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Steak Basics

Step 2: New York Sirloin

Step 2: New York Sirloin

Cut from the tender short loin of the cow. Less marbled than rib eye, but with a thick fat band around edge. Best grilled but, sirloin can also be seared beautifully and oven roasted at high temp of 400 degrees.

Step 1: Filet MignonStep 2: New York SirloinStep 3: T-boneStep 4: RibeyeStep 5: Flank

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