Most people opt for fillet, the most tender and expensive of steaks, but in my opinion, fillet can be a little tasteless. Sirloin and Rib-eye steaks are a little less tender than fillet, but if these steaks have been dry-aged, they’ll be tender enough. Together with their fat cover and marbling, it makes them much tastier, as confirmed by my wife, Louise, (they’re her favourites!).
Rump steak is the least expensive of the ‘frying cuts’ but I find they’ve the most flavour; again, the 21-day dry-ageing process ensures the succulence.
The most romantic of steaks is the “cote de boeuf”. This is basically a double rib-eye on the bone served rare – with Béarnaise sauce, it’s the ideal choice for Valentine’s night.
*For the cote de boeuf, cook the same way – 2 minutes each side – but then place in a red-hot oven for 10 minutes. Rest it for another 10 minutes while you make your Béarnaise sauce. Carve the meat at an angle so you can share it with your Valentine. (They always say the way to a man’s heart is through his stomach….)