A single long muscle running along the spine, with a fat cap on one side only. That asymmetry gives it a definite grain and means the order you sear it in changes how it tastes.
Profile
Tenderness84
Marbling78
Umami80
Price86
Pairs with
Steak90
Grilling85
Roasting60
Recommended cooking
54–60°CMedium rare to medium
Render the fat cap first by standing the steak on its edge — the rendered fat then bastes the meat as it cooks.
How to pick it
A fat cap of at least 5mm, evenly attached along the length, cooks far juicier than a trimmed one.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.