Good read: Pan-seared steak

Good marbling on a ribeye. Photo from Serious Eats.

Good marbling on a ribeye. Photo from Serious Eats.

I enjoyed this piece on Serious Eats today — a thoughtful look at pan-searing steak, which is how I do it when I justwantasteaknow but don’t feel like fussing or waiting for the grill to heat.

I appreciate the attention paid here to meat marbling — the fat streaked throughout the meat. Huge factor, and I like the metaphor the Serious Eats writers used:

Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.

It’s true. When purchasing steaks or small roasts, look for little wisps of fat throughout the muscle. You’ll frequently be able to find choice- or even select-grade meat with prime marbling. (And the reverse is true; never buy prime meat unless you can look at it first to make sure the marbling measures up.)

Here is the story.

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