Steak is a real connoisseur’s dish; one that can spark healthy debate, trigger lip-smacking pleasure - but also the odd disappointment. So what's your favourite beef steak cut?
Forget about the origin of the mighty beast, we all prefer a grass-fed cow happily feeding in open pastures.
Everyone has their personal favourite, just as some prefer blondes or brunettes. Some like a ginger…
My Big Five are:
#5 - Rump
More flavour than fillet and usually a lot cheaper. Probably your best everyday steak - a real man’s steak. It comes from the backside, so while a little tougher, it has loads of flavour. Serve medium or medium-rare
#4 - Fillet
It’s lean and tender, and their leanness means they don’t need to age too long, as there’s little fat to break down. The steak’s buttery texture is what makes this cut so popular (and often the most expensive). Have it cooked rare or medium-rare, the lack of fat means it will dry out if over-cooked.
Add that extra bit a flavour when encrusted with spices or peppercorns, and served with a pan sauce.
#3 - Hanger Steak
A more unusual steak, it’s also known as the butcher's cut or bistro steak, the hanger steak used to be kept from sale by the butcher because it was so flavourful.
This is a very tasty steak and you will enjoy its unique flavours. It can be a bit tougher than fillet, so should be grilled to within rare or medium-rare.
#2 - T-bone
Part-sirloin, part-fillet, the T-bone is the best of both worlds. And that bone imparts juicy flavours, as most meats taste better cooked on the bone. This steak is not a good choice if you like your meat well done (but who in their right mind does?). As the fillet part takes longer to cook, it’ll be rarer than the sirloin, just like you want it.
#1 - Rib-eye
My number one steak, and one I consider the the best all-around cut. The rib-eye is a fatty, flavoursome cut – and that fat is the key to the rib-eye’s appeal. A choice, well-aged cut will literally ooze with flavour. It should be at least an inch thick and cooked a bit more than some steaks though - medium or medium-rare.