Show HN: I Derived a Steak
The science of perfectly cooked meat: protein denaturation cascades, salt diffusion, time-temperature pasteurization, and an interactive calculator that computes sous vide or reverse sear timing, salt quantities, and searing protocols for any cut.
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After years of juggling imprecise grilling recipes and temperatures, I've made a grilling calculator that derives perfect meat results from thermal models, Fick's law of diffusion, protein structures, and more.
Along the way I calculated exactly how far in advance to salt meat (spoiler: even when it's frozen!), realized the best dry brine is usually "cling brine" (covered), derived approximate charcoal quantities with physics, and much more.
As with the pancake calculator[1], I did an insane amount of grilling to develop this. And like the pancake one, it's a pure ESM library with frameworks around heat and salt diffusion and the other underpinnings, making it easier to develop more recipes.
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