Your local butcher will be able help you choose the right meat. But here are a few tips to consider:u003cbr/u003eu003cbr/u003eu003cstrongu003eColor:u003c/strongu003e The beef should look fresh. Choose thick filet mignon steaks with uniform, red color. Avoid steaks that are pale, or uneven in color.u003cbr/u003eu003cbr/u003eu003cstrongu003eCut:u003c/strongu003e For best results, choose 2-inch-thick steak that is cut to an even thickness all the way across so that the meat cooks evenly. The size of the steak will impact the cooking time. A 1-inch cut will take less time to cook. So adjust your time accordingly.u003cbr/u003eu003cbr/u003eAvoid steaks cut from the butt end of the tenderloin, as this will be a tough piece of beef.u003cbr/u003eu003cbr/u003eu003cstrongu003eGrade:u003c/strongu003e The grade of the beef is also an important consideration. There are 3 grades of beef: Prime, Choice, and Select. Prime cuts are the highest quality, then Choice, followed by Select. The primary difference is in the marbling of the fat content of the beef. Prime steaks will have a beautiful white lines or marbling though out. Choice and Select will have less. Marbling equals flavor and is highly desirable.