What separates a good steak from a great one? The answer lies in the marbling and cooking techniques used to bring out its full potential.

Marbling: The Secret to Tenderness and Flavor
Marbling refers to the streaks of intramuscular fat running through the meat, and it’s essential to both flavor and tenderness. As the steak cooks, this fat melts and self-bastes the meat, ensuring every bite is juicy and packed with flavor. The more marbling, the more decadent the steak. When selecting a steak, marbling is key to getting that rich, buttery taste and melt-in-your-mouth texture.

Searing: The First Step to Steak Perfection
One of the most important steps in cooking a steak is searing it at a high temperature. This creates a beautiful brown crust, thanks to the Maillard reaction—a chemical process that enhances flavor and gives the steak that delicious caramelized exterior. This crispy, golden-brown layer not only looks appetizing but also locks in the meat’s juices, making each bite even more satisfying.