Simply splendid steak

There is no such thing as a ‘one steak fits all’.

Steak is incredibly versatile, a go-to in your culinary arsenal, and just like a little black dress, you can dress it up or down to befit the occasion. It’s a great way to get creative in the kitchen, but remember – when it’s good it’s good and when it’s bad it can be as tough as old boots!

Read on for some top tips and sizzling Welsh Beef steak ideas…

How do you like yours?

Rare, medium rare, well-done or somewhere in between? The way steak is cooked almost always creates a dining discord. While some balk at the idea of a rare steak that’s’ ‘almost walking off the plate’, others may raise an eyebrow at a well-done steak with ‘cremated’ overtones.

Which one are you?

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‘Steak’ your pick from these succulent sizzlers

Steak is essentially a slice of beef, but there are many types available depending on which beef cut it comes from. Each steak has varying characteristics which need to be considered when cooking for the best results. Explore the most popular steak types below and our suggested recipes.

Fillet

Cut from the lower back, where the muscle is barely used, this steak is very lean and has very little marbling. Despite its super soft tenderness (and price!) it’s not as flavoursome as other steak cuts.

Welsh Beef Wellington with port and mushroom sauce

Gareth Ward’s Welsh Beef fillet surf and turf

Bryan Webb’s Welsh Beef steak ‘au poivre’

Sirloin

This steak, cut from between the ribs and the rump, has a good layer of marbling. A steak full of beefy flavour and keeps tender if rested adequately.

Bryn Williams Welsh Beef sirloin steak with asparagus, mushrooms, onions and wild garlic

Stephen Terry’s pan-fried Welsh Beef sirloin steaks with roast cherry vine tomatoes, polenta chips, rocket and parmesan

Stephen Stevens’s Welsh Beef wagyu, tomatoes, green strawberry and charcoal mayonnaise

Welsh Beef steak Chasseur

Rump

A very lean steak, cut from the back end, but not as tender as other cuts. Benefits from marinating before cooking.

Hang Fire’s Welsh Beef picanha with Asian-style chimichurri

Flat iron or featherblade

Cut from the shoulder, this steak has good fat marbling throughout. It benefits cooking rare to medium rare and is an excellent steak for grilling on the BBQ.

Featherblade (Flat iron) Welsh Beef steak with chimichurri

Rib-eye

With generous marbling, this steak is cut from the ribs and is very flavoursome. A bone-in rib-eye is called a tomahawk steak.

Matt Waldron’s Welsh Beef rib-eye steak with rarebit mushroom topping

Hywel Griffith’s rib-eye of Welsh Beef with noodles and kecap manis

More than just a flash in the pan

While steak and chips is a popular dish, did you know that you can serve steak in other exciting ways? Try our recipes below for a twist on the traditional steak.

Welsh Beef katsu

Welsh Beef stroganoff

Crunchy quinoa Welsh Beef goujons served with dips

Welsh Beef salad

Crispy chilli Welsh Beef

Welsh Beef pad Thai

Asian Welsh Beef and noodle salad

And now for something deliciously different…

It’s not all about beef. Have you tried Welsh Lamb steaks? These succulent and juicy steaks, from the leg or the rump, are incredibly tasty and versatile. For a new take on steak, try these irresistible recipes.