Top sirloin might not sound like the most attractive steak cut, but it actually comes with its share of strong points aside ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise are cheese, chocolate, cooking ... from the sirloin cap at the ...

We break down the differences between our favorite steak cuts (including some lesser-known beef cuts). From tender steaks like filet mignon and ribeye to tougher cuts like flank and hanger steak, ...

One can debate the pros and cons of popular cuts of meat such as sirloin or tri-tip until the cows come home, especially when they come home in the form of steak. Each of these cuts is unique in its ...

Seal the sirloin all over including the ends ... To test that the beef is ready, use a meat thermometer – see the Recipe Tips for temperature guidance. Remove the joint from the oven and ...

Bottom sirloin is chewier and leaner and can appear as tri-tip, flap steak or under the general label of "sirloin steak." Food & Wine gives you dozens of sirloin recipes from all over the world.

For the chips, peel the potatoes and cut into about 1x7cm/½x3in chips - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips ...

Rub the sirloin steak with salt and pepper then spread ... put in a pan with hot boiling water and a pinch of salt and cook for about five minutes. Make sure you don't overcook the sweet potatoes.

The Tomahawk can take longer to cook, but it's worth it With a fat cap and at least 5 inches of ... Grill and slice the tri-tip sirloin steak against the grain The trip-tip is cut from the bottom ...