What is the best cut of steak?

Steak is pretty subjective. Some people love a sirloin, others love a fillet. Some love it rare and red, others prefer it well done and cooked through. It can come down to flavour or the price, but most people are different.

If you’re wondering which is the best steak, our butchers are here to help, sharing their top six favourite beef steak cuts to try.

Butcher-recommended best steak cuts

Here are the six best steak cuts according to our butchers.

1. T-bone steak
2. Fillet steak
3. Ribeye steak
4. Bavette steak
5. Rump steak
6. Sirloin steak

T-bone steak

A firm favourite, especially with our butchers, the T-bone steak is a large, luxury steak that’s packed with meaty flavour. It’s a unique cut as it gives you two high-quality steaks: a fillet and sirloin.

It gets its name from the T-shape with the bone in the centre, which separates the two steaks. It has a strong meaty flavour and unique texture thanks to the two cuts.

A T-bone is similar to a porterhouse, just slightly smaller – a porterhouse has a larger fillet steak.

The main consideration is the price. A T-bone is a pretty expensive steak, but due to its size, it can generally be enough for two people with a tasty side of chips.

Fillet steak

A go-to steak when heading to a steakhouse, fillet steak is known for its melt-in-the-mouth texture and delicious flavour. Sometimes called the filet mignon, fillet is a premium cut from a low-working tenderloin muscle.

The fillet is probably one of the first cuts that comes to mind when you think of steak. It has a deep red colour and low fat marbling.

Fillet steak is tender and flavoursome, but there are tastier cuts. Fillets are a pricier cut too, but if you want a really high-quality steak, they’re an absolute must.

Ribeye steak

Unlike the lean fillet, a ribeye steak has a high level of fat marbling, giving it a deep, bold flavour. The fat renders when cooking and helps keep the ribeye moist and juicy whilst being really tasty.

Ribeye comes from the ribs of the cow. When aged, it has a really complex flavour that’s surprisingly nutty. Ribeye is one of the few steaks that can benefit from a longer cooking time. Served medium to well done with a long resting time gives a ribeye an incredible taste.

Ribeye steaks are more affordable than others, making them a great choice if you want a top-quality cut without an excessive price tag.

Bavette steak

Sometimes known as a flank or the butcher’s cut, bavette steak is a tender steak best suited to fast cooking. It has a grainy texture that’s ideal for absorbing marinades, taking on the flavour.

Bavette has a rich, pronounced beef flavour. It’s ideal for the barbecue, with a sear and quick cooking time. Served rare to medium rare and sliced, it’s the best way to enjoy the bavette.

Bavette steaks have a low price, making them a great option. There’s no wonder why butchers traditionally kept them back for themselves.

Rump steak

Quite often overlooked, rump steak has a tougher texture but delicious meaty flavour. It’s cut from the hard-working muscles at the hindquarters of the cow, making it a lean, nutritious steak.

Rump steak is best served medium-rare. It combines an affordable price tag, tender yet meaty texture with a complex flavour.

The rump is a versatile cut. Whether you’re frying or barbecuing, it’s sure to impress.

Sirloin steak

Blending flavour with lean meat, sirloin steak is kind of like a fillet with a firm texture and lower price tag. The fat that runs along the steak gives it a rich, deep flavour but can easily be removed after cooking for people who prefer a fat-free cut.

Sirloin is versatile and can be cooked to the diner’s preference from rare to well done. It’s taken from the striploin near the rump, so it is reasonably well-worked, giving the steak flavour.

The sirloin is a great choice that won’t break the bank, is high in protein and is delicious in flavour.

To find out more, read our guide to beef steak cuts. Buy steak online with Campbells Prime Meat for quality beef delivered straight to your door.