When oil is just about to smoke add steak.
Perfectly marbled steak.
A well marbled steak is a thing of beauty and looks like the picture above.
How do you cook it at home without ruining it.
Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts 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.
Marbling is so named because the streaks of fat resemble a marble pattern.
If meat is too cold cooking time.
Always remove the meat from the refrigerator 20 30 minutes prior to cooking.
Some cuts known for their high degree of marbling are ribeye short rib strip and flatiron steaks.
There are three important factors to consider in what makes a well marbled steak.
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.
In a medium skillet over medium high heat heat oil.
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 meat with salt either directly before cooking or for optimal results 40 minutes prior to cooking.