The top sirloin cut is boneless, so it's easy to work with and very versatile. Steak lovers, rejoice. This is a tasty cut of meat that's affordable enough to eat regularly. Here's how to cook it ... 1 ...

For example, coulotte steaks have a characteristic strip of fat from the cap of the sirloin subprimal. This means that for those who enjoy the isolated flavor of beef fat, leaving this cap on the ...

The tri-tip sirloin and flank steak are perfect ... also adds flavor to different cuts. Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude ...

For organically-raised beef - or beef from breeds noted for their succulent meat, such as Aberdeen Angus ... steak" that's likely to originate from the tougher cuts and which need longer cooking ...