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

Experts recommend sticking with steaks that are about 1-inch thick. This thickness allows you to play around a bit with how long you cook ... from the T-shape of the bone in the middle.

For prime steaks such as fillet, ribeye, sirloin and rump ... A tomahawk steak is a ribeye with a long section of rib bone left intact. “Ribeye tends to have fat running through it and often ...