This guide will transform you into a steak savant, unlocking the secrets to selecting as well as prepping the perfect cut for every craving.  

Picanha  

Also known as the sirloin cap, this cut of beef is from the top rump area. The triangular cut is covered by a thick layer of fat, lending both flavour and moisture to meat.

For serving: Liberally season steak and sear in a dry, preheated pan or over very hot coals, cooking it fat-side down until golden brown. Flip steak and sear the other side for another 5-8 minutes to form a crust. Continue cooking in a 180°C oven for 20-30 minutes if you like your steak medium to well-done or move to medium hot coals and cook for 15-20 minutes on the braai.   

Rib-eye  

One of the most common and best types of steaks, the rib-eye is cut from the beef rib section and can be either boneless or bone-in. Rib-eye has just the right amount of fat marbling, making it juicy, tender and very flavourful when cooked.

For serving: For best results, sear in a smoking hot pan or over very hot coals, rendering off the fat first. Cook for about 3-5 minutes a side or until a caramelised dark crust develops before turning.  

Sirloin

Cut from the lower back and side (the loin), sirloin is a leaner cut of beef with a distinctive layer of fat on top.

For serving: Cook over high heat for 3-5 minutes a side, taking care not to overcook as this cut has less fat marbling.   

Tenderised steak  

Cut from above the leg of the animal (the silverside). This cut, also called minute steak, is tenderised mechanically to loosen its texture and make it more tender. Minute steaks can become tough very quickly when overcooked, making it not well-suited to braai.

For serving: Great for quick and easy stir fries and takes to marinades well.   

Rump  

Relatively lean, boneless and flavourful, rump is known for its thickness and cut from the hindquarters of the animal.

For serving: For best results, season with a tenderising rub (see page 32) or marinate at least 15-25 minutes before searing in a hot pan for 4-5 minutes a side or over very hot coals.  

Tomahawk  

Just like rib-eye, tomahawk steak is highly marbled, extremely tender, flavourful and also cut from the beef rib section. It’s like a ribeye steak but with the bone in and cut to the thickness of the rib, making it much larger.

For serving: Season liberally, as this is quite a big cut, and sear in a smoking hot pan or over very hot coals for 3-5 minutes a side for medium to well done.   

Steak rules  

1. Make sure to always bring the meat to room temperature at least 30 minutes before seasoning and cooking – it’s the key to maximum tenderness and steak perfection! 
2. After cooking, rest your steaks at least 1 minute for every 100g. Resting not only allows the juices to redistribute, but helps trap in all that natural beefy flavour.
3. Oil the meat and the pan or grill to prevent smoking.
4. Avoid using a fork to turn the meat as doing this can puncture the flesh, causing precious juices to leak out.
5. Season liberally! This helps to form a delicious crust when the meat is cooking.

Photographs: Ashleigh Frans/Wide Shoots 

Also read: Try these delicious side dishes with your steak

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