The incontestable favourite in steakhouses and pubs across Melbourne, the porterhouse steak comes from the main eye muscle of the steer. When cut thick, it shines when grilled over charcoal. For the ultimate steak night, we like to serve ours with red wine jus and potato gratin as demonstrated in our steak menu. This cut is also delicious when sliced thin and stuffed into a toasted roll with mustard, lettuce and pickles onions for an easy take on a steak sandwich. The two common terms for this cut are sirloin and porterhouse.
The sirloin steak is also known as the porterhouse steak. As above, we recommend serving it flame grilled and sliced thinly to make one of the best steak sandwiches.
Flank is a thin cut of steak that comes from the belly of the steer. It either needs to be served medium rare or cooked long and slow for best results.
Rib eye steak
In Australia and New Zealand, a rib eye steak is understood as a bone in scotch fillet. This cut comes from the rib section of the steer and is prized as one of the most flavoursome and celebratory cuts of the animal. We prefer to cook our rib eye steaks in a cast iron pan with plenty of butter or over charcoal. Due to its size, it’s best carved after having a decent resting period to share.
Our recipe archive includes many steak recipes for how to cook steak. These encompass how to cook steak to your liking, a recipe for a grilled tomahawk steak, techniques for cooking Wagyu and Bistecca alla Fiorentina.
Find our entire selection of beef to cook your next feast with. Complete your weekly shop at Meatsmith Specialty and Wine Merchant. Enjoy free delivery on orders of $100 and more in selected suburbs throughout Victoria.