MEATPAC Steak Guide
We have pulled together a straight forward steak guide. Let us help you select which steak is right for you, along with cooking tips to create that perfect dinner and sauce ideas.
What's the difference?
A ribeye steak is considered to be incredibly tender and rich in wonderful flavours. This steak is cut from the main muscle attached to the spine. When this steak is cut, it has a rib bone attached and holds quite a bit of fat from the ribs. Ribeye is slightly fatter than other steaks, but the flavours are delicious.
A ribeye steak is great to cook in the pan, see our cooking guide below. With thin white marbled strips running through the steak, these break down during the cooking process and display the texture that ribeye steaks are famous for.
A sirloin steak comes from the back of the cow, behind the ribs but ahead of the rump area. This steak is high in protein and low in fat content and features a lot less marbled fat strips, but its anything but dry. Cooked to perfection this steak is incredibly juicy and full of flavour. The sirloin is the perfect steak for highly flavoured sauces, with onions and chillies. This steak can take the heat.
Fillet steak is the tenderest cut of all the steaks and comes from the tenderloin, prepared and cooked correctly this steak will melt in your mouth. A smaller steak and more expensive than the other steaks on offer, the fillet is so tender because it does the least amount of work. Traditionally this steak is cut slightly thicker than other steaks, so consider that when selecting a cooking technique.
Taken from the rump area, this is a heavily worked part of the cow, so not as tender as other steak cuts, but very flavoursome. The Rump Steak is best-cooked medium or medium-rare, rather than completely rare, which can make this cut slightly chewy. Rump steak is fantastic grilled or fried. This steak can be sliced into thin slices of rump, to create minute steaks, which are great on the BBQ.
How would you like it cooked sir?
When it comes to cooking steaks, everyone likes something slightly different.
See our cooking guide below to create that perfect dish.
Should still be a dark colour, almost purple, and only needs cooking each side for a very short time- less than 1 minute each side.
Dark red in colour with juices flowing. Cook 2mins each side.
Pink in colour with some juice. Cooking time 3/4mins each side.
Pale pink in the middle with hardly any juice. Cook 4/6mins each side.
Just a trace of pink but not dry. Cook 2/4mins each side then turn the heat down and cook 4/6mins each side
Don't forget to rest your steak, resting allows the juices to redistribute and helps avoid them running on the plate. Be patience.
Remove the steak from the fridge 30 mins before you wish to start cooking. This allows the meat to reach room temperature, the meat will cook evenly.
A sauce with steak is a personal thing, some people like a grilled steak, with a crack of black pepper and sea salt and others like the works!
We have selected our top 6 sauces.
Peppercorn Sauce - This is a very simple sauce, packed with flavour and a steak must-have.
Red Wine Sauce - A classic French sauce made with port, shallots and red wine, the perfect steak topping.
Marsala Sauce - This sauce also works well with chicken, full of flavours from mushrooms, garlic, shallots and marsala wine.
Mushroom Sauce - A steak classic, a simple creamy mushroom sauce.
Chimichurri Sauce - A classic South American sauce, filled with herby flavours, works perfectly with grilled steak.
Béarnaise Sauce - A very popular steak sauce choice, this classic French sauce mixes cayenne, tarragon and creamy butter.
Our STEAK PAC consists of 8 steaks of 4 different types. Find out more here.
We also sell individual Steaks including Ribeye, Sirloin, Fillet, Rump and Florentine.