Guide to Picking the Perfect Steak

An unforgettable steak dinner starts with the perfect steak. A great steak is flavorful and tender. These characteristics are impacted by the amount of marbling (intramuscular fat) a steak contains, how the steak is aged (wet or dry) and the length of the aging period. SRF is a genuine pioneer of American Wagyu beef with 56 years of experience in the industry. Our care and expertise provide quality you can taste with each bite of our steaks. 

Understanding Steak Quality

Marbling – The Key to Flavor and Tenderness

Marbling refers to the white streaks and flecks of intramuscular fat distributed in a steak. It’s an attribute you can actually see when choosing a steak. Marbling adds flavor, tenderness and juiciness to a steak, so higher amounts of marbling results in a superior steak.

• USDA Grades vs. SRF American Wagyu (BMS)
  All steaks sold in the U.S. are inspected and graded by the USDA. The top three grades, from less to more marbling, are USDA Select, USDA Choice and USDA Prime. Only 3% to 4% of all beef in the U.S. achieves the Prime grade.  Since all SRF American Wagyu grades are at or above USDA Prime, we use the Japanese Beef Marbling Score (BMS) to measure marbling at an even more precise level. Learn more about how USDA Prime compares to American and Japanese Wagyu in our detailed guide.
  
• SRF American Wagyu Quality
  The high level of marbling found in SRF beef translates to juicy, flavorful and tender steaks. Compared to top rated USDA Prime beef, American Wagyu beef has higher levels of tenderness, buttery aroma and umami, a savory and lingering component that enhances the natural beef flavor of our steaks. This exceptional quality is directly tied to beef grading, which measures factors like marbling and texture to determine overall meat quality. Learn more about how grading impacts steak selection and what sets SRF American Wagyu apart.

"It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what we're used to in America. You can give me a pound of the best Wagyu from Japan, or a pound of this, and I'll choose Snake River Farms every time."

Chef Wolfgang Puck

The Aging Process: Wet-Aging vs. Dry-Aging

Aging is a technique that plays a crucial role in creating flavor and tenderness in beef. Wet and dry aging each offer distinct characteristics that enhance the steak eating experience. It is important to age beef for at least three to four weeks, in order for flavor and texture to develop.

• Wet-Aging
  This method vacuum seals beef (SRF uses large, sub primal cuts) in plastic bags and places them in refrigerated storage. The natural enzymes break down the beef, so it is more tender and the natural flavor is enhanced. Very little weight is lost through wet aging. 

• Dry-Aging
  Large cuts of beef are placed in a carefully controlled environment and allowed to slowly age. There is significant moisture loss in this process which concentrates the beef flavor and tenderizes the meat. The end result is beef that is tender with an earthy aroma and nutty richness. 

Choosing the Right Steak for Your Cooking Method 

There are many ways to cook a steak and selecting the right steak for a specific cooking method is essential to achieve the best results. Individual cuts perform differently depending on factors like marbling, muscle structure and thickness, which affect how the meat cooks and retains moisture. Learn more about the best way to cook a steak to get the perfect sear, texture and flavor.

Best Steaks for Grilling

Grilling is a time-honored method for cooking steak to impart a smoky aroma and crisp touch of char. Most steaks take well to the grill, but marbled cuts are more heat resistant and the melted fat hitting the coals add the coveted outdoor flavor. 

Here are the best steaks to throw on the grill:

• Ribeye, Tomahawk and NY Strip: These steaks are rich with marbling which helps retain juiciness over the high heat of the grill. These are thick steaks and are best prepared with a 2-zone set up with a hot and cool side of the grill. Start on the cool side to bring them up to temp, then sear on the hot side.
  
• Pro Tip: Look for thick cut steaks (1 ½” or more) for better heat control. Thicker steaks have greater mass and allow you to achieve a golden brown sear on each side and maintain a medium rare interior.
  
  

Best Steaks for Pan Seared Perfection

Cooking steaks indoors on a cast iron skillet is ideal when it’s cold outside. Pan searing is a great technique, regardless of the weather. since it imparts flavor and creates a solid caramelized crust on each side of the steak. 

Here are some great steaks to pan sear:

• Filet mignon and ribeye filet
  These are steaks that are tender and caramelize well. Filet mignon is naturally low in marbling and is an excellent candidate for butter basting to increase flavor, especially when herbs and aromatics are added to the pan.
  
• Add flavor by basting with butter
  An easy to add flavor and richness to a pan seared is butter basting. As the steak comes close to the finished temperature, turn down the heat and add 2 to 3 knobs of good quality butter. For more flavor, add sprigs of fresh rosemary, thyme and a crushed garlic clove to the melted butter. Use a large spoon to baste the steak.
  
  

Best Steaks for Slow Cooking or Braising

By definition, a steak is a cut of beef that cooks quickly and has very little connective tissue. Bona fide steaks are not great candidates for slow cooking methods.

Picking the Best Steak by Cut

When it comes to choosing a steak you have many choices. Each type of steak has unique attributes to consider. Knowing the characteristics of each cut provides the knowledge to choose the best steak for your personal preferences and cooking methods. 

Ribeye

The ribeye is known as the “steak lover’s steak” since it is intensely marbled to ensure a bold beefy flavor and tender texture.  The ribeye has at least two parts, the premium center eye and the succulent cap. A rich fat cap separates these muscles which adds richness as it melts when exposed to heat.

Look for thick cut steaks with visible flecks and streaks of marbling distributed throughout the center eye.

New York Strip

This is one of the top sellers at steakhouses because of its firm texture with a balance of tenderness and yielding chew. This is steak with an impressive appearance from large streaks of intramuscular fat that run across the narrow side.

The New York strip has an external fat cap on one side, but the main section is uniform so it’s easy to slice and eat with minimal waste.

The balanced marbling and firm texture combine for a steak that is flavorful and a tactile delight to eat.

Filet Mignon

This lean steak is the single most tender cut available. The SRF Wagyu filet mignon takes this to another level with a buttery texture that is fork tender and mild in flavor. 

The filet mignon is proven by meat scientists to be the most tender cut of beef, although you don’t need to be an expert to understand its melt-in-the-mouth texture.

Since this is a lean steak, it pairs beautifully with rich sauces like béarnaise and peppercorn or served with flavorful compound butters.

Flank & Skirt Steak

Although these two steaks are not well known, they are worth discovering. Flank and skirt steaks have a strong, coarse grain that absorbs marinades well. They are delicious grilled simply but are excellent in ethnic recipes like carne asada or bulgogi.

Immerse these steaks in liquid marinades for 2 to 12 hours. Dry rubs also work well to impart flavor. 

For the most tender bite, identify the direction of the grain and slice across it to shorten the muscle fibers. 

Common Steak Buying Mistakes (and How to Avoid Them)

A great steak dinner starts by selecting the best steak for the characteristics you enjoy and the cooking method you plan to use. Ignoring these factors can lead to disappointing results. Avoid steak mistakes by considering the cut, thickness and marbling.

• Choosing the wrong cut for your cooking style
  Remember that certain cuts work best with specific cooking styles. For example, lean, tender filet mignon is an excellent choice for pan searing and butter basting, while a thick cut ribeye performs well on a charcoal grill. 

• Overlooking marbling and texture
  Pay attention to the amount of marbling in the steaks you choose. The more intramuscular fat a steak contains, the more beef flavor, juiciness and tenderness you'll experience. Steaks with a high level of marbling are more forgiving, regardless of the cooking method. 

Key Factors for Choosing a Great Steak 

Pay attention to the small details like marbling and thickness make a significant difference in making restaurant quality steak at home. Starting with a great steak is the first step to preparing and serving a memorable dinner.

1. Opt for thick cuts for better heat retention and superior results after searing.
2. Let your steak rest for at least 10 minutes after cooking. This allows the heat to distribute throughout the steak and the natural juices to be reabsorbed.
3. If in doubt, choose a steak with higher marbling. This all but guarantees flavor and a steak that’s more forgiving to cook.

Our Final Pro Tips for Picking the Perfect Steak 

A well-prepared steak is more than a meal – it’s a culinary experience. When learning how to pick a good steak,, marbling is key — those thin streaks of fat running through the meat add incredible flavor and tenderness. 

Thickness matters too. Steaks at least 1.5 inches cook more evenly and allow for a perfect sear without overcooking the inside. Where the steak is sourced from the animal affects texture and taste — cuts like ribeye or strip come from more tender areas, while sirloin offers a balance of flavor and firmness. 

Matching the cut to your cooking method is essential; for example, well-marbled cuts shine with high-heat grilling, while leaner cuts benefit from slower, controlled cooking. If you're unsure which steak is best for your next celebration, check out our guide to picking the perfect steak for special occasions to impress your guests with the ultimate cut.

Ready to elevate your steak game? Explore the exceptional quality of Snake River Farms’ American Wagyu steaks and taste the difference for yourself!

Author Bio

Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.