Top 8: Steaks are high with these choice supermarket cuts

"Bump up the steak with a hearty, seasonal salad, some delicious new purple-stemmed broccoli quickly fried in non-virgin olive oil (or the fat left in the pan), sesame oil, and pepper."

Pic: iStock

With many of us cutting down on meat and its high cost, it makes sense to enjoy it occasionally and choose carefully. 

Ribeye has fine streaks of fat throughout. The muscle comes from the animal's underside close to the spine and doesn’t work hard enough to work off the fat, so - like fillet steak- it doesn’t become tough. The fat melts off during cooking, which means the result is moist and flavoursome without being greasy.