Tri-tip steak is a popular cut following a muscle group, including muscles from the thigh, originating from the bottom sirloin butt subprimal cut. Once this 1 ½ to 2 ½ pound cut is removed, the ...

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 ...

The sirloin tip roast is a boneless cut of beef from the hindquarters adjacent ... For a medium-rare steak, grill your 1-inch ...

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 ...

The tri-tip comes from the bottom of the sirloin and is sometimes ... there are more cuts of beef than most of us care to count. When cooked correctly, any steak can be the star of a meal.

Swap out ground beef for chunks of this steak. Our one-ingredient upgrade may seem small, but the upgrade you'll get in your ...

If you typically cook for one, freezing individually wrapped steaks or half-ounce portions of ground meat makes it easier to ...

Since not many people buy beef shank, it's not typically found ... Sirloin cuts make sirloin steaks or tri-tip roasts/steaks (commonly called "culotte"), which are chewy, but very flavorful.