Here is a concise summary of the provided text:
**Title:** Guide to Buying the Best Beef and Steaks, Plus the Ultimate Steak Sandwich Recipe
**Key Takeaways:**
1. **Choosing the right steak:**
* Consider what you want (tenderness, flavor, etc.)
* Cuts mentioned: Fillet (most tender), Rump (best value, strong flavor), Sirloin, Ribeye (author's favorite), and T-Bone
* Look for marbling (fat distribution) for more flavor
2. **Butcher's Advice:**
* Ask questions about the meat (breed, aging process, etc.)
* Knowledge is power when buying meat
3. **Ultimate Steak Sandwich Recipe:**
* Features Fillet steak, garlic, thyme, and a tomato-chili relish
* Paired with a homemade mustard mayonnaise on char-grilled chipatta bread
* Tips for cooking the perfect steak (mid-rare, resting, etc.)
Here are the key facts extracted from the text, excluding opinions:
1. **Steak Cuts**:
* Rump steak comes from the back side of the animal.
* Sirloin is from the back of the animal.
* Ribeye is from the rib cage.
* T-bone steak includes both fillet and sirloin, separated by a bone.
2. **Steak Characteristics**:
* Rump steak is characteristically a little tougher than sirloin or chewier than rib eye.
* Ribeye is known for its marbling, which loads it with flavor.
3. **Cooking Tips**:
* When frying rump, look for marbling and try to get some fat covering on the steak.
* Fat can always be cut off after cooking.
* Don't overcook to avoid drying out the steak (specifically mentioned for fillet).
4. **Recipe Ingredients and Quantities**:
* For the mustard mayonnaise: 3 tablespoons of mayonnaise to 3 teaspoons of whole grain mustard.
5. **Cooking Techniques and Times**:
* Fillet steak cooking method: pan-seared and then finished in the oven for 8-10 minutes.
* Tomato relish preparation involves roasting tomatoes with salt, then adding cherry vinegar.
6. **General**:
* Asking questions about the meat (breed, aging, etc.) is important when buying.
* Different steak cuts have varying tastes and textures.