Behind the Sizzle: What It Takes to Make the Perfect Steak

View the entire table of contents
for the March 31, 1996 issue

See Also
Serious Steak: U.S. prime beef, outstanding wine lists and decidedly untrendy attitudes combine for the quintessential American meal
Rating Steak Houses: Bern's Steakhouse
Steak Stampede: Three upscale steak house chains are cloning their success with prime beef and serious wine lists
Great Steaks, No Cellar: Wine-impaired steak houses like Peter Luger in Brooklyn favor nostalgia over good wine lists
What's Hot in The Food World: What today's diners want is the total experience: a warm welcome, an engaging menu and wine list, and atmosphere.
Oregon's Best: A roundup of more than 200 current releases, mostly from the soft 1993 vintage, shows steady improvement in quality
Yield Signs: Yes, the value of some wines keeps going up, but investing in wine remains a risky business
Best of Both Worlds

Issue: March 31, 1996

March 31, 1996 Behind the Sizzle What It Takes to Make the Perfect Steak By Harvey Steiman They say it's not the sizzle but the steak because a lot of effort goes into a perfect steak. Whether it hisses on the plate or not, the moment of truth comes when you cut through that dark crust into the buttery, tender interior, savor those sweet, slightly nutty flavors and appreciate the delicate smokiness.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!