Popular Steaks Explained


Popular Steak Cuts diagram

Choosing the best cut of beef for your meal can be difficult as there are many varieties of steak with their own characteristics and benefits to suit different cooking styles. To make this easier, we have compiled a list of the most popular steak cuts along with some information so you can make the most of your meat!


Ribeye


The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn’t used often so the meat is very tender. Ribeye's can come either boneless or bone-in (bone-in Ribeye's are also known as Tomahawk Steaks). The best way to cook a Ribeye steak is by searing it on a high heat, if you are cooking a bone-in Ribeye, the meat nearest the bone will cook faster so keep an 'eye' on it.


T-Bone

The T-Bone Steak is cut from the Sirloin and is comprised of sirloin and fillet separated by the T shaped bone. The pairing of the fillet and sirloin means that the T-bone steak has a lot of flavour.

When cooking a T-bone steak, as this steak contains two cuts of beef, the fillet is likely to cook faster than the sirloin. We recommend searing the steak on a high heat for a couple of minutes each side and the transfer into the oven to finish off.


Sirloin

Cut from the mid- back between the ribs and rump, the Sirloin steak is characterised by its beefy flavour and good amount of marbling. The Sirloin steak is also known for its tenderness however it needs to be cooked carefully to ensure it doesn't loose it. We would recommend frying the Sirloin on a high heat and leaving it to rest for around 5 mins to make sure its retains its tenderness.



Fillet

Fillet Steak, Filet Mignon