Steaks and Their Aliases

(From Entice Magazine Summer 2009)

We are spoiled for choice when it comes to cuts of steak. Here are some of the most common.

From top, clockwise:

Rump steak - a great all-rounder, rump steaks are good value. They are lean and full-flavoured.

Scotch fillet steak - (boneless rib eye or rib fillet) This is one of the most popular steaks. They are juicy, tender and full of flavour.

T-bone steak - The quintessential Aussie BBQ steak. They are tender, rich and flavoursome. Did you know it has a fillet on the smaller side of the bone and sirloin on the other?

Oyster blade steak - (flat iron steak) They are lean with a good beef flavour.

Fillet steak - (eye fillet or tenderloin) The most tender of all steaks. They are mild and subtle in flavour.

Sirloin steak  - (porterhouse or New York steak) An all-time favourite, sirloin steaks are the choice of steak lovers. They have a fine, yet firm texture and are rich in flavour.

What is with the price difference?

It comes down to availability and popularity. The fillet makes up a smaller portion of the animal, so there is less to go around and often cost more. That does not mean the cheaper cuts are not as good. Rump and oyster blade steaks are plentiful, full-flavoured, lean and great value.

Now that I know more about steaks, how do I cook them?