Here is a in depth look when it comes to purchasing your steak

When shopping for steak you want to take a few things into account. Number one is the type of cut, a Ribeye, New York strip, and T-bone are very similar steaks and will cook around the same time according to thickness. All three cuts will have a higher fat ratio than lets say a fillet mignon. When searching for any of those three whichever your preference you want to look for color and marbling. You want a nice vibrant red meat with nice marbling. The marbling is the fat patterns throughout the steak. You want nice thin lines of fat through the steak the more the better, this will lead to a more juicy and flavorful steak. The marbling is what sets wagyu aside from other steaks as the most prestigious of steaks. The next thing to take into account is Dry aged vs non dry aged. Dry aging breaks down the steaks muscle fibers over time and will add a beautiful earthy flavor, although be prepared to pay the price difference. My personal favorites are a ribeye or a t-bone. Last thing to take into account is you want a thick steak, at least 1 inch thick but no more than 2.

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