From the deep reds to browns
In our steak guide, know more about steak cuts and their level of doneness.
Wagyu cattle produce the best ribeye, a cut that’s well known for its heavy marbling. Tender, buttery and succulent when cooked rare or medium rare, the ribeye is abundant in richness and most certainly in flavour as well.
Prized as steak’s most expensive cut, the tenderloin is a narrow piece of flesh that’s unanimously celebrated for its leanness and tenderness. In France, filet mignon refers to the precious cut from the smaller end of the tenderloin while the châteaubriand is taken from the centre portion of the tenderloin.
Sure, it’s the most economical of the steak cuts, but the sirloin is prized for its leanness, therefore making it a common choice among those who shy away from fat. Because of its slightly chewier texture, go wild with your sides whether it’s fat chips or a rich, buttery sauce.
Cut from the short loin, porterhouse steaks are usually larger than T-Bones, and include an attached portion of tenderloin. Meanwhile, T-Bone is the smaller cousin to porterhouse, and has a higher ratio of bone to meat. Both cuts have T-shaped bones and generous rinds of fat running through its borders.
Though it’s low in price, the rump carries bags of flavour and is a great everyday cut. Essentially the backside of the cow, the rump is chewy because of active movement; nevertheless, it’s great when cut into strips for a stir fry or grilled over a barbecue.
Browning should appear only on the meat’s crust while the middle remains bright red. For the animalistic among us, or for those who enjoy gaminess.
Browning should form a thin border around the inside of the steak while the middle is pink. Popularly considered the ideal doneness of steak to best showcase a premium cut of meat.
The pink band should only occupy the meat’s middle while the rest is brown. It should also feel firm to the touch with a slight squish in the middle. A mainstream choice when cooking for large groups.
Should have only a hint of pink in the meat’s middle. The surface of the meat will be dark brown while the insides will be a lighter shade of brown. Order this if you like your steak warm all over.
Browned through and through without a hint of pink, and firm when pressed down. Generally regarded as the doneness of choice for those who don’t enjoy steak.
Learn more about marbling grades, the importance of cow feed as well as the differences between dry-aged and wet-aged beef.
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