“It’s from the laziest muscle in the animal,” says Gray. “So it has less fat but also less flavour, and it’s very tender.” It’s also traditionally expensive. Consider serving with garlic butter to add some punch.
“This will be perfectly marbled with fat all the way through. For me, it has the most flavour,” says Gray. Ribeye also works well on a barbecue, if you trust yourself to cook it properly.
The one with the big strip of fat along the side. “It has minimal marbling, so you’ll render the fat first,” says Gray. “Get your tongs and hold your steak fat-side down on the pan.” You’ll use less oil and get more flavour.
The cheapest cut, but also the toughest – it comes from the back end of the cow, where the work is done. One of the more flavourful cuts, it’s better cooked for slightly longer than ribeye or sirloin.