With so many different cuts of steaks, which one do you choose? And how do you answer that age-old question; How to cook the perfect steak? Our friends at First Light are breaking it down to make your next grocery shopping trip easier!

If we start with what are commonly referred to as the ‘Big Three’ or the ‘Three Kings’ of Steak. Ribeye, Filet also known as the Filet Mignon and the Striploin or NY Strip.

Of the ‘Big Three’, the Filet is the most tender, but some would say the least flavorful of the three. The Filet though will never let you down it is easy to cook that’s why people love it, ideally served pink but even overcooked it will still stay beautifully tender. The Ribeye is a big, confident sassy steak, of the three it is the least tender but packs a massive flavor punch. The Strip Loin or NY Strip comes from more of a ‘doing’ muscle it takes the silver prize in both the tenderness and flavor categories, ideally when choosing NY Strip choose one with higher marbling.

After the “Big Three’ there is an array of other excellent value steaks that often get overlooked in favor of their flashy cousins.

Near the top of the list is a cut called Flat Iron. From a butchery standpoint it takes a lot more effort to get a Flat Iron steak, which is why it is not as commonly seen but it is worth the extra work, as it’s extremely marbled and very tender. The Flat Iron cut is often used for the ultimate comfort food ‘Steak and Frites.’

Top Sirloin is a fabulous all-rounder, it can be roasted, BBQ’d, ground, skewered on kebobs, sliced for tacos or just eaten as a steak. The Top Sirloin is tender and juicy, with a beautiful deep beefy flavor.

Cooking the Perfect Steak

There are four key steps when is comes to cooking steak.

1. Bring your steak to room temperature before cooking. Use a meat thermometer to check, you want the steak to get to 66F before cooking. One of the biggest issues when cooking steak is cooking it when it’s too cold, the beautiful sear happens on the outside and then when you go to eat it, it’s raw in the middle.
2. Oil the steak not the pan; this gives the steak a beautiful sear all over developing an even crust. The best oil is a rendered beef fat, alternatively any neutral oil will also work.
3. If you are cooking in a pan use cast iron. Cast iron creates a real intense heat to get the perfect crispy crust on your steak.
4. Rest the steak before cutting if you don’t then all the beautiful jus leaks out making the steak that much less flavorful and juicy. Rest the steak in warm dish and cover the top with tinfoil pulled into a tent shape. Rest for at least 5-10minutes depending on the thickness. Don’t wrap the steak in tinfoil that will create too much heat and it will keep cooking, and if you are cooking more than one steak don’t rest them on top of each other for the same reason.

Find First Light steaks at your local Mother’s.