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Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour. T-bone: To make sure everything cooks evenly, it’s best finished in the oven. Bavette and flank steak: Cheap cut that’s best served no more than medium and is great for barbecuing.

Fillet: Prized as the most tender cut, it’s also the most expensive. It has little fat, and is best served as rare as you like. Rib-eye and tomahawk: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf. Flat-iron: This steak is cut from the shoulderblade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough. Onglet: Also called hanger steak, this rope-shaped piece of meat has lots of flavour but will be tough if cooked beyond rare. Rump steak: The least expensive of prime steaks, it will be tough if cooked anything beyond medium.