Common Cuts of Beef
Also known as: Top sirloin steak, sirloin butt steak.
What it is: Sirloin comes from the area between the short loin (home of the porterhouse and the T-bone) and the less pricey round, so it delivers taste and tenderness for a lower price. Look for steaks labeled “top sirloin.” Higher in quality than bottom sirloin, they come from right below the tenderloin and have a similar texture to New York strips. Sliced thin, the cut makes a killer steak sandwich.
Price: $8 a pound.
For 4 people, buy: One 1-inch-thick steak (1½ to 1¾ pounds).
Best way to prep: Season with salt and pepper, use a rub, or marinate.
Recommended Cooking Times (for Medium-Rare)
Grill: 3 to 4 minutes per side.
Sear: 4 to 5 minutes per side.
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