The perfect steak starts with the perfect cut. If you go to a butcher shop like Huntington Meats at the Original Farmers Market on West 3rd Street and S. Fairfax Avenue in Los Angeles, the butchers there will give you the best cuts available.
If you go to the supermarket, you should look for beef that has plenty of marbling. Marbling refers to the fat within the muscle of the meat. If the cut you’ve chosen has a lot of marbling, then it’s bound to be tender with lots of flavor.
Some of the best cuts of beef come from the rib, short loin or tenderloin primal cuts. The different cuts include New York strip steak, Porterhouse, T-Bone steak, Ribeye steak and Filet mignon.
Once you’ve chosen a cut, marinate your steak for at least an hour, longer if possible.
When it comes to cooking, start with room temperature. Make sure the skillet or grill is hot. Leave the steak untouched anywhere from four to five minutes, then flip it for roughly the same amount of time.
When it’s done cooking, let it rest for another 10-12 minutes. That allows the juices to redistribute throughout the steak instead of running all over the cutting board.
After resting time, you can cut up your delicious, juicy steak. Hmm, so good!