Quote:
Originally Posted by demon102
Can someone explain to me the concept of marbling? Ive ordered steaks that said marbled and cooked many more steaks and just honestly dont know what it means.
look at the ribeye pic in the link that citanul provided earlier on the Ducasse method:
and this random ribeye from a web search:
see all those streaks of fat throughout the steak, as opposed to just having some chunks of fat on the side? those streaks of fat are marbling and give the steak flavor.
now compare them to El Diablo's steak:
well-marbled steaks aren't the easiest to find - just because a steak is "Prime" doesn't guarantee it'll have great marbling (i've seen some sorry ass Prime steaks at Whole Foods). anyways, give it a try and see if you like it better.
this is the marbling on Japanese kobe ribeye (American kobe has much less marbling). Pretty crazy if u ask me. I see Japanese kobe regularly at the Dean and Deluca in Soho but it's $170 /lb. i'll probably splurge for like 1/2 a pound at some point. supposedly it's so rich that you can't each much of it anyway.
Last edited by derosnec; 09-09-2010 at 08:47 PM.