One mistake people make when cooking steaks happens before they even step into the kitchen. When the craving for a juicy cut of steak hits, it’s important to remember you can’t just buy any cut of beef and expect great results. Every cut has specific qualities that thrive in different settings. For example, a T-bone goes great on a grill, while a ribeye might work better on a frying pan thanks to its higher fat content.
According to Shawn Hill, founder and pitmaster of The Grilling Dad, choosing the right cut when oven-cooking steak is just as important. “While any cut of steak can be cooked in the oven,” he says, “thicker cuts like ribeye and filet mignon work particularly well as they retain moisture and develop a beautiful crust. Look for steaks with a good amount of marbling for maximum flavor .”
Also, keep away from lean cuts of beef. Although they have their place in the kitchen, they often end up dry and tough after a stint in the oven, as fat is what really brings flavor and juiciness to the perfect steak. However, the perfect cut of beef for your steak doesn’t need to be expensive, as long as you know what to look for. This might take some trial and error, but once you develop an eye for the best cuts, it will create a great foundation for your steak.