There are complex chemical reactions that occur when a high enough heat meets the proteins in the steak. Hence, the browning; it's called Malliard's reaction, or something similar.
Yes, the substance is different before and after the broiling. Usually cooking, baking, burning, or toasting something will result in a chemical change.
no
yes
yes
A slice of beef, broiled, or cut for broiling; -- also extended to the meat of other large animals; as, venison steak; bear steak; pork steak; turtle steak.
There are instructions, but I would not recommend it. Steak has a bad flavor when done in a microwave. Best done on a charcoal grill.
Blood must be removed from the meat, either by soaking, salting and rinsing or by broiling. You can kasher meat (steak) on the fire without salt.
Steak is a food that starts with "s" and can be cooked on the grill.
To cook a New York strip steak on the George Foreman grill start by heating the grill. Cook for 4 to 10 minutes depending on the desired doneness.
The steak was sizzling on the grill.
The man sizzles his steak on the grill.
Cooking involve many chemical processes but also some physical processes as evaporation or melting.
No. Charcoal-grilled steak is cooked outside on a charcoal grill, not in a crock pot.
Meats and vegtables are popular
For a medium to medium-rare steak, I would grill this over hot coals for 6 minutes on the first side. Turn and grill for about 4 minutes on the other side.
When cooked by overhead grilling/oven grilling/broiling there are 800 calories in a 16 oz (1 lb) T-Bone steak (lean only).