Instructions: Leaner cuts (less marbling) have more flavor but tend to be a bit tougher if cooked past medium. The Sirloin, New York, Round and Flank fall into this category.

The most marbled cut is the Rib Eye. Often called a Cowboy Steak. It is cut from the same piece of meat as the Prime Rib. It has flavor and tenderness but has more fat in it. It remains a good steak even cooked well done.

The most tender but not necessarily the most flavorful steak is the Tenderloin. It is a muscle that is hardly used by the animal, so it eats very soft. It has little marbling but remains tender because of the fine muscle texture. A prized piece of meat and the most expensive cut of beef. Best if ordered up to medium but remains tender, although slightly dry if ordered well done.

Most Flavor: Sirloin and New York

Most Tender: Rib Eye and Tenderloin
Checking for doneness using the touch method.

Ive worked in Steak houses as a chef more many years. When you have a five by three foot grill loaded with steaks, fish, veggies and ribs, you have to be able to tell if your meat is cooked properly by touching it. Here is the story I use to train a broiler cook. It seems to be pretty fool-proof, depending on the fool.

For Rare, let your left hand hang loose in front of you. Poke your right index finger into the fleshy part of your left hand between your index finger and thumb. It will offer very little resistance and is soft and pliable. This is how a steak cooked rare will feel to the touch.

For Medium Rare, extend the same left hand but this time spread out your fingers and poke the same spot with your right index finger. Youll see that it is firmer and a little springy to the touch. This is how a steak cooked medium rare will feel.

For Medium, Make a fist with your left hand and poke again. It should feel firm and only give a little. This is how the medium steak will feel.

For those how like their meat well done, guess how that feels. Very firm!

Personally I cant eat meat cooked well done on a grill, but thats just me.

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