Choose an evenly cut steak that is about 1 1/4 inches (31. 75 mm) thick. Check the packing and expiration dates to confirm freshness. If you’re buying your steak in the United States, look out for the USDA beef grade on the label, which is an official indicator of quality: “Prime” is the best, followed by “Choice,” and then “Select. "
Avoid over-seasoning because it will prevent you from tasting your steak’s natural goodness. If you use salt, don’t season your steaks right before cooking, as this will add moisture which will interfere with the cooking process. If you would like to use wet seasonings, it is best to marinate and refrigerate your steak for a couple of hours. Remember to also allow time for it to be removed from the fridge and reach room temperature before cooking. [3] X Research source
