Guide to buying and cooking steak
Quality beef from the UK
What's the best cut of steak for me?
Sirloin
Sitting somewhere between rump and fillet in terms of taste and texture, sirloin steak has the perfect balance of fat and tenderness. Cook in a similar way to ribeye, allowing the fat to melt into the meat.
Ribeye
Ribeye is an incredibly rich and tender cut. It's known for its marbling of fat, which adds plenty of flavour. When cooking ribeye, it’s usually recommended to cook until at least 'medium', to give the fat time to melt down and baste the meat.
Rump
This classic steak cut may not be as tender as others but it packs a ton of flavour. Rump is great for skewers, as it takes on marinades very well. It can also be sliced very thinly and used in dishes like stir-fries, which are cooked fast and hot.
Fillet
'The king of steaks' – fillet steak is incredibly tender and contains very little fat. This means it should be cooked quickly over a high heat, to prevent the meat from drying out. But you can use larger cuts in dishes such as beef Wellington, which are cooked in the oven for longer.
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Steak pairings
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How to cook steak in 4 easy steps
