A guide to finding your perfect steak cut

 

Bavette
If you want beef that won’t break the bank, try bavette. It’s a lean, thin cut from the lower chest. The trick with this steak is to not overcook it, use a smoking hot pan and put a film of oil on the steak rather than in the pan. Colour quickly on each side, then rest for at least five to ten minutes, and a warm plate covered with a piece of foil, to ensure it is juicy throughout. 

Sirloin
If it’s a tender texture at a mid-range price you are looking for, select sirloin for its light marbling and plump, fatty edge. 

Rump
It’s not as tender as sirloin, but rump is your best choice for full flava.

Ribeye
This cut, right, has plenty of fatty marbling, so it is especially suitable for those who prefer their steak cooked a little longer. 

Fillet
If only the best will do, choose fillet. Its fine fat marbling helps with both flava and a consistently tender texture. You can also poke the meat in the pack – the more tender the raw meat, the more tender the cooked steak.