Apart from thickness, what else should I look for in a good piece of meat? How do I recognize a good, well marbled piece from just a run of the mill or poorly marbled piece? Since this is going to be something special, a rare instance, I want the best possible piece of meat I can get. I'm going to pan sear it in the kitchen, BTW.
I saw a few pieces of rib eye in a self-serve meat department today, the the steaks looked to be too fatty,with big veins of fat running through them. That didn't seem right. Should I look for a prime cut or a choice cut? How about a properly aged piece of meat? Worthwhile in this instance?
Is this what Ishould be looking for?