This means that for those who enjoy the isolated flavor of beef fat, leaving this cap on the steak as you cook can impart an extra fatty flavor. The round subprimal's sirloin tip steak is also ...

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

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 ...

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 ...

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

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 ...

View Nutrition information about Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8" fat, all grades, raw. Avoid extra calories by making healthy food choices.