Steak Assistant
Ask me anything about cuts, doneness, and pairings — your restaurant doesn't need to be on Rumizi.
Answers are general knowledge about market cuts, not a specific venue's list or prices. For food safety, follow official guidance.
Common steak questions
Ribeye or sirloin — what's the difference?
Ribeye comes from the rib section and carries heavy intramuscular fat, so it eats rich and stays forgiving if you overshoot the temperature. Sirloin sits further back, is leaner and firmer, and gives a cleaner beef flavour with more chew. Choose ribeye for indulgence and sirloin for a lighter plate or a better price.
How should I order my steak?
Medium rare, around 54-57°C in the centre, is the usual recommendation for tender cuts: the fat has begun to render but the meat still holds its juice. Well-marbled cuts like ribeye take medium comfortably. Very lean cuts such as filet dry out quickly past medium rare, so order those on the rarer side.
What is wagyu?
Wagyu refers to several Japanese cattle breeds bred for dense intramuscular fat, which melts at a lower temperature than ordinary beef fat and gives the meat its buttery texture. Japanese wagyu is graded by marbling score, with A5 the highest. Because it is so rich, it is usually served in smaller portions than a regular steak.
Which wine goes with steak?
Steak wants a red with enough tannin to cut through fat and protein. Cabernet Sauvignon, Malbec, or Syrah suit a well-marbled cut; a leaner fillet works with a softer Merlot or a Rioja Reserva. If the steak comes with a pepper sauce, reach for Syrah — its own peppery note echoes the dish.