The Expert’s Guide to Steak: Cuts, Cooking Tips & Questions Answered

From dry-aged to reverse seared - everything you need to know to cook steak the Farmison & Co way.

At Farmison & Co, we believe cooking the perfect steak starts long before it hits the pan. From understanding where different cuts come from to the ageing process and how best to bring out flavour in the kitchen, every detail matters.

So whether you're a steak-night traditionalist or looking to upgrade your midweek meal, here's our complete guide to cooking, choosing, and understanding steak with answers to some of the most frequently asked questions. Including answers to the questions you've always had (even the ones you'd be too afraid to ask your butcher).

What Is a Steak - And Where Do the Most Popular Cuts Come From?

Steak is muscle made up of lean tissue, fat, and connective fibres and its character depends entirely on where it's cut from on the animal.

There are three main areas a steak might come from:

1. The Chuck (towards the front):
This section produces Denver steaks and flat iron steaks. These cuts are full of beefy flavour and are ideal for braising, slow cooking or even mincing for top-quality burgers.

2. The Rib (middle section):
From here, we get rib eye steaks and the impressive tomahawk steak (a bone-in rib eye). Rib cuts are prized for their generous marbling and tenderness, a popular choice for steak lovers.

3. The Loin (just behind the ribs):
This is where you'll find fillet steak (or filet mignon), sirloin (known as New York strip in the US), and both Porterhouse and T-bone steaks, which feature one fillet and one strip steak divided by a T-shaped bone. The Porterhouse has a larger fillet side, making it a serious sharing steak.

Other favourites include:

Rib Eye: Richly marbled, juicy, and bursting with flavour. A premium pick.

Rump Steak: From the hindquarter; not as tender but deeply flavoursome.

Sirloin: Lean but with just enough edge fat to deliver richness and satisfaction.

Hanger Steak (Onglet): A chef's favourite, tucked between the ribs and loin. Known as the "Butcher's Cut," many argue it's the tastiest steak of all.

T-Bone: The best of both worlds in one dramatic cut.

Dry Aged vs Wet Aged Beef - What's the Difference?

Dry aged beef is hung in temperature-controlled conditions where it loses moisture over time, concentrating the flavour and naturally tenderising the meat as enzymes break down the collagen. The result? Incredibly tender steak with intense, beefy depth.

Wet aged beef is vacuum-sealed and aged in its own juices, a more commercial, supermarket-friendly technique. While it still tenderises to an extent, the flavour is more subtle and the texture slightly firmer. For real depth, dry aging wins every time.

What's the Difference Between 32 Day and 45 Day Dry Aged Beef?

The longer beef is dry aged, the more the flavour develops.

32 day dry aged steak is mellow, rounded, and slightly sweet.

45 day dry aged steak takes things deeper, it's rich, savoury, slightly gamey with subtle blue cheese notes.

If you like bold, complex flavours, 45 day aged is a standout choice.

The Golden Rules for Cooking the Perfect Steak

Whether you're pan-frying a fillet or grilling a sirloin, here's what to keep in mind:

Bring to room temperature: Remove the steak from the fridge at least 30 minutes before cooking.

Use a hot pan: Get your pan or grill smoking hot for a proper sear.

Oil the steak, not the pan: This ensures even coverage and less smoke.

Season with salt only before cooking: Add pepper after - it burns quickly and can turn bitter.

Timing (rough guide):

Rare: 2 mins per side

Medium rare: 3 mins per side

Medium: 4 mins per side

Well done: 5+ mins per side

Rest your steak: At least as long as you cooked it - this helps juices redistribute and keeps the meat tender.

Should You Marinate Steak?

It depends on the cut.

Tougher cuts like skirt, flank, chuck and brisket benefit from a marinade. Acids and enzymes in the marinade help break down tough muscle fibres, making the steak more tender.

Premium steaks like rib eye, fillet, sirloin, T-bone, or Chateaubriand? You're better off letting the natural flavour shine. A simple dry rub or seasoning after cooking works beautifully.

One tip: Be careful with salt in your marinade. Leave it too long and it can start curing the meat, drawing out moisture and altering texture.

What Is Reverse Searing - And Is It Better?

The reverse sear method is a modern approach: you cook your steak slowly at a low temperature (often in the oven or sous vide) until it's evenly heated through, and then finish it with a high-heat sear in a pan or grill.

The result? A perfect crust and evenly pink centre - all thanks to the Maillard reaction, the browning magic that creates a deep savoury flavour.

Is it better than traditional pan-frying? That's personal. But if you like precision and consistency, reverse searing is a technique worth trying.

Why Does Heritage Beef Taste Better?

Heritage (or native) cattle breeds like the Hereford or Dexter have been raised outdoors on a slow-growing diet of grass, herbs, and wild flora. They take longer to mature and that's the secret to richer flavour and better texture.

It's a bit like fine wine, the "terroir" (the land, the weather, the diet) all play a role. A Hereford raised in the lush pastures of the Yorkshire Dales will taste different from one raised elsewhere and that's a beautiful thing.

Why Is Some Beef Darker in Colour?

A darker red colour typically means the beef has been dry aged. It's a visual cue that flavour has had time to mature and intensify.

Is Meat Seasonal?

In terms of beef, not dramatically but there are subtle shifts. A cow finished on haylage and silage over winter may taste different from one feeding on summer pastures, herbal leys and fresh clover. The change is mild but noticeable to the trained palate.

Do Male or Female Cattle Taste Different?

Not significantly. Heifers (females) and steers (castrated males) are both widely used. Steer meat can sometimes have a slightly firmer texture due to more muscle development, which may result in a little more chew. Flavour-wise? It's a level playing field.

Final Thoughts: Choose Better Beef, Cook with Confidence

At Farmison & Co, we champion native-breed British beef, expertly butchered and aged for depth, tenderness and flavour. Whether you're choosing a succulent rib eye or a deeply savoury onglet, knowing your steak - and how to treat it - is the first step to restaurant-quality results at home.

Looking for your next perfect steak night?
Browse our full steak range here.