Know Your Steaks
Whether you’re after a tender, melt-in-the-mouth fillet or a hearty, flavour-packed cut, knowing a little about each steak can make all the difference in the kitchen.
Here, we break down the classic favourites as well as some lesser-known cuts, highlighting what makes each one special and sharing tips to cook them to perfection. Read on to discover your next favourite steak and get the most flavour out of every cut.
Beef Rib Eye Steak
Why we love it: This is the premium choice for anyone who wants a classic steak experience. Rib eye is tender with a full beef flavour and stays juicy when cooked to medium-rare or medium. A true indulgence for a special steak night.
Cooking tips: Sear on a hot pan or grill for a few minutes each side and let it rest before serving to lock in flavour and juiciness.
Beef Sirloin Steak
Why we love it: Lean, firm, and full of clean beef flavour. Sirloin is versatile, making it a great all-rounder for quick meals or a simple steak dinner.
Cooking tips: Pan-fry, grill, or roast. Rest for a few minutes after cooking to keep it tender.
Beef Rump Steak
Why we love it: Rump has a firmer texture and concentrated flavour. Not overly soft, but satisfying and hearty - A steak with real substance.
Cooking tips: Cook carefully to medium and slice against the grain for the best texture.
Beef T-bone Steak
Why we love it: A showstopper on the plate, T-bone gives you the best of both worlds: tender fillet on one side, flavoursome sirloin on the other. Perfect for impressing or treating yourself.
Cooking tips: Grill or roast, then let it rest before serving so both sides stay juicy.
Beef Fillet Steak
Why we love it: The softest, most delicate cut. Fillet melts in the mouth and is perfect for anyone who wants a refined, elegant steak.
Cooking tips: Quick sear or pan-fry; avoid overcooking to preserve its tenderness.
Butcher's Cuts
These are the cuts the butchers like to keep for themselves! Flavour-packed, full of character, and more affordable than the usual favourites. Not everyone knows about them, but once you try them, you’ll understand why chefs and steak lovers swear by them. Perfect for adventurous cooks and anyone looking to get the most flavour for their money.
Beef Flat Iron Steak
Why we love it: Cut from the shoulder, flat iron is tender and full of beefy flavour. A slightly different steak that still delivers classic satisfaction.
Cooking tips: Cook quickly over high heat to medium-rare for the best taste and texture.
Beef Denver Steak
Why we love it: Another shoulder cut, Denver strikes a good balance of tenderness and flavour. Great for anyone looking for a tasty, versatile steak.
Cooking tips: Grill, pan-fry, or marinate briefly for extra punch.
Beef Chuck Eye Steak
Why we love it: Close to rib eye but a little more down-to-earth. Tender and flavoursome, it’s a steak with character that’s easy to enjoy.
Cooking tips: Medium-rare to medium works best. Sear quickly on high heat to lock in flavour.
Hanger Steak
Why we love it: Known as the “butcher’s steak,” hanger has bold, intense beef flavour. Lean and quick-cooking, it’s perfect for anyone who loves a steak with personality.
Cooking tips: Cook to medium-rare and slice thin against the grain for the best experience.
Beef Flank Steak
Why we love it: Long, lean, and full of flavour. Flank is slightly firmer, making it ideal for marinades, stir-fries, or a steak that’s packed with taste.
Cooking tips: High-heat cooking works best. Always slice thin across the grain for tenderness.
