What’s the best cut, and is it worth paying for it?
Here’s what an expert says.
He says theres no wrong choice, and they each have their perks.
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The top sirloin would be a leaner cut, and youll be able to find it at better value…
Some ribeye steaks will have a crescent moon-shaped piece on top.
This is called the spinalis or ribeye cap and is exceptionally flavorful.
Seared steak basted with butter and tossed with herbs makes for a simply delicious date night meal, any night of the week.Simply Recipes / Getty Images
I think its one of the best bites of beef anybody can get, Flynn says.
I attempt to find the steaks with the largest spinalis muscle because I know it will be good.
Flynn is also a big fan of the sirloin, which he says isversatile and tasty.
If you cook top sirloin to medium-rare, its beautiful.
Flynn loves a really thick top sirloin steak.
He starts it off on high heat and then finishes it at a lower temperature.
He suggests starting with a room-temperature steak so it cooks more evenly.
Once you pull it off the grill, dont let hungry guests dig in immediately.
A steak will keep cooking by up to 5F after it is removed from the heat source.
Flynn recommends letting it rest for twice as long as you cooked it.
That gives the juices time to distribute throughout the meat.
The Takeaway
Both ribeyes and sirloins have a lot going for them.
It just depends on your personal preferences.
Its a kind of celebratory steak, Flynn says.
It definitely carries a higher price for a reason.
Its a wonderful cut.
This doesnt mean its always the best choice.
Especially when grocery bills are skyrocketing, the sirloin can be a tasty, more affordable option.
For your dollar, sirloin goes a heck of a long way.
Its super versatile and tender, he says.
If you love rich, fatty flavor, youll get it from the ribeye.
