The taste of sirloin is the toughest among the three top cuts of steak, filet eye sirloin, especially grass-fed sirloin. So why do foreigners love it because they want to practice their teeth? Normally, given our Chinese people’s preference for meat, sirloin should not be so popular in China. But I can’t stand it. It’s the cheapest among the three steakhouses and it’s very well-known. The richness of sirloin oil is second only to the meat. If you can buy a high-grade sirloin, you can ignore its chewy texture, because the overflowing oil has replaced the original meaty texture, giving sirloin its unique texture. The taste is not inferior to that of the same level of ribs.

The meat tenderness of the tendon steak is relatively moderate, and I personally think it is more tender than the sirloin. Five-minute rare is more suitable for tendon, because it has thin tendons in the middle. It is not good to be undercooked or overcooked. Either the tendons are not too hot and cannot be chewed, or the tendons are too hot and curl up, deforming the meat. In order to prevent the thin ribs in the middle from deforming the steak, one way is to use a knife to poke a few small holes in the ribs before frying. This can reduce the degree of deformation.