An expert’s guide to choosing the perfect steak

Because we’re massive foodies, and you’ll need to match those guac onion rings with…

Steak School

Whether you’re thinking of dining out or cooking at home, choosing the perfect steak can be daunting.

Wow247 went along to Steak School at Manchester’s The Grill on the Alley to learn more about where our steak comes from, which wines pair well with beef, and to try some of the ‘big boys’ of the steak world – the club steak, the tomahawk, and the legendary porterhouse.

Here’s what they learnt at school:

The various cuts

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The butcher showed us where each cut comes from and how it is cut as he deftly dissected the carcass into various steaks we’re all familiar with – from rib-eye, T-bone and sirloin to topside, fillet and rump.

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Rump is the most popular steak

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Despite competition from rib-eye, sirloin and fillet, rump steak remains the most popular steak in the UK.

This is partly due to its price – it’s still one of the cheaper cuts widely available – and partly due to its taste, which is often considered superior to fillet or sirloin.

It comes from a part of the animal that does more work, so it’s tougher than fillet, but suits quick cooking such as frying, stir-fry, grilling or the barbecue.

Rib-eye is a rising star

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Rump may be the most popular, but rib-eye’s popularity is rising all the time.

It’s fattier than sirloin or rump, but has much more flavour. Cook it slightly longer than you would rump so the fat melts into the meat – it suits being more on the medium/medium rare side rather than rare.

It was our butcher’s favourite steak – and mine, too.

The fat gives flavour

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Although it might be tempting to order the leanest cut you can see when you’re buying beef, the fat is vital in terms of flavour.

The fat melts into the steak as you cook it, helping to baste it from within and giving it a far superior taste and texture.

Don’t cook your steak straight out of the fridge

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Don’t get your steak out of the fridge and put it straight into a hot pan, as it won’t be tender.

Our butcher recommended leaving your steaks out of the fridge for around 30 mins before you start cooking them.

Come on, we’ve already given you a chance to take a look through our Catering courses. But in case you haven’t done so yet, we’ll give you another chance here!

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