A high-quality steak is distinguished by several key factors: it should be juicy, tender, and rich in flavor. The meat should have a vibrant, cherry-red color, indicating freshness and quality. The marbling, which is the intramuscular fat, should be evenly distributed throughout the steak, enhancing flavor and tenderness. A minimal amount of external fat is preferred, as it does not contribute significantly to the taste or texture of the steak.