The first step in cooking a perfect steak is choosing the right cut of meat. That means a tender cut with plenty of marbling. What makes a cut of meat tender? If it comes from a part of the cow that doesn’t get much exercise, it will be tender. Also, some cuts naturally have more connective tissue than others, which makes them hard to chew.
Therefore, the best cuts of beef for making the perfect steak will come from less-exercised parts of the cow and have little connective tissue. By and large, we’re talking about cuts from the rib, short loin and tenderloin primal cuts. Examples include the ribeye steak, tenderloin steak (i.e. filet mignon), T-bone steak, Porterhouse steak, and New York strip steak.