1. Find a fresh one – it has light cherry red color instead of deep red color.
2. Good marveling – the more marbling a steak has, the more flavorful it will be.
Don’t trim the fat. It helps to keep the steak moist during cooking and enhances the flavor.
3. Look for even thick cuts, thicker than 1 inch and less than 2 inches (1 ½ inch is the best).
If it’s too thin, the steak can be overcooked. If it’s too thick, it can be undercooked. If the thickness is not even, the steak can be cooked unevenly.
4. Fine the beef with texture and firmness.
5. Buy from the butcher, not the prepackaged section.
6. Dry-aged steak is considered better than wet aging.
A good butcher shop will carry it. Dry-aged is expensive, but it's worthy to buy.
7. If you do buy packaged meat, stay away from any with excessive moisture or tears.
