Choosing your meat is at least as important as how you cook it (of course, you can ruin the best meat in the world just as you can really rescue a truly inferior piece of meat). Extremes aside, I’m a big advocate of the under-appreciated cuts like skirt, hangar, flank, and flat-iron. Do I go after a gorgeous, dry-aged porterhouse, given the chance? You bet. But no matter what the cut is, I can never forget food politics, fat (marbling, that is), dry aging, and price when I’m deciding which steak to buy. Jamie Purviance shows us in the video below, things to look for in the perfect steak!