Perfectly Marbled Steak

When oil is just about to smoke add steak. Season steak with salt and pepper on both sides. A well marbled steak is a thing of beauty and looks like the picture above.

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A perfectly cooked well marbled steak is like heaven on a plate.

Perfectly marbled steak.

Always remove the meat from the refrigerator 20 30 minutes prior to cooking. 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. 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.

Cook 7 minutes then flip and add butter. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Certain cuts of beef naturally accumulate more intramuscular fat than others. Breed feed and cut.

In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat. How do you cook it at home without ruining it. Some cuts known for their high degree of marbling are ribeye short rib strip and flatiron steaks. If meat is too cold cooking time.

Season meat with salt either directly before cooking or for optimal results 40 minutes prior to cooking. In a medium skillet over medium high heat heat oil. There are three important factors to consider in what makes a well marbled steak.

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