What Is the Best Cut of Steak?

When it comes to steak, the sheer variety of cuts can make choosing the best one feel overwhelming. Whether you're planning a celebratory dinner, hosting a barbecue, or simply treating yourself, selecting the right cut can make all the difference. At Farmison & Co, we believe in providing only the finest quality, grass-fed, heritage breed steaks. But which cut is the best? Let's dive into the details to help you decide.

1. Sirloin: The Classic All-Rounder

Sirloin steak is a firm favourite among steak lovers for good reason. Cut from the rear back portion of the animal, it's well-marbled and has a robust beefy flavour. Sirloin strikes a perfect balance between tenderness and a satisfying bite, making it ideal for grilling or pan-searing. Pair it with our chophouse sauce for the best steak and condiment pairing.

2. Ribeye: The King of Marbling

For those who crave a buttery, melt-in-your-mouth experience, the ribeye steak is a top contender. Sourced from the fore rib, it boasts generous marbling, which renders down during cooking to deliver unmatched juiciness and flavour. Whether bone-in or boneless, the ribeye is perfect for anyone seeking decadence on their plate.

3. Fillet: The Tender Favourite

If tenderness is your priority, the fillet steak is unbeatable. Cut from the tenderloin, it's the leanest and most tender steak available, with a subtle flavour that's elevated when paired with bold accompaniments like peppercorn sauce. Its luxurious texture makes it a popular choice for special occasions.

4. T-Bone: Best of Both Worlds

Why choose between sirloin and fillet when you can have both? The T-bone steak combines the rich flavour of sirloin with the tenderness of fillet, separated by a T-shaped bone. It's a showstopper on the grill and a great choice for those who love variety.

5. Flat Iron: Affordable Excellence

For a steak that delivers exceptional flavour without breaking the bank, the flat iron is a hidden gem. Taken from the shoulder, it's well-marbled and packed with a deep, beefy taste. Cook it medium-rare to retain its tenderness, and you'll wonder why it's not on every menu.

6. Rump: Bold and Full-Bodied

The rump steak is cut from the hindquarters and is a leaner option with a firmer texture. While it's not as tender as the fillet, it's bursting with bold flavour. It's perfect for marinades and pairs wonderfully with fresh chimichurri.

Choosing the Best Cut for You

So, what's the best cut of steak? It ultimately depends on your taste preferences and the occasion. If you're after tenderness, the fillet is your best bet. For richness and flavour, the ribeye reigns supreme. Hosting a crowd? The T-bone offers a bit of everything, while the flat iron delivers excellent value.

At Farmison & Co, we're passionate about providing premium, sustainably sourced steaks that showcase the very best of British farming. Whether you're new to cooking steak or a seasoned chef, our range of cuts ensures there's something for everyone. Browse our online shop and discover your next favourite cut today.

Cooking Tips for the Perfect Steak

Bring to room temperature: Allow your steak to sit at room temperature for 30 minutes before cooking for even results.

Season generously: Use coarse sea salt and freshly cracked black pepper just before cooking.

High heat for a sear: Preheat your pan or grill until it's smoking hot to achieve a beautiful crust.

Rest the meat: Let your steak rest for 5-10 minutes after cooking to lock in the juices.

Discover these tips and more in our Steak Cooking Guide to master the art of steak.

Whether you're indulging in a luxurious fillet or savouring the rich marbling of a ribeye, the best steak is one that's cooked to perfection and enjoyed with loved ones. Explore our collection at Farmison & Co. and take your steak nights to new heights.