The top 5 best cuts of steak

Steak Cuts
what’s the one steak to rule them all? Choosing the best beef cut is of course a matter of opinion, so we’ve rounded up five of the best all-rounders.

Any meat lover will tell you every cut of steak has a unique flavour and composition that suits certain cooking methods and recipes. No two cuts are exactly the same, and the sheer amount of choice out there means there’s a beef cut for every taste and budget.

But what’s the one steak to rule them all? Choosing the best beef cut is of course a matter of opinion, so we’ve rounded up five of the best all-rounders, which comprises of:


Also known as: Porterhouse, New York steak or New York strip

Sirloin is a big favourite amongst steak lovers, and it’s easy to understand why. This premium cut comes from the hindquarter, making it tender while still being full of flavour. It’s also a very versatile cut of steak, which means it’s suitable for grilling, sautéing, barbecuing or pan-frying.

Eye fillet

Also known as: Tenderloin steak, fillet steak

Eye fillet is one of the most tender cuts around, making it a top choice for those who love that signature melt-in-your-mouth texture. Like sirloin, it comes from the hindquarter and is the strip of muscle tucked in against the backbone. The ‘short’ portion of the fillet is especially tender and lean, and often commands one of the highest prices of any steak cut. 

Scotch fillet

Also known as: Rib-eye steak

Scotch fillet is widely regarded as the most flavoursome cut of steak. This is due to the seam of fat marbling, which enhances the flavour and texture of the steak during cooking. Scotch fillet steaks can be bought and cooked with the bone in or boneless, and are best prepared by pan-frying or barbecuing.


T-bone steaks are the quintessential barbecue steak thanks to their rich and meaty flavour. Technically speaking, a T-bone is a bone-in cut with a tenderloin on one side of the bone and a sirloin on the other – so it packs two textures and flavour experiences into one meaty portion.

Chuck steak

Chuck steak comes from the forequarter, which includes parts of the neck, shoulder blade and upper arm. This cut has a lot of connective tissue, so it’s not as immediately tender as some other cuts of steak. However, it’s this connective tissue (along with fat content) that gives chuck steak a delicious meaty flavour and texture. Chuck steak is great for dishes such as curries and stews – and of course burgers!

Struggling to choose between a steak and a burger? We’ve got the answer

Our premium burgers are stacked with juicy patties made from some of the best steak cuts around, like grass-fed sirloin steak and 100% Mayura Wagyu beef. We layer up a thick, juicy patty with melted cheese, lettuce, onions and condiments for an incredible fusion of flavours and textures – all between a rustic flour-dusted bun. 

Take your burger love affair one step further at Ribs & Burgers Zetland or a location near you..

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