Perfectly Marbled Steak

Marbling is so named because the streaks of fat resemble a marble pattern. If meat is too cold cooking time. Certain cuts of beef naturally accumulate more intramuscular fat than others.

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There are three important factors to consider in what makes a well marbled steak.

Perfectly marbled steak.

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. A well marbled steak is a thing of beauty and looks like the picture above. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.

A perfectly cooked well marbled steak is like heaven on a plate. 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. Breed feed and cut.

Cook 7 minutes then flip and add butter. In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat. 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.

Season steak with salt and pepper on both sides. How do you cook it at home without ruining it. Always remove the meat from the refrigerator 20 30 minutes prior to cooking.

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