7 Tips for Tender Steaks

1. Most of the tender steak cuts come from the rib, the loin (short loin) and the sirloin. Familiar cuts include rib eye, Delmonico, strip (also called N.Y. strip), T-bone, porterhouse, tenderloin, filet mignon and sirloin steaks.

2. The less tender beef cuts are usually from the chuck, the brisket, the short plate, the flank and the round. These are less expensive and should be slow-cooked or marinated so they'll be tender enough to practically melt in your mouth, just like the cuts that are naturally tender. The blade and bottom-round steaks are not very tender when cooked as steaks, but can be made tender by cooking in a little liquid, which braises them. Familiar cuts include flank, cubed, top-round, round and bottom-round steaks.

3. The most tender and juiciest steaks should be cut at least one inch thick.

4. Steaks that have a nice marbling running through them will be more tender and flavorful than very lean steaks. It's the marbling that makes them juicy.

5. Steaks should always be cooked on a high heat, searing the outsides to retain their natural juices.

6. To prevent a steak from becoming tough and dry, don't overcook it. There's a very fine line between well-done and dry, so if you prefer your steak well-done, watch it carefully!

7. Of course, if you have any questions about meat cuts, go ahead and ask the butcher!

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