I LOVE trying new cuts of steak because it gets me out of my comfort zone. I tend to gravitate toward my old standby favorite, the ribeye.

But, sometimes, I won’t try something because I don’t exactly know what I’m trying.

That’s why I like this handy-dandy little guide to all the different cuts of steak. It tells you just what you’re eating . . . and why.

Like ’em extremely tender? You need a filet mignon.

Want a firm, lean cut? Try a top sirloin.

You get the picture.

And speaking of pictures . . . that one at the top? It’s a Porterhouse.

Nice, huh? It’s got the best of both worlds, baby — strip and filet.

Click on the guide above and you can be edumacated too!

Photo courtesy of the Kansas City Steak Company.

We’re here in our beachy paradise and the smell of the salt water, the feel of the ocean breezes, the cool touch of the water makes this the most idyllic place on earth.

What could make it better, you ask?

Thanks for asking. Well, I had some steaks delivered right to our door here and they weren’t just any steaks. Oh, no. These were strip steaks in an onion and garlic rub.

My photo doesn’t do it justice, but see those little green flecks of heaven on the side of that luscious slice of beef? The aroma of oniony goodness while these babies were grilling was almost too much to bear.

I wanted to dive right into that first steak and not wait for anyone else. But I held myself back. And the wait was worth it.

These were really wonderful and a nice departure from the usual flavoring I use.

Here’s where I ordered these. Go get you some.

Just don’t expect the cool ocean breeze to come in the package. They haven’t figured out a way to UPS that yet.

And if they had . . . you’d better believe I would have already purchased the entire supply.

Bon appetit!

Oh New York, you little minx you.

You lure me in with your amazing food, your Broadway shows, your action-packed lifestyle.

Then you hit me over the head with your walking — THE. CONSTANT. WALKING. — your curiously angry cab drivers, your incredibly massive crowds and your sky-high prices.

But, oh, I love you so.

I can’t help it.

The hubby and I are still reminiscing about our time in the big city. And if I concentrate really hard I can still taste the decadent food we were fortunate enough to sample.

First, I told you we’d be going to BLT Steak on the advice of reader Joe who sang its praises.

Well Joe was so, so right.

Check out the amazing strip steak that was presented to us . . .

I love the iron skillet each steak is served in. It keeps the meal really warm. Plus, it’s really cute.

We devoured our steaks in no time flat and the ambiance was lovely. Now, the bill was high and this is what always keeps me coming back to my own steaks at home.

I KNOW I can make just as good a meal at home. And I think I’ve discovered one of the most overlooked secrets to a great, juicy steak that ALL the good steakhouses know.

Steak butter.

Yes.  Steak butter.

You knew it was on there. Just look at that photo. It’s prominently placed right there on top.

They’re not trying to trick us by melting it first and calling it a “secret seasoning.” It’s just steak butter.

It flavors it and keeps the beef moist.

Brilliant.

So, my next steak dinner at home will include these:

I will be buying flavored steak butters to try at home.

It’s pure genius.

And I’m getting them here. It’s the only place I know that carries them. I’m sure there are others.

So thank you, New York. Thank you for your stomach-churning cab rides, your overpriced sodas, your incredible pizza pies and your non-stop energy.

But mostly, thanks for your inspiration and the steak butter idea. You’re the best.

I’ll be back.

Steak butter photo courtesy of Kansas City Steak Company.