Yesterday we discussed the best cuts of steak to choose at a steakhouse. What if you want to grill at home?

Whether at home or at a restaurant, how rare or well done you like your meat can impact your choice of cut. As meat cooks, the fibers break down: That’s why medium-well-done meat is easier to chew than rare meat of the same cut. However, the more done the meat, the less juicy it is.

Some of the tougher cuts, like hanger steak, can’t be cooked rare: You need to go with medium to avoid the chewiness.

GRILLING TIMES FOR STEAK

In general, medium rare is considered to deliver the best flavor. However, your preference also depends on the size and thickness of the steak.
 
Filet Mignon

Filet mignon is best served rare or medium rare.

 
Porterhouse

Porterhouse is best served medium rare to medium.

 
Rib Eye

Rib eye is best served medium rare.

 
Sirloin

Sirloin is best served medium rare to medium.

WHERE TO BUY, WHAT TO BUY

For USDA prime beef, opt for the best local butchers rather than chain grocery stores, says Chef McLeod. Some grocery stores don’t even carry choice, the second best grade of beef (see the different USDA grades of beef). You won’t know unless you ask.

Request aged beef; however, not all butchers and stores sell aged beef. Call around to see who has it in your area; or order it online from companies like Allen Brothers.

Most butchers don’t carry the same quality of meat as a top steakhouse. Even thought they might like to, only 3% of the typical steer is USDA prime, and top restaurants compete that small amount of meat.

Chef McLeod advises to buy porterhouse or New York strip steaks: They’re the better offering at your local butcher.

Before you buy, he advises:

Porterhouse: filet mignon and sirloin, separated by a T-shaped bone (hence, its other name, T-bone steak). Photo courtesy AllenBrothers.com.

 
HOW TO COOK YOUR STEAK

 
If you have questions for Chef McLeod, use the Contact Us link on this page.

Check out the many cuts of beef in our Beef Glossary.