A Guide to Different Steak Cuts and Their Best Uses

Nothing beats a perfectly cooked steak. Whether you love a juicy ribeye, a tender fillet, or a hearty sirloin, knowing your steak cuts and their best uses can take your cooking game to the next level. But with so many different cuts available, how do you choose the right one for your meal?

Ribeye – The King of Flavour

Best For: Grilling, pan-searing

Best Cooked: Medium-rare to medium

If you love a steak with rich marbling and intense flavour, the ribeye is the perfect choice. Cut from the rib section, this steak is packed with intramuscular fat, giving it incredible juiciness and a buttery texture.

🔹 Why It’s Great: The fat marbling keeps the meat tender and enhances its natural beefy flavour.
🔹 Cooking Tip: Cook on high heat for a crispy, charred crust while keeping the inside juicy. Let it rest for at least 5 minutes before serving.

Fillet (Tenderloin) – The Most Tender Steak

Best For: Fine dining, special occasions

Best Cooked: Rare to medium-rare

The fillet (also known as the tenderloin) is the most tender cut of steak. It has very little fat, making it lean but incredibly soft and buttery. Because of its mild flavour, it pairs well with rich sauces and seasonings.

🔹 Why It’s Great: Unmatched tenderness—this is the steak that “melts in your mouth.”
🔹 Cooking Tip: Sear it quickly over high heat, then finish in the oven for perfect doneness. Avoid overcooking as it can dry out quickly.

Sirloin – The Perfect Balance

Best For: Everyday grilling, steak sandwiches

Best Cooked: Medium-rare to medium

Sirloin is a versatile and affordable steak that offers a balance of tenderness and flavour. It comes from the back of the cow and has less fat than a ribeye but more than a fillet, making it a great all-rounder.

🔹 Why It’s Great: A leaner option that still delivers on taste, perfect for grilling or pan-frying.
🔹 Cooking Tip: Don’t overcook—it’s best enjoyed slightly pink in the centre.

T-Bone – The Best of Both Worlds

Best For: Grilling, sharing

Best Cooked: Medium-rare to medium

The T-bone steak includes both a fillet and a strip steak, separated by a T-shaped bone. It offers the tenderness of a fillet with the robust flavour of a sirloin—a perfect choice for those who want variety in every bite.

🔹 Why It’s Great: Two steaks in one! The fillet side is tender, while the sirloin side is rich and meaty.
🔹 Cooking Tip: Because it has two different types of meat, cook it on high heat and use indirect heat to finish for even cooking.

Tomahawk – The Showstopper

Best For: Special occasions, BBQs

Best Cooked: Medium-rare to medium

The tomahawk steak is essentially a bone-in ribeye, but with the long rib bone left intact for an impressive look. It’s a thick, luxurious cut perfect for slow cooking or grilling over open flames.

🔹 Why It’s Great: Its large size and rich marbling make it one of the juiciest, most flavourful steaks.
🔹 Cooking Tip: Reverse-sear for the best results—slow cook it first, then sear at the end for a perfect crust.

Rump – The Budget-Friendly Option

Best For: Everyday meals, marinating

Best Cooked: Medium

The rump steak comes from the rear of the cow and is leaner and firmer than other cuts. It’s affordable and packed with beefy flavour, making it a great option for marinating or slicing thinly for stir-fries.

🔹 Why It’s Great: A cost-effective way to enjoy steak without sacrificing taste.
🔹 Cooking Tip: Best when marinated for extra tenderness—cook quickly over high heat to avoid toughness.