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Nearly everyone loves steak. It’s a crowd pleaser. But there are also lots of different steak cut variations and accompanying manners of cooking.

Not all meat should be cooked the same as explained in the Tasty video down below.

Photo: YouTube/Tasty

Furthermore, the video also explained that it doesn’t really matter price-wise – what counts is how the steak is cooked which makes the taste difference. As the video put it, “it’s how you treat the meat and cook it.”

With that in mind, the video from Tasty goes on to give some very insightful tips on choosing your cut of meat, such as the different ways to best prepare items such as strip, chuck, or skirt steaks. Additionally, there is a tutorial on how to prepare steaks by price – one cheap cut and one expensive cut.

Photo: YouTube/Tasty

Here is the complete recipe for the cheaper cut:

PAN-SEARED FLAP STEAK
Servings: 2-4

INGREDIENTS
1 pound flap meat
1/2 cup low-sodium soy sauce
2 tablespoons ground black pepper
4 large cloves garlic
3 tablespoons vegetable oil

Gallon-sized plastic zipper bag
Cast-iron skillet

PREPARATION
1. Put flap meat, soy sauce, and pepper into a gallon-sized plastic bag.
2. Crush garlic cloves on a flat surface.
3. Then add garlic to bag and seal, removing as much air as possible.
4. Mix the contents of the bag to ensure meat is completely coated.
5. Marinate in the fridge for 1-12 hours.
6. Put cast-iron skillet in cool oven and preheat to 475°F/240°C.
7. Remove steak from marinade and thoroughly pat dry.
8. Once oven is preheated, transfer skillet to stovetop and place on high heat.
9. Add oil to skillet.
10. Once oil starts to shimmer – just before it begins to smoke – carefully place steak in pan.
11. Flip steak every 30 seconds to a minute, moving the steak to the hottest part of the pan every time.
12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and transfer to the cutting board to rest.
13. Rest for 8-10 minutes.
14. Slice steak against the grain and enjoy!

Photo: YouTube/Tasty

And here is the complete recipe for the more expensive cut:

REVERSE-SEARED RIB EYE
Servings: 2-4

INGREDIENTS
1 1/2 – to 2-inch-thick rib eye steak
Salt
3 tablespoons vegetable oil
Pepper – OPTIONAL

PREPARATION
1. Generously season steak on all sides. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap.
2. Preheat oven to 275°F/140°C.
3. Place steak on a wire rack on top of a baking sheet.
4. Bake for about 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare.
5. Preheat cast-iron skillet on high heat for 10-15 minutes.
6. Add oil to skillet.
7. Once oil starts to shimmer – prior to smoking point – carefully place steak in pan.
8. Cook about 1-2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and there is a dark crust.
9. Transfer to cutting board and rest meat for a few minutes.
10. Slice steak and enjoy!

Watch the entire cooking video down below:

What do you think? How do you cook your steak? Do you have a preferred cut of steak? Let us know!