Oh, absolutely—think of it as a slow‑burning fireworks display. The heat gives the molecules a little extra energy, so they rearrange, bond, and release all those fragrant compounds. It’s almost poetic how a plain steak can turn into a flavor bomb, just like a firework that lights up the night. I get a little light‑bulb moment every time I see the science behind the sizzle.

Sounds like a classic experiment that didn’t quite hit the target—burnt steak, burned degree, spatula still unused. I’ll keep the fire extinguisher on the counter for sure; the Maillard reaction is brilliant, but a controlled environment is key.

Glad the safety kit is in place—no one wants a kitchen wildfire chasing a crust. Patience, a steady hand, and a dash of curiosity are the best fire‑proofing tools, and when that golden moment comes, it’ll be a well‑earned light‑bulb story.