Steak is one of the British public’s favourite meals, but which steak is best? What’s the difference between steak cuts? And is it really worth your money? Let’s find out!
Fillet
From the tenderloin, just below the spine of the cow, this is the most tender and delicate cut. It has very limited availability and a premium quality, with only approximately 4-6lbs or tenderloin per cow, which explains why it’s one of the most expensive cuts of meat. Best pan-seared or grilled, we suggest cooking medium-rare to keep the tender nature of the fillet.
Sirloin
A very versatile cut, sirloin is lean and flavourful. It comes from the rear of the cow, just before the rump, so is a hard-working muscle. Although less tender than fillet, it’s still a delicious choice and less expensive. Using dry heat is best, either grilled, roasted or broiled to medium or medium-rare to keep it from drying out.
Rump
Taken from the upper leg of the hindquarter, this cut is lean and flavourful as it’s such a hard-working muscle. It’s also slightly cheaper than other cuts, making it fairly popular. Great pan-seared or grilled, due to its lean nature, it’s good to aim for medium-rare to avoid making it too tough.
Filet Mignon
Extremely tender with a buttery flavour, it is known as the king of steaks. It comes from the tenderloin, as with the fillet, just below the spine of the cow, and is a muscle that isn’t used much so is the most tender. Dry heat methods work best for cooking this cut, such as grilling or broiling, and ideal cooked rare or medium-rare to keep it’s tenderness.
Ribeye
An absolutely classic cut, ribeye comes from the ribs of the cow and has exceptional marbling and a juicy flavour. Very popular at Christmas, it’s a slightly more expensive cut due to its limited availability. This is where the Tomahawk steak comes from – a favourite amongst gym-goers. Grill on a high heat to really bring out the flavour. It has a slightly higher fat content than other cuts, so is best cooked medium.
T-bone
T-bone is actually a combination of two steaks; the tenderloin and the strip, separated by a t-shaped bone in the centre. The tenderloin is very buttery and tender, with a delicious overall flavour. Best grilled, aim for medium-rare to avoid overcooking, letting it develop a brown crust whilst maintaining the juicy interior.
So which steak is best? We’re not sure there is a clear front-runner. Steak is definitely a personal preference. For myself, I’d take a rump for it’s juicy texture, cooked rare and allowed to rest for five minutes after pan-searing. With a peppercorn sauce on the side…well now my mouth is watering! What’s your favourite?