Buying Steaks:

Find a reputable butcher or a good quality grocer.  Buy the best quality steaks that you can afford. My favourite is USDA Prime Beef, since it is the most heavily marbled cut of domestic US or Canadian beef.  Buy steaks that are well marbled and contain lots of internal fat. A steak without fat or marbling will tend to be drier and tougher. You want succulence when eating a great steak.

Try to buy the same consistency of cut, thickness, weight and marbling.  The better the quality of steak you buy, the more expensive the price. Don't cheat yourself or your family and friends. Buy the best you can afford. Once you have honed the best cut and thickness you can experiment. Perfection is key to deliciousness. 

Do not store steaks in plastic. Wrap them in brown butcher paper.  This allows a steak to breathe and helps with tenderness.

Steak Cuts

Tenderloin

Of all of the steak cuts, the tenderloin is the most tender. The tenderloin comes from the short loin of beef; it lies between the rib and the sirloin and never really does anything but lie there and be tender. The tenderloin may be cooked whole or cut into wonderfully tender steaks. Be careful not to overcook this cut. It does not have a lot of fat, so it tends to dry out and become tough the more it cooks.Striploin

The striploin steak is one of the most popular cuts of beef. It comes from the top loin muscle in the short loin of beef. It is best grilled to medium-rare and is often served with a peppercorn sauce. This steak is known by many names, the most popular being the New York strip steak and Kansas City steak. A bone-in striploin steak is known as a shell steak.

Rib-Eye Steak

This steak is cut from between the rib and chuck section. The bone-in rib steak is also known as the cowboy steak. The rib steak is an extremely tender cut of beef. This steak is heavily marbled with fat, giving it maximum flavor. It is best to grill this steak to medium-rare, which allows the internal fat to melt and bring out the natural juices and flavor. Try a bone in rib steak often called a cowboy steak. Truly one of my favorite cuts.

T-Bone Steak

This steak is named after the shape of its bone, a large T that separates the striploin from the small tenderloin. Cut from the center of the short loin, this is a large steak, often best shared, but if you're truly hungry it is a real meal for one. I like to serve this steak with lots of sautéed onions and mushrooms and topped with crumbled blue cheese.

Porterhouse Steak

A porterhouse steak is cut from the large end of the short loin and also has the same T-shaped bone as the T-bone. It has a larger tenderloin portion and is truly a meal for two-it's sometimes called the king of steaks. It is often cut into 2-inch-thick portions weighing approximately 36 oz. Rub this steak with garlic, black pepper and fresh rosemary and grill it over medium-high heat.

Sirloin Steak

Cut from the area between the short loin and round, the sirloin has three main muscles. Cut into steaks, they are quite flavorful but require marinating to make them a little more tender. A teriyaki marinade is the most popular marinade used on sirloin steaks.

Flank Steak

The flank steak comes from the lower hind region of beef. It is a tougher cut of steak that requires marinating to make it tender. As it does not have a lot of internal fat, be careful not to overcook it. Marinated in an Asian marinade, this steak will have great flavor. It is best sliced thinly when served and is a great steak for a salad or steak sandwich.

Hanger Steak

The hanger steak hangs between the rib cage and loin cage. Hanger steaks have a little stronger flavor than regular steaks and need to be very fresh. Ask your butcher for this tender cut of beef, which isn't usually found in grocery stores. Marinate it with stronger-flavored herbs and spices and lots of garlic. It is best cooked rare to medium and sliced thinly.

How to Test for Doneness for Your Perfect Steak

The best way to test for doneness on a steak is to use a meat thermometer.

Blue rare                                130°F

Rare                                       130 to 140°F

Medium-rare                          140 to 145°F

Medium                                  145 to 150°F

Medium-well                           150 to 160°F

Well-done                               160 to 170°F

Super well done                      170°F plus

The next best method to test for doneness is the Hand Touch Method.  Shake one hand loose so that it is completely relaxed.  With your other hand, touch the soft fleshy part of your relaxed hand at the base of your thumb.  This soft texture is similar to the texture of a blue rare to rare steak. Now touch your thumb and forefinger together and again touch the base of your thumb.  This texture is similar to a medium-rare steak.  Next, touch your thumb to your middle finger.  This firmer texture is similar to the texture of a medium steak.  Next, touch your thumb to your fourth finger.  The semi-firm texture at the base of your thumb is similar to a medium-well steak.  Lastly, touch your thumb to your pinky finger. The very firm texture at the base of your thumb is similar to a well-done steak. This method of testing for a steak is relatively easy and you will never find yourself looking for a thermometer while grilling.

One last note: never use a knife to cut the meat to test for doneness.  Cutting the steak lets all the natural juices escape, leaving you with a dry and tasteless piece of meat.

Meat Thickness                   Grill Temperature                                Total Cook/Grill Time

1"                                            High                                                    6 to 8 minutes                           Rare

1 ½"                                        High                                                    8 to 10 minutes                        Medium-Rare

2"                                            Medium-High                                    10 to 12 minutes                       Medium

                                                                                                           12 to 15 minutes                       Medium-Well

                                                                                                           15 + minutes                            Well Done

                                                                                                            20 + minutes                           Shoe Leather

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