STEAK

THE CUTS

Ribeye

The ribeye is without doubt one of the best-tasting steaks.  

With its marbling, it tends to cook up very tender, juicy, rich and full of flavour.  

T-Bone

This is a steak with a bone shaped like a "T".  It has meat on each side.  

For those of you who love your meat!

Fillet

This is a boneless section that has melt-in-your-mouth quality and buttery texture.  

Striploin Steak

A succulent steak, with a thin layer of fat that preserves juiciness. A very popular choice!

Sirloin Steak

Well aged for maximum tenderness.

  

CHOOSING A STEAK:

AGE is important when buying a steak - as a rule, 21 DAYS is a good time for the hanging process to Develop Flavour & Tenderise the meat.

Good beef should be a Deep Red Colour.

It should have Good Marbling.

A Steak needs a good Layer of Creamy Fat around the top. 

Imagine the ideal steak.  The outside is crossed with grill marks.  

The inside is tender, juicy and cooked to perfection....

options for seasoning STEAK:

Olive oil, salt and pepper. - Simple, allowing the steaks natural flavour to come through.

Rubs - Apply oil and your choice of herb to the steak 15 minutes prior to cooking.

Marinades -Marinate your steak a couple of hours before cooking.

Extra Flavour - Try adding Garlic Butter or Pepper Sauce to your cooked steak.