Steak Dinners

What should I look for when buying steaks? What should I avoid?

Look for a nice deep, rosy red colour — if it’s too bright, the steak is too fresh and hasn’t been aged. Steaks should have a firm texture and have some flecks of fat running through; this is essential for good flavour.

What does it mean when a steak is aged?

Aging is an important process in which microbes and enzymes in the meat break down the connective tissue. This makes the steak more tender and also gives it a better flavour. You’ll often hear about 28-day-aged beef, or even longer.

What are the five most popular cuts of steak in Ireland?

Probably fillet, sirloin, ribeye, rump and round steak.

What kind of cut is a fillet?

The fillet is cut from one side of the T-bone. Because it’s the smallest cut of steak on the cow, it’s the most expensive. It’s very lean and very tender, so it’s a nice one for a special occasion — the recipe here using café de Paris butter adds wonderful flavour.

What kind of cut is a sirloin?

The sirloin is the other side of the T-bone and is probably the cut found most commonly in restaurants.

What kind of cut is a ribeye?

This comes from the front of the animal forequarter and is the eye of the rib. This area has a nice fat content, so these steaks are juicy and flavoursome.

What kind of cut is rump?

Here in Ireland, rump is often also known as sirloin, as these two cuts are found at opposite ends of the striploin. Rump has a good amount of fat and fantastic flavour.

What is round steak? What’s the best way to cook it?

Round steak is a very lean cut. For that reason, it should be cooked either very quickly, or low and slow — it’s ideal for stewing. If you’re going the fast-cooking route, I recommend pounding it into minute steaks and pan frying at a very high heat for just a minute per side.

When should I season steak?

There’s a good amount of debate on this, but I think seasoning just before cooking yields the best result. Don’t skimp on the salt — it helps to form a nice crust.

Is it really important to rest steak after cooking, or is that just a myth?

It’s definitely an important step and will give you a juicier, more tender steak. Pop the steaks on a plate or chopping board, tent loosely with tin foil and simply leave them alone for 8-10 minutes while you get everything else ready to serve — it’s the perfect opportunity to make a nice pan sauce. Stir any juices released by the steaks into your sauce before serving!