The USDA Choice Sirloin is a great choice because it’s great for grilling. This steak comes from a working muscle, which makes it leaner with less fat. While it may be slightly less tender than its cousin, the New York Strip (a.k.a. the Kansas City Strip), it’s known to be more flavorful.
Also known widely as the Kansas City Strip, the New York Strip is arguably the most popular steak for grilling across the country because it holds a nice balance of tenderness and leanness. An ideal cut features bright red coloring and even marbling, and it packs a ton of flavor.
Mmmm … the Ft. Worth Ribeye is among America’s favorite. It’s very tender and extremely flavorful due to the marbled fat that collects in the meat. A good cut features evenly dispersed, spider-webbed marbling, which packs the steak with flavor.
The Dallas Filet is taken from the tenderloin, which is the most tender and one of the leanest sections of meat available. Many steak lovers count this steak as their favorite due to the luxurious quality and perfect portions. No matter how many steaks you’ve had, it’s hard to turn away from a filet.
Filet Medallions are the best of the best. These steaks are taken from the forward end of the tenderloin — known as the best part of the best section of meat. When prepared correctly, these steaks can be cut with a fork before yielding juicy flavor and velvety texture. Your choice of one side.
Delicious marinated, tender steak medallions, cooked with onions, tomatoes, mushrooms, red and green peppers and served on a bed of rice. Just the smell alone will have you daydreaming about the next family cookout.
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