We’ve all been there – stood in front of a Butcher’s Counter and can’t quite decide which steak to go for. The person in front of you leaves far too quickly and you end up making a split-second choice between Rib Eye and Rump whilst simultaneously forgetting which cut your partner prefers. It’s times like those where our steak 101 guide is going to come in handy!
So, just in case you get a little stuck choosing between our Dry Aged cuts, here it is, the Chopping Block’s steak 101:
Rib Eye Steak
An oldie but a goodie – this classic cut comes, as the name would suggest, from the cow’s rib section. It has a rich flavour and is very tender. Due to the delicious veins of fat running through this cut is also great for roasting as a joint. Best cooked bone-in and to a succulent medium-rare to medium. Remember to cook on a red-hot heat and leave to rest a little longer than other steaks.
Probably the most popular steak in the UK, this piece comes from the upper middle of the cow. This area of the cow does a fair amount of work, so this cut tends to be quite lean with not too much fat.
Reportedly called Sirloin since King James I knighted a loin of beef in the 1600’s after falling head-over-heels in love with its taste. “Arise, Sirloin” he said!
The leanest and most tender of all the steaks – perfect for haters of fat. The fillet tail (where the fillet tapers off) is usually used in stroganoff or flattened out for steak sarnies, while the centre of the fillet is one of the most expensive cuts of beef.
Make sure you pat the steak to remove any excess moisture before cooking and use a very high heat.
A huge steak that is the best of both worlds – sirloin on one side of the bone and fillet on the other. A porterhouse steak is similar but has much more tenderloin. Keep a really close eye out when cooking this cut, the 2 parts cook at different rates so it’s easily overdone.
Flat Iron Steak
A really good value alternative to steak from the shoulder and becoming more popular in the UK. It’s tender with a well-balanced beef flavour that works well with marinades. Best enjoyed rare or medium rare and cooked on a red-hot heat. Try popping a bit of butter on top of the steak as it’s resting under foil for extra succulence.
Picanha Rump Steak
Otherwise known as the Sirloin Cap, this cut is prized in South American and is extremely juicy and tender. You should always cut it across the grain and it’s best cooked on the BBQ for a fantastic smoky flavour.
Widely considered to have more flavour than other cuts but sadly it’s fallen out of fashion a little. This tender steak is from the lower back of the cow and is usually pretty big. Best served medium to medium rare and is the perfect ‘everyday steak’.
Everyone has their own way of cooking steaks, but the easiest we’ve found is from Jamie Oliver – take a peek here to see how he does it.