What is topside steak?

Not too dissimilar to the silverside, topside beef steaks are strong in flavour and low in price! Coming from the hindquarter, the meat is very, very lean. That means the marbling is quite minimal, but that’s why butchers tend to leave on a thin layer of fat on one side to help develop its flavour while cooking. Because it’s naturally tough, topside beef steaks are, more often than not, tenderised or pounded using a tenderiser. Once gone through this process, you’re left with a thin slice of meat. Be sure to either bake or pan-fry!

How to Cook Topside Steak:

1. Take the topside steak out of the packet and allow it to get to room temperature before cooking.
2. Place a non-stick frying pan on high heat, and add two tablespoons of oil.
3. Once the pan is hot enough, carefully place the topside beef steaks into the frying pan.
4. Turn the Topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown.*
5. Take the steaks off the pan and let them rest for five minutes, before serving.

*this yields medium-rare steaks; for rarer or more well done steaks, adjust the cooking time more/less.