Steak

Steak

A relatively simple dish but when done absolutely right it melts on your tongue and makes you wonder if there really is a better meal out there. There are hundreds (possibly thousands) of videos and blog posts and cookbook entries on the best way to cook a steak, as well as a lot of opinions about what makes a great steak but the one thing most people agree on is that marbling is the best indicator of how tender and flavorful it will be when cooked. The marbling refers to the flecks or streaks of white fat in the steak, this is not the slab of fat that is sometimes found on the side. It’s this interspersed fat that gives the steak its flavor and is one of the standards used to determine the quality of a cut of meat.

There are many different cuts of steak skirt steak, porterhouse, T-bone, ribeye, top sirloin, hanger, New York strip, flank steak, filet mignon, the very thinly cut ribeye steak called entrecôte, and cuts that are just gaining in popularity like the Denver steak, beef bavette, and flat iron steak. With so many options it is clear to see how so many opinions and techniques for cooking came to be.

Serve steak with…