At the end of your working week, a steak can be a great treat to re-charge the batteries and to help prepare for an action-packed weekend ahead. We’ve selected five of our favourite cuts for you to enjoy.
Often referred to as the ‘King of T-bones’, the Porterhouse Steak is cut from the rear end of the short loin, hence enjoying more tenderloin. Easily recognised with its T-shaped bone it has meat on both sides of the T – a beautiful strip steak on one side and the equivalent of a filet mignon on the other. A perfect steak for the healthy appetite.
Follow Weber’s recipe with homemade sauce here.
Perhaps the most popular cut, a sirloin is a real treat. The ‘top sirloin’ will guarantee you the most tender of all sirloin cuts. Always remember before cooking to ensure your meat is at room temperature before it goes anywhere near the pan! A more even cook will result. Look for cuts between 3 and 4cm for a perfect finish.
Cook a sirloin to perfection.
Top quality cuts can cost a pretty penny, but they don’t have to. The skirt is an often overlooked cut which is cheaper than some of the more popular cuts. Known for its flavour more than its tenderness, we enjoy the skirt flash cooked in a very hot pan and sliced before serving. Fantastic
Just look at these images.
4. Tenderloin Filet or Filet
The filet is known for its tenderness as the muscle does less work than some of the other muscle groups. As such, it tends to be the most expensive cut in most restaurants or butchers. The smallest filet is found at the tail of the tenderloin and can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff.
Delicious. A peppered filet steak recipe.
5. Rib Eye
No top 5 is complete without the Rib Eye steak – the ultimate steak-lover’s steak. It’s the most flavourful cut of the animal as it comes with very rich marbling, which provides superior taste when cooked. The cut itself comes from the rib section, where it gets its name. Its abundance of marbling makes it a great cut for grilling and slow roasting.
Fry or grill? In search of the golden brown Maillard crust.