Raw cuts.
Real variety.

For a tender, lean steak, try eye fillet. Scotch fillet and rib eye are known for their marbling, while rump offers a fuller flavour. Porterhouse and T-bone bring together classic loin textures. Match the thickness and cooking method to the cut, and check the product details for the specific option.

Pat the steak dry before cooking and preheat a heavy pan or barbecue. Avoid crowding the cooking surface; turn the steak as needed and use a food thermometer to check doneness. Rest it briefly before slicing. Cooking time varies with thickness and equipment, so temperature is more reliable than timing alone.

Refrigerate beef promptly and keep it covered on a tray on the lowest shelf to prevent drips. Wash hands, utensils, and surfaces after handling raw meat. Thaw frozen beef in the refrigerator rather than on the bench, and follow local food-safety guidance for safe internal temperatures and storage times.