How do you tell a great steak from a regular steak?

A steak (from Old Norse steik, "roast")

Kobe, Angus or Piedmontese beef? Porterhouse, shell or flatiron steak? These days, going to a steakhouse is much more complicated. I'm just sayin. . .

We'll leave it to the cattlemen and women to sort which is the best cut of steak. Meanwhile, I'm going to take the bull by the horns and sort out all the terminology for you.

How do you tell a great steak from a regular steak?

• First there is the grade
• The grade tells you about the quality of the meat based on marbling and age
• In the United States grades are prime, choice and select with prime being at the top and select being the bottom
• Second there is the cut
• Different cuts have different flavors and qualities
• Third tip is the marbling!
•  This is an important because it's were all the FLAVOR hides. If the meat is fat free then the cut has not a lot of marbling.  Remember, more marble more tender and tastiness!
• Last but not least
• The trick to making a great tasting steak is always knowing how people like it cooked and knowing the types of flavor you or other people may enjoy.

Where to have a "Great" steak on the Emerald Coast?

~ Marlin Grill located in the Baytowne Village of Sandestin. Melt in your mouth Hickory Grilled Filet served with a red wine demi-glace, shoestring onion rings and béarnaise sauce on the side! My favorite addition to this entree is definitely the fresh jumbo lump crab meat. Wow...I am drooling!

~ Let's talk about Prime! Seagar's Prime Steaks and Seafood Restaurant located in the Hilton Sandestin Golf & Beach Resort is a item to add on your bucket list. Prime grade beef makes up about 2% of all the beef produced in the US and Chef Bruce McAdoo and the award winning staff will exceed your highest expectation with a true dinning experience. Not to mention melt your taste buds   ;  )

~ Chef Tim Creehan of Cuvee Bistro has some hot things cooking in his kitchen.  Chef's Petite Filet served with mashed yukon gold potatoes and a tasty vegetable du jour is a masterpieces. Although, “Cuvee” is a French term referring to a “blend of ingredients" so each entree is a foodies dream!