Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
For all the downvotes you are objectively correct. Meat consumption is one of the biggest voluntary climate impacts in a Western person’s lifestyle.
And I say that as someone who loves eating meat, I wish I had it in me to transition away.
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