Are you planning a meal with steak but aren’t sure what cut would be best? Or maybe you just can’t work out why some steaks taste so much better than others? We’ve pulled together some information and tips to help choose your perfect steak!
Fillet steak is the ‘king of steaks’, the most tender of them all whether served rare or well done, but we recommend cooking medium-rare. When choosing your fillet, look for 21-day matured, this will bring out the best flavour. It will also be the most expensive option but many think it is well worth it.
Sirloin steak is next in the list after fillet for tenderness, it has a small amount of fat giving it more flavour than fillet. Look for sirloin steak that has been matured for a minimum of 28 days and serve medium-rare.
Swirled with fat giving it a beautifully rich taste, Ribeye steak is the best you can get for flavour. We recommend cooking it medium-rare, Ribeye should be matured for a minimum of 28 days.
Rump steak is a little less tender than the others, we recommend serving it medium-rare to ensure it isn’t too tough. It’s usually matured for 35+ days giving it a real strong beefy taste.
T-Bone is a cross section of sirloin and fillet steak divided by a bone which is kept in when served. The T-Bone steak is usually a larger cut, we recommend browning in the pain and then finishing in a low to medium oven.
If you’d like to know more about what steak would be to your liking, pop in and see our butcher and you can also grab your steak whilst you’re there!
Alternatively, ask our butcher online.