Truth about steaks. Beef is different in all parts of the world. Best known for beef quality are: Canadian, Australian, and from the US. Specialty beef is a different story, such as Kobe, or free ranged Spanish.
Cows are raised all the same pretty much up until a certain point, they are either kept on a grass fed diet, with as much as activity as they want or kept near zero activity where they are fed either corn, or high quality grain to fatten them up, which is where you gain the marbling.
This all depends on how many days the fattening process takes place. This can be achieved through pretty much any feed, grass, grain or corn. Kobe for example is fed apples and beer, and less active for more than 400 days.
Depending on how the cow was raised depends on the taste of the beef, not the quality. The quality is merely in the eye of the beholder, if a chef or home cook is looking for a juicy, tender steak, they lean towards the cows that are less active. A grass fed free range will give you a nice chew, with a more game flavor.
Cooking method depends on how you enjoy your steak as well, the most common method is the ‘reverse’ sear. This is popular in high volume restaurants as they have several food orders all at once, a simple 30 sec – 1 minute sear on each side (either in cast iron pan or over grill) and a toss into a 500+ degree oven will cook a nice steak is a matter of minutes.