Second only to wine-pairing tips, the question of which cut of beef makes the very best steak is the most common question people ask me. I do have a favourite, but why not let your guests answer that one for themselves by throwing a steak-tasting party? Choose at least three cuts to sample over the course of an evening, keeping apples with apples.(Settle on similarly tender cuts like striploin, tenderloin, sirloin or rib-eye, for instance. Alternatively, load up another menu with flank, tri-tip, skirt or hanger steaks, which tend to be tougher but more flavourful.) When it comes to preparation, keep the cooking simple: just salt and pepper, grilled or pan roasted. Serve with an unobtrusive sauce, if you must. Bring them out (sliced) one at a time or plate them individually (again in slices) for a buffet. Then have fun fighting over the winner.
Chef Michael Tong is the owner of Toronto's Sublime Catering.