A very short book excerpt
A little dry-aging is good. But no matter what aficionados tell you, steak should taste like steak—not like bleu cheese.
Every carnivore worth his beef accepts that more fat means more flavor. This isn't true. A look at the origins of meatiness.
What makes a steak great? Not seasoning, and not fat, but a mysterious beefiness—a mystery that led one obsessed writer to scour the globe for the secret.