KNOW YOUR STEAK
Sirloin or rump? Fillet or rib-eye? Everyone has a cut they come back to, but knowing what makes each one different can help you choose the steak that suits your taste.
Sirloin is known for its balance of tenderness and flavour. Rump is a leaner cut with a deeper beef taste. Fillet is especially tender, while rib-eye is rich, juicy and full of flavour thanks to its marbling. Steak on the bone brings even more depth to the plate.
At Turn ’n Tender, steak is what we do. From classic cuts to steakhouse favourites, our steakhouse menu gives you plenty of ways to find the cut, side and sauce that works for you. And if you want to understand steak a little better before your next order, these tips are a good place to start.
CHOOSING THE RIGHT CUT
Choosing the right steak starts with knowing what you enjoy.
If you like a steak that is tender and easy to eat, fillet is a good choice. If you want something with more beef flavour, rump is a strong option. Sirloin sits nicely between the two, with good flavour and a softer texture. If you enjoy a richer steak with more marbling, rib-eye is worth considering.
There is no single best cut for everyone. The right cut depends on your appetite, your preference and how you like your steak served.
GRILLING BRINGS OUT THE FLAVOUR
A great steak belongs on the grill. Grilling gives steak the heat it needs to develop a good sear, which helps build flavour on the outside while keeping the inside tender. That sear is what gives steak its rich, savoury taste and the texture people look forward to when they order from a steakhouse.
The key is strong heat, good timing and not overworking the meat. When the cut is good, the grill should bring out the flavour without needing to hide it.
TONGS HELP PROTECT THE STEAK
When you turn a steak, use tongs instead of a fork.
A fork pierces the meat, which can let some of the juices escape while the steak is cooking. Tongs allow you to lift and turn the steak without cutting into it, helping it stay tender and full of flavour.
It also helps not to move the steak too often. Give it time on the grill, turn it when it is ready and let the heat do its work.
A GOOD SEAR NEEDS TIME
If your steak is sticking to the grill, leave it for a little longer. Steak often sticks when the surface has not finished searing.
Once a good crust has formed, it should lift more easily. If you force it too soon, you can tear the outside of the steak and lose some of the flavour and texture that should stay on the plate.
Patience makes a difference. Let the steak release naturally before turning it.
RESTING KEEPS THE STEAK TENDER
Once your steak comes off the grill, let it rest before cutting into it. Resting gives the juices time to settle through the meat, which helps keep each bite tender and full of flavour. If you cut into a steak too soon, those juices can run onto the plate instead of staying in the steak. A few minutes of resting can make a noticeable difference, especially with thicker cuts.
LET THE STEAKHOUSE HANDLE IT
Knowing your steak helps you choose better, but getting it right on the grill takes timing, experience and care.
So, the next time you’re searching for restaurants near me or looking for a steakhouse that knows its cuts, visit your local Turn ’n Tender. Explore the steakhouse menu, choose your cut and let our team take care of the grill.
Find your nearest Turn ’n Tender and book a table for your next steak dinner.
