Check out the “USDA” label
The USDA grades its beef based on tenderness, juiciness, and fat marbling. The ratings are Prime, Choice, and Select, with Prime being the highest quality.
Choose the right cut of steak
When shopping for a good steak, look for a ribeye bone in or out, T-Bones or the similar-looking porterhouse, and New York strips.
Consider dry aged steak
When steaks are dry aged, they take on a unique flavor that has a little bit of funk to it, similar to a good blue cheese. The longer it ages, the more intense and unique the flavor will be. So you will have to consider how long it has been aged and select a flavor profile that would be more suited to your tastes.