How to Perfectly Cook Different Cuts of Meat

Posted by Richard Gunner on 3/6/2017
How to Perfectly Cook Different Cuts of Meat
Visiting your local butcher isn't always as convenient as grabbing some meat at the supermarket — but it's often the only way to experience rare and delicious cuts of beef. There’s a whole new world to uncover and with a few cooking tips, you may well find you have a new favorite steak cut (and potentially some extra change in your pocket too.)

  • Ensure your grilling surface is hot, whether using a pan, a cast iron griddle or the BBQ. We like to use a flat surface to get the best caramelized crust on steaks in our house.
  • Brush the steak with extra virgin olive oil and season with salt flakes before it goes on the hot surface.
  • Seasoning the steak will reduce smoke and the salt on the hot surface is where that delicious crust will come from.
  • Don’t crowd your pan! It is a common mistake to have too many steaks cooking together or too close to each other. A crowded pan will result in stewing and spoil your steaks.

  • T-Bone

    The T-Bone is made up of two muscles in the striploin; the sirloin and the fillet, with the bone kept in. This is the true beef lovers choice, as you get both steaks and the benefit of cooking meat on the bone.

    Cooking tips: Best cooked hot and fast on the BBQ or fry pan. Rest the steak before serving standing on the flat of the bone if you can.


    Also known as Porterhouse and New York steak. This also comes from the striploin but without the bone. This muscle can be left whole.

    Cooking tips: Follow the tips for the perfect steak above and you can’t go wrong. The sirloin roast is a wonderful thing, ideal when you have a crowd to feed.

    Flat Iron

    Also called a Feather Steak. It comes from the oyster Blade, which is connected to the shoulder blade of the beef. Some skilled butchery is required of the oyster blade to prepare this cut, so ask your butcher. Once all the silverskin and gristle is removed from an oyster blade it actually becomes a delicious, tender, often well-marbled steak that compares in quality to Scotch Fillet.

    Cooking tips: A flat iron can be cooked as per any other steak and is probably best cooked past rare and as much as medium well done.

    Skirt steak A favorite of the South Americans.