Choosing the right cut of steak is just as important as cooking it to the perfect temperature. Generally, the best cuts for cooking medium-rare steaks are ribeye, sirloin, filet mignon, and strip steak. These cuts are well-marbled with fat, which not only adds flavor but also helps keep the meat moist and tender during cooking. Ribeye, for example, is known for its rich, beefy flavor and tenderness. Sirloin is a leaner cut with a slightly chewier texture, but it still provides plenty of flavor. Filet mignon is often considered the most tender cut, with a milder flavor, while strip steak is known for its balance of tenderness and flavor. When selecting your steak, look for cuts that are about one inch thick and have good marbling throughout. Additionally, make sure the meat is bright red in color and has a smooth, firm texture. Avoid any cuts with brown spots or a grayish tint, as this can indicate the meat is past its prime.