The best overall steak for pan-frying in Australia is the Scotch Fillet (Rib Eye), highly regarded for its excellent marbling, tenderness, and flavour. It is a versatile, forgiving cut that produces a moist, juicy steak with high heat. For other options, Porterhouse (Sirloin) and Eye Fillet are also premier choices.
When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon.
Scotch fillet steak a.k.a. boneless rib eye or rib fillet
Scotch fillet steaks perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.
Both sirloin and rump steak have wonderful flavour profiles. Sirloin is usually richer thanks to its distribution of fat marbling. Rump steak, while robust in flavour, is slightly milder when compared to sirloin. This is due to the leanness of its meat.
The 3-3-3 Rule is a simple, memorable cooking method that helps you sear and finish steaks evenly. For a 1-inch steak, sear one side for 3 minutes, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes.
The Bavette steak, often known as the butcher's secret, has long been a hidden gem in the world of beef. This cut, taken from the lower sirloin, boasts a texture similar to flank or skirt steak but with a richer flavor profile that rewards careful preparation.
Ribeye – Rich & Flavorful
Available bone-in or boneless, it's favored by those seeking the best cut of steak for deep flavor. For the richest flavor, enjoy it medium-rare to medium—just enough heat to let that extra marbling melt into every bite.
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Rump is taken from the backside of the animal where the muscles have worked hard resulting in a denser texture. This means rump can have slightly more chew resistance than fillet, sirloin or rib-eye, however it comes with a fuller flavour.
The best oil for searing steak should have a high smoke point, neutral flavor, and heat stability to prevent burning or altering the steak's taste. Algae cooking oil is the top choice, with a 535°F smoke point, mild buttery flavor, and excellent heat stability.
In Australia, a ribeye steak is most commonly called a Scotch fillet, though sometimes it's still referred to as ribeye, especially the bone-in versions which might also be called a Cattleman's Cutlet. Both names refer to the tender, well-marbled cut from the rib section, known for its rich flavour and juiciness.
Filet Mignon
This cut runs along the back section of the cow, and these muscles are far less used than almost any other cut of steak available. This leads to an extremely lean cut of beef that is melt-in-your-mouth tender. Filet mignon is often referred to as the king of steaks, and that is with good reason.
Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
Step-by-Step: How to Pan-Fry Steak
Beef sirloin just might be America's favorite cut of beef, for good reason: it's readily available at grocery stores, affordable, and tender enough for quick, high-heat cooking like grilling or pan-searing.
The 3-3-3 rule for steak is a simple guideline for getting a great sear and even cooking: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes (or use indirect heat) to finish to your desired doneness, then rest. This method, often adapted for thicker cuts, focuses on building a crust and gently bringing the interior to temperature for a juicy result, with some variations suggesting a 3-3-2-2 rule for more precise control.
Nick Boukes Preheat pan a few minutes on medium, add oil Steak 3 mins on then flip 3 mins again, flip 2 mins, flip 2 mins, remove Let rest for 5-10. Id been using higher heat methods per usual but found this on a website and tried it. Came out good.
11. Ribeye Steak: Taken straight from the rib section, this indelible half fat, half protein cut of steak has 10 grams more fat than the T-bone steak and 3 grams less protein, making it the least healthy cut on this list. But according to Livestrong, if you broil your ribeye steak, the fat content will drip away.
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
For celebrity chef Gordon Ramsay, one particular cut of steak ranks among his all-time favorites. As outlined in a cooking tutorial on Ramsay's "The F Word," that cut of meat is the tender and luxurious filet mignon.
The rich taste and tender texture make ribeye a favorite for many steak lovers, but it also means a higher price. Sirloin steaks are more affordable. They have less marbling, so they are leaner and less rich in flavor than ribeye. However, sirloin is still a great choice if you want a tasty steak at a lower price.
Five Underrated Beef Cuts
Australia boasts world-class steakhouses, with Margaret (Perth) frequently ranked #1 in Australia (and globally), praised for its premium produce like Blackmore Wagyu cooked over wood-fire, alongside other top contenders like Sydney's Bistecca and Firedoor, and Melbourne's Meatmaiden, all renowned for exceptional beef quality, expert dry-aging, and unique preparations, often highlighting Australian breeds like Wagyu and Angus.
One such cut was pavé — also called filet de romsteck — that Bourdain referred to as "a sort of poor man's filet mignon" in a piece he penned for The New York Times. Similar to a top butt or top sirloin in the U.S., filet de romsteck comes from a cow's rear end and sits between the sirloin and round steaks.