6 Secrets for Choosing The Perfect Steak Every Time [Shared By A Professional Chef]

If there's one thing my family knows about me, it's that I take our BBQ nights very seriously. Steaks are a staple in our kitchen, and over my years as a chef, I've become something of a steak detective.

Choosing the perfect steak is truly an art form—one that most people never fully master. There are subtle signs of quality that aren't obvious to the untrained eye. That perfect marbling pattern. The right shade of red. The way it feels under your fingertips. These are the secrets that separate an ordinary dinner from an unforgettable meal.

Today, I'm sharing all my professional steak-selecting knowledge with you. These are the same techniques I use when shopping for my own family or for special events. Trust me, once you know what to look for, you'll never look at the meat counter the same way again!

The Basics of Steak Selection

Here are the six keys to finding your perfect steak.

1. Look at the Marbling

Those little white streaks of fat running through your steak? That's marbling, and it's your best friend. Seriously, I get excited when I see beautiful marbling—it's like nature's flavor injector! When you cook the steak, all those tiny fat streaks melt and baste the meat from the inside. That's what gives you that "oh my goodness" moment when you take a bite.

Here's my insider tip: USDA Choice steaks have good marbling for everyday meals. They're what I grab for a regular Tuesday night dinner. But when my in-laws are coming over? That's when I spring for USDA Prime, which has even more marbling. Yes, it's pricier, but the way everyone falls silent at the table when they take that first bite—totally worth it.

I always steer my friends away from USDA Select grade. These steaks just don't have enough marbling, which means they often end up dry and less flavorful. If that's all you can find, you'll need to use a marinade or sauce to add back the moisture and flavor that should have been there naturally.

2. Check the Color

A fresh steak should be bright red or deep cherry red. This means the meat is fresh and has been stored properly.

If the meat looks brown or grayish, it might be old or starting to spoil. Some spots of brown are normal after the meat has been sitting in the case, but most of the steak should still be red.

Also look at the fat. It should be white or creamy colored. If the fat looks yellow, the meat is likely old.

3. Thickness Matters

I always choose steaks that are at least 1 to 1.5 inches thick. Here's why: thin steaks cook too fast. One minute your steak is rare, and the next it's overcooked.

Thicker steaks give you more control over the cooking process. You can get a nice sear on the outside while keeping the inside exactly how you like it.

For cooking methods like grilling or searing, thicker is better. If a recipe calls for thin steaks, you can always ask your butcher to slice a thick steak for you.

4. Know Your Cut

Each cut of steak has its own personality. If you're serious about your steaks, you need to know the different cuts. Actually, this is good to know even if you don't cook your own steak, as these terms will show up on restaurant menus. Here's a simple guide:

Ribeye: This is my favorite for flavor. It has lots of marbling and is always tender. The fat melts during cooking and makes the meat juicy. Best for people who enjoy a rich, flavorful steak.

New York Strip: This has less fat than ribeye but still plenty of flavor. It has a firmer texture and a strong beef taste. Great for those who want flavor without too much fat.

Sirloin: This is leaner but still has good flavor. The texture is a bit firmer, which some people prefer. It's usually less expensive than ribeye or strip, making it great for everyday meals.

Filet Mignon (Tenderloin): This is the most tender cut, but it has less marbling and flavor. People love it for the texture—you can cut it with a fork. It's pricey but perfect for special occasions.

T-Bone/Porterhouse: You get two steaks in one here—tenderloin on one side of the bone and strip steak on the other. It's like having the best of both worlds. These are large cuts great for sharing.

Chuck Eye: Often called the "poor man's ribeye," this cut comes from just past the ribeye and offers similar flavor at a lower price. It's one of the best value cuts you can find.

Flat Iron: This comes from the shoulder but is surprisingly tender. It has great marbling and flavor with a texture similar to the New York Strip. It's often cheaper than the more famous cuts.

5. Bone-in vs. Boneless

Bone-in steaks look impressive and many chefs (including me) believe they have more flavor. The bone insulates the meat next to it, so those parts cook more slowly and stay juicier.

Boneless steaks are easier to eat and cook more evenly. They're also easier to slice and serve.

For special occasions or when I want maximum flavor, I go for bone-in. For weeknight dinners or when serving less experienced steak eaters, I choose boneless.

6. Firmness Test

A good steak should feel firm but not hard when you press it gently. It should have some give but spring back quickly.

If the meat feels soft or mushy, it might be old or poor quality. If it feels too hard, it might be tough when cooked. Don't be shy—give your steak a gentle poke before buying. Butchers expect this and won't mind.

Understanding Beef Aging

Aging beef is like aging wine—it makes it better. There are two main ways to age beef:

Dry-Aging

Dry-aged beef hangs in a controlled environment for weeks or months. During this time, moisture evaporates and natural enzymes break down the muscle fibers, making the meat more tender.

Dry-aged beef has a deeper, sometimes nutty or funky flavor that steak lovers crave. It also has a darker color and often a dried exterior that gets trimmed off.

You'll pay more for dry-aged beef, and you'll usually only find it at specialty butcher shops or high-end grocery stores. The label will tell you how long it was aged—typically between 21 and 45 days.

Wet-Aging

Most supermarket beef is wet-aged. This means it's vacuum-sealed in plastic and ages in its own juices. This makes the meat tender but doesn't concentrate the flavor like dry-aging does.

Wet-aged beef is milder in flavor and lacks the funky notes of dry-aged beef. It's less expensive and more widely available.

If you're new to aged beef, wet-aged is a good place to start. If you're a steak enthusiast looking for more complex flavors, try dry-aged.

Sourcing Your Steak

Where you buy your steak matters almost as much as what you buy. So, let's review our options here.

Supermarket Meat Counters

Most of us buy our meat at supermarkets. The quality varies widely depending on the store. Look for stores with high turnover, which means fresher meat.

I have to give a special shout-out to Costco here. Their meat department is one of my go-to spots for consistently good quality at reasonable prices. They have excellent turnover, meaning the meat doesn't sit around long, and they carry Choice and Prime grades. I've found their ribeyes and strip steaks to be particularly good.

Don't just grab a pre-packaged steak from the cooler anywhere you shop. Visit the meat counter and ask questions. A good meat department will have knowledgeable staff who can help you choose.

Local Butcher Shops

A good butcher is a steak lover's best friend. Think of them as your meat mentor! They know which farms have the best beef this week. They can cut your steak exactly how thick you want it. Need advice on what to buy for a special dinner? They've got you covered.

The real magic happens when you become a regular. Your butcher can then save certain cuts for you when he knows you're coming in. This kind of relationship is worth the slight premium you might pay. Plus, many butchers offer aging options you simply won't find in regular stores.

Specialty Meat Markets

These shops focus solely on meat and often carry specialty products like Wagyu beef, heritage breeds, or locally raised options.

They typically have the most knowledgeable staff and highest quality, but also the highest prices. Save these for special occasions or when you want something truly exceptional.

Online Meat Delivery

Many companies now ship high-quality steaks directly to your door. These can be great options if you don't have good local sources.

Look for companies that share details about their sourcing and aging practices. Good ones will tell you exactly where their beef comes from and how it was raised.

Ethical and Sustainable Choices

How your beef was raised affects both flavor and the planet. You don't have to go vegan to make earth-friendly and animal-aware choices.

Grass-Fed vs. Grain-Fed

Grass-fed beef comes from cattle that ate mostly grass throughout their lives. This meat is leaner, with a stronger, sometimes grassier flavor. It contains more omega-3 fatty acids and often has a yellower fat.

Grain-fed beef comes from cattle finished on corn and other grains. This creates more marbling, a milder flavor, and softer fat. Most American beef is grain-fed.

Both can be delicious—it's about your preference. Grass-fed is often considered more sustainable and healthier, while grain-fed is more consistent in flavor and texture.

International Beef Varieties

Beef varies around the world, and exploring these differences can be fun.

American Beef

American beef is known for consistency and marbling. Our grading system (Prime, Choice, Select) makes it easy to know what you're getting. American cattle are typically grain-finished for marbling.

Wagyu and Kobe

Japanese Wagyu is the gold standard for marbling. The fat is distributed in tiny specks throughout the meat, creating a melt-in-your-mouth texture. Kobe is a specific brand of Wagyu from Kobe, Japan.

True Japanese Wagyu is extremely expensive. American Wagyu (a cross between Japanese Wagyu and American breeds) offers some of the same qualities at a lower price.

Australian and New Zealand Beef

Much of this beef is grass-fed due to abundant pastureland. It typically has a stronger flavor and leaner profile than American beef. It's often less expensive than American grass-fed beef.

European Beef

European beef tends to be leaner and more grass-fed. Spanish beef, particularly from older cattle, has an intense flavor prized by chefs. Italian Chianina cattle produce the beef used in Bistecca alla Fiorentina, a massive T-bone steak that's a Tuscan specialty.

Special Occasion vs. Everyday Steaks

Now that we know a little bit more about the types of steaks out there, let's address the costs. In my opinion, you don't need to break the bank for every steak dinner.

Choose quality value steaks for your weekly meals and then splurge on special cuts on special occasions. The trick is to know what to choose when.

Budget-Friendly Cuts

These cuts offer great flavor without the high price:

Chuck Eye: As mentioned earlier, this "poor man's ribeye" is one of the best values in the meat case.

Denver Steak: Cut from the chuck, this well-marbled steak has become more popular but still remains affordable.

Sirloin: Less expensive than ribeye or strip but still flavorful. The petite sirloin or top sirloin are great everyday options.

Flat Iron: Tremendous flavor and tenderness for the price.

Hanger and Skirt Steak: These have tons of flavor but are a bit chewier. Slice them thin against the grain after cooking.

Splurge-Worthy Options

When you want to impress or celebrate:

Dry-Aged Ribeye: The king of flavor and tenderness.

Porterhouse: A show-stopping cut that serves two.

Wagyu Beef: Japanese or American Wagyu has exceptional marbling and a buttery texture. Very expensive but unlike any other beef experience.

Tomahawk Steak: A ribeye with the entire rib bone left intact for dramatic presentation.

Final Thoughts

Choosing a great steak is part science, part art. The more you practice, the better you'll get at spotting quality. Remember that even a perfect steak can be ruined by poor cooking, and good cooking techniques can elevate even modest cuts.

Trust your eyes and hands when selecting steaks. Look for good marbling, proper color, and the right thickness. Don't be afraid to ask questions and try new cuts.

Every great steak dinner begins in the meat case or at the butcher counter. Take your time, choose carefully, and you're already halfway to a memorable meal.

Happy cooking!