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Introduction
Beef steak is a favourite for its rich flavour and versatility, but with so many cuts available, it can be tricky to know which one to choose. Whether you’re preparing a casual barbecue or a gourmet dinner, understanding the characteristics of each cut will help you pick the best option.
Here’s a guide to some of the most popular cuts of beef steak: brisket, tomahawk steak, scotch fillet, rump steak, and Porterhouse.
1. Brisket
Brisket is a flavourful, tougher cut that comes from the lower chest of the cow. It’s known for its dense marbling, which melts during slow cooking to create tender, juicy meat. Ideal for smoking, braising, or slow-roasting, brisket is often used in barbecues or for making corned beef.
How to choose the right cut: Look for a brisket with even marbling across the cut—this fat will render down during cooking and keep the meat moist.
Popular recipe: Smoked BBQ brisket
Seasoning: Rub the brisket generously with a mix of paprika, brown sugar, garlic powder, onion powder, salt, pepper, and a touch of cayenne for a smoky, sweet crust.
Best for: Smoking, braising, slow-cooking
Cooking tip: Be patient! Cook brisket at a low temperature for several hours to ensure it becomes tender.
2. Tomahawk Steak
The tomahawk steak is as impressive as it is delicious. This cut, taken from the rib section, includes a long, French-trimmed bone that resembles a tomahawk, hence the name. It’s loved for its intense beefy flavour and marbling.
How to choose the right cut: Opt for a thick, well-marbled steak with a bright red colour, and make sure the bone is intact for that signature tomahawk presentation.
Popular recipe: BBQ tomahawk steak with garlic butter
Seasoning: Simply season with sea salt, cracked black pepper, and fresh garlic. Finish with a butter basting of garlic, thyme, and rosemary for an extra layer of flavour.
Best for: BBQing, pan-searing
Cooking tip: Because of its size, sear the steak first, then finish it off in the oven to cook evenly.
3. Scotch Fillet Steak
Also known as ribeye (without the bone), scotch fillet is prized for its tenderness and marbling. This cut is rich in flavour thanks to the intramuscular fat, making it perfect for quick cooking.
How to choose the right cut: Look for a scotch-fillet steak with good marbling, as the fat will render down during cooking to create a tender, juicy bite.
Popular recipe: Pan-seared scotch fillet with herb butter
Seasoning: A simple seasoning of salt, pepper, and olive oil works wonders, and adding a knob of herb butter (butter mixed with fresh herbs like parsley, thyme, and garlic) on top will elevate the flavours.
Best for: BBQing, pan-searing
Cooking tip: Let the steak rest after cooking to allow the juices to redistribute, ensuring every bite is juicy and tender.
4. Rump Steak
Rump steak comes from the hindquarter of the cow and is one of the leaner cuts. While it’s not as tender as the scotch fillet, it compensates with a full-bodied flavour and is great for marinating.
How to choose the right cut: Look for a rump steak with deep red colour and minimal fat on the outside, as it’s a leaner cut that benefits from marinades.
Popular recipe: Marinated BBQ rump steak
Seasoning: A marinade of soy sauce, olive oil, garlic, honey, and a splash of balsamic vinegar helps tenderise the meat and adds delicious flavour.
Best for: BBQing, pan-frying, stir-frying
Cooking tip: Marinate rump steak to tenderise it and enhance the flavour before cooking.
5. Porterhouse Steak
Also known as Sirloin steak or New York steak, porterhouse steak is the steak lovers’ choice for its lean, notably tender texture, rich flavour, and juiciness. This cut comes from the short loin of the cow and is perfect for grilling or pan-frying.
How to choose the right cut: Look for a bright red Porterhouse steak with minimal exterior fat and some marbling to ensure juiciness and flavour.
Popular recipe: BBQ Porterhouse with chimichurri sauce
Seasoning: Season simply with salt and pepper, then pair it with a tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and chilli flakes.
Best for: BBQing, pan-frying
Cooking tip: Cook Porterhouse quickly over high heat to retain its tenderness and juiciness. Let it rest for a few minutes before slicing and serving..
Conclusion
Now that you know the best beef steak cuts and how to cook them to perfection, it’s time to source the finest quality meat. At Tender Gourmet Butcher, Australia’s Most Awarded Butcher, we offer premium cuts like brisket, tomahawk, scotch fillet, rump steak, and porterhouse, all ready to be delivered to your door.
Whether you’re planning a BBQ or a special dinner, our top-quality beef will ensure your meals are unforgettable.
Shop online today at Tender Gourmet Butcher and bring the best of Australian beef to your table!
