Steak out

Ah, the mighty fillet and its soft seduction... Or maybe you're more of a rump person, savouring every chewy yet somehow tender mouthful. Regardless of your preference, steak is big business in restaurants, but also - mercifully - a breeze to prepare at home and always a crowd pleaser.

We know you're going to be super-inspired by our recipes this month, but before you rush off to the butchery, here's what you need to know about the different cuts of beef.

RIB-EYE
Traditionally an American cut of beef, the rib-eye has shot up in the popularity stakes in our parts. It has a bit of fat and combines the tenderness and flavour of rump with the dry appeal of fillet. It's sometimes served on the bone.

FILLET
Much loved among locals, this cut is tender and without fat, but with less meaty flavour than rump or sirloin.

SIRLOIN/STRIPLOIN
Very big in Europe and America, the sirloin is slightly drier and chewier than its counterparts. It's the source from which T-bone and porterhouse
steaks are cut.

HANGER
Previously described as a secondary cut of meat, the humble hanger is very much du jour these days, offering an incredibly soft texture that lends itself equally well to slow braising and quick grilling.

THICK FLANK
A sure-fire winner in these tough economic times, this affordable piece of meat is cut from the hindquarters. Sliced thinly and hand-tenderised, it works a treat when seared on the braai.

TOPSIDE
Characterised by the crescent-shaped layer of outside fat, this cut's texture is coarse with a bit of marbling, and is used for Hollandse biefstuk.

RUMP
A firm favourite among South Africans, these steaks are moist and tender
but still have a bit of chew in them.

Sirloin with porcini mushrooms and
truffle oil
  

Keep it simple with this easy mushroom-inspired take on sirloin.

Serves 4

Ingredients
4 x 170g sirloin steaks
50ml olive oil
salt and milled pepper
2 to 3 cloves of garlic, crushed
1T (15ml) butter
250g fresh porcini mushrooms, quartered
truffle oil to drizzle
rosemary for garnishing

Method
Rub steak with olive oil. Season well then rub with crushed garlic. Heat a non-stick frying pan over high heat until smoking hot. Pan-fry steaks for 3 to 4 minutes on each side. Set aside and keep warm. Using the same pan, melt butter, add mushrooms and cook over medium heat until golden brown. To serve, top steaks with mushrooms, drizzle with a little truffle oil and garnish with rosemary.

Jan Scannell, Tongmaster, Braai 4 Heritage

"Medium rare. I'm going through a fillet phase at the moment and I like mustard-based sauces. These days I think most steakhouses are overdoing the pepper in a pepper sauce and I end up not being able to taste the natural goodness of the steak. My favourite side order is a braaibroodjie and I think restaurants should start offering this as an option."

Johrné van Huyssteen, journalist, presenter, musician

"Fillet, medium-rare. I love mash with anything. But in gym-times I'll have it with an interesting salad."