What Is the Best Steak Cut in Australia?


Reverse sear is the technique, NOT the equipment.

While fellow BBQ aficionados experiment with steak all the time, there are still tons of delicious steak cuts Australia’s average home cook has yet to discover.

Let me tell you, if you haven’t tried more than your standard porterhouse, you’re in for an awakening.

At Big Dog Spices, we’ve been experimenting with different steak cuts for years with incredible (and not to mention, delicious) results.

So, what is the best cut of steak in Australia and why does it stand above the rest? Check out our expert rankings below to find out!

What is the Best Cut of Steak in Australia?

To figure this out, our self-proclaimed steak connoisseurs (Blake, Brad, and myself) independently rated the top steak cuts based on taste, texture, tenderness, and ease of cooking.

1. Rib-eye (and Tomahawk) – 5 stars

Reverse seared ribeye steak is hailed as the ultimate way to cook a perfect medium-rare steak.

Blake’s Rating: 5 stars

Rib-eye is clearly the most premium cut of meat out there. Unchallenged when it comes to a big slab of steak.

Luke’s Rating: 5 stars

The holy grail of steak, particularly a bone-in rib-eye. Look for increased marbling which increases the flavour exponentially. Try reverse searing this thick-cut steak. I love smoking with hickory wood and then searing over flames. Best served medium to allow the marbling and fat to render down.

Brad’s Rating: 5 stars

My favourite cut of meat to cook on the Weber, hands down. As a rib-eye is super fatty, it retains its juiciness more than other cuts of meat. A tomahawk rib-eye is the ultimate man’s meat. Serve a well cooked tomahawk at your next BBQ and I guarantee your guests will be impressed.

2. Scotch Fillet – 4.67 stars

Blake’s Rating: 4 stars

It just never lets you down. Great way to end the week with a Friday night dinner and always delivers on the BBQ.

Luke’s Rating: 5 stars

One of my favourite steaks and is luxurious in it’s flavour profile – mainly due to the higher fat content. Try simply seasoning and then searing in a cast iron pan basted with butter, thyme and garlic. Simply delicious. Best served medium to ensure the fat content is rendered sufficiently.

Brad’s Rating: 5 stars

Scotch is my favourite “everyday” steak. When all else fails, or I simply don’t have time to cook other larger cuts of meat, I always revert to a scotch fillet. It’s easy to cook, has great texture, and can be done in the pan, on the BBQ or on the Weber.

3. Rump Cap – 4.17 stars

Grilled rump cap (picanha) on a skewer

Blake’s Rating: 4 stars

Give that cap a good render and enjoy the tenderness of the rump steak. Not one I’ve cooked a lot of, but it’s growing in popularity.

Luke’s Rating: 4.5 stars

If you’ve never had picanha then you are definitely missing out. Thick cut slices of rump cap with a nice fat cap, heavily seasoned with coarse salt, skewered and cooked rotisserie style over charcoal/wood until medium-rare. The fat melts over the salted meat and adds intense flavour that is outrageously good. Do yourself a favour and try this now!

Brad’s Rating: 4 stars

I’m cheating and basing my 4 star rating purely on Luke’s cooking here. I’ve enjoyed a picanha or two at his house, and it’s fantastic. Have I ever tried to cook a rump cap myself? No. But that’s what friends are for.

4. Fillet – 4.17 stars

Blake’s Rating: 5 stars

It might be a bit unimaginative, but it’s just one of those steaks you can always rely on. A careful cook delivers great results.

Luke’s Rating: 4 stars

This steak is probably the most sought after due to its extreme tenderness. A quality cut that is cooked just right will be as soft as butter. Let the meat do the talking and simply season with salt and pepper and fry in a pan with some garlic, thyme and butter. Best served rare or medium-rare as there is minimal fat content to have to worry about.

Brad’s Rating: 3.5 stars

I know, I know. Fillet is supposed to be a 5 star meat, right? Despite its extreme tenderness, there are far more flavoursome cuts of meat in my opinion. Don’t get me wrong, I won’t turn a fillet down if it’s offered to me. For the price… I would normally look elsewhere.

5. T-Bone – 4 stars

grilled t-bone steak

Blake’s Rating: 3.5 stars

Has the best of both worlds. Can be a little tricky to cook, but if done correctly it can be as good as any other cuts.

Luke’s Rating: 4 stars

An excellent all-rounder steak that showcases the porterhouse/sirloin on one side and a fillet on the other. Try getting a thick-cut t-bone and grill over wood or roast it in a wood-fired oven with salt flakes, thyme and olive oil for a classic, Fiorentina style feast.

Brad’s Rating: 4.5 stars

If I was rating a T-bone steak on taste only, I’d give it 5 stars. However, I have to mark it down slightly as it is a little harder to cook (due to two different cuts of meat on either side of the bone). When you get it right, it’s perfection on a plate.

6. Hanger Steak – 3.83 stars

Blake’s Rating: 4 stars

A bit tricky to trim and a bit of an odd shape, but really packs a punch. If you’ve never tried it you need to give it a go.

Luke’s Rating: 4 stars

Similar to the flank steak, this is a lean, thin steak and extremely delicious. Marinate overnight or give it a generous dry rub brining. Then either smoke and sear or just a quick sear to rare/medium-rare. Slice against the grain and enjoy!

Brad’s Rating: 3.5 stars

I find hanger steak to be reasonably tender, especially for the lower price compared to other cuts. I cook and use it in a similar way to flank steak. It’s a solid option for a range of different family meals or a weekend BBQ.

7. Tri-tip – 3.67 stars

The reverse sear method is a modern technique of cooking that can create a juicy steak with a delectable crust on the exterior.

Blake’s Rating: 3.5 stars

Only cooked with this a couple of times as it’s not one I typically reach for. Ask me again in a couple of months.

Luke’s Rating: 3.5 stars

Normally quite a large cut (around 1.5kg) and very lean, the tri-tip lends well to being reverse seared and served medium-rare. I love smoking a tri-tip over oak/hickory wood and then searing over coals. The key to ensuring maximum tenderness from this tough cut is to cut against the grain (which is tricky as the grain changes direction in a tri-tip)! Once you get the hang of it you’ll realise that this cut of meat is delicious and well worth the reasonable price tag!

Brad’s Rating: 4 stars

I was first introduced to tri-tip a year or two ago and was hooked on the first bite. If I have a bit more time to prepare a meal, I enjoy cooking this cut of meat on a lazy Sunday afternoon. It does take a little longer to master, as you have to cut against the grain. My first attempt wasn’t great…

8. Flank or Bavette Steak – 3.5 stars

Blake’s Rating: 3 stars

I have to respect the flank steak. Takes a marinade like a champion and I like to use it in stews or when slow cooking for fajitas.

Luke’s Rating: 4 stars

A very lean, thin cut of meat that is very tasty when treated right. Try marinating a flank or bavette steak overnight using a combination of dry rub, olive oil, lemon juice and a touch of bbq sauce. Sear the steak on the grill and serve rare. Slice thinly against the grain. Absolutely delicious. This is my go to steak for using in Mexican dishes – think tortillas, tacos etc.

Brad’s Rating: 3.5 stars

A solid, yet unspectacular cut of meat. The key to flank steak, in my opinion, is the marinade. Without a mouth-watering marinade it’s very chewy. Get that right and it’s an easy option for family Mexican night.

9. Porterhouse (or Sirloin) – 2.67 stars

Grilled porterhouse (sirloin steak) on a black background

Blake’s Rating: 3 stars

I find it hard to get a porterhouse steak just right. When I have a good one, I’ll bump up my rating.

Luke’s Rating: 3 stars

Personally, I find the porterhouse (or sirloin) to be a highly overrated steak. Unless you’re buying A5 Wagyu, then I would always choose scotch fillet or rump cap over a porterhouse. The flavour is good but generally I’ve found porterhouse to be tough and slightly chewy. Much better options out there with better value for money.

Brad’s Rating: 2 stars

If this was a rating for the most overrated cut of meat in Australia, porterhouse would get 5/5. I cringe when the average Joe brings a tray of porterhouse to a BBQ and thinks they have purchased “premium steak”. It’s simply not enjoyable.

Spice Guide

No matter what steak you use, these flavours are sure to blow you away. Check out our range of dry rubs, spices, and seasonings to create the perfect mix that will take your BBQ to the next level!

Spice and meat pairing guide with recommendations for beef, pork, lamb, chicken, and vegetables


In the battle of the best steak cuts in Australia, the rib-eye reigns supreme.

Super fatty and deliciously juicy, this king of cuts is incredible when reverse-seared, and is best served medium to allow the fat to render down.

If, somehow, you’re looking for a way to make your steak even more delicious, browse our recipes for expert BBQ-ing tips or check out our spices, rubs, and seasonings today.

There’s no need to thank us. Go level up your BBQ game with the best steak cut in Australia today!

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