Intermediate/Experienced

In the world of meat (especially when it comes to steaks), the “grade of beef” refers to the marbling found within a specific cut or cow. In other words, the grade of beef refers to the amount of intramuscular fat for any particular cut of steak. “Grades of beef” and “marbling” are synonymous and can be used interchangeably. However, marbling does not account for strips of fat found on the surface of a steak (e.g. the strip of fat found on a New York Strip or Picanha).  Generally speaking, the marbling is directly correlated to the decadence and the value…

The "best ways to cook a steak" is a subjective phrase. Steaks come in a myriad of forms and characteristics - whether it’s Ribeye vs. Filet Mignon, USDA Prime vs. Wagyu, bone-in vs. bone-out, etc. Thus, the task of choosing and preparing a steak can be daunting unless you read my beginner’s guide to choosing and cooking a steak. Unfortunately, there are probably just as many ways to cook a steak as there are cuts of steak out there. Sure, you can settle for the traditional sear-and-baste method. Why do that when you could finish it in the oven, or…