Perfectly Marbled Steak

Always remove the meat from the refrigerator 20 30 minutes prior to cooking. A perfectly cooked well marbled steak is like heaven on a plate. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.

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A well marbled steak is a thing of beauty and looks like the picture above.

Perfectly marbled steak.

Breed feed and cut. When oil is just about to smoke add steak. Some cuts known for their high degree of marbling are ribeye short rib strip and flatiron steaks. 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.

There are three important factors to consider in what makes a well 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. Marbling is so named because the streaks of fat resemble a marble pattern. How do you cook it at home without ruining it.

Season steak with salt and pepper on both sides. Season meat with salt either directly before cooking or for optimal results 40 minutes prior to cooking. Certain cuts of beef naturally accumulate more intramuscular fat than others. Cook 7 minutes then flip and add butter.

In a medium skillet over medium high heat heat oil. If meat is too cold cooking time. In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat.

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