As for buying, we’ve already covered all the basics.
Here’s a quick recap of what you are looking for:
- Well-marbled meat. If you buy conventional meat, look
for Prime or at the very least Choice grade. If you prefer
Organic or Grass-Fed, look for plenty of intramuscular fat. - Fresh meat that’s been cleanly butchered. If the display
case that’s in front of the customers looks messy, imagine
what it looks like back in the meat-cutting room. - Aged steaks, if you can afford them.
Unless you like your meat well-done, you’re also best off
buying thick-cut steaks—that is, at least 1½ inches thick—so
that you have plenty of time to develop a nice sear on the
outside before the interior has a chance to overcook. It’s
better to buy one bigger thick-cut steak and serve two
people perfectly cooked meat than to buy two thinner steaks