The Main Steak Cuts

Here are some of the best cuts for pan-frying, grilling and griddling. ALL these cuts are perfect for cooking on the barbecue.

The Best Cuts for Pan Frying, Grilling and Griddling

Rib eye Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, but have a wonderful flavour. These steaks may also be sold on the bone.

Rump Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour.

Fillet is the most lean and tender of all steaks making it the most prized of cuts. Typically 4cm (1½inch) thick, it cooks quickly and there is no waste, which makes it worth considering for a special occasion.


Sirloin Sold boneless, sirloin steak has a great flavour. Steaks are cut to about 2cm (¾inch) thick and have thin layer of fat running along the top of the steak.

Frying/Minute steaks (not illustrated) This inexpensive steak is taken from the thick flank. Take care in the cooking of these steaks to ensure optimum tenderness and flavour. Great for a decadent sandwich or baguette.