Steak Cuts Explained: From Ribeye to Tomahawk
Choosing the Right Cut
The cut is the most important decision you make when ordering steak — more so than cooking temperature, more so than sauce, more so than side dishes. The muscle from which a steak is taken determines its fat content, its texture, how it holds heat, and how it responds to a high-temperature sear. Knowing what each cut offers means you can order exactly what you want rather than hoping for the best.
The Ribeye is the crowd's favourite for good reason. Taken from the rib section, it carries natural marbling throughout the muscle as well as a central fat cap that renders down during cooking, basting the meat from within. The result is a rich, buttery, self-saucing steak with a forgiving texture that suits a range of temperatures. It is the most flavourful cut on the animal and the one that responds best to an intense cast-iron sear.
The Sirloin is the leaner option: less marbled, firmer in texture, with a cleaner, more mineral beef flavour. It suits guests who prefer a steak that cuts with some resistance rather than surrendering immediately. For best results, sirloin should be served medium-rare — its lower fat content means it becomes drier if taken beyond medium. The fat strip along the edge is worth keeping; it adds flavour and prevents the outer crust from tightening too quickly on the iron.
The Fillet — taken from the tenderloin, a muscle that does very little work — is the most tender cut on the animal, with a fine, almost silky texture. It carries the least fat of any premium cut, which means its flavour is more delicate. If you are after tenderness above all else, the fillet is the correct choice. Overcooking a fillet by even a few degrees is more noticeable than with fattier cuts, so our kitchen takes particular care with temperature control on every fillet that leaves the pass.
The Tomahawk is the showpiece of the menu: a long-bone ribeye, typically weighing between 900g and 1.4kg, designed for two and carved tableside. The long rib bone announces itself before it arrives at the table. At AVA, tomahawks are dry-aged on the bone for a minimum of 35 days before service, concentrating the flavour further. It is the cut for celebrations — the evening when the table next to you will notice.
How We Prepare Every Cut at AVA
Preparation begins before the steak reaches the kitchen. Our dry-ageing process — a minimum of 35 days on the bone in a controlled environment — transforms the raw beef before a single flame is applied. During ageing, moisture evaporates from the exterior, concentrating the flavour, while natural enzymes break down the muscle fibres, producing the tenderness that gives well-aged steak its characteristic ease when cut.
Cooking is then a matter of precision and heat. We use a cast-iron sear at 400°C — hot enough to form the Maillard crust that seals the exterior and generates the roasted, caramelised flavour that defines great steak. The interior is managed through timing and, for thicker cuts, a resting period before finishing. Temperature is checked before every steak leaves the kitchen. We do not guess.
Resting is the most overlooked step. After searing, every cut rests for a portion of its cooking time, allowing the internal juices to redistribute through the muscle. A steak served directly from the iron loses a significant proportion of its moisture in the first two minutes of cutting. A rested steak retains those juices — the difference between a plate that pools when cut and one that stays richly moist throughout every bite.
If you have a preference — a specific cut, a preferred thickness, a particular temperature — tell us when you book. We prepare each service based on reservations, and knowing your preference in advance means the right cut is ready and rested at the right moment for your arrival.
Book Your Table at AVA
Tell us your preferred cut when you book — ribeye, sirloin, fillet or tomahawk. Our kitchen will ensure it is dry-aged, seared and rested to exactly the right temperature for your table.