Cooking steak on a grill employs which two methods of heat transfer?

Cooking steak on a grill primarily involves conduction and radiation as methods of heat transfer.

Conduction occurs when heat is transferred directly from the grill grates to the steak as they are in direct contact. This direct transfer of heat allows the steak to cook evenly and develop a seared crust. The metal of the grill grates conducts heat effectively to the surface of the steak, which is crucial for achieving the desired doneness.

Radiation, on the other hand, involves the transfer of heat through infrared radiation emitted by the hot grill. This form of heat transfer allows the steak to absorb heat from the surrounding hot air and surfaces without direct contact. The radiant heat from the flames or hot coals plays a significant role in cooking the steak, contributing to browning and flavor development.

Together, these two methods effectively cook the steak, allowing for both surface browning and internal doneness. Understanding these mechanisms is important for mastering grilling techniques and achieving high-quality results in cooking.