Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

The relatively thin cut has a rich, beefy flavor and is well ... Also called bavette steak, sirloin flap is a long, flat cut that comes from the lower belly of a cow, where the abdominal muscles ...

Smaller than a hubcap but bigger than your face, the chicken-fried steak at Rio Ranch is actually a thin-cut sirloin steak that has been dipped in buttermilk, hand-dredged in seasoned flour and ...

Thin steaks can easily be ... or serve it au jus. Top sirloin is the darling of the steak world: more affordable than costly premium cuts but more tender and flavorful than the value cuts.

If you're cooking up a lean cut of steak, you can balance out the rest of your meal by opting for a rich and creamy side dish or steak sauce.

Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon ...