The grill debate that never ends
In terms of steak grill, there is no more controversial (and even passionate) issue than which steak is best: the rich, marbled one or the leaner, more textured one. There are, on the one hand, cuts filled with intramuscular fat (marbling), which melt during cooking, baste the meat internally, and introduce a rich, juicy flavour.
On the other hand, you have leaner cuts, with a firmer texture and greater chewing satisfaction. The grilling enhances the contrast: the fat renders and the crust forms, and the flavour is enhanced.
Thus the debate about the grill is reduced to the following: do you desire richness and melt-in-the-mouth softness, or do you prefer beefy structure, clear texture and possibly a touch more chew? You see that, where you incline, you have a cut to suit- and that is why the sirloin vs scotch fillet debate will never come to a finish.
Meet the contenders: Sirloin and Scotch Fillet
Sirloin (also known as striploin, or sirloin in most countries) is a short loin cut of the animal the meat has not been overworked. It is a good compromise of being tender yet being beefy. Meanwhile, Scotch fillet steak (also called boneless rib-eye in some markets) is a piece that is found in the rib part of the carcass; it is usually very heavily marbled and thus richer to eat.
If you’ve ever ordered these at a restaurant in ringwood, you’ll know that both cuts shine differently depending on how they’re cooked and seasoned each bringing its own charm to the table.
What makes them taste different?
Taste and texture: Sirloin versus scotch fillet. The marbling and muscle work are the primary reasons behind the difference between the taste and texture of the two. Scotch fillet contains more fat interlaced in the meat: that is, when you grill it, the fat melts and bastes the meat inside, and makes it juicy and rich with buttery flavour.
Sirloin, on the other hand, is tender, but firmer, has a purer beef-flavour and is less as to the inner fat softness, which I believe is the melting effect. To most steak lovers, that is a good thing, as you get to taste the richness of the beef, not just the fat-flavoured one.
Choosing the right streak for you
Which should you pick? When ultimate flavour and juiciness are the order of the day, scotch fillet is the way to go: that marbling implies that each bite is juicy, and scotch fillet is tolerant of higher heat (as its fat content prevents it from becoming dry). If you rather have a little more bite, less greasiness, less fattening, then sirloin is your dish-it has my good flavour, yet more substantial mouthing.
Budget and occasion also: a heavily marbled cut can be more expensive, and can be perceived as luxury; a leaner cut can be more affordable and can be more flexible. And one more cooking technique: whichever piece you are working with, cook to medium-rare (or whatever doneness you want) but do not overcook the sirloin (that gets harder and harder) and leave the fat on the scotch fillet to render well.
The Ribs and Rumps twist
It is well worth mentioning the brother and sister of the steak family: ribs (i.e. parts of the carcass derived from the rib), rumps (made of the hindquarter). As an illustration, the rib section, where the scotch fillet is derived, has more marbling and a fat cap.
Another cut that has a character of its own is the rump, which is leaner, a little tougher, but full of flavour, so long as it is treated with care; otherwise, it can be just the cut you want, or the cut you can cook in any way desired, depending upon what to match the style or the flavour profile.
Final words
Ultimately, it all depends on what you consider to be the best steak between sirloin and scotch fillet, the one that suits your tastes, budget and cooking equipment. When you will be lavish, scotch fillet and a show of marbling. In case you want a bit of structure, beefiness and a little less fat, choose sirloin.
And dare you be a dandy, see ribs and rumps, and cuts on top of that. The grill debate might not come to a conclusion anytime soon, but that was also one of the joys that makes us enjoy every form of steak as it is. Look forward to the next steak, no matter which part you use!