Chefs are taught a lot about steak cooking, but you can still visit a restaurant and have a shocking experience.

At home, the game of serving a consistently tender and tasty steak gets even harder.

I’ll follow with an article on cooking an ideal steak, however before we get to that, I’ll address the most critical factor of deciding on the best cut.

Here are some tips about selecting the right steak. Choosing the standard of meat will follow in a future article.

Select a great cut

Steak varies a lot in quality.

Firstly you need to select the right cut to your requirements, budget and appetite. Here is a quick list of beef cuts that people can that we will surely classify as ‘steak’ along with some typically common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

This is the ‘premium’ cut and probably the most tender with the least fat.

A good quality grain fed or Wagyu tenderloin could have lots of fat marbling through the meat, but this cut should be trimmed of all sinew and will haven’t any fat on the outside. This is the priciest cut and the most tender, but Rib steaks have significantly more flavour.

Tenderloins are often smaller steaks aswell. Probably the smallest of all the cuts.

Restaurant portions average 180-250g and it’s boneless and fat free.

A double cut from the top of the tenderloin is named a Chateaubriand..

Seared gyukatsu restaurant could be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. That is called “Beef Wellington.”

Rib Eye, Scotch fillet and Prime Rib

Rib steaks are extremely flavoursome and will be very tender.

The rib has a large little bit of moist fat running through the center. That is normal. Leave it there as it gives the meat flavour and keeps it moist.

A rib eye is a fillet of rib – take off the bone. This is also known as Scotch fillet or ‘cube roll’

The Prime rib or “O.P. Rib” is a rib-eye with the bone still onto it. Such as a huge lamb cutlet, but from beef instead.

Cooking on the bone always gives a lot more flavour, nonetheless it does have a little longer to cook.