  We present an accurate two-dimensional mathematical model for steak cooking
based on Flory-Rehner theory. The model treats meat as a poroelastic medium
saturated with fluid. Heat from cooking induces protein matrix deformation and
moisture loss, leading to shrinkage. Numerical simulations indicate good
agreement with multiple sources of experimental data. Moreover, this work
presents a new and computationally non-expensive method to account for
shrinkage.
