Why does meat require direct contact with the cooking surface to brown?
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It doesn’t technically.
Browning is just the Maillard reaction that takes place at around 350*f 175ish C.
This is proteins and sugars reacting to form new flavor compounds.
The direct contact gets it to that temp vs the air pocket if it is not in direct contact. The main cooking method with a pan is direct contact vs radiation. So to get the temp it needs the contact there.
With sufficient temp you can brown the entire steak with no direct contact. Like a hot broiler, roaring charcoal, or blow torch.
Personal story: sous vide ribeye and cooking it over the natural chunk charcoal chimney absolutely slaps.
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