At the store, I saw that top sirloin steak sizes vary greatly. What is better?!
Answers: Some are large, thick (diameter wise) whole piece. However, some are thinner (not cut thinner but just thinner pieces) and others are just smaller squares... They are all the same thickness... I was wondering what size is the best.
I buy the bigger piece--it's cheaper.
The smaller cut pieces that are top sirloin are good too, but they are not any better.
I am guessing that they are cut for portion purposes and that there may be some trim and that is why they are more expensive.
The big piece is delicious. Cook it to your liking and then let it rest 5 minutes. This keeps all of the juices from running out right away and drying out your steak. Then slice in thinly against the grain and either plate it for other guests or serve on a platter.
My favorite source for info about meat and cooking is cook's illustrated magazine. They periodically run a chart about inexpensive and good cuts of meat and can give you a treasure trove of recipes.
It depends on your cooking application, in other words, what are you going to do with them? If you're going to do a long cooking time dish, take the thicker ones, if you're going to grill them, broil them or saute them, pick the thinner ones. Hope this helps you out!