Sirloin steak, authentic sirloin is taken from the back loin spine, but special varieties such as the New Yorker are taken from the front loin spine similar to filet mignon.

Eye steak, also known as rib eye steak and rib eye steak, is taken from the rib spine of the cow, which is near the end of the ribcage, between the 6th and 12th bones, and between the upper brain and the sirloin, and is taken from the side of the ribcage of the cow.

The difference in taste

Sirloin steak, the specific location is different, the flavor is also different. The meat is tender and sweet and juicy, rich in flavor, with a strong overall toughness and hard, chewy meat.

Eye steak, the oil flower is richer, usually fat and lean, fried both tender and juicy, has a rich marbling, but also has the chewiness of the beef itself, giving people an extremely rich taste level.

Difference in appearance

Sirloin steak, from the outside, the biggest feature is that the outside of the meat with a circle of white sinew, lean meat with a little fat.

Eye steak, from the appearance, is fat and lean, the surface has a road like snowflake fat, the overall look of red and white.

Difference in Recommended Crowd

Sirloin steak, recommended for entry-level steak connoisseurs.

Eye steak, recommended for people with good teeth who like fat.

Difference in recommended heat

Sirloin steak: recommended 5 minutes rare.

Eye steak: recommended 7 minutes rare.

Difference in Suitable People

Sirloin steak: teenagers, adults.

Eye steak: suitable for teenagers, adults and other people with good teeth.

Suitable for the same fire level

Sirloin steak: suitable for 3-minute rare, 5-minute rare.

Eye steak: suitable for 5 minutes rare, 7 minutes rare.