What Is the '137 Club' and Why Is It Taking Over the Steak World?

The '137 Club' is a concept that has gained popularity in the steak world, as it focuses on cooking fattier cuts of meat at a specific temperature of 137°F (58°C). This temperature is believed to be the sweet spot for achieving the perfect balance between tenderness and juiciness in fattier steaks, such as ribeye or strip. The science behind the 137 Club lies in the behavior of the fat and muscle fibers at this temperature. At 137°F, the fat melts and becomes incredibly tender, while the muscle fibers remain firm and juicy. This results in a steak that is both melt-in-your-mouth and flavorful. The 137 Club has gained a cult following among steak enthusiasts, who swear by this cooking method for achieving the ultimate steak experience. However, it's important to note that the 137 Club approach may not work as well for leaner cuts of meat, as they require different cooking techniques to achieve the desired texture and flavor.