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 ...

Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more tender (it sits ... appear as tri-tip, flap steak or under the general ...

Filet mignon is cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine from the short loin to the sirloin. It's not a weight-bearing muscle and doesn't get much work ...

Like most beef cuts, there isn't just one way to cook this kind of steak. Unlike a ribeye, the sirloin section of the cow sees more exercise, and is leaner, making it a naturally less tender choice.

Grilled to order and garnished with herbs like basil and chives, sauces such as au jus, peppercorn and A1, or vegetables like grilled onions and mushrooms, it's hard to beat a tender steak ...

For Ree Drummond, steak isn't just a recipe; it's a lifestyle. Here are the best steak dinners for both special celebrations ...

The Rump steak has the perfect balance of tenderness and texture, the Sirloin steak is marbled with a balance of lean beef to ...