Ribeye, strip, fillet or something from further down the animal. A short guide to picking the right cut for the way you plan to cook it.
Start with how you will cook it
A hot grill and ten minutes calls for a tender cut: ribeye, strip or fillet. A slow afternoon calls for a working cut: brisket, short rib or chuck. Decide on the cooking first and the choice gets much shorter.
Fat is flavour
Look for fine white lines running through the meat, not just a thick band around the edge. That marbling melts as the steak cooks and bastes it from the inside. Ribeye has the most, fillet the least, strip sits in between.
Thickness matters more than weight
A steak cut an inch and a half thick gives you time to build a crust before the middle overcooks. If the budget is fixed, buy one thick steak to share instead of two thin ones.
Ask about the butcher's cuts
Bavette, hanger, picanha and flat iron cost less than the famous names and have more flavour. They need a hot fire, a medium-rare finish and slicing across the grain.
Buy for the people at the table
Plan on 8 to 10 ounces of boneless steak per person, or about a pound each for anything on the bone. If you are not sure, ask at the counter. We would rather cut you the right piece than sell you the biggest one.
