Steak is one of the most popular dishes in the world and one of the most debated kitchen topics too. Many people have strong opinions on their favourite cuts of steak and how they like them cooked. However, did you know how many cuts of steak there are? You’re not alone if you didn’t; most people don’t understand the different cuts of steak and when to use them. That’s why we’ve created a comprehensive guide to help you choose the perfect cut of steak for any occasion!

 

What Determines a Good Cut of Steak?

Before diving into specific cuts, it helps to understand what to consider when choosing a good cut of steak:

Tenderness – the softness of the cut is often determined by the muscle the cut is from.

Marbling – cuts with rich marbling often have an enhanced flavour and juiciness.

Flavour – some cuts have a richer and deeper taste than other cuts.

 

The Notable Steak Cuts

Fillet Steak (Tenderloin)

Fillet steak is widely considered the most premium cut of beef on the steak market.

• Exceptionally tender due to the minimal use of the muscle
• Cut from the tenderloin, beneath the ribs along the spine
• Often smaller in size compared to other steaks
• Higher in price due to its limited yield

Best Cooking Method: Pan-searing or grilling

Fillet Mignon

Often called the ‘king of the steaks’, fillet mignon is a smaller, more refined cut of the tenderloin.

• Extremely tender with a delicate texture
• Mild and buttery in flavour
• Sourced from the tenderloin, below the spine

Best Cooking Method: Pan-searing or grilling

Rib-Eye Steak

Rib-Eye is a favourite among steak lovers for its rich flavour and juiciness.

• Cut from the rib section of the cattle
• High marbling for an enhanced flavour
• One of the most tender and juiciest cuts

Best Cooking Method: Grilling

Rump Steak

Rump Steak is a popular and affordable option that doesn’t compromise on flavour.

• Lean cut from the hindquarter (upper leg area)
• Still has a tender texture despite being a hard-working muscle
• A budget-friendly cut that can be cut to various sizes

Best Cooking Method: Pan-searing or grilling

Sirloin Steak

Sirloin strikes a balance between flavour, tenderness and price.

• Cut from the central part of the rear back
• A lean yet versatile cut
• Mid to high in price
• Often features an outer layer of fat for added richness

Best Cooking Method: Roasting or grilling

T-Bone Steak

The T-Bone offers the best of two steaks in one impressive cut.

• A combination of sirloin steak and fillet steak
• Recognised by its distinctive T-shaped bone
• A large portion for a special occasion or sharing

Best Cooking Method: Grilling

 

Lesser-Known Steak Cuts

Flat-Iron Steak (Oyster)

Flat-iron steak is an underrated cut known for its value and flavour.

• Cut from the shoulder (feather muscle)
• Well-marbled and tender
• Affordable and versatile

Best Cooking Method: Pan-searing or grilling

Flank Steak (Bavette)

Flank steak is prized for its bold flavour rather than tenderness.

• Cut from the abdominal muscles
• Similar to skirt steak in texture
• Best when sliced against the grain
• Needs to be flash-cooked to avoid being too tough

Best Cooking Method: Pan-searing or grilling

Skirt Steak (Hanger)

Skirt steak is known for its deep and meaty flavour.

• Cut from the belly of the cattle, just below the ribs
• Less tender but highly flavourful
• Popular in slow-cooked dishes

Best Cooking Method: Slow-cooking or grilling

 

Choosing the Right Steak for You

When selecting a steak, it’s important to consider the most important elements for you:

• Want maximum tenderness? Go for fillet or fillet mignon
• Prefer rich flavour? Choose rib-eye or sirloin
• On a budget? Rump or flat-iron are great options
• Cooking low and slow? Brisket or shank works best

 

Temperature Guide

No matter which steak you choose, cooking your steak to the correct temperature is essential for the overall experience.

Follow our handy guide on the ideal temperatures for your steak:

• Blue-rare steak – 43 °C
• Rare steak – 49 °C
• Medium-rare steak – 54 °C
• Medium steak – 60 °C
• Medium-well steak – 66 °C
• Well-done steak - 74 °C

Ideally, always use a meat thermometer to check the temperature of your steak.

Always allow your steak to rest on a warm plate for at least half of its cooking time. This helps the steak to continue cooking and reabsorb some of its juices for maximum flavour.

 

Understanding different cuts of steak can completely transform your cooking and dining experience. Whether you’re after delicate and tender or bold and meaty flavour, there’s a perfect cut for every occasion. Next time you’re visiting our butchers, have a look out for some of the different cuts. Our friendly butchers will always be on hand to help if you are unsure.