Beef and lamb are the best meats for steaks as they are nicest served slightly pink. Beef fillet and sirloin steaks are the most tender and rump (from the top of the leg) has the most flavour. Lamb steaks are either leg fillet, or from the loin, or lean shoulders. ‘Frying steak’ is from less tender parts of the animal which have been beaten to tenderize.
With practice you can tell how well a steak is cooked by pressing it with your finger, rather than cutting it open and letting jui