Striploin

Striploin comes from the short loin along the animal’s back, behind the ribs. It is usually sold as boneless steaks or as a roasting joint, with a strip of fat along one edge.

Pat it dry and heat a heavy pan until very hot. For a steak about 2.5 cm thick, cook for roughly 2–3 minutes per side for medium-rare, then rest it for 5 minutes before serving.

Set the barbecue for high direct heat and sear the steak for about 2–3 minutes per side, turning once. Move it to a cooler part if the outside is browning too quickly; rest it for 5 minutes before slicing.

Brown the joint all over in a hot pan, then roast it on a rack at 220 °C for 15 minutes. Lower the oven to 180 °C and continue cooking, using a meat thermometer to check the centre; rest it for at least 15 minutes before carving.

For medium-rare, aim for about 55–60 °C in the centre after resting; for medium, aim for about 60–65 °C. Insert the thermometer into the thickest part, away from bone or fat.

Keep raw striploin sealed on the lowest shelf of the fridge so its juices cannot drip onto other food, and use it by its use-by date. Freeze it if you will not cook it in time, then thaw it in the fridge.

Beef sirloin steak is a close alternative for grilling or pan-frying, while rump steak is usually leaner and can be chewier. For a similar beef cut with more fat through the meat, try striploin cap.