All About Steak
At the last count there
were 14 different cuts of steak, many of which have more than
one name depending on which part of the world you live
in.
So I guess my first job is to list the more popular ones,
giving the steaks their various names and the usual methods of
cooking them. This list is by no means definitive, there are
probably names out there I haven’t even heard yet, but it’s a
start and will keep you from making the more common
mistakes.
Many steak recipes call for marinades and not all steaks can
be grilled. In fact, there are very few that can be cooked
really successfully in this way. But each cut has its place in
a balanced group of beef recipes, so let’s take a look at
them.
Blade
Sometimes called ‘bolar’,
this steak comes from the neck, shoulder and brisket and is
usually braised, but can be pan-fried or grilled after
marinating. It would not be most people’s first choice.
Chuck
Definitely one for braising, or for making into a casserole,
which is when it comes into its own. You will need to trim it
carefully. It comes from the shoulder area.
Club
Steak
This is the same as wing rib and is
for roasting. A superb cut of meat and you will pay
accordingly, if you can get hold of some. Most of it goes to
hotels and restaurants. It’s a relatively small part of the
carcass comprising the last two ribs.
Eye
Fillet
Also known as the tenderloin, this is
usually and justifiably the most expensive cut. There’s not
very much of it and it’s found under the sirloin, or middle
back. It’s excellent for the barbecue and the broiler. It is
also chopped finely and eaten raw, as in Steak Tartare.
Fillet
Sometimes called
‘Undercut’, this is excellent for the barbecue, grilling or pan
frying. Some braising recipes also stipulate it. It’s the tail
end of the eye fillet.
Flank
This is the unkindest cut of all and comes from the underside
of the carcass, just forward of the back legs. It’s good for
braising and casseroles, but requires extended cooking. It’s
excellent in slow cookers such as crock-pots.
New York
Cut
That’s what we Aussies call it,
but in fact it’s the famous English Porterhouse and the French
Entrecôte. It's arguably the tastiest
of all the steaks. It requires a little patience to
remove the filament of gristle just under the fat, but
it’s worth the effort. This steak is one of two that
makes up the T-bone and is also called the Sirloin
Steak.
Rib
Steak
It’s pretty unusual to come across
this cut as a steak. It’s usually served as a standing rib
roast which is probably the best use for it. The steaks are
huge and cut from the back-end of the ‘hump’. You would
barbecue, pan-fry or grill these, although they could be
braised.
Rump
As you
would expect, this steak is from the rump of the beast and is
good for barbecue, broiler and skillet. It may also be
braised.
Scotch
Fillet
Also call club steak and rib-eye. It
comes from the same part of the beast as the rib steaks and can
be braised or, after marinating, pan-fried or grilled. Also
cooks well on the barbecue, but needs a good marinade.
T-Bone
This
is really two steaks in one. It has the Porterhouse on one side
and the fillet on the other. It can be barbecued, grilled or
pan-fried, and responds well to a light marinade.
Topside
In
Australia this is called Round Steak and is often used for fish
bait. It has another life, however, and is good for braising or
making beef olives. It also casseroles reasonably well and
makes a good goulash. It's the usual cut to appear in
supermarkets as 'cube' steak.
From time to time you may come
across other minor cuts such as ‘crosscut blade’ or ‘flat bone
sirloin’. Generally speaking these are only good for
casseroling or dishes where extended cooking is
required.
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