It’s no longer BBQ season, and it’s not quite hearty winter meals either – so that must mean we’re entering Steak-tember! When choosing a steak, it can be easy to stick to cuts that are familiar, but you may be missing out on some delicious alternatives. Here, Suzi details different steak cuts and her recommended serving suggestions to get the most from your meal.
Boneless Steaks
Skirt – This lesser-known steak often dubbed a “butcher’s secret,” is beef flank (belly), you may have seen it on menus as ‘bavette’ or ‘hanger steak’ it offers a deep, rich flavour. To serve this at its best pan-fry until medium-rare, season whilst cooking, then slice thinly against the grain.
Rump: This is a larger cut – perfect for the cave-men amongst us. It’s a firmer cut, and to ensure the centre remains juicy and full of flavour, it is best cooked quickly at a high heat. We would suggest serving at medium-rare.
Fillet: The leanest and most tender of all the cuts, containing very little fat and no gristle. Because it is a lean cut, it has a lower flavour intensity and can be easily overcooked. We would recommend this is best served medium-rare to rare to ensure it retains its flavour and soft texture.
Top Tip: Whichever steak you’re picking, make sure you’re letting it rest for at least 5 minutes before serving. This lets the steak finish cooking and locks in the moisture before it’s sliced.
Rib eye: Considered flavourful because of the fat content marbled throughout, it’s also in a muscle group which does very little, allowing it to remain fairly tender. We would recommend cooking this at a high heat to ensure the fat is completely rendered down (and crispy). Best served medium.
Sirloin: The second most tender, this cut provides a fantastic balance of lean, tender, meat with just enough fat on the edge to keep it deliciously moist and tasty while cooking. Best served medium rare.
Bone-in Steaks
Tomahawk: Rib eye but with the bone, making it around twice the size of a regular cut. To ensure you capture all of the extra flavour that the bone provides, start the cooking process in the oven, known as a reverse sear. Cooking in the oven for around 10-15 minutes at 180 degrees (depending on the size and your preferred finish). Heating the bone releases the flavour, then transfer to a hot pan of butter to add colour, season with plenty of salt, garlic and maybe even a dash of rosemary. We would recommend serving this as a medium.
T-Bone: You get the best of both worlds with a sirloin and fillet. It’s a very tender cut, and the bone adds plenty of additional flavour as it’s being cooked. Pan-fry for a few minutes either side in a hot pan with plenty of butter, salt and a few garlic cloves. If it’s a particularly thick piece then you can finish it off in the oven for a few minutes once fried. Best served medium-rare.
Steak-tember Offer: 2 8oz rib eye or 2 8oz sirloin steaks and 2 steak sauces for just £22 – from Monday to Friday in our shops throughout September.*
*Offers is subject to conditions, cannot be exchanged and may be withdrawn at any time.
