If you’re treating yourself to one of our prime steaks, you’ll want to make sure you cook it right!
Here’s a guide to our very best steaks we stock at our Abbeydale Road based store, and how to cook them.
Fillet: With little to no fat and a delicate flavour, the fillet is considered to be the most prized cut of all. Located in the lumbar region, just underneath the sirloin, this muscle does very little work which means it’s very tender to eat. Quite long and cylindrical in its shape, the fillet does taper towards one end where the lesser prized, but equally tasty, fillet tail is located. A further muscle, running along the side of the fillet and known as the chain, is also sold as fillet tails.
How to Cook: We like to cook our fillet steaks in a hot pan with lots of butter. With so little fat on them, this cut really does benefit from being cooked rare to medium rare. Having said that, fillet also fares surprisingly well in the oven, especially when wrapped in pastry for a wellington. The tails also need little cooking and are fantastic in stroganoff, fajitas or an indulgent sandwich.
Sirloin: Located a little further back from the forerib section of the cow, the sirloin is available sliced into steaks, rolled into a roasting joint or, if ordered ahead, on the bone. With a good layer of fat, and nice marbling running through the meat, it is more flavoursome than the fillet and is one of our most popular prime steaks.
How to Cook: However you’re cooking your sirloin, we recommend serving it rare to medium rare. If roasting as a joint, turn the oven up high for the first 20 minutes or so. And, with a steak, we recommend you use a smoking hot pan and just fry for a minute or two on each side.
Ribeye: Taken from the centre section of the forerib, the ribeye has very good marbling and a little more fat running through it than the sirloin. And it’s thanks to this fat that the ribeye is one of the tastiest steaks available.
How to Cook: We like to cook our ribeye medium rare to medium to enable the fat to melt a little. This is another steak that will benefit from a smoking hot pan, and like all cuts of meat, we recommend you rest the steak for around 10 minutes before serving.
Picanha: The picanha is a South American cut taken from the rump which is located at the back of the cow. Triangular in shape, the muscle is quite flat and capped with an impressive layer of fat. At around a kilo in weight, we sell the picanha whole, or sliced into individual steaks.
How to Cook: Traditionally barbecued, a whole picanha should be cooked fat side down until the fat has started to develop a form of crackling. Flip it over to cook the underside for a few more minutes, until cooked to your liking, rest and slice to serve. Alternatively, if you have the individual steaks, cook in a hot pan and serve rare to medium rare.
You might also like our guide to our budget friendly steaks.