ribeyeLook for thick cuts. Avoid steaks that are less than an inch thick because they’re too easy to overcook.

Be careful when buying steaks in packs — it’s often difficult to get a side view to see just how thick they are.

Don’t trim that fat. Yeah, yeah, we know. It’s hard to break years of being admonished otherwise. Leave most of the fat on the outside edge of the steak before cooking. The fat helps to keep the steak moist and hold its shape during cooking. It also enhances the meat’s flavor. Once the steak is cooked, you can trim off any excess fat before serving

Behind the glass or on the shelf? Sometimes it’s the same meat. Markets tend to put a higher grade of meat in the full-service glass case, but not always. Sometimes it’s the same meat as in the plastic-wrapped packages on the self-service shelves — the only difference is you might have more of certain cuts to choose from in the full-service case. If you’re unsure, ask a meat department employee to explain the difference — especially if the steak in the case is priced higher than the ones on the shelf.When choosing a steak examine the color of your steak. It should have a rich, purplish-red color with white marbling running throughout the cut (some more than others). Try to avoid cuts with large pieces of fat in the interior.

We hope a few of these tips help when picking out meat for your next Steaknight.