Mastering Meat; Made Simple
Perfecting a steak isn’t as intimidating as it sounds – it just takes a few tried-and-true tricks. With the right cut, a hot pan, and a little patience, you’ll be slicing into tender, juicy steak that’ll impress every time.
Here’s how to get started:
Get to Know Your Cut
Each cut has its own charm, so pick based on your flavour and texture preferences.
Scotch Fillet (or Ribeye Steak) comes from the front of the steer. This steak cut has rich marbling that runs through the beef, plus has a centre block of fat. It’s the MVP of Steaks when it comes to the BBQ.
Sirloin Steak (commonly known as Porterhouse) comes from the back of the steer. Full of flavour, Sirloin Steak is easy to cook. You can easily tell the difference between a Sirloin and a Scotch due to the fat being located on the outside of the steak (rather than the Scotch which is on the inside).
Eye Fillet Steak is widely considered the ‘King’ of all Steaks. When cooked right, an Eye Fillet will be buttery-soft and melts in your mouth – maybe this is why its featured on many restaurant menus all around the world. Located on the back half of the steer, the Tenderloin is connected to the Striploin (which is where the Sirloin comes from). You’ll be able to visibly tell an Eye Fillet from the others as they’re small plump Steak rounds.
Whilst commonly relegated to the slow cook, the Rump Steak is an equal contender for the BBQ. Just makes sure to turn the heat down a little and cook for a longer time. Because the Rump is from the back of the animal which does a lot of work (this actually contributes to the flavour) – if you cook it too fast, you can risk the Steak becoming overcooked and tough.
Top Tips & Cooking Methods
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Room Temperature is a must - Let your steak sit at room temperature for 30 minutes to even out the cooking. Pre-heat your pan or BBQ until it’s hot enough to sizzle. This sear seals in all the good stuff!
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Season Simply - Just salt and pepper on each side is enough, but don’t be shy with it! You can add garlic or herb butter as a finishing touch, letting that beefy flavour take centre stage.
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Timing - For medium-rare, cook each side for about 3-4 minutes, adjusting based on thickness. To really take the guesswork out of it, invest in a Meat Thermometer as these guys come in pretty handy (especially with large whole fillets).
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Let the meat rest – Like all good meat, give it time to rest. We recommend when it’s done, remove from the heat, cover loosely with tin foil and let it rest for 3-5 minutes so the juices can soak in, before indulging.
Some cooking tips specific to the Steak Cut:
Sirloin Steak
If you find the edges of your Sirloin Steak curling up when you cook it, put a small knife cut through the fat before cooking. You should find that the steak sits flat in the pan or BBQ.
Scotch Fillet Steak
Due to the fat running through the Sirloin Steak, you’ll want to ensure the pan or BBQ is hot before placing in. You want to caramelise the fat, rather than letting it stew. We always opt for 3.5 to 4 minutes per side with a Scotch Fillet. Season with flakey salt and pepper and let it rest for another 5 minutes.
Eye Fillet Steak
Best cooked in a hot pan or on a BBQ until medium rare. Season liberally with salt and pepper before serving. If you prefer, add a meat rub for extra flavour prior to cooking.
You can also check out our simple guide to help you choose the best cooking method(s) for your Angus Steak cut.
What to Serve It With
For summer, pair your steak with a light, fresh caprese salad or grilled seasonal veggies. We love this Sirloin Steak with Tomatoes and Capers recipe – simple, yet delicious. Another goodie is this Asian-inspired Beef Noodle Salad which utilises our Eye Fillet Steak as a star of the dish.
In cooler months, go classic with creamy mash and steamed greens. Or why not try homemade Steak and Onion Pies.
Cooking steak at home is a rewarding skill to master. With these simple tips, you’ll soon be crafting restaurant-quality steaks from the comfort of your kitchen or backyard BBQ.
Experiment with cuts, timing, and pairings, and you’ll find your own favourite way to enjoy this classic meal, any time of year.
