Steak is a meat for all seasons. Whether you’re grilling a T-bone in the backyard during summer or broiling a top sirloin in winter, steak makes any meal a special occasion.

Beef is chock-full of nutrition. In fact, it’s the No. 1 food source of protein, zinc and vitamin B12. It’s also one of the best sources of iron, niacin and vitamin B6.

• Protein is an important building block of muscles, bones, skin and blood — plus, it helps repair tissues. It also works with the immune system to protect against disease.
• Iron helps the body make new red-blood cells. It also carries oxygen to the body’s cells and tissues, supports the immune system and helps with brain development.
• Zinc is vital to maintaining the body’s immune system and helps with wound healing, ability to taste and appetite control
• Vitamin B12 helps produce red-blood cells, while vitamin B6 may play a role in preventing stroke and heart disease

There are several basic cuts of steak from which to choose:

• Porterhouse or T-bone steak contains meat from the tenderloin (the most tender cut of meat) and the top loin. It’s one of the best cuts available and is delicious pan-broiled, oven-broiled or grilled.
• Boneless top sirloin steak is lean and can be dry, so marinate it to add moisture. For extra flavor, try mesquite or hickory wood chips when grilling.
• Bone-in top loin steak is similar to a porterhouse. It’s also called New York strip steak. Serve it pan-broiled, oven-broiled or grilled.
• Rib steak, cut from the small end of a standing rib roast, is tender and flavorful. When the bones are removed, the result is the extremely tender rib-eye steak. Both are suitable for pan-broiling, oven-broiling or grilling.
• Skirt steak has a coarse texture — so marinate first — and a rich taste. It’s the best cut of meat to use for fajitas. You can also pan-broil, oven-broil or grill skirt steak.
• Beef tenderloin is among the most desirable and tender cuts. Filet mignon is cut from the large end of the tenderloin. Pan-broil, oven-broil or grill beef tenderloin.
• Round steak is very lean and not as tender and juicy as other cuts. These steaks usually require cooking with moist heat, such as braising or cooking in liquid.
• Top blade steak is one of the most affordable cuts of meat and is best marinated and grilled
• Flank steak is boneless but thin and fibrous, so it requires a marinade to tenderize it. Then broil or grill it. For London broil, cut the flank steak in large pieces and thinly slice it across the grain.

Introduce your favorite cut of steak to a meal, and enjoy the delicious balance of texture and flavor.