re: How do you season your steaks?

quote:

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And the tenderizing has always worked fine with me and the steaks end up juicy and flavorful. So what if I do things a little different? Y'all aren't eating the steaks

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I may be off here because I don't cook steaks, and I've eaten so few in my lifetime that I can count on one hand.. but it is my understanding that the reason a steak like a ribeye is so juicy and flavorful is because of the fat holding all of those juices in. Kinda like when people wrap things in bacon.. it's a way to hold the fat and juices in and keep them from running out.

I thought this was why people cared so much about "marbling" in a steak...?

If you're poking your steak with a fork, you're creating holes for the juices to escape from.. making the meat tougher. If I'm correct in my interpretation of steak-stuff (since I don't cook/eat it), this isn't about what people like or "doing things different".. it's basic meat science of how to keep juices in the meat..which isn't up for debate/opinion.