How To Choose Steak

Some of the most tender steaks are obtained from the loin and the rib sections of the beef carcass. They are also the most expensive. Among these are the filet mignon, T-bone, Porterhouse, rib-eye (pictured), and top loin strip, which are most often prepared with grilling or broiling.

Less expensive and a little less tender are the top boneless sirloin, tri-tip, and pin bone. They are also best when grilled or broiled, but they can become a bit tough if overcooked.

Steaks that are flavorful, but tough and require some tenderizing, especially if they are to be grilled or broiled, include the chuck top blade, chuck eye, chuck arm, top round, flank, skirt and hanger steak.