Also known as: SteakPerfection
Diners and chefs in almost every country in the world claim that they know Steak Perfection. For many, Steak Perfection means a premium or choice steak, or a top sirloin steak smothered in onions. Outdoor cooks claim to have a secret recipe for Steak Perfection. For others, Steak Perfection means the Ribeye served at their local bar and grill, pub or steakhouse. People almost everywhere honestly think that they have the talent and expertise to achieve steak perfection. The sad fact remains that very few diners or even chefs have ever tasted a great steak, much less one that has achieved Steak Perfection. Few diners and chefs have ever had the pleasure of tasting a USDA Prime Grade steak with a marbling score of Prime. Fewer still have tasted such a steak that has been dry-aged for at least days. Even fewer have enjoyed such a steak, cut thick and trimmed correctly, prepared and then grilled over a bed of hot, hardwood coals. Even worse, those who have never tasted the nutty, musty, beefy richness of Steak Perfection probably prefer the thin, watery taste of the ungraded, lean, grass-fed, fresh-cut steak, broiled-with-gas and served under a coat of thick, sweet barbecue sauce. Steak Perfection for the diner means being able to taste the difference between a good steak, a great steak, and the one that aspires to true Steak Perfection. For the chef and backyard cook, Steak Perfection means gaining the knowledge, obtaining the supplies, and applying the expertise to create Steak Perfection. Specialties Steak Master, researcher, writer, editor, speaker
