Remember That Size Matters
Always choose a cut of beef that’s thick enough to tolerate high heat. “Anything less than 1.25 inches will have a higher risk of being overdone and might not eat as well from a tenderness perspective,” said Hannah Raudsepp, founder and CEO of the Honest Beef Company. “Look for 1.25 to 1.75 inches.”
It’s also important to note that steaks shrink from cooking. The lower the quality of meat, the more you lose.
“There is less shrinkage for the higher-quality, less-fatty cuts of meats, which means you get more for your money,” said Toby Amidor, nutrition expert and author of “The Greek Yogurt Kitchen.” “Higher fat cuts actually shrink about one-quarter of the size.”
A Cost Breakdown: How to Pick the Best Cut of Meat