Steak: Grilled at a high temperature to lock in the “gravy”?

I'm sure you've heard it once: "The meat is grilled at a high temperature to create a layer on the surface of the meat to prevent the juices from oozing out."

In conclusion, this is wrong.

This misinformation is a legend that started with German physicist Justus von Liebig. In the 19th century, Liebig learned that the proteins on the surface of meat coagulate with heat. Furthermore, the physicist overinterpreted this fact by hypothesizing that the coagulated skin traps the meat juices. The idea that intense heat would coat the meat and prevent the gravy from oozing out quickly spread to England, then to the United States, before returning to France where it spread.
*Liebig claimed that when meat is boiled, the proteins on the surface of the meat solidify and act as a barrier, but he never claimed that his theory was true when the surface was grilled.
①The sizzling sound from the grilled steak meat is proof that the liquid (gravy) is escaping from the meat and evaporating.

②Juices quickly accumulate on the plate on which the steak meat has been grilled at a high temperature.

③Glasse the frying pan with wine, etc., to melt the delicious caramelized meat juices that seep out of the meat while grilling.

④Steam rises while the steak is grilling. This is proof that the gravy has evaporated

However, it can also be grilled over high heat. This is to evaporate the water in the meat juice that comes out before the meat juice flows out. By doing so, the surface temperature of the meat rises to over 100°C and the Maillard reaction occurs, giving the surface a brown color and a fragrant flavor. In other words, for proper burning.