I Asked 3 Butchers How To Choose the Best Steak—They All Said the Same Thing
Be kind to yourself, and find a local butcher to get to know.
A perfectly cooked steak, whether it's sizzling on the grill or browning in a pan, is a true culinary delight. When you come across the perfect steak, you're treated to a tender, juicy piece of meat that's definitely worth celebrating. But with such a wide variety of cuts available, it can be overwhelming to choose the right steak for your next meal.
After World War II, the growth of supermarkets led to a decline in neighborhood butchers, as people starting looking for a one-stop shopping convenience. Luckily, in the last ten years, small independent butchers have begun to experience a resurgence, as more thoughtful consumers are realizing the importance of connecting with expert professionals who can educate them on how to make informed food choices.
I consulted three of my favorite butchers on how to select the perfect steak, and each one shared valuable perspective with me.
The Panel of Butchers
- in Richmond, Virginia
- in Charlottesville, Virginia
- in Brooklyn, New York
"the Cut of Meat Matters".
All three of the butchers I spoke to agreed that selecting the perfect steak comes down to understanding what you like and how you plan to use it.
Cauthen's biggest suggestion is, "Select the steak that makes you feel hungry," meaning, don't settle for what you think you're supposed to want. Think of steak as a special treat and choose what appeals to you.
When it comes to grilling, especially, select a cut that's a bit more substantial. "For a New York strip for two people, I suggest opting for 1 1/2 to 2 inches thickness," recommends Cauthen. "And for a ribeye, aim for a heavier 1 1/2 inch thickness. This enables searing on each side and then cooking with indirect heat.
Hennessee-Golden echoes the 'know yourself' philosophy, saying, "I think identifying your priorities in a steak experience is most important." At The Meat Hook, she asks shoppers questions like, "Do you like something with a bone in it or without one, something fatty or something lean, and if you had to choose between how much flavor it has and how tender it is, which one would you choose?"
The answers assist Hennessee-Golden in pinpointing the ideal cut for each person. According to her, it comes down to personal taste, so it's crucial to figure out your preferences before heading out to shop.
“Your ideal steak is one that aligns with your meal and cooking style, sourced from an animal raised and fed with care, notes Import. To find the perfect match, he advises considering the type of muscle you're looking for and the qualities you desire in each bite, proceeding from the finished plate back to the cut of meat that suits your plan.”
If you're after a steak with robust flavor and a significant amount of texture, you might want to try a Bavette steak. Alternatively, if you prefer a leaner option that's tender and sweet, the triceps muscles and cuts such as the shoulder strip or ranch steak could be suitable choices.
At the end of the day, you can always share your preferences with your local butcher and let them guide you the rest of the way, according to Import. “Bring your plan to your butcher and start a conversation; trusting your source and taking your butcher’s recommendations on cut and preparation will lead to a great outcome.”
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