Listen, you don’t need a $50 ribeye from some boutique cow that listened to Mozart. Look for a steak that’s at least one inch thick—thinner, and it’ll be well-done before you blink. Go for a New York strip, sirloin, or a good ol’ ribeye. Marbling is your best friend here; those little white streaks of fat mean flavor and juice.
And please, for the love of all things salty, buy it fresh from a butcher or a decent grocery store counter. No vacuum-sealed mystery bags from the back of the freezer, okay? You deserve better. So does your tastebuds.
