3 Tips for Choosing the Perfect Cut of Steak

There is an art to creating the best steak in Montreal. From the way you prepare it to the way you cook it, each step is approached with attention and precision. The result is a mouthwatering testimony to your work and skill… and, of course, it’s a great meal.


But cooking the perfect steak starts with a very important element: choosing the perfect cut of meat. This is the foundation of what could be an unforgettable meal, so don’t underestimate its importance. Here are three tips for choosing the perfect cut of steak.

Consider the Thickness.


When you are standing in the grocery aisle, you might well be bewildered by the different types of steaks. In fact, you might even wonder if there is really that much of a difference between them all. The answer, of course, is yes. One of the most fundamental things about choosing a steak is deciding on the thickness. While some people like thinner steaks, they can be a little trickier to cook. Their size means that there might be just a few moments’ difference between a tender steak and a tough, overcooked slab.


If you need a little more wiggle room, a thicker steak is key. What is more, thicker steaks often are juicier and more tender cuts, which of course is exactly what you want.

Consider the Fat.


Fat is one of the most important elements of cooking. When you’re cooking a steak, it’s extra important. When selecting the cut of meat that you want, take a look at the streaks of white running through the meat. This is called marbling, or, more simply, fat.


It’s important to choose a cut of meat that has plenty of fat distributed evenly throughout the muscle. You’re looking for slim lines of marbling, not thick slabs or uneven chunks. Even though fat itself is important, the way it’s dispersed is one of the key ingredients in a tender, delicious steak.

Know Your Anatomy.


More specifically, know what part of the animal each cut of meat comes from and whether it suits your purposes. This requires a little bit of homework. In time, you’ll learn the difference between T-bone, porterhouse, filet mignon, rib eye, sirloin, strip, and more. Each of these cuts of meat has its own pros and cons when it comes to texture, flavour, and cooking. Are you looking for a cut of meat that is versatile and gives great results with multiple cooking methods? A strip steak might be the best way for you to go. Want to throw something on the grill and get a steak that’s a balance of smoky and tender? A rib eye is a great choice.


There is a learning curve to choosing the perfect cut of steak, and no chef gets it right the first time! However, with these tips, you’ll learn how to choose a delicious steak in no time. If you want to learn more about how to cook a perfect steak, visit Rib’N Reef to try one off our menu.


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