Ready to learn the basics for selecting the juiciest most tender steak, whether in a restaurant or grilling at home? Here’s what you need to know about each cut of beef, what it tastes like, and the best ways to cook it.
The meat should have good color and appear moist but not wet.
Any cut edges should be even, not ragged.
When buying packaged meats, avoid those with tears or with liquid in the bottom of the tray.
The meat should feel firm and cold to the touch.
"Selecting a steak you love is the first step but also be sure to understand your degrees of doneness as well. You can easily learn how to cook a steak to your desired degree, by checking this tutorial out."
Types of Steak
Ribeye
The delectable ribeye is perhaps one of the most tender and juicy steaks available, and comes from the top part of the center of the rib, called the beef rib primal cut. So, if you’ve ever enjoyed a slow-roasted prime rib, it comes from there as well.
You can purchase this bone-in or boneless. Notice that by the high degree of marbling, these steaks are already tender. So, after any form of dry cooking, the steak will remain tender.
Enjoy this savory and juicy steak cooked over high heat, either chargrilled, broiled, or pan-seared.
Porterhouse and T-Bone
These popular bone-in steaks come from the cross section of the short loin. While looking at either one of these steaks, you’ll notice a T-shaped bone that separates two different steaks: the filet and the New York strip steak.