Honour's Steak Guide

People always come into the shop and ask what steak is good. In our opinion all steaks are good but you have to cook them well. Everyone has a different preference on how they like their steak so here is our guide on how to get the best out of a variety of steaks.

Flat iron steak.

Fillet
Cook on a high heat for 2-3 minutes per side.
Best served rare
The leanest but most tender of all steaks
Rest for 5 minutes after cooking

Sirloin
Cook on a moderate heat for 2-3 minutes per side
Best served medium rare
The perfect balance of flavour and leanness
Rest for 5 minutes after cooking

Rib Eye
Cook on a high heat for 3-4 minutes per side
Best served medium rare
Great flavour from the crispy fat
Rest for 7 minutes

Rump
Cook on a moderate heat for 4 minutes per side
Best served medium rare
The steak that won’t break the bank but packs a punch with its flavour
Rest for 8 minutes

T-Bone
Cook on a low heat for 4-5 minutes
Best served medium rare
Extra flavour from cooking on the bone
Finish in the oven for 6 minutes on 220C or GM 7
Rest for 10 minutes

Bavette
Cook on a high heat for 2-3 minutes a side
Best served rare
Rich flavour and lean
Rest for 5 minutes
Slice against the grain

Flat Iron
Cook on a high heat for 2-3 minutes a side
Best served rare
Full of flavour and ideal for a steak sandwich
Rest for 5 minutes
 
Top Tips for Cook
  • Take your steak out of the fridge at least 20 minutes before cooking to bring it to room temperature.
  • Pat dry and season your steak before it goes near the pan.
  • Use a heavy pan, skillet or griddle. Heat your pan in the oven before you start to cook.
  • Warm the plate you rest your steaks on and cover with foil
  • Don’t keep turning your steak it only needs to be turned once
  • Don’t press down on your steak when cooking it, all you will be doing is push the moisture out of your steak.
  • Always make sure the fat is well rendered and crispy