The Perfect Steak

The perfect steak is likely the one you are eating.

No that’s trite.

photo by: Virtual Ern

But that thought does hit on something- there are many things that add up to a perfect steak. Like:

• What cut of steak it is

• How you prepare the steak

• How you season the steak and what you serve it with.

And just like most people are refined at times and trashy at others so do steaks differ.

Some are more tender, but maybe not as beefy. Others put up more of a fight with your teeth but the payoff is great beef flavor.

Which is for you? I don’t know, but to put my two cents in I have two lists for you: the best steaks where money is an object, and the best steaks where money is no object!

And, after these lists take a look below to find links to steak preparation pages on how to cook steaks, seasoning , marinades, and sauces as well as individual steak cuts- even for those that don’ t make my lists!

But first a disclaimer. In all cases I value beefy flavor as much as tenderness. That’s why you will see one glaring omission on my lists.

The best steak cuts where money is an object:

5. Flank Steak

The best steak cuts where money is no object:

5. Center cut New York strip

If you are observant, you’ll see the hanging tender and the flatiron present in both. This is because I score them highly for a great balance of beefy taste, texture and tenderness. They are also reasonable.

Also, you’ll probably notice that the filet mignon is absent from both lists! This is because although it’s the most tender of steaks, it has very little flavor- often why it is paired with a rich flavorful sauce like the béarnaise, and at times it can be mushy.

Also, it’s as expensive as hell.

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