5 great cuts of beef (and how to cook them)

From flank to chuck, everyone loves a nice, juicy steak. But the pressure's on to cook it just right. Here is your simple guide.

• They are the most tender, tastiest and most expensive steaks you'll ever eat.
• Use a dry rub if you like, then sear lightly on a charcoal grill – the flavour is incredible.

• You don’t need to marinate this excellent steak or serve with any sauces, either.
• It’s great barbecued and best cooked medium to rare.
• This steak is a good choice if you don’t want to splurge on T-bone steak.

• It’s the least tender and the cheapest cut.
• This beef can be delicious braised or marinated and cooked quickly on the grill.

• Usually just a bit more costly than chuck, round steak can be tough. For the best round steak, buy from a butcher or the butcher counter at the supermarket.
• Tenderize by marinating and braise for slow-roasting. Slice thinly across the grain to serve.

• Marinate and braise, or broil or grill this steak – but don’t overcook it.
• Slice against the grain to serve.
• Priced between round steak and chuck, it’s a versatile cut suitable for a variety of meat recipes.

Cooking beef to tender perfection doesn't have to be intimidating. Next time you're looking to impress that special someone with a tasty steak dinner for two, consult this simple guide.

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