Let’s talk steak — a big, beautiful slab of beef. There is a whole world of steak cuts out there, some more common than others. Many cuts are popular for a reason, while some are just getting the recognition they deserve. 

Arguably the hardest thing about cooking steak at home is actually buying a steak; whether you cook steak at home or save it for a special occasion out, it’s still important to know your high-end steak cuts. We’ll cover all the different kinds of steaks, what they taste like, and how best to cook them. Are you ready for your steak primer? Let’s go! Here’s a list of the steaks and the range of flavours they offer, tenderness and texture:


  • RUMP STEAK - This flavourful primal is a boneless cut from the hindquarter. The grains in each of the muscles that make up the rump run in opposing directions and have varying textures and levels of tenderness. 

  • PORTERHOUSE - NY, Kansas City, porterhouse, sirloin, striploin etc, etc. The steak with a confusing amount of names also has many benefits such as tenderness, fat content and versatility. Flame grill or pan fry is best for this steak.

  • T-BONE - The choice of the true beef lover, as you get a striploin and a tenderloin on either side, and who doesn’t love meat cooked on the bone? Cooks well on the charcoal grill, but is also great slow-smoked for steak perfection.

  • TENDERLOIN - This one is all about tenderness, as this muscle doesn’t get used as much and is pretty lean. Season well, charcoal grill or pan-fry, and punch up with a killer sauce and some creative, tasty sides. 

  • SCOTCH FILLET - Also known as a cube roll, one of the most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour. Roast or grill with either bone in or not.

  • RIB EYE - If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, the rib eye is tender, full of flavour and perform best when cooked in a pan, on a barbecue or sliced thinly for a beef stir-fry.

  • SKIRT STEAK - A long thin steak with visible muscle fibres – known for tasting even beefier than flank steak and takes especially well to marinades. Skirt steak is best seared or grilled and makes a great stir-fry meat.

  • FLANK STEAK - Lean without much fat and lots of fibres – be sure to cut flank into thin strips against its grain for maximum tenderness. Quick high heat is best for flank steak, but it also takes well to rolling and stuffing.

  • TOMAHAWK - You can expect large amounts of inter-muscular fat, making it a full flavoured, melt-in-the-mouth experience. Best grilled on the BBQ if you have limited oven space!
  • FLAT IRON STEAK - Named for its square shape, the flat iron is packed with flavour and tenderness. However, this steak can get tough so its best cooked rare to medium-rare.

  • OYSTER BLADE STEAK - Contains a thin line of gristle running through the centre of the steak which should be scored to prevent curling when cooking. Perfect cut for stir-frying with its full flavour and tenderness.

  • TOPSIDE STEAK - Comes from the inside of the hind leg, between the thick flank and the silverside. Although sold as steak, performs best when diced for slow-cooking in a hearty casserole or braise.

  • CHUCK STEAK - Chuck is a well used area so contains a great deal of connective tissue. Popular for its balance of meat and fat. Best prepared by slow-cooking to bring out its full, savory flavor.