'MEAT' THE BIG FOUR

There are 4 classic steak cuts, all BIG in name, and in this case they’re also BIG in nature as each one is more generously cut than you’ll normally find in your local supermarket. Here is what Donald Russell’s artisan butchers say about them:

 

PAVÉ RUMP STEAKS

Pavé Rump SteakThe leanest of all, this working muscle has a natural ‘bite’. Traditionally dry-aged for 35 days this cut is best cooked on the rare side for big ‘beefy’ flavour. Normally served as a 180g portion (often with fat on the side) this one is cut as a continental ‘Pavé’ without fat giving a full chunky 200g slab of prime meat. We recommend it served rare.

Cooking guide:
Rare: 5 minutes a side
Medium: 6 minutes a side
Well done: 7.5 minutes a side
Rest for 10 minutes before serving

 

SIRLOIN STEAKS

Sirloin SteaksSirloin is the perfect combination of rich, deep flavour and juicy tenderness. Donald Russell cut these succulent steaks from the centre of a 28 day traditionally dry-aged sirloin, trimming the excess fat to give you more meat for your money. They leave a thin strip of fat for 200g of maximum taste. Recommended served from rare to medium-well.

Cooking guide:
Rare: 1½ - 2 minutes a side
Medium: 3 minutes a side
Well done: 4 - 5 minutes a side
Rest for 10 minutes before serving

 

RIBEYE STEAKS

Ribeye SteakThe fat and marbling on the prime rib of beef from which these steaks are cut means that this 35-day dry-aged beauty is rich and super-succulent. Most of Donald Russell’s butchers and in-house chefs name this as their personal favourite as the fat gives it a rich mellow flavour. Some like to flash-fry it and eat it rare; because of the higher fat content others cook it for longer until the fat starts to caramelise – it’s the most flexible of steaks.

Cooking guide:
Rare: 1½ - 2 minutes a side
Medium: 3 minutes a side
Well done: 4 - 5 minutes a side
Rest for 10 minutes before serving

 

FILLET STEAKS

Fillet SteaksThe fillet is a muscle that does no work at all but simply lives a life of luxury – so it’s easy to understand why this is the softest melt-in-the-mouth steak you’ll ever eat. Donald Russell are offering a 180g portion, once again 20g bigger than most fillets you get. Recommended rare to medium rare to serve at its tender best.

Cooking guide:
Rare: 4 minutes a side
Medium: 5½ minutes a side
Well done: 7½ minutes a side
Rest for 10 minutes before serving

 

 

COOKING YOUR STEAKS TO PERFECTION

How to 'Meat' Perfection Cooking GuideTo make sure you get the best that the Big 4 have to offer, you need to cook your steaks to perfection. Take a look at our steak cooking guide for more – or check our downloadable Meat Perfection Guide for all the details you need, whenever it suits you.