The centre cut steak is taken from the 'thick flank', between the rump and the topside and silverside. This produces a very lean steak.

Centre cut steak

What's 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.

How Can I Cook It?

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.

What Else Could I Use?

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.

Did You Know?

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.