Sirloin also doesn't have the brand recognition factor of big name cuts like New York Strip, T-bone, or even flank steak, ...

Cook T-bone steaks like the Italian bistecca - season generously and grill over a barbecue or griddle pan for about seven minutes on each side. Serve pink and juicy with lemon wedges and a drizzle ...

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 ...

Try cooking sirloin steak French style, with a hearty red wine sauce and melt-in-the-mouth potatoes on the side. Heat 25g/1oz of the butter in a large frying pan over a medium heat. Add the ...

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

The Scotch Plains restaurant is a similar size to the Raritan location, which is 10,000 square feet and has 250 seats.