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

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

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

Here are some tips about selecting the right steak. Choosing the standard of meat will observe in a future article.

Choose a great cut

Steak varies a whole lot in quality.

Firstly you need to select the right cut for your needs, budget and appetite. Here’s a quick list of beef cuts that we can that we can definitely classify as ‘steak’ along with some common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

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

gyukatsu fed or Wagyu tenderloin will have a lot of fat marbling through the meat, but this cut should be trimmed of all sinew and will have no fat on the outside. This is the most expensive cut and the most tender, but Rib steaks have significantly more flavour.

Tenderloins are often smaller steaks as well. 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 called a Chateaubriand..

Seared Tenderloin could be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. That 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. This is normal. Leave it there as it provides meat flavour and keeps it moist.

A rib eye is a fillet of rib – take off the bone. That is also known as Scotch fillet or ‘cube roll’

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

Cooking on the bone always gives a lot more flavour, nonetheless it does have a little longer to cook.