Your Ultimate Beef Cuts Guide June 26, 2019
With the summer season in full swing, there’s no better way to enjoy eating al fresco than with a delicious grass-fed, dry-aged steak? All the steaks from our limited edition ‘Steak Night‘ collection are pasture fed and have been dry aged for 21 days for optimum flavour. Head Chef André is a huge fan of sirloin steaks as they have the best of both – flavour and tenderness. Here, he shares his quick guide on each beef steak cut and how to cook your steak to perfection.
How to cook a steak: André’s top tips
There are a couple of tricks to cooking a great-tasting steak that can be applied to all cuts.
- Bring your steak to room temperature. Take your steak out of the fridge at least 30 minutes before cooking. This will ensure that the steak is not cold in the middle and will cook more evenly. Cooking your meat from fridge to pan will make it seize up, making it tough.
- Seasoning! Season your steak generously with sea salt and press into the meat. Don’t use pepper at this point as it will burn if you fry it.
- Resting your steak. Rest your steak for at least five minutes after cooking. The resting juices will have a chance to run back into the meat, which will make it extra succulent.
How To Choose Your Steak (& How To Cook Them)
BAVETTE: A cheaper cut that is best-served medium. Great for a BBQ.
FILLET: Hailed as the most tender cut (and the priciest). It has little fat and is best served rare.
BRAISING: This cut benefits from long and slow cooking resulting in a texture that is melt-in-the-mouth and a flavour that is deep and rich.
RIB-EYE: Two cuts that are worth noting – “rib-eye” and “rib on the bone”, also known as côte de boeuf which traditionally serves 2. Best medium rare.
SIRLOIN: Considered a prime steak, like fillet, a sirloin has more flavour. Best served medium-rare. T-BONE: To ensure it’s cooked evenly, we’d finish it off in the oven. Great for sharing!
T-BONE: To ensure it’s cooked evenly, we’d finish it off in the oven. Great for sharing!