HIGH STEAKS

Charred, blushing and delicious, well-butchered beef has long been a dining centrepiece. Understanding the different cuts is essential to ensure your steak is sizzling. JORDAN KRETCHMER talks cuts with the experts.

- JORDAN KRETCHMER

THE CUTS

T-bone steak

This hefty steak (pictured left) packs two different textures and flavour experiences - a tender fillet muscle on the smaller side of the bone and a juicy sirloin on the other. "The bone is left in for moisture retention. And essentially, it really helps flavour the meat," says Pratt. T-bones vary in size depending on where in the short loin they are cut from, and the bone also helps conduct heat while being cooked. On menus you may see it listed as bistecca alla Fiorentina; or porterhouse with fillet. As with any steak, cooking and resting are equally important. But for the ultimate home-cooked steak (T-bone or any other cut) McBean recommends seasoning it the day before cooking.

"Salt your steak the day before you cook it, and lay it on a rack in the fridge. It's almost like dry-ageing it," she says. "I won't eat a steak without doing that, it's a game changer."

Eye fillet