Steak Knowledge

Question 1

Ribeye and why

Answer 1

Recommend medium so the eye of fat (marbling) can melt down adding more flavour to meat

Question 2

Sirloin and why

Answer 2

Medium rare- it has less blood so it has a firmer texture

Question 3

Rump and why

Answer 3

Recommend medium but it’s a very versatile steak

Question 4

Fillet and why

Answer 4

Rare it’s the most tender piece of steak so cooking it well done will make the meat toughen up

Question 5

Bistro rump and why

Answer 5

Medium as taken from centre of rump to combine the tenderness with great flavour

Question 6

Chateaubraind and why

Answer 6

Medium rare- if cooked too rare it can still be a little chilled in the middle due to its size

Question 7

T-bone and why

Answer 7

Medium rare- rarer closer to bone

Question 8

Long bone Tomahawk and why

Answer 8

Medium- meat rarer closer to bone

Question 9

Ribeye on the bone and why

What’s it also called

Answer 9

Medium- meat rarer closer to bone

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