It's easy to think that all steaks need the same cooking and resting treatment, whether they're beef or tuna. But there are a couple of key factors to consider.

“Our beef tends to be a little bit smaller than a lot of the big Texas cattle that goes out — a cow that we bring in is usually about 700 pounds of meat and bones,” he explains.

Preparation. Steak Step 1. Heat ½ cup vegetable oil in a small saucepan until warm. Remove from heat and stir in ⅓ cup red chile powder, 4 tsp. freshly ground pepper, and 2 tsp. ground cumin ...