Know Your Cuts: A Butcher's Guide to Steak

Sirloin, ribeye, T-bone, fillet — the counter can feel like a quiz. Here is the simple version we give every customer. Sirloin is lean and beefy: grill it hot and fast and serve it blushing pink. Ribeye is marbled and rich: it forgives a little extra heat and loves butter-basting.

T-bone gives you two steaks in one — fillet tenderness and sirloin flavour divided by the bone, which itself adds savouriness as it cooks. Fillet is the most tender and the leanest, so keep it simple: salt, pepper, a fierce sear, and restraint.

Whatever you choose, three rules never change. Bring the steak to room temperature, season boldly just before cooking, and rest it properly. A rested steak reabsorbs its juices — cut too soon and they end up on the board instead of in the bite.