Different Cuts Of Steak
We are purveyors of the steak experience, committed to serving beef exactly how it is meant to be enjoyed. Our menu is vast and comprehensive with plenty to choose from. From starters through to desserts, the Zelman experience is all encompassing and flavourful at every course.
We’re one of London’s best steak spots and take the preparation of our meat very seriously. We dry age in-house and always have something special on the menu. Below we’re going to cover some of the different cuts of steak, where they’re found and how to best enjoy them.
Fillet
The fillet, also known as tenderloin, is the most tender and lean cut of beef. This cut comes from the smaller end of the beef tenderloin and can be characterised by a mild flavour and a delicious, buttery texture. Fillet steaks are simple and best prepared by grilling or pan-searing to medium-rare or a medium level of doneness to best retain their tenderness and flavour. A classic favourite side dish to accompany a perfectly cooked fillet steak is a creamy mashed potato or perhaps our crispy triple-cooked chips and roasted heirloom carrots.
As for a wine pairing, like most steaks, a medium to full-bodied red wine like a Cabernet Sauvignon or a Merlot perfectly complements the richness of the meat and can take the eating experience to new heights. And for a sauce, a simple red wine reduction or the classic peppercorn sauce is a great choice to enhance the flavours of the fillet.
Ribeye
The ribeye is a well-marbled and flavourful cut that comes from the rib section of the beef. The ribeye has a tasty balance of steak tenderness and juiciness and is best prepared on the grill or pan-searing to medium-rare or medium doneness. The high-fat content in ribeye makes it incredibly easy to season. The fat melts, creating a self-basting steak, resulting in a juicy and flavorful dish.
A classic side dish to pair with ribeye is our delicious roasted sweet potatoes and the rich, creamy creamed spinach. For a wine pairing, a bold and fruity red wine like Malbec or Syrah/Shiraz complements the richness of the ribeye. To tie this dish together, pair it with rich garlic butter or a red wine reduction sauce.
Striploin
The striploin, also known as the New York strip or sirloin strip, is a well-marbled cut that comes from the short loin. It has a robust beefy flavour with a good balance of tenderness and juiciness. Striploin steaks are best prepared by grilling, broiling, or pan-searing to medium or medium-rare doneness. The firm texture of striploin holds up well to high-heat cooking methods. A classic side dish to serve with striploin is a roasted garlic mashed potato or grilled asparagus. For wine pairing, a medium-bodied red wine like Cabernet Franc or Merlot complements the steak's flavour. A classic béarnaise sauce or a red wine reduction with mushrooms makes a great accompaniment.
T-Bone
The T-bone steak is a combination of two cuts: the striploin and the tenderloin, separated by the distinctive T-shaped bone. This cut offers two distinct textures and flavours in one. The striploin side has a rich, delicious, beefy flavor. While the tenderloin side is noticeably tender and milder in taste. T-bone steaks are best prepared on the grill. Our in-house Jsoper Grill creates an incredible sear, perfect for creating medium-rare doneness.
The bone adds extra flavour to the meat during cooking which is what makes it such an incredible steak choice. When it comes to wine pairing, a medium to full-bodied red wine like the Cabernet Sauvignon or Merlot complements the flavours of both cuts. If you want this steak to really shine, a simple compound butter is the best partner for this cut.
Porterhouse
Like the T-bone, the porterhouse steak consists of two cuts: the tenderloin and the striploin, separated by a larger T-shaped bone. The difference in these cuts lies in the size of the tenderloin portion, which is larger in the porterhouse compared to the T-bone. The porterhouse steak offers distinctive tenderness, juiciness, and robust flavours.
A perfectly cooked Porterhouse won’t be too dissimilar to the T-bone and if you’re looking for the perfect side dishes for this cut, anything off our menu will do, but the portobello mushrooms in particular are incredible. For the wine pairing, any robust red wine will work perfectly, and a peppercorn sauce to tie it all together.
Sirloin
The sirloin steak comes from the rear back portion of the cow and it is known for its rich, beefy flavor. Sirloin steaks are versatile with a healthy amount of marbling and can be prepared best by grilling or pan-searing to medium or medium-rare doneness. The firm texture of the sirloin makes it a suitable and versatile choice for various cooking methods, and a great choice when dining out.
A classic side dish to pair with a sirloin steak is a crispy potato, such as our truffle chips, or something fresh and leafy, such as a salad. For the wine pairing, a Zinfandel works impeccably well. A simple chimichurri sauce or the classic peppercorn sauce complements the flavour of a sirloin and makes for a fantastic Zelman experience.
Rump
The rump steak is a fattier cut that comes from the hindquarters of the beef and is known for its robust flavour. The rump steak is a lean cut with a little marbling, but when cooked properly, you’ll bite into a tender and flavorful steak.
Rump steaks are a classic favourite of many meat lovers and are best prepared on our Josper Grill. The rump steak demands a full-bodied red wine such as a Pino Noir or a Malbec that amplifies the rich beefy flavours. This juicy cut may not require a sauce to be perfect, but a peppercorn sauce really does amplify this cut and create the perfect eating experience.
Flank Steak
The flank steak comes from the abdominal muscles of the beef. It has a coarse texture and is best cooked to medium-rare or medium doneness. Flank steaks are the ideal choice for marinating and then grilling. Marinate with a chimichurri or a soy based sauce for incredible flavours. The flank benefits from being sliced thinly against the grain before serving to maximize tenderness and then laid effortlessly over some leafy greens or grilled vegetables. For wine pairing, this thinner steak requires a light to medium-bodied red wine like Pinot Noir or Sangiovese. As mentioned above, a chimichurri sauce or a tangy Asian-inspired sauce like a soy ginger glaze goes well with flank steak.
Skirt Steak
The skirt steak is a long, thin cut that comes from the diaphragm muscles of the cow. Known for their intense beefy flavour and distinctive grain, skirt steaks are best marinated and cooked quickly over high heat, either on a grill or in a searing hot skillet, prepared medium. A classic side dish to pair with the skirt steak is something fresh and crunchy such as grilled corn on the cob, paired with a delicious Syrah/Shiraz to complement the robust flavours of the skirt steak. Tie it all together with a fresh chimichurri sauce for the perfect meal.
Hanger Steak
The hanger steak is a tender cut that hangs between the last rib and the loin, hence its name. It has a rich, beefy flavor and a loose texture that allow for a quick cook time. Hanger steaks are best cooked quickly over high heat, making them perfect for a flash pan-sear to lock in flavours. Cook t a perfect medium and slice the steak against the grain before serving for optimal tenderness. A classic side dish for the hanger is a garlic mashed potato and some crunchy green beans. For the ideal wine pairing, a medium-bodied Syrah or Malbec will work wonderfully. If you’re cooking at home you can use some of the bottle to make a decadent red wine reduction sauce. Or perhaps pair it with a tangy balsamic glaze.
Flat Iron
The flat iron cut of steak is an incredibly tender and flavorful cut that comes from the shoulder of the beef. The flat iron has an incredible marbled appearance and a rich, beefy taste. Flat iron steaks are best cooked on the grill or pan-searing to a perfect medium-rare or medium doneness.
Known for its tenderness, the flat iron cut is often compared to the tenderness of a fillet. We recommend the charred hispi cabbage and our triple-cooked truffle chips for the flat iron cut, and as for wine, a medium-bodied red wine like Merlot perfectly complements the flavours. A simple red wine reduction sauce or fresh and tangy chimichurri sauce is the ideal partner for your flat iron steak.
Wagyu
Finally, the Wagyu. Wagyu beef is highly prized for its exceptional marbling, tenderness, and rich flavour. It originates from Japan and is known for its unique fatty composition, now being served in steak restaurants across the world due to its fame and incredible buttery flavour.
Wagyu steaks are best cooked by grilling or pan-searing to medium-rare or medium doneness to allow the marbled fat to melt entirely and enhance the flavour of the steak, creating a delicate, buttery bite you won’t find in any other kind of beef. A classic side dish to pair with Wagyu steak is our truffle chips and charred hispi cabbage. A simple soy-based glaze or a truffle-infused sauce enhances the flavours of Wagyu steak, paired with a delicate red wine such as Merlot.
A wagyu is a steak experience you won’t find anywhere else, and at Zelman, we take the wagyu preparation and presentation very seriously.
Join us at Zelman
You’ll find us in Knightsbridge, London, inside Harvey Nichols. Aside from delicious and versatile cuts of beef, we also offer incredible cocktails, an expansive wine selection and some of the finest sides to accompany your steak.
