Your Guide To The Best Cuts Of Steak
Striploin
The striploin steak, along with the sirloin steak, is one of the most versatile cuts there is.
Good striploin has just the right amount of fat and nice marbling.
Suggested cooking method:
Cook at high heat on a grill pan until the first signs of moisture then flip once. test the degree of desired doneness. remove from heat and leave rest for 2 mins.
Rump
A great all-rounder steak, rump is a little firmer in texture and are perfect for a variety of cooking methods.
Suggested cooking method:
Brush lightly with olive oil and preheat your skillet pan or barbecue. Cook on one side and flip only once. Remove steaks from heat and rest for 2-4 minutes.
Ribeye
Ribeye steaks are deeply beefy and juicy , with plenty of fat to carry their flavour. It's that abundance of fat, both marbled within the meat and surrounding the edges that makes rib eyes so intensely flavourful. They're not as meltingly soft as fillet steaks, but ribeyes have the advantage of texture and juiciness.
Suggested cooking method:
Cook over high heat - pan sear, broil or grill. With the high fat content you can cook to medium without the meat becoming chewy and overcooked.
Fillet
The fillet is the tenderest of all the steaks. Lean and buttery the fillet is mild in flavour.
Suggested cooking method:
Because cuts of fillet steak tend to be thick, the best way to cook it is to sear the outside until browned then finish the cooking in the gentle heat of an oven.
