Chefs are taught a whole lot about steak cooking, but one can still go to a restaurant and also have a shocking experience.

At home, the game of serving a consistently tender and tasty steak gets even harder.

I’ll follow with an article on cooking the perfect steak, however before we get to that, I’ll address the most critical factor of choosing the right cut.

Here are some tips on choosing the right steak. Choosing the standard of meat will observe in another article.

Select a great cut

Steak varies a whole lot in quality.

Firstly you need to select the right cut to your requirements, budget and appetite. Here is a quick set of beef cuts that people can that we can definitely classify as ‘steak’ as well as some typically common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

This can be the ‘premium’ cut and the most tender with the least fat.

An excellent quality grain fed or Wagyu tenderloin could have plenty of fat marbling through the meat, but this cut should be trimmed of most sinew and will haven’t any fat on the outside. This is the priciest cut and the most tender, but Rib steaks have more flavour.

Tenderloins are usually smaller steaks aswell. Probably the smallest of all cuts.

Restaurant portions average 180-250g and it’s boneless and fat free.

A double cut from the head of the tenderloin is named a Chateaubriand..

Seared Tenderloin could be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. This is called “Beef Wellington.”

Rib Eye, Scotch fillet and Prime Rib

Rib steaks are really flavoursome and will be very tender.

The rib has a large piece of moist fat running through the center. That is normal. Leave it there since it provides meat flavour and keeps it moist.

beef gyukatsu is a fillet of rib – cut off the bone. That is also called Scotch fillet or ‘cube roll’

The Prime rib or “O.P. Rib” is a rib-eye with the bone still on it. Just like a huge lamb cutlet, but from beef instead.

Cooking on the bone always provides lot more flavour, but it does take a little longer to cook.