And so (drumroll, please...), the best steak is a dry-aged steak from the rib, short loin or tenderloin primal cuts, with plenty of marbling and sliced about 1½ inches thick. Choose your meat wisely and you'll be well on your way to cooking the perfect steak.
The rib-eye steak is perhaps the finest of all steaks, offering a combination of luxurious tenderness plus big, beefy flavor. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill. Sometimes you'll hear it called a rib-eye, other times a rib steak, but for all practical purposes, the two terms are synonymous.
Great recipe for grilled steaks that does not require marinating for several hours. Rub the steaks with oil and garlic, salt and pepper to taste, and when the coals are ready, throw the steaks on the grate. Fresh rosemary is placed on top of the meat while grilling.
What's the best steak to buy for your budget? Check out our insider's guide for choosing the perfect steak. There are a lot of things to consider when buying a steak: the USDA grade, bone-in or boneless, the name of the cut and the overall weight and thickness of the steak itself.
Filet Mignon. This cut of steak is one of the most popular, like a royal member of the steak family, if you will. Although it’s also sometimes called a tenderloin, the steak filet mignon is actually cut from a section of the tenderloin, which starts from the ribs and ends toward the rear of the cow.
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The flat iron is the top blade steak, which is derived from the tender top blade roast. Flat iron steaks (also known as butler's steak in the UK and oyster blade steak in Australia and New Zealand) usually have a significant amount of marbling. It's considered by many to be the finest cut of beef available.
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