Choosing the perfect steak - Sascha Decker from The Cut in Dénia explains the differences

As the manager of The Cut in Dénia and a passionate steak lover, Sascha Decker knows the secrets of the best cuts. „A fillet steak is ideal for those who like it tender and lean,“ explains Decker. „The ribeye, on the other hand, impresses with its marbling, which melts during grilling and ensures a full, juicy flavour.“ The T-bone combines fillet and roast beef with a distinctive bone for extra flavour, while the sirloin scores with its hearty seasoning. „For connoisseurs,“ continues Decker, „Canadian bison, Italian water buffalo and Florentine steaks are a real explosion of flavour. The Florentine in particular, which comes from the largest cow in the world, impresses with its intense flavour.