Sirloin

Where is it on the cow?

The sirloin is from the top back part of the animal.

What is it?

This cut is a prime steak and is relatively lean.

How to serve it?

For the best result; serve sirloin medium rare. Before cooking, let your steak come to room temperature and after cooking allow resting time before you serve.

How to season it?

If you’re a beef enthusiast, there’s only one way to season, and that’s with a lashing of sea salt and pepper to finish off your steak properly.

Extra Tips

This is a cut that carries a lot of flavour. Plus a top sirloin can be excellent on the grill!

Matches

The bold and sophisticated flavours of a Béarnaise sauce will complement the sirloin. Regarding drink, light to medium bodied reds are the best to go for, dependent on the thickness of the cut. The leaner the cut, the lighter the wine is the general rule; so choose a Pinot Noir or Carignan for the leanest steaks.

Rib Eye

Where is it on the cow?

Cut from the rib portion of the animal, known as the ‘eye’ of the rib steak.

What is it?

There are two cuts; boneless and boned. It’s a cut that has a super juicy beef flavour.

How to serve it?

Again, this cut is best served medium rare. On the grill, it only takes 5 to 6 minutes to have the desired result.

How to season it?

Salt and ground pepper is the only way as you don’t want to hide or get rid of that rich beef flavour.

Extra Tips

The ribeye has a lot of fat marbling. This is when large pockets of fat are interspersed through the meat. Cook over a high heat for the best results.

Matches

Diane Sauce is the perfect combination as the subtle flavours of the rich creamy sauce won’t hide the beefy flavour.  A drink partner for rib eye has to be a medium to full-bodied red – Chianti, Merlot or Malbec.

Fillet

Where is it on the cow?

The fillet cut is found in the lower, middle part of the back. An interesting fact is that it forms part of the sirloin section.

What is it?

It’s simply the leanest and most tender cut!

How to serve it?

It’s best served as rare as you like it. If overcooked, it can become dry as the cut is so lean.

How to season it?

Be generous with a lug of olive oil, a pinch of sea salt and black pepper and keep it as simple as that!

Extra Tips

It’s the most expensive cut with the least amount of fat running through it. This is because it’s the muscle that does the least work on the cow.

Matches

The classic peppercorn sauce is ideal for this cut of meat to fully complement the pepper seasoning. Even without a sauce, the tenderness of the fillet steak is amazing to enjoy. A light-bodied red wine such as a Pinot Noir is the perfect wine to match.

However you like your steak cooked, our team of chefs will prepare it perfectly! Take a look at our menu and you’re sure to find a dish you’ll love!