Sirloin - leanest steak cut with very little marbling. Because this lean cut has very little marbling, it has a milder flavor and is less tender.
T-Bone - cut from the tenderloin and the top loin, with a bone separating the two cuts. High amounts of marbling provide ple...
Searing the outside of your steaks helps to lock in juices, and prevent the meat from drying out while cooking. Always cook to a minimum internal temperature of 140 degrees F.
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Beef Cuts (2)
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