Marbling:
The marbling or intramuscular fat within the steak is essential for flavor and tenderness. When cooked, this fat melts and bastes the meat from the inside, resulting in a juicy and flavorful bite.

Cooking Techniques
Searing:

The searing process is crucial in steak preparation. It involves cooking the steak at a high temperature to develop a brown crust through the Maillard reaction. This reaction not only enhances the flavor but also gives the steak its attractive, caramelized appearance.

Resting:

Allowing the steak to rest after cooking is vital. This process helps redistribute the juices throughout the meat, ensuring each bite is succulent. The resting time allows the internal temperature of the steak to even out, making it more tender and flavorful.