I Asked 3 Butchers How To Choose the Best Steak—They All Said the Same Thing

A good steak sizzling on the grill or basting in a pan is a true delight. When you find the best steak, you’re rewarded with a tender, juicy piece of meat that is worthy of celebration. But with so many cuts to choose from, it can be intimidating to pick the right steak for each meal.

After World War II, the rise of supermarkets edged out the neighborhood butcher,as shoppers began to seek convenience in a one-stop shop. Fortunately, over the last decade, small butchers have started making a comeback, as conscientious eaters have recognized the value iofcultivating a relationship with skilled professionals who can guide our shopping choices.

I asked three of my favorite butchers how to choose the best steak, and each one brought keen insight to the discussion.

The Panel of Butchers

• Tanya Cauthen: Belmont Butchery in Richmond, Virginia
• Alex Import: Stock Provisions in Charlottesville, Virginia
• Jade Hennessee-Golden: The Meat Hook in Brooklyn, New York

How To Choose the Best Steak, According to Butchers

All three of the butchers I spoke to agreed that choosing the best steak is all about knowing what you like and how you want to use it.

Cauthen’s biggest tip is, “Pick the steak that makes you hungry,” meaning, don’t settle for what you think you’re supposed to want. Think of steak as a special treat and choose what excites you.

Cauthen adds, “A thick steak is easier to cook than a thin one,” so, when it comes to grilling, especially, choose a cut with a little more heft. “For a New York strip for two people, I recommend 1 1/2 to 2 inches thick,” says Cauthen. “And on a ribeye, more like a heavy 1 1/2 inches. That allows for searing on each side and then indirect heat.”

Hennessee-Golden echoes the ‘know yourself’ sentiment, saying, “I think identifying your priorities in a steak experience is most important.” At The Meat Hook, she asks shoppers questions like, “Do you like something bone-in or boneless, something fatty or something lean, and if you had to choose between flavor and tenderness, which would you choose?”

The answers help Hennessee-Golden identify the best cut for the individual. The choice, she says, is a matter of taste, so it’s important to understand your preferences before you shop.

“The best steak is the one that correlates to your dish and preparation style that came from an animal that was carefully raised and fed,” notes Import. From there, he says, “Match the muscle to your plan, and think about what qualities you seek when you take a bite. Work backwards from your plate.”

If you’re looking for a rich, beefy bite with texture, try a Bavette steak. If you prefer something lean, sweet, and tender, look to the triceps muscles and cuts like shoulder strip or ranch steak.

At the end of the day, you can always share your preferences with your local butcher and let them guide you the rest of the way, says Import. “Bring your plan to your butcher and initiate a conversation; trusting your sourcing and taking your butcher’s recommendations on cut and preparation will pave a promising road.”