The Steak Is Marbled

Use a frying pan.

The steak is marbled. When cooked hot enough usually upwards of 130 f the marbling in steak begins to melt and coat the muscle fibers surrounding it. A high quality steak will have a lot of marbling while a lean cut will have very little or no visible marbling. Well that marbling is responsible for both moisture and that beefy flavor. The fat should be pure white and hard and the best is when it s distributed evenly throughout the entire cut of meat as in the picture above.

Marbled meat is meat especially red meat that contains various amounts of intramuscular fat giving it an appearance similar to marble. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. The result is a far tastier steak. Instead cook in a non stick pan over medium heat with only the smallest amount of oil in the pan if any.

Just delicious firm steak that can be grilled roasted or seared to a perfect medium rare for. These are some of the most famous cuts of steak ranked from the very worst to the very best. It s found on the chuck is well marbled and has no connective tissues or fat caps to negotiate. Barbecues and chargrills are often left to get too hot and will cause the marbled fat to flame and melt away resulting in a dry and charcoaled burnt steak.

This produces a rich buttery texture and enhances the bold beefy flavor of the meat. Marbling is the white flecks of intramuscular fat in meat most notably red meat. Just as the best can make your day so too can the worst totally ruin it. The fat in lean muscle creates a marble pattern hence the name.

Marbling is so named because the streaks of fat resemble a marble pattern. The rift in quality between a great steak and a bad steak is perhaps greater than any other food. Place the steak in the pan seasoned side down. Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves.