Ever wondered how Michelin chefs cook every type of steak to perfection? In this video, we’re breaking down exactly how to cook six different cuts—Picanha, Rump, Sirloin, T-Bone, Fillet, and ...

"As a steak, it's slightly less tender than a fillet, but the fat and marbling in this cut makes it really tasty," says Lishman. Look for a nicely marbled steak that's been dry aged for 21-30 days.

Steak is a go-to special-occasion dish. Whether it's a fillet, sirloin, ribeye, rump or hanger, here’s how a pro-chef cooks it at home for perfect results.

Fillet or sirloin, rump or ribeye, getting your beef in tip-top shape requires good ingredients, skill and a little alchemy. Sophie Morris takes tips from the pros.

Fillet The tenderest cut and the most expensive. Whole, it weighs approximately 3.5 lb/1.6kg , yielding 8-10 steaks. You can ask for rump fillet or the Chateaubriand, which roasted whole serves 3-4.

An 8oz fillet steak will now cost just £3.52, compared to £7.04 previously. The same size rump steak will be £1.70 (£7.50-a-kilo) and sirloin/ribeye steaks will be £2.25 (£10-a-kilo).

Since the first caveman dragged home a ragged lump of gently oozing mammoth meat, cooks have always had strong views on the subject of butchers. The steer, or lamb, or porker looks much the same ...

Rump fillet burger at The Quartermasters Arms in Hobart. Address: 134 Elizabeth Street, Hobart. ... “The fillets are blitzed together with fresh herbs, ...

Whether you like your steak rare, medium or well done, you can't beat a restaurant that cooks it to your perfection. From rump, rib-eye and sirloin, to the more extravagant cuts of fillet ...

Whether you like your steak rare, medium or well done, you can't beat a restaurant that cooks it to your perfection. From rump, rib-eye and sirloin, to the more extravagant cuts of fillet ...