Perfectly Marbled Steak

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.

Perfectly marbled steak. 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. In a medium skillet over medium high heat heat oil. Some cuts known for their high degree of marbling are ribeye short rib strip and flatiron steaks.

Marbling is so named because the streaks of fat resemble a marble pattern. Always remove the meat from the refrigerator 20 30 minutes prior to cooking. Season steak with salt and pepper on both sides. If meat is too cold cooking time.

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. In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat. 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. A perfectly cooked well marbled steak is like heaven on a plate. Certain cuts of beef naturally accumulate more intramuscular fat than others.