Where your steak comes from on the cow can determine how you cook it — dry heat or wet heat. Learn more about the regions of the cow and how a butcher cuts those tasty steaks you see behind the meat counter. Everyone wants their beef tender, but not all cuts start out that way. The tougher cuts of meat benefit from wet cooking methods like braising or slow cooking. But already-tender cuts like a New York strip or filet mignon are better cooked with dry heat such as smoking, grilling, or searing in your cast iron before roasting in