Cook Perfect Steaks

Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.
Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red.  Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Marbling is the white fat that you see in all cuts of beef. Remember that a substantial amount of evenly distributed marbling is a good thing. If you don't want much animal fat in your diet, then don't eat steak! To avoid fat in steak is to avoid steak altogether
Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store.

Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not recommended for top-quality steaks