What makes for a delicious steak?

The old adage says that good fat is what makes a steak good. It turns out that the famous marbling that we look for in a steak (and that the USDA uses to grade meat) is not in fact the best indicator for flavor (but was the only one that seemed to correlate well when the system was developed decades ago). Read this article -- Why Fat Doesn't Make for Flavorful Steak - Food - The Atlantic -- to find out about the latest research on it. Turns out it's fat you can't see that matters, and (not a big shocker) the way the animal is raised that impacts flavor.