Three mistakes to avoid when buying steaks.
BUYING BONE-IN STEAKS : While bones add great flavor, they also prevent steaks from maintaining direct contact with the hot pan. Bone-in steaks are fine for grilling, but when pan-searing, stick with boneless cuts that will rest flush on the pan.
BUYING SELECT MEAT : Steer clear of steaks labeled “select.” They contain very little fat and will be dry and not terribly flavorful. Choice steaks, with thin white lines of fat running throughout the meat, are a much better bet.
BUYING BIG STEAKS : Extra-thick steaks are hard to cook through in a skillet (save them for grilling). When pan-searing, buy steaks that are 1 to 1¼ inches thick.