The Real Story on Marbling

Marbling — the intramuscular fat that means flavor, juiciness, and a tender mouth feel. Marbling is dependent on breed, nutrition, age, body condition — it’s not straightforward!

Cooking a marbled steak to rare (120-125 degrees) or medium rare (140-135 degrees) best utilizes the marbling for an ideal steak.

When even a marbled steak is cooked too long, the intramuscular fat “leaks” out, leading to a dryer, tougher steak.

Note: Remember that when you rest the steak, the internal temperature continues to rise! Want to practice on a steak that is a bit less costly? Try the chuck steak or NY strip — you’ll be delighted!!