Popular cuts in Sydney steakhouses
The fillet is perhaps the most tender of cuts and is taken from the centre of the sirloin. This is an exceptionally lean cut with very little fat and it requires careful cooking. Rib eye is marbled with much more fat, including a nugget in the centre, and this helps the steak to remain tender when it's being cooked. It is often served medium rare to medium and has a full flavour. Sirloin, or New York Strip, is one of the favourite steaks in Sydney steakhouses. It is thought to be less tender than fillet or rib eye but is prized for its excellent texture and juiciness. It will typically have a strip of fat along one side. If you're feeling ravenous, you might want to try a T-bone, also known as a Porterhouse. This cut has a t-shaped bone separating a piece of fillet from a piece of sirloin, so it's the best of both worlds is you're hungry. If you're looking for a romantic meal in one of Sydney's steakhouses, meanwhile, you could try Chateaubriand, which is a thick cut from the centre of the tenderloin, usually served for two.