We talk a lot about steak here at The Stone Grill. Given that it’s one of our signature dishes, it’s no real surprise that we like our beef. Steak in any guise is a great way to enjoy a meal, but enjoying a steak on a stone is something else.
However, we know that not enough people know their cuts of steak. We know that many simply order the most expensive cut thinking it’s the best, or the same cut they always have because it’s what they know. We’re here to change all that. In this post, we are going to discuss the five main cuts of steak. We do that in the hope that this knowledge will help your enjoyment the next time you’re with us at The Stone Grill.
Fillet steak comes from the tenderloin, named because it is a muscle that isn’t used very much so remains tender. It’s also lean and very tasty. There isn’t much fillet on an animal, so portions tend to be smaller and expensive. However, that investment is rewarded with a lovely deep flavour and nice texture.
The sirloin is located just above the tenderloin. It is another lean and tender cut that has a layer of fat around the outside. This fat melts into the meat during cooking to add to the flavour. Top or bottom sirloin isn’t as tender as fillet as the muscle is used more, but cooked right, can be deliciously flavoursome.
Rib Eye steak
Rib eye steak is the meat from around the ribs. Served with or without the rib bone still inside, this cut of meat is marbled and very full of flavour. It adds a real depth of flavour to the meat as it melts and makes for very good eating. The rib eye is the “meatiest” tasting steak because of this.
T Bone & Porterhouse steak
T Bone & Porterhouse steaks include parts of the fillet and sirloin. Porterhouse is cut slightly further back, making it a little more tender than T bone. T bone works well as steak on a stone as it needs hot, fast cooking. Porterhouse works well too of course, but needs careful cooking to make the most of that extra tenderness.
Last and by no means least is rump steak. This is lean meat taken from the hindquarters. The muscle is used a lot, so needs careful cooking to release the muscle fibres enough to make it tender. Prepared properly or tenderised, rump steak makes for fantastic eating, which is why it is so popular.