People often confuse the Maillard reaction with caramelization, but they are different processes:

• Maillard reaction: amino acids and sugars react — it happens in meat, bread, and anything with protein
• Caramelization: only sugars break down at high heat — no protein needed
• Maillard starts around 140°C; caramelization starts around 170°C
• Maillard gives savory, complex flavors; caramelization gives sweet, nutty, slightly bitter notes

When you sear a steak, both reactions happen at once. Maillard builds the rich, savory crust while caramelization adds depth — and together they create hundreds of new flavor compounds.