Originally Posted by
bensyd
Of course every steak has it's place, but my go to, especially as I get older, is less marbling. The issue with the leaner cuts is there's really nowhere to hide if you overcook them or if the quality isn't good. Marbling can paper over a lot of those two issues.
Every steak certainly has it's place, and I've even enjoyed a well done steak (though I ordered medium rare) at Denny's, albeit with the aid of a heavy hand of A1 steak sauce. I can see where you're coming from on the marbling hiding imperfections. I mean, there's no hiding a subpar filet. LOL Ok, maybe the French can do it with their marvelous sauces.