart to help home chefs master steak – so, will you put it to the test?
'Steak science is surprisingly precise,' Professor Appleby said.
'It's not the weight of the steak that matters, but its thickness.
'Heat takes longer to travel through thicker meat, and Einstein's formula helps us understand exactly how long it takes.'
He explained that the time it takes to cook a steak increases with the square of its thickness.
That means doubling the thickness of a steak doesn't just double the cooking time - it can quadruple it.
This insight busts one of the biggest BBQ myths – that a steak twice as big takes twice as long to cook.
By using the formula and a simple temperature probe, home cooks can avoid overcooking, undercooking or the dreaded burst-outside, raw-inside steak disasters.
'A 2cm-thick steak might take just four minutes in total, while a 4cm steak could take over 12 minutes,' Professor Appleby said.
The timing is perfect for Father's Day weekend, when some people might be firing up their BBQs.
'People are always nervous about steak, especially on a BBQ, but this takes the guesswork out,' Josh Novell, from Polhill BBQs, said.
'You don't need to be a physicist; just have the right tools and the right method.
'When you're cooking over flames or coals, heat zones vary and it's easy to burn the outside before the centre's ready.
'But by understanding how heat travels through the steak, you avoid solely relying on instinct.'
Steak cuts explained
RUMP: The rump steak is a cut of beef taken from the hindquarter of the animal, specifically the upper part of the leg. This area is a hard-working muscle, which means that the meat is leaner than other cuts, but also incredibly flavourful.
RIBEYE: Ribeye is a classic steak cut, known for its exceptional flavour and marbling. Cut from the rib section of the cow, it is one of the most tender and juicy cuts available. The ribeye is characterized by its distinct eye of marbling, which ensures a rich and juicy flavour when cooked.
FILET MIGNON: Filet Mignon is known as the king of steaks, thanks to its extreme tenderness and delicate, buttery flavour. This steak comes from the tenderloin, which is located just below the spine of the cow. Because this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available.
FILLET: The fillet steak, or tenderloin steak, is a cut of beef that comes from the tenderloin – a long, slender muscle located beneath the ribs and along the spine of the cow. This muscle does very little work, resulting in a cut that is incredibly tender and delicate. Due to its premium quality and limited availability (only about 4-6 pounds of tenderloin per cow), fillet steaks are often considered a luxury item and can command a higher price at your butcher than other cuts.
SIRLOIN: Sirloin is a versatile steak cut, characterized by its lean, but flavourful meat. It comes from the rear of the cow, just before the rump. Because this muscle is used frequently during the cow's lifetime, sirloin can be less tender than other cuts but still has a unique and robust taste.
T-BONE: The T-bone steak is a combination of two steaks: the tenderloin and the strip steak. It is characterized by a T-shaped bone in the centre, which separates the two cuts of meat. T-bone is known for its rich beefy flavour and tenderloin's buttery, tender texture.
PORTERHOUSE: Porterhouse is similar to T-bone in that it consists of two steaks separated by a Tshaped bone. However, it has a larger portion of the tenderloin, making it the ideal steak cut for those who want the best of both worlds. It's a big steak, perfect for sharing or perfect for a large appetite.
NEW YORK STRIP: The New York Strip is a popular steak cut known for its juicy and flavourful meat. This steak comes from the beef loin and is characterized by its leaner, yet still tender, texture. Because of its consistency, it can take on a range of marinades and seasonings, making it a versatile steak.
FLANK: Flank steak is a lean cut of meat that comes from the abdominal muscle of the cow. While not as tender as other cuts, it is known for its rich flavour and versatility in cooking. Flank steak is ideal for grilling or pan-frying, and it makes an excellent addition to salads or tacos.
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