First Bite masterclass
Steak masterclass
Clear temperatures, sear times and practical techniques for cooking steak with confidence.
Steak guide
Ribeye
Rich, heavily marbled cut from the rib section. Known for its intense beefy flavor and juiciness. The fat content keeps it moist during cooking.
Steak guide
Filet Mignon
The most tender cut from the beef tenderloin. Very lean with a mild, buttery flavor. Often wrapped in bacon for extra fat.
Steak guide
New York Strip
A well-balanced cut from the short loin with a strip of fat along one edge. Great combination of tenderness and bold beef flavor.
Steak guide
T-Bone
Two steaks in one — a strip on one side and a smaller tenderloin on the other, separated by a T-shaped bone. Best of both worlds.
Steak guide
Sirloin
A leaner, more affordable cut from the rear back. Less marbling but full of beefy flavor. Best when not overcooked.
Steak guide
Porterhouse
The king of steaks — a larger version of the T-bone with a bigger tenderloin portion. A showstopper for special occasions.
