The round subprimal's sirloin tip steak is also leaner than tri-tip and offers less marbling. As with the other sirloin cuts, this means a less robust beef-like flavor but one that welcomes marinating ...

They're also made of two distinct muscles divided by the center bone -- the tenderloin and the sirloin strip -- also referred to as a New York strip steak. The two cuts have different amounts of ...

The T-bone is two cuts in one This cut is actually ... 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 a triangle.

By cutting the short loin into sections across the bone rather than alongside the bone, you're left with a steak that ...

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

We recently had the pleasure of eating at En Steak in Hereford's Old Market before its official opening to the public.

Remove the steak and brush the anchovy paste on ... Return the fillet and sirloin slices to the bone and serve family-style. Note: Bistecca alla Fiorentina is a specific cut of baby beef ...