Perfectly Marbled Steak

It will have specks of fat running through it that will baste the steaks as it melts and adds tremendous flavor while keeping the steaks tender and juicy when cooked properly.

Perfectly marbled steak. If meat is too cold cooking time. How do you cook it at home without ruining it. 2 beef steaks at least 1 inch thick 2 teaspoons olive oil 1 teaspoon salt 1 2 teaspoon black pepper 1 2 teaspoon white pepper 2 tablespoons softened butter 1 2 cloves garlic minced. Season steak with salt and pepper on both sides.

In a medium skillet over medium high heat heat oil. Always remove the meat from the refrigerator 20 30 minutes prior to cooking. Marbling is so named because the streaks of fat resemble a marble pattern. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.

In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Some cuts known for their high degree of marbling are ribeye short rib strip and flatiron steaks. Season meat with salt either directly before cooking or for optimal results 40 minutes prior to cooking. A well marbled steak is a thing of beauty and looks like the picture above.

Certain cuts of beef naturally accumulate more intramuscular fat than others. A perfectly cooked well marbled steak is like heaven on a plate. Breed feed and cut.