How to cook steak | Grass fed beef

A deliciously seasoned, seared and caramelised steak is one of life’s true pleasures! It’s also healthy with plenty of iron, protein and vitamins. So, to help you choose and get the most from your steak we’ve created this how to cook steak guide showcasing cuts, cooking methods and recipes.

Of course, with Irish grass-fed beef you’re already off to a winner as you can be sure that your beef is special: reared sustainably on grass delivering a natural, earthy and special flavour.

It’s then about choosing the right cut…

The right cut makes all the difference but then so too does the right butchery skills. So, it’s always good to chat to the butcher at your local meat counter. In the meantime, here are some of the classic and most delicious steak cuts…

Fillet

The leanest and most tender of all steak cuts. A prime fillet melts in the mouth but remember to cook it super-hot and serve it rare or medium rare.

RIBEye

A classic cut with a wonderful rich flavour thanks to the marbling of fat. Serve it medium rare to allow the fat to render down.

Rump

Lean, not quite as tender as fillet but often viewed as more flavoursome. Grill and serve it pink.

Sirloin

Full of flavour, the sirloin is versatile for all sorts of dishes from stir fry to kebabs or just served as a steak.

Bavette

A slightly cheaper cut with amazing flavour. But it can be chewy so marinate it first to tenderise. Always serve rare otherwise it will become tough.

Tbone

This is a big fella. It has sirloin on one side and tenderloin on the other. The grill or barbecue is often the place for this cut. Keep an eye on the two sides cooking at a slightly different rate.

Guide to COOKING & SERVING four of the classic cuts

We’ve created four videos showing you how to get the most out of preparing and cooking four of the classic cuts:
Fillet, Rib-eye, Rump and T-bone. We’ve also highlighted a delicious recipe link to each cut. Happy cooking!