The differences between cooking a ribeye versus a sirloin steak all lie in their marbling. While the presence, or absence, of fat impacts a cut's cooking requirements, both types of beef still share ...

No two steak cuts are alike, and there's one for pretty much any aim, purpose, or need. For many home cooks, finding the ...

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Chicken-fried steak is a Texas classic. Traditionally made using cheap, tender cuts of beef that have been pounded thin and fried just like chicken (hence the name) before being smothered in gravy, it ...

Rub the sirloin steak with salt and pepper then spread over the paw paw purée. Top up with garlic and ginger paste, lime juice and set aside for around two hours. In a hot non stick pan, put some oil, ...

The culinary director of Gaucho, the celebrated Argentinian steak brand known for its grilled beef since 1994, harbours a surprising secret: he didn't always enjoy meat. French-born chef Anthony ...

If you've ever dined at an upscale steakhouse, you've likely seen strip steak, ribeye, and filet mignon on the menu. But what might be missing from your favorite pricey steakhouse menu is the sirloin, ...