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

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.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 1996.

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