Picking the Right Steak: A Pitmaster’s Guide

Picking the Right Steak: A Pitmaster’s Guide

Picking the Right Steak: A Pitmaster’s Guide


The Meat Hook

Buying steak isn’t just about price tags and pretty packaging. It’s about knowing what you’re really getting, because the steak you choose at the counter is 90% of the cook. Fire can’t fix the wrong cut, poor marbling, or bad grading — it just shows off what you started with.

The good news? You don’t have to be a butcher to buy like one. With a few pointers on grades, cuts, and portion planning, you can walk into any grocery store or club warehouse and walk out with steaks fit for a Saturday night cookout that feels like a championship.

 

By the end of this blog, you’ll know:

 

  • The difference between USDA grades (Prime, Choice, Select — and what “Upper 2/3 Choice” really means)
  • How marbling tells the truth about tenderness and flavor
  • Why cut thickness matters more than labels like “grill ready”
  • Insider tips on buying from warehouse clubs and meat counters
  • How much steak to buy per person


Picking: What to Buy

Steaks fall into two categories: the grade and the cut. Both matter. The cut is the type of muscle or group of muscles from an area on the cow. The grade is measured from a particular cut between the ribs when processed. It is based on fat content on that ribeye at that location on every graded beef.


USDA Grades

  • Prime: Top tier. Abundant marbling = flavor + tenderness. Found in steakhouses, some warehouse clubs.
  • Upper 2/3 Choice (very similar to Choice Plus): Often labeled “Choice” at Sam’s or Costco. Think of it as “almost Prime” and if the + in Choice + then it is prime — plenty of marbling, great eating. Sometimes includes borderline Prime pieces.
  • Select: Lean, less marbling, cheaper. Easier to dry out. Skip it for grilling.


👉 Tip: Ignore the “Prime Rib” sign in a grocery case if the marbling doesn’t back it up. Look at the meat, not just the label.

Cuts

  • Ribeye: Rich, juicy, heavy marbling. Forgiving cut, big flavor.
  • Strip (New York Strip): Firm texture, bold beef flavor, moderate marbling.
  • Filet Mignon (Tenderloin): Tender but lean. Best for high-heat sear and butter finishing.
  • T-Bone/Porterhouse: Combines strip and tenderloin. Porterhouse has more filet.
  • Sirloin: Affordable, versatile, less marbling. Good for marinades or weeknight grilling.


👉 Thickness matters. Look for steaks at least 1¼ inches thick. Thin steaks cook too fast and don’t give you time to nail doneness.


Prepping: What to Do Before the Cook

  • Trim excess fat caps: Too much fat causes flare-ups. Leave the marbling.
  • Salt early: At a minimum Salt 30–60 minutes before cooking. Check out our post on Dry Brining. For thick cuts, even a day ahead.
  • Dry the surface: Pat dry before seasoning for better sear.

👉 Pro move: If buying in bulk at a club store, ask the butcher to custom-cut your steaks from the whole loin. You’ll get consistent thickness and often a better value.


Portioning: How Much Do You Need?

  • Main course steaks: Plan 12–16 ounces raw per adult (¾–1 pound).
  • For mixed spreads: 8–10 ounces raw per person.
  • Filet Mignon: 6–8 ounce medallions are common serving sizes.

Example: For 6 adults, buy 6 ribeyes at ~1 pound each, or a whole strip loin cut into 10–12 oz steaks.

 

 

Pitmaster’s Tips

  • Buy with your eyes, not just the label. Marbling tells the truth.
  • Upper 2/3 Choice is the hidden gem in big-box stores.
  • Thickness wins. A 1¼–1½” steak gives you control.
    Truth in the Fire.


Pair It

  • Loaded Baked Potatoes: Classic steakhouse partner.
  • Grilled Asparagus: Lightens the plate.
  • Creamed Spinach: Rich, velvety contrast.
  • Roasted Mushrooms with Garlic: Earthy depth with beef.
  • Cabernet Sauvignon or Malbec: Big reds for big steaks.
  • Sparkling Water with Lime (zero-proof): Cleans the palate between bites.


Closing Thought

Steak-buying isn’t complicated once you know the playbook. Grades, marbling, and thickness are your scoreboard. Cuts are your strategy. Portion planning is how you win Saturday dinner.

When you buy with confidence, you cook with confidence. And when that steak hits the table — juicy, tender, fire-kissed — nobody asks what grade it was. They just ask for another bite.

 

The PitMaster’s Toast

Here’s to steaks on the grill — proof that good choices at the counter lead to great memories at the table.

Cheers!


Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling, Outdoor Living is the Way.


If you liked this blog, check out:

 

  • Doneness Blog (Steak Temps & Targets)
  • Grill Marks Blog
  • Ribeye PPP (Pick Prep Portion)
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