Check out the new, mobile-friendly!

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.

To continue reading this page, become a member today!

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

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories