When you go to the grocery store just don’t the first piece of red meat you see. Follow this guide to steaks:

Porterhouse: The Cadillac of steak. Expensive, but worth the occasion.

T-bone: Thinner cut than the porterhouse. Still delicious.

Strip Steak: The strip of fat gives this steak flavor to savor.

Sirloin: Top is more tender, but either will do. Not my favorite, but there’s some flavor in them.

Skirt Steak: The most underrated steak ever. So much good flavor, but people avoid it because they don’t know how to punch their meat for tenderizing. Perfect for fajitas and cheap too.

Flank Steak: Cheap and tons of flavor here, but make sure your tenderize it. Best served sliced.

Rib Steak: Steak on a bone is way better than without (ribeye). The combination of marbling and muscle makes this steak a good buy.

Flat Iron Steak: Tough, not tasty. Don’t buy.

Chuck Steak: Not for regular steak eating, more for stews and soups. Don’t buy.

Filet Mignon: Tender, but tiny and expensive. If you want to drop some dough on a steak go with the porterhouse/t-bone.

*Quick tip: Do not trim off the fat before cooking. Fat gives the steak flavor so cut it off afterwards

Cooking Your Steak
Now that you’ve picked a steak, it’s time to cook it. The absolute best way to cook a steak is to grill it. I’ve heard of people sticking them on the stove or in the oven, but I’ve never done it like that since any meat is better on a grill. My dad does a great marinade for his steak, but if you’re a purist and you don’t believe in marinade for steak, that’s alright too. Salt and pepper will do just fine for a good cut of meat. Here’s the marinade recipe:
Dad’s Steak Marinade:
  • 1/2 cup Soy Sauce
  • 1 tsp Garlic Salt
  • 1 tsp Pepper
  • 1 tsp (cap full) lemon juice

Rub your steak with the garlic salt and pepper, then pour the soy sauce and lemon juice into a ziploc bag with the steak.  Marinate for a day or however long you like.

Now that you’ve got your steak marinated and ready, throw it on the grill at high heat for about 7 minutes per side for medium rare. For me, medium rare is how steak is meant to be eaten since you can really get the flavor of the meat, but there are people who worry about food poisoning. Bad bacteria, like e-coli, only grows where the meat has been cut so in the case of steak is can grow only on the sides that you will be cooking.. Biology lesson aside, do your meat how you like, but try medium rare on a steak just once. It’s delicious.
Grilled Porter House; Medium Rare