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

For example, coulotte steaks have a characteristic strip of fat from the cap of the sirloin subprimal. This means that for those who enjoy the isolated flavor of beef fat, leaving this cap on the ...

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.

Don't be intimidated at the butcher counter -- we consulted experts to determine which cuts of steak are worth buying and ...

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 ...

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.

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 ...

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 ...

Top Sirloin Steak and Filet Mignon, are two delectable cuts of meat, such that few options command as much attention and fanfare as either of them. It wouldn’t be a stretch to say that for steak ...