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When beef enthusiasts are asked what type of steak they prefer, most will respond with “ribeye”. A ribeye steak is popular due to its delicious flavor and the fact that it is not an outrageously expensive cut. Most people enjoy the taste of a beautifully cooked steak, but many are not familiar with what makes a great steak. Some factors that should be taken into consideration are the marbling, color and grade of the cut.

The first thing you should look for is marbling, which is the small white specks of fat through out the steak. These flecks of fat melt during cooking giving it outstanding flavor. Look for thin streaks of fat rather than thick lines, which indicate connective tissue and can be very tough. The steak should also have a thin strip of fat around the edges, which helps the steak hold its shape during cooking as well as provides an excellent amount of flavor and prevents the edges from burning.

You also want to keep the color of the steak in mind. A steak should have a slight reddish tint, but fresh beef is naturally a dull reddish-brown. So if you find a steak that has a bright red color to it, chances are it has had dyes injected into it to make it look more appealing. Even the shading of the fat should be taken into consideration, as it should be a creamy white rather than a yellowish color.

Something that is key in choosing a ribeye is the grade of the cut. The USDA grades all beef in the United States on a scale with three ratings – Prime (highest), Choice (Average) and Select (Lowest). Since only about 2-3% of beef makes it into the Prime category, not only is it difficult to find in your local grocery store or butcher shop, it is also highly expensive. The best balance in price and quality would be a Choice cut as it is well marbled, but also affordable and readily available. Disregard labels such as “Angus Select” or “Hereford” as this is a breed of cattle rather than a grade of beef. Many companies also put labels such as “USDA Inspected” on their packaging to make you believe that the beef is better quality when in reality it is a requirement that all beef be inspected by the USDA.

Lastly, It is important to keep in mind that a steak that is less than about an inch thick will cook quickly and burn easily while a steak that is too thick will cook too slowly. Make sure that the steak is cut fairly even, one thin end and one thick end will be impossible to cook evenly.

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