FIRE UP THE GRILL: THE BEST STEAK CUTS AROUND

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An image of the best steak cuts around

IF THERE’S ONE THING THAT GETS US EXCITED FOR SUMMER: IT’S STEAK. THE PERFECT BBQ HEADLINER THAT CAN CERTAINLY WIN OVER YOUR GUESTS IF PREPARED IN THE RIGHT WAY. BY CORRECTLY, WE MEAN NOTHING OVER A ‘MEDIUM RARE’ COOK, ANYTHING ELSE IS SACRILEGE.

There are several different types of steak to choose from and you’re going to want to be sure on exactly which one to use to wow your guests – or maybe just yourself.

Brought to you by Arlo’s, your favourite steak restaurant in London, we are going to run through what the best cuts of steak are and why they should grace your grill. Beef up your expertise when it comes to your meat and you’ll be able to eat fantastic steak all year round.

*Image by: Carnivore Style.

Good Cuts

Sirloin
Probably the most popular choice of steak as it hits that perfect balance between tenderness and fattiness – however, it suffers somewhat from its popularity for the fact that its price is often overinflated in most butcher’s shops and supermarkets. A lovely steak to be sure, but for the price of it you can find nicer for cheaper.

Fillet
The most tender cut you’re likely to find, but as a result it suffers a little in the flavour department due to lack of any fat and is cut far aware from the bone. Best to be served rare to keep the flavour there alongside a sauce with a bit of a kick – peppercorn is always a solid choice when it comes to steaks.

Picanha
A lesser known cut, unless you live in South America, but it’s certainly an excellent one. This steak will either be the cap of Sirloin or Rump and as such will be rich with flavour due to the fat that runs through it. For reference for your butcher, it’s pronounced: Pee-Con-Ya.

Better Cuts

T-Bone
Aptly named for the shape of the bone running through the middle of it, this cut is a combination of the sirloin and fillet steaks – segregated by the bone. It’s especially difficult to cook as you’re essentially cooking two different steaks together that will both have special requirements for perfection. If you see it on a restaurant menu, though, you know you’ll be in good hands.

Ribeye
The steak-lover’s steak, ribeye is full of gorgeous fat marbling that does wonders to give the steak its succulent flavour – tender and juicy all in one go. The perfect BBQ steak, if the surface you are cooking it on is at its hottest. Cook it quickly for best results and try to savour it while it lasts.

Bavette
Also known as flank steak, this steak isn’t all that expensive but when cooked right it’s up there with the premium cuts. Usually cut quite thin and marinated in something (soy sauce is a great choice) to give it a delicate flavour. If you’ve ever had Steak Frites, chances are this is the cut that was used.

Best Cuts

Porterhouse
Lauded as the “King of Steaks”, the porterhouse is essentially a T-bone on steroids – much larger and of a premium quality. This thick cut is called the king for a reason and will put you in a food coma for at least a day, but at least you’ll spend mealtime in bliss.

Deckle
Otherwise known as the Ribeye cap, or ‘Butcher’s Butter’, this sumptuous steak is perhaps the most tender, meaty cut of steak you’re ever likely to find. While Ribeye is the most flavoursome steak you’re likely to find, it somewhat lacks in tenderness – the Deckle, on the other hand, certainly doesn’t lack in both departments. It may set you back a pretty penny to afford and is probably a luxury item, but for the occasional treat this is the go-to steak if you want something to savour.

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