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When choosing steak, look for marbling — the small streaks of fat throughout the meat — as this enhances flavor and tenderness. Cuts like ribeye or strip steak are known for good marbling. Thickness is also key: steaks about 1-1.5 inches thick cook more evenly. For tenderness, opt for cuts like filet mignon, while a sirloin offers a balance between tenderness and flavor. Additionally, the color should be bright red, indicating freshness, and the steak should feel firm but not tough to the touch.