For some people steak is a treat reserved for special occasions, or dinner out with family or friends, but there’s no reason you can’t enjoy a great steak cooked at home, especially when you know which cut suits your needs best. Read on if you want to know your sirloins from your t-bones, and remember – no matter which cut you are cooking, the golden rule is to sear your steak over a very high heat, cook to your liking, and then rest for around 5 minutes before serving.

Rib Eye

Tender and rich in flavor, a rib eye steak comes from the cow’s rib section. Pockets of fat in the meat mean it’s great for roasting as a joint, and the best way to cook it is on the bone. The cut should be at least an inch thick, and it is best served medium or medium-rare.

Sirloin

This is a very popular and tender cut that comes from the middle of the cow. With sirloin, leaner is better. Ensure all gristle is removed before cooking. A great option for those who are more health conscious.

Fillet

The most lean and tender of all cuts, and usually the most expensive. Before cooking on medium heat, use kitchen towel to pat the steak to remove excess moisture. Some cuts will have a blueish membrane around them (called silverskin), this should be removed before cooking, as it can make the steak tough. Top tip – never buy if blood is visible in the packaging or if it has been vacuum-packed.

T-Bone

A huge steak that is sirloin on one side of the bone and fillet on the other. A Porterhouse Steak is similar, but has more meat and less bone.

Onglet or Hanger Steak

Tender and rich, with a light offal tang due to the cut coming from an area close to the liver and kidneys. Excellent when quickly fried and served with chips.

Bavette or Flank Steak

From the flank muscle, this cut can be a little coarse and chewy, but has great flavour and is much more affordable. Marinate before cooking to tenderize, and grill on each side.

Flat Iron

Second in tenderness to the fillet, this is a good value cut from the shoulder. Tender and juicy with a moderate flavour.

Rump

Excellent for a BBQ, this cut is believed to have more flavour than any other. A great value every day steak, this is a tender cut taken from the lower back of the cow. Top tip – always cut the meat against the grain.