With the summer season in full swing, there's no better way to enjoy eating al fresco than with a delicious grass-fed, dry-aged steak. For your steak night recipe collection, nothing beats a pasture-fed and 21-day dry-aged steak for optimum flavour. At HelloFresh, we are a huge fan of sirloin steaks, as they offer the best of both worlds —flavour and tenderness. Here, we share a quick guide on each beef steak cut and how to cook your steak to perfection. For more inspiring dinner ideas, check out our favourite recipes for your next meal.
How to cook a steak
There are a couple of tricks to cooking a great-tasting steak that can be applied to all cuts.
- Bring your steak to room temperature. Take your steak out of the fridge at least 30 minutes before cooking to ensure even cooking and tenderness. Cooking meat straight from the fridge will make it seize up, resulting in a tougher texture.
- Seasoning! Season your steak generously with sea salt, pressing it into the meat. Avoid pepper at this point, as it can burn when fried.
- Resting your steak. Rest your steak for at least five minutes after cooking. This lets the juices settle back into the meat, making it extra succulent.
How to choose your steak (& how to cook it)
Choosing the perfect steak and cooking it just right can elevate any meal from ordinary to extraordinary. Whether you're exploring the nuances of how to choose your steak or savouring the rich flavours of dishes like garlic butter steak, there’s a steak cut and preparation method to suit every palate. For those who crave a classic yet bold option, beef rump with garlic-peppercorn butter delivers a mouthwatering taste with a hint of spice.
Explore our beef cut gallery to discover the unique qualities of each cut and elevate your steak knowledge.
Bavette: A budget-friendly cut that’s great for the BBQ and best-served medium. Try it with recipes from our meat recipe collection for versatile meal options.
Fillet: Known for its tenderness and higher price point, fillet has little fat and is best served rare. For a similar tender experience, you might enjoy our beef flank tagliata with rosemary brown butter.
Braising cuts: These cuts benefit from slow cooking, resulting in rich flavours and a melt-in-the-mouth texture. If you’re a fan of slow-cooked beef, sweet & sticky slow-cooked beef brisket is a perfect choice.
Ribeye: With two variations —ribeye and côte de boeuf (or rib on the bone)— this cut is best when enjoyed medium-rare and is ideal for those who love a juicy steak. Pair with sides from our beef recipe collection to complete your meal.
Sirloin: Considered a prime steak, similar to fillet but with even more flavour. Best served medium-rare. For a flavourful twist, try our garlic butter steak.
T-Bone: Ideal for sharing, the T-bone steak cooks best with a finish in the oven to ensure even doneness. Serve with a rich sauce, such as in our beef rump and garlic peppercorn butter, for a satisfying and indulgent meal.