Tenderloin cuts such as the strip steak and porterhouse are among the best-quality cuts of beef according to About.com and The Kitchn. The best cut of beef can vary depending on personal preference.
Beef coming from less-exercised parts of the cow yields more tender cuts of meat. These cuts have more connective tissue than cheaper cuts of beef. Tenderloin cuts charred quickly on each side deliver a juicy, tender steak. Cheaper cuts of beef become tough or unpalatable when cooked at high temperatures. Tenderloin cuts retain their flavor during searing.
High-quality steak contains visible marbling or small pieces of fat that appear inside the meat. Fat adds flavor to the beef, so a steak with more marbling is more flavorful than a cut with little or no marbling.