The filet is leaner, but still very tender ... While this cut isn't very sought-after in the U.S., top sirloin is ...

However, they are far from interchangeable. Filet mignon and top sirloin each have their own set of characteristics that appeal to the discerning palate, and each has a set of cooking methods that ...

There's a big distinction between a top sirloin and a bottom sirloin. 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 ...

Also known as striploin, this cut is taken from the top of the sirloin and tends ... tender cuts for grilling, which almost always means a soft filet from the tenderloin, a fat-rich ribeye ...

Tenderloin cuts (e.g. filet mignon), ribeye, T-bone, strip, and sirloin are some of the more popular steaks for grilling ... thanks to its heavy marbling. On top of the high fat content, the ...

The filet mignon pairs well with many flavors, but it's imperative to not overcook this cut of meat. The tri-tip sirloin and flank steak are perfect for grilling but should be cut against the grain.