Cut Above the Rest – Five Best Cuts of Steak
I’m sure you’ve shopped in a butcher for a cut of steak and had a dose of sticker shock. How much does the price tag say? One of the first things you learn about steak is that it is well worth the price to get a good quality and tender meat. There’s nothing worse than an overcooked, leathery cut of steak that has a texture of a gumboot. No thanks.
What are the best cuts of steak? Hint, it’s not chuck or shank. Mind you, there’s nothing as comforting as a warm stew or slow-cooked shanks. These cuts certainly have their place.
What are the five best cuts of steak – and why are some cuts so expensive? Without giving you a lesson in cow anatomy, the basic idea is that the muscles that get the most work out will be the least tender. The legs get a fair bit of work while the back of the cattle uses little muscle (and is more tender!)
Sirloin steak is often a steak lover’s favourite cut. This premium cut comes from the hindquarter of the animal and is extremely tender. It is perfectly suited to be sauteed, grilled or pan fried. Firm in texture, with a rich flavour, it has a juicy and melt-in-your mouth taste. Just don’t overcook it. Known as different names including Porterhouse, New York Steak or New York Strip. As sirloin can tolerate high temperatures, it can be grilled, pan fried, BBQed or sautéed.
Eye fillet is a beautifully tender steak with a subtle flavour. Also known as fillet or tenderloin steak. As it comes from an area of the animal where the muscles don’t do much work, the meat is tender. It comes from the hindquarter of the animal and is the strip of muscle tucked in against the backbone.
This cut requires like work to taste great. It doesn’t need to be marinated or cooked beyond medium rare. The tenderloin runs along either side of the spine and is usually a delicious, long cut of beef. The premium short portion is exquisitely tender and lean. The top loin and sirloin are less buttery, but have more flavour.
Prime Rib Steak
The entire rib section includes seven ribs, taken from the side of beef. Meat from the rib section is tender and juicier than other cuts of beef. Cuts can be ordered as steaks, roast, on the bone or as a boned and rolled joint. Tender and flavourful ribs can be be roasted, sautéed, broiled, pan-fried or grilled.
At Hog’s Breath Steakhouse, we cook our famous prime rib steak for 18 hours. This means that our steak specialists will prepare tomorrow’s prime rib today, in our unique Hog’s slow cooking oven, proving greatness takes time. Once we receive your order, we flame grill your prime rib steak to seal in flavour and cook it just the way you like it. Hog’s prime rib steak is best served medium rare.
Scotch fillet is one of the most popular steaks. It is also known as rib eye. There are different ways to cook scotch fillet including oven roast, pan fry, stir fry, grill or BBQ. The entire rib section includes seven ribs, taken from the side of beef. Meat from this section is more tender and juicy than other cuts of beef. It can be cooked as steak, roast, on the bone or as a boned and rolled joint.
Scotch fillet is one of the most popular, flavourful, juicy and expensive steaks available. These steaks can be cooked with the bone in or boneless. The extra moisture and fat from the bone enhances the flavour. Eye fillet steak is usually double the price of scotch fillet steak.
These two cuts are both similar, with plenty of marbling and loads of flavour. Eye fillet is extra tasty, tender and succulent (but they both taste sensational!)
T-bone steak is the quintessential steak. This cut is almost identical to sirloin steak, but has less tenderloin muscle. It has a ‘T-shaped’ bone with sirloin on one side of the bone and fillet on the other. Some say that it’s the ‘best of both worlds’. T-Bone steak is juicy and beefy with plenty of marbling. Perfect for grilling, sautéing and pan frying.
Hanging for the perfect steak? Book your table at Hog’s Breath Cafe for the ultimate steak experience. Our 18-hour slow-cooked prime rib roast is the superior choice for Australian steak lovers.