The Best STEAK (Rump vs Sirloin vs Ribeye)

Steaks are considered one of the most luxurious foods in the world but when it comes to selecting The Best Steak, there’s no one-size-fits-all answer. I was standing in the meat aisle of the supermarket for about twenty minutes not knowing much about steak but wanting to buy the best one. Out of these three different types of steak at roughly the same price points I made a decision to just buy all of them, to try them and come to my own conclusion.

Sirloin steak comes from the top of the cow's rear and is known for its superior flavour, texture, and tenderness. It has a distinct flavour that is well balanced between beefy and sweet. It is also known for its juiciness and is great for grilling or pan-frying. Rump steak is another popular option. It comes from the top of the cow's rear and is known for its robust flavour and juiciness. It has a slightly more intense beefy flavour compared to sirloin. Its texture is slightly less tender than sirloin, but still juicy and flavourful.

Ribeye is another great option. It comes from the cow's rib-eye muscle and is known for its rich flavour and tenderness. It has a buttery, beefy flavour and is known for its juiciness when cooked and is often regarded as the king of steaks. So when it comes to The Best Steak, there’s no easy answer. It depends on your preferences, such as texture, fat, and flavour. Sirloin, rump, and ribeye are all great options and each has their own unique flavour and texture. Ultimately, it’s up to you to decide which steak is the best for your taste.

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[noteanotell]

Rumps my favourite £15kg, ribeye is gorgeous but at £25kg ill stick with rump

[bookaltd]

Ribeye is preferred but rump is my weekly go to as it's half the price

[bongjovi]

When you let it rest. It should rest for half the amount of time it was cooked for. So if cooked for 1 minute on each side to get a sear, then 3 minutes on a low heat. That's 5 minutes. Let it rest for 2 to 3.
You can do a reverse sear by cooking it on a low heat for the first 3 minutes then on a very high heat for a minute each side. That is best if you have a bbq :)

[abiboy]

Sadie knows the real deal. Listen to her, my friend.

[bongjovi]

Hiya Ryan I would love to cook you guys a steak. I have become a bit of a connoisseur with steaks as I eat a few a week lol. Leaving the steak out for 20 minutes is a myth and pointless. It takes 2 hours for the centre of the steaks you were cooking to come upto room temp after taking it out of a fridge and in 2 hours bacteria starts to form. So cook directly from the fridge. It is better to get a good sear on the outside as that's where the flavour comes from. So either sear the outside first on a very high heat for 1 minute each side. Then let it rest a couple of minutes while the pan or skiddle pan reduces in heat, then add to the pan and keep turning every 30 seconds. Add a large know of butter for the last minute and keep basting and turning. Carve and serve and sprinkle sea Salk over the steak once its carved so not just the crust is ❤

[michaelcox]

your cooking introduction is FINISHED go to Aussie or US VIDEO SITES those stake cuts look under cooked and no flavour hope you learnt something

[dotslasher]

bad quality steaks, go find a real butcher. And for the love of god: sear those steaks instead of boiling them.

[sbrader]

Those are some bad quality steaks not much marbling on even the ribeye