Popular steak cuts including ribeye, filet mignon, beef bavette, tenderloin, sirloin vs striploin, their qualities, and pairing of wine.
Australian Premium Black Angus Ribeye Steak (Scotch Fillet, MS 2+, ~2.5cm, 400g)
Below are some popular steak cuts along with their qualities and wine pairing suggestions.
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Ribeye: This cut comes from the rib section of the cow and is known for its marbling, which makes it tender, juicy, and flavourful. It's a favourite among steak lovers and can be cooked in a variety of ways. It pairs well with bold red wines like Cabernet Sauvignon or Malbec.
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Filet Mignon: This cut is a small, tender piece of meat that comes from the tenderloin. It's known for its melt-in-your-mouth texture and mild, buttery flavour. It's best cooked to medium-rare or medium and pairs well with lighter red wines like Pinot Noir or Merlot.
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Beef Bavette: This cut comes from the bottom sirloin and is also known as flap steak. It's a thinner cut with a slightly chewy texture and robust, beefy flavour. It pairs well with full-bodied red wines like Cabernet Sauvignon or Syrah.
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Tenderloin: This cut comes from the cow's loin area and is known for its lean, melt-in-your-mouth texture. It's often the most expensive cut of steak and pairs well with medium-bodied red wines like Merlot or Cabernet Franc.
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Sirloin vs. Striploin: Sirloin comes from the lower back of the cow and is known for its rich, beefy flavor and moderate tenderness. Striploin, on the other hand, comes from the short loin and is known for its juicy, flavourful meat and excellent marbling. Both cuts pair well with medium-bodied red wines like Merlot or Cabernet Franc.
As for wine pairing, it's important to note that there are no hard and fast rules when it comes to pairing wine with steak. It's all about personal preference. However, as a general rule of thumb, full-bodied red wines like Cabernet Sauvignon, Malbec, and Syrah pair well with bolder cuts of steak like ribeye and beef bavette. Medium-bodied red wines like Merlot and Cabernet Franc pair well with more delicate cuts of steak like filet mignon and tenderloin.
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