For the Most Flavorful Steaks, Check for Marbling (and Other Steak Grilling Tips)
As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. 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.
Flavorwise, almost all of the compounds our tongues sense that give us the thought “ooh, that’s beefy” are found in the fat. In fact, if you take the fat out of a piece of beef and replace it with lamb fat, it’ll taste like lamb. Want chicken-flavored beef? Cook lean beef in chicken fat.
J. Kenji López-Alt also offers 10 Other tips for cooking a perfect steak, particularly on the grill. Many of the tips we’ve mentioned before, such as turning the meat often for more even cooking and to reduce cooking time, salting your steak well in advance, and letting that steak rest.
Go bookmark the article for future reference this grilling season.