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 ...

There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more ...

Season with salt and pepper or add a spice rub for a little kick. Grill and slice the tri-tip sirloin steak against the grain The trip-tip is cut from the bottom of the sirloin and is shaped like ...

Remove from the hot oil using a slotted spoon and drain on kitchen paper. For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides ...

Flank steak is from the abdominal muscles of ... at a low temperature to make jerky. Sirloin cuts make sirloin steaks or tri-tip roasts/steaks (commonly called "culotte"), which are chewy, but ...

The tri-tip sirloin and flank steak are perfect for grilling but should be cut against the grain. Head into any grocery store, and the sheer number of steak options can be overwhelming ...