When it comes to steak, no two cuts are ever the same. The best steak cut for you depends on flavour, tenderness, fat content, and how you like it cooked. Some steaks are exceptionally tender, like filet mignon or eye fillet, while others deliver a bold, beefy taste, like rump or skirt steak. A good steak cut is more than just meat on a plate; it’s the perfect balance of fat, texture, and cooking method that brings your taste buds to life.

At Elements Brasserie Belmore, premium cuts are carefully selected to highlight the beauty of steak. Whether you enjoy a lean, tender cut served medium rare or a juicy bone-in rib eye with its fat melting over the grill, every steak has its own story.

Popular Steak Cuts and Their Unique Qualities

Porterhouse and T Bone Steaks

Porterhouse and T-bone steaks are known for their impressive presentation and dual personality. On one side, you get the tenderness of the filet mignon, and on the other, the rich, beefy flavour of the strip steak. The rib bone running through adds extra depth of flavour when cooked over high heat, making them perfect for steak lovers who want it all.

Rib Eye and Bone-In Rib Eye

The rib eye is one of the most sought-after cuts thanks to its marbling and rich flavour profile. When cooked on a wood grill or cast iron pan, the fat melts beautifully into the meat, delivering a juicy, tender result. Bone-in rib eye offers even more intensity, as the rib bone enhances the taste and creates an impressive visual impact on the plate.

Sirloin and Scotch Fillet

Sirloin steak, also known as New York strip, is a versatile cut with a balance of tenderness and bold flavour. It is ideal for pan searing or grilling at high heat, giving you a quality steak with a hearty, beefy flavour. Scotch fillet, on the other hand, is slightly more marbled and prized for its melt-in-your-mouth texture, making it a premium steak choice for any occasion.

Filet Mignon and Eye Fillet

Filet mignon, or eye fillet, is the most tender cut of steak. With minimal fat content and a buttery texture, it is exceptionally tender and often considered the pinnacle of fine dining. Served medium rare, it offers a refined eating experience that highlights the natural tenderness of the meat without needing heavy sauces or seasoning.

Rump, Flank, and Skirt Steak

These cuts are full of character and flavour, with a stronger beefy taste compared to leaner options. While rump steak is popular for its balance of texture and flavour, flank and skirt steak are prized by home cooks for quick, high-heat cooking methods like grilling or pan searing. When sliced against the grain, these cuts stay tender and juicy, delivering great value and rich flavour.

Hanger, Bavette, and Tri Tip

Sometimes called butcher’s cuts, these are favourites behind the counter. Hanger steak and bavette steak are known for their beefy flavour and tenderness when cooked quickly over high heat. Tri tip, with its thick layer of fat running across the top, develops added flavour and juiciness when grilled or slow-cooked. These cuts are perfect for adventurous steak lovers looking for something different.

Cooking Methods to Match the Cut

The right steak cut deserves the right cooking method. A thick steak, like rib eye benefits from grilling or pan searing in a cast iron pan, where fat melts and seasons the meat naturally. Leaner cuts like eye fillet or sirloin shine when cooked quickly at high heat and served medium rare for maximum tenderness. Tougher cuts like flank or bavette respond beautifully to slow cooking or quick searing followed by slicing thinly, unlocking flavour without sacrificing tenderness.

Every cut of steak has its best approach, and knowing how fat content, connective tissue, and thickness work together helps you choose the perfect one.

Choosing the Best Steak Cut for You

Ultimately, the best steak cut comes down to personal preference. Do you prefer the buttery tenderness of a filet mignon, the rich marbling of a ribeye, or the bold, beefy flavour of a rump? Each cut offers something unique, and that is the joy of steak. At Elements Brasserie Belmore, premium cuts are showcased with cooking methods that highlight their natural flavour, from pan-seared eye fillet to bone-in rib eye carved tableside for an impressive dining experience.

Where to Enjoy the Finest Cuts in Sydney’s Suburbs

If you want to experience the very best steak cuts, prepared with skill and served with care, visit Elements Brasserie Belmore. Every dish celebrates the beauty of steak, cooked over fire and presented with elegance to satisfy both steak lovers and newcomers alike.

Elements Brasserie is more than a steakhouse; it is where passion for quality cuts, premium produce, and flavour all come together on the plate.

And beyond Belmore, the Elements Dining Group continues to raise the standard of dining across Sydney with venues that celebrate the art of grilling, flavour, and exceptional hospitality.