Centre Cut Steak
The centre cut steak is taken from the 'thick flank', between the rump and the topside and silverside. This produces a very lean steak.
These steaks are suitable for grilling or pan-frying. Because they are very lean they will be dry and tough if cooked more than medium. To cook a 2cm/3-4 in thich steak:
Rare: 2 ½ minutes each side
Medium rare: 4 minutes each side
Medium: 6 minutes each side
Leave to rest for a couple of minutes before serving.
If you prefer your steak cooked between medium and well-done you might want to try a steak that tastes better with more cooking, like a rib eye. If you are looking for something tender and lean which tastes delicious cooked rare to medium, try a fillet or a flat iron if you like more flavour.
The centre cut steak is a very lean and tender steak which is very popular on the continent and is called bullet steak (translated) as the muscle has the shape of a bullet.