The sirloin is cut from the beef loin and is a muscle that does very little work, so the strip steak is particularly tender although not as tender as the tenderloin. It is also called a strip loin steak.
When attached to the bone, together with the tenderloin, the strip steak becomes a T-bone or porterhouse steak.
It is suitable for fast, dry heat cooking methods, such as grilling, broiling or pan frying.
Grilling is a popular method of preparing beef cuts, especially steaks. By grilling, one can take advantage of a high degree of heat which can quickly sear the outside of a steak cut, sealing in moisture and flavour while creating a desired crust.
Broiling is a cooking method where the meat is placed under direct heat such as flame.
Pan frying involves cooking in a shallow skillet. It can also give the meat a desirable crust and the tender cuts of beef are best suited for this method.