Rump steak: The least expensive of prime steaks, it will be tough if cooked anything beyond medium. Onglet: Also called hanger steak, this rope-shaped piece of meat has lots of flavour but will be tough if cooked beyond rare. Rib-eye and tomahawk: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf.įlat-iron: This steak is cut from the shoulderblade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough. It has little fat, and is best served as rare as you like. Great for sharing.īavette and flank steak: Cheap cut that’s best served no more than medium and is great for barbecuing.įillet: Prized as the most tender cut, it’s also the most expensive.
T-bone: To make sure everything cooks evenly, it’s best finished in the oven. Sirloin: Considered to be a prime steak, like fillet, but with more flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Different cuts will deliver different levels of tenderness and flavour. The cut of steak you use is down to personal preference and budget.
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