How to Pick the Perfect Steak

Which Steak is the Best Steak? 

“What’s the best steak?” 

As a butcher, if I had a penny for every time I was asked this question, I could probably buy dinner at a pretty nice steakhouse. My answer is always the same: 

The best steak is the one you enjoy eating the most. 

It is tempting to believe there’s one correct answer, an objective truth. The most flavorful steak. The most marbled steak. The most tender steak. The steak that’s the most “worth it.” 

But steak is personal. It’s about texture, mood, and how you like to cook. It’s what you grew up with and the memories around certain meals. It’s what you order when you want to feel taken care of, and what you make at home when you want dinner to feel easy. 

Ultimately, it comes down to preference. It’s about what you enjoy. 

So instead of chasing “the best steak,” let’s chase “your steak.”

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Which Steak is the Most Flavorful? Most Marbled?

I hear this question a lot. “Okay, but which steak is the most flavorful?”

And to answer that question, we’re have to talk about what flavor in meat actually is. Flavor comes from a combination of:

• What that muscle did during the animal’s life (work)

• What the animal ate (diet) 

• How much fat is in the cut and where that fat lives (fattiness)

Flavor = work (muscle use): 

The harder a muscle works, the more it builds the structure needed to do that work (hypertrophy anyone? Where are my gym bros at?). One of the big players here is myoglobin, an oxygen-binding protein in muscle. It’s part of why some muscles are darker and more purple, and it often comes along with that deeper “beefy” flavor people talk about.

More worked muscles also tend to have more connective tissue (collagen). That collagen can feel tough if you don’t think about how to cook and cut a steak, but it’s part of what makes certain cuts so satisfying when you treat them right. Breaking it down mechanically by thin slicing across the grain, cooking it to the right doneness matters here. The takeaway: more well-worked muscles are more flavorful, but need a bit more strategy in how they’re handled. 

You’ve probably heard the phrase “eating high on the hog.” That’s a reference to cuts farther from the ground being generally less worked and therefore more tender. This applies to all species that walk on all fours. Cuts like tenderloin don’t do much work, so they’re tender. Cuts like flank do a lot, so they bring more bite.

One important note: within a single animal, the flavor differences between steak cuts are usually there, but they’re not very drastic. What tends to change flavor more dramatically is what an animal ate and the species. 

Flavor = what an animal ate: 

What your food ate matters. 

Plants contain all kinds of compounds beyond protein, carbs, and fat. That includes phytochemicals like carotenoids and terpenes. You’ve probably met both without realizing it. Carotenoids are part of what gives carrots and bell peppers their orange glow. Terpenes are those aromatic compounds you recognize in herbs, citrus, and even wine. Phytochemicals, alongside minerals, can contribute a great deal to flavor. 

Compounds like phytochemicals can influence aroma and flavor, and they’re also an indicator: the animal is eating a diverse, living diet instead of a simplified one. Said another way: the pasture and plants the animal has been consuming are nutrient-dense, healthy, and thriving. 

Minerals matter here, too. Some minerals have a taste of their own, and some shape the “minerally,” savory depth we associate with certain foods. That faint metallic note people sometimes notice in bison, for example, can be part of its deeper iron-rich character. Shellfish are another good example: their briny intensity is partly the ocean itself, and partly the fact that they’re naturally packed with minerals like zinc.

At Force of Nature, we work with animals raised on pasture-based systems that align with their biology. For ruminants like beef and bison, that means 100 percent grass-fed and grass-finished. And it means they’re more flavorful. 

The simplest way to say it is this: when plants are thriving, they tend to be more nutrient-rich and chemically complex. Animals eating those plants often reflect that complexity in the way they taste.

Flavor = fat: 

The fattier, the better! Well, sometimes. It depends on what you like. Fat carries some of these phytochemical compounds and it’s also where fat-soluble vitamins (A, D, E, K) concentrate. More fat, or marbling, often means a “richer” or more “buttery” eating experience. 

That said, some of the most “beefy” steaks are lean. If you love bold flavor and don’t need a buttery texture, lean can be your lane. 

Bottom line: flavor differences between cuts are usually smaller than people expect. Texture differences are huge. Which brings us to the real deciding factor.

Why Texture Matters More than Flavor when it Comes to Choosing a Steak

I’m going to make an argument here that what you’re really enjoying when you eat a steak, what keeps you coming back, is your enjoyment of a steak’s texture. 

I’d call it mouthfeel, but that’s a kind of strange sounding word that can be off-putting (moist, anyone?).

Texture is better. It’s how a steak feels while you chew it. It’s how bouncy, soft, buttery, velvety, sinewy, or long-grained it is. It’s how much bite it has (which is kind of a polite meat euphemism for “a little tougher”). 

This texture can be influenced by the temperature a steak is cooked to and how it’s sliced (discussed below), but most of it is inherent to the cut itself. 

• A tenderloin is velvety soft

• A ribeye is buttery-rich and a touch bouncy

• A flank steak has a nice bite and chew to it and wants to be sliced across the grain.

These are textures, sort of steak personality types, and they’re a combination of how tough or tender the cut is, how much fat there is, and how you cook and cut that steak. 

They are what keeps you coming back to your favorite steaks time and time again. It’s why it’s the ultimate lever when choosing your perfect steak. Because there isn’t a best steak – there is just a steak you enjoy the most. 

And enjoyment is the most important part of eating. 

Guide for How to Find Your Favorite Steak 

This guide was born out of over a decade-plus of walking people through finding their perfect steak over a butcher counter. Today, I’m going to help you find yours. 

We’re focusing on “hot and fast” cuts here. “Low and slow” braising cuts (e.g. add examples here) are a different guide, a different mood, and a different day.

1) Do you want fatty or lean?

• Fatty usually means richer, softer, more forgiving on the grill or in a pan.

• Lean usually means cleaner, beefier, and a little less forgiving if you overcook it.
  
  

2) Do you want super tender, a little bite, or a “slice it right” steak?

• Super tender: minimal chew, soft all the way through.

• A little bite: satisfying chew, still very steak-forward.

• Slice-it-right steaks: more pronounced grain; they become incredibly tender when sliced across the grain.
  
  

HERE'S A SIMPLE MAP.

How to Slice a Steak so It’s the Most Tender

What is the Grain of a Steak?

“Grain” is the direction the muscle fibers run. 

I’ve found the easiest way to visualize this is to think about the knit on a nice thick winter sweater. You can see the big knit lines running in one direction. Steak has fiber “lines” too. Some cuts have a very obvious grain (flank, skirt). Some are more subtle (tenderloin).

How to Slice Across the Grain of a Steak (and see the grain!)

What are you looking for when you’re looking for grain? You’re looking for those bundles of muscle fibers. They’re often easier to see when a steak is raw. You’ll notice they’re all going a certain direction. 

When you slice your steak, you’ll want to slice across the grain (read: perpendicular, going in the opposite direction). That shortens the muscle fibers and makes every bite feel more tender. 

If you can’t tell which way the grain runs, here’s a very real butcher trick:

• Cook the steak.

• Make one slice.

• Look at that cut surface. The grain usually reveals itself immediately.

• Then slice the rest across the grain.

Sometimes this means cutting on a bias (read: diagonal). This is true of steaks like NY strips. Outside skirts and flanks will be very obvious. It won’t matter so much for tenderloin (but it is there) and steaks like flat iron just melt in your mouth. 

How Thick Should I Slice My Steak?

Well, it depends on how you like it. 

• Thinner your slices are, the more tender they’ll feel, because those muscle fibers will be shortened. 

• Thicker slices feel meatier and have a bit of a chewier bite. 

What is your preference? That’s the only question that really matters. 

My recommendation? Slice the steak to different thicknesses to find out what you enjoy (or to just have some variety). Variety is, after all, the spice of life and your steak (and you) are allowed to have a little range. 

How to Cook a Steak so It’s the Most Tender

Doneness Matters

Doneness changes texture. A steak cooked to medium-rare eats differently than a steak cooked to medium or well-done. None of these are morally superior. They’re preferences.

What is the Best Cooking Temperature for Steak?

Are you ready for the answer? It’s the one that you enjoy the most. I know, pretty spicy thing for a butcher to say. You thought I was going to say rare or medium rare, didn’t you? The truth is – it’s what you enjoy the most. 

Still, you need ranges. Here you go, measured at the thickest part:

• Rare: 120 to 125°F
  Soft, very red center, can feel bouncy in a way some people love.
  

• Medium-rare: 130 to 135°F
  The classic balance: a good sear outside, tender inside.
  

• Medium: 140 to 145°F
  Less pink, more uniform chew, still juicy when done right.
  

• Well-done: 160°F and up
  Firmer, more chew. If this is your preference, choose a naturally tender cut. 

Does grass-fed meat cook differently? 

Yes. Grass-fed and grass-finished steaks are often leaner, which means they can overcook faster and have less fat “cushion” to keep things feeling juicy if you overshoot your temp.

This is a big reason grass-fed often gets mislabeled as “tough.” A lot of the time, it’s just overcooked.

If you’re cooking lean steaks, aim a touch rarer than you think, pull the steak earlier, and let resting finish the job.

What to Look for When Buying the Perfect Steak

What the Animal Ate

What an animal ate shows up as flavor. It influences the vitamins, minerals, and plant compounds (phytochemicals) that shape flavor and how the meat tastes. 

But there’s more to it than that, because diet isn’t just a list of ingredients. It’s how the animal lives, whether an animal spent its life doing what it was built to do, on the kind of landscapes it was built to live on. 

At Force of Nature, that starts with unrestricted access to pasture and diets that match an animal’s biology. For ruminants like bison and beef, this means 100% grass-fed and grass-finished. 

And we don’t just care that there’s grass. We care that the pasture is actually healthy. That means limiting chemical use and grazing in a way that supports regrowth, more like herds moving across a landscape than animals parked in one spot. In a good system, animals give back as they go: manure and urine returning nutrients and moisture to the soil, hooves pressing seeds into the ground, grazing stimulating plants to grow deeper roots. It’s an old pattern, and when it’s done well, you can taste the difference.

Marbling

Marbling is intramuscular fat, meaning it’s the little threads and flecks of fat woven through the muscle itself.

How much marbling a steak has comes down to a mix of genetics, age, and diet. On the diet side, animals eating more energy-dense feed, like grain (corn, soy, and similar), tend to be fattier. That’s one reason Wagyu can be so famously marbled, especially when it’s grain-finished.

That said, a 100% grass-fed and grass-finished animal can absolutely have beautiful marbling too. It can also shift a bit through the year, because pasture and energy-dense plants change seasonally and those changes vary by region. Where the “lush” season lands depends on climate, rainfall, and the plants on offer.

Age matters here as well. Animals tend to put on fat later in life, so an older (but not overly old) animal often has more time to develop marbling. Grass-finished animals are also often harvested at older ages simply because it takes longer to finish on grass.

Thickness

How thick do you like your steak? Half an inch? A meaty two inches? 

If you’re at a case at the butcher shop sidling up to the fresh counter, how thick you like your steak will also influence how tender it can be once you cut across the grain. 

• Thin steaks cook fast, making them quick, but less forgiving.

• Thick steaks give you more control and tend to be easier to cook to a specific doneness.

Fat cap vs Marbling

We talked about marbling, or intramuscular fat, that is inside the muscle. A fat cap is fat on the outside.

A New York strip often has a fat cap. If you love a bite of pure fat, it’s a feature. If you don’t, it’s easy to trim. You can also render that fat in the pan first and cook the steak in it. Very satisfying. Very butcher-approved.

Whatever you like, that’s the name of the game. 

How to Pick the Perfect Steak for Certain Dishes

Classic steak night

Choose cuts that shine on their own.

• Ribeye: rich, marbled, buttery, bouncy, very steak house

• New York strip: firmer chew, still pretty tender, very classic

• Tenderloin: ultra tender, velvety, soft

Not-so-classic steak night

Choose cuts that will be your new favorite

• Hanger: rich, cut across the grain, depth, beefiness

• Picanha: firmer chew, still pretty tender, beautiful fat cap

• Flat Iron: ultra tender, velvety, soft

Tacos, fajitas, bowls, anything sliced

Choose steaks built for slicing across the grain.

• Outside skirt: fast cook, good fattiness, nice chew

• Flank: leaner, loves marinades, slice thin

• Bavette: tender when sliced right, deeply beefy, gorgeous

• Hanger: rich, intense flavor, more tender when sliced right 

Key move: cook hot and fast, rest, then slice across the grain.

Steak salad

You want something flavorful, easy, and that contributes the right texture

• Flank: great sliced ultra thin

• Sirloin: straightforward, leaner, classic cut with the right balance of tender and chew

• Flat Iron: soft, tender, and an easy addition

Steak sandwiches

You want tenderness and good slices that still eat well after a minute.

• New York strip: great structure and slices

• Flank or bavette: thin-sliced perfection

• Tenderloin: something really soft and tender

Stir-fry

Lean, quick-cooking, could either be slice across the grain or super tender

• Flank: great thin slicing

• Flat iron: tender, quick, great texture

• Sirloin: great balance 

“Someone loves well-done”

Choose the right cut.

• Tenderloin or flat iron are the best path to well-done that still eats tender.

• But… maybe your guest is into that tough bite. NY Strip and top sirloin work well here. 

Steak FAQs

Ribeye vs strip: what’s the difference?

Ribeye tends to be richer and softer because it has more intramuscular fat and different muscle structure. Strip tends to be firmer with a steak-forward bite.

Tenderloin tastes mild. Is that normal?

Yes. Tenderloin is famous for tenderness and relatively mild flavor. If you want more flavor with tenderness, try flat iron. 

Do I need to bring steak to room temp?

It helps it cook more uniformly, but isn’t necessary. Letting it sit while you salt it is fine. The bigger changemakers are a dry surface, hot pan or grill, and getting your temp right.

Should I salt before cooking?

Yes. Two easy options:

• Salt right before cooking.

• Or salt 1–24 hours ahead and leave it uncovered in the fridge (dry brine). This helps the surface dry out and improves crust.

Why rest steak?

Resting helps juices settle and gives you a better slice. Five to ten minutes is usually enough for most steaks.

Best way to get a crust?

Dry surface + high heat + time. Pat the steak dry. Don’t crowd the pan. Let it sear without fussing with it every ten seconds.

Pan or grill?

Both are great. Pan gives you crust control and pan sauce opportunities. Grill gives you smoke and a slightly more dramatic look. Pick the one you’ll enjoy the most – or give it a combination: pan on the grill 

Why does grass-fed steak sometimes feel tougher?

Often it’s a doneness issue. Leaner steaks can overcook faster. Pull earlier, rest well, and choose cuts that match your texture preference.

What’s the easiest “starter steak”?

A few good entry points:

• Ribeye for richness and forgiveness

• Strip for classic steak bite

• Flat iron for tenderness and value

• Skirt for big flavor and texture