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)
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 family beef tagliata with sweet potato wedges.
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 beef rump.
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 our beef flank steak & creamy mustard sauce, for a satisfying and indulgent meal.