Other Awesome Cuts
The Sirloin comes from the back part of the animal, where a muscle develops from moving around, roaming freely. This spot develops great flavor and provides a tender, juicy steak.
This cut is best served on the rarer side since it doesn't have much fat in or around it. Cook with high heat to develop a good char, but keep the inside nice and red. The more this cut cooks, the tougher it becomes.