Best Steak Cuts Explained

Standing at the counter wondering which steak to choose? Here's a quick, no-nonsense guide to the most popular cuts, what they taste like, and how to cook each one.

Richly marbled and full-flavoured, scotch fillet is the most forgiving steak on the grill: the marbling keeps it juicy even if you slightly overcook it. A great all-rounder and a brilliant first steak to master.

Leaner than scotch with a signature strip of fat along one edge and a clean, classic beef flavour. Render that fat cap well and you're rewarded. A steakhouse staple.

The most tender cut of all: lean, delicate and buttery in texture, though milder in flavour. Best cooked rare to medium-rare and often served as a special-occasion steak.

Big, beefy flavour at excellent value. Slightly firmer than the premium cuts but full of character, ideal for confident cooks who want flavour for less.

Whatever you choose, have it cut 3 to 4cm thick for the best sear-to-doneness ratio. Check the counter page for what's on today, or pop into Bo Butcher in Girrawheen and ask.