Email- Look for rivulets of fat that are evenly distributed. Marbling is a good indicator that a steak will cook up tender. You should look for flecks of fat that are evenly scattered throughout the meat.
- Leave the fat on the steak's outer edge. Experts say that this fat layer helps the steak retain its shape and boosts its flavor. You can always trim the fat before serving.
- If you can, buy from a butcher. Buying locally allows you to avoid the high cost of shipping. And butchers can cut steaks that are approximately the same size, so that they cook at the same rate. A thicker cut is preferred, because thin steaks are easy to overcook.
- Choose beef that's never been frozen or has been flash-frozen. Flash-frozen beef that's thawed in the refrigerator can be just as good as fresh, but fresh, never-frozen beef is the gold standard.
- Know your cuts. Filet mignon is the tenderest cut of beef but rarely the most flavorful. If it's flavor you're after, many butchers recommend a rib eye or New York sirloin strip. Strip steaks are easy to trim of fat and have a tightly packed grain.
- Grass-fed beef contains less fat than grain-fed beef. Grain-fed beef can be tough when overcooked, so it's best to undercook the meat slightly. Grass-fed beef also cooks more quickly than grain-fed beef, so it's best to use a meat thermometer to gauge doneness.