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So if I'm watching my pennies, like I usually have to (meat cutters aren't paid that well), I'll cut myself 5 or 6 top sirloin steaks. A top sirloin steak is what you need to look for at the grocery store or butcher shop. It is the first cut sirloin, and the most tender of the sirloin steaks! Now, if money is not the concern..........
This is the MOST tender cut on the beef. It is cut from the beef tenderloin. It's the most tender because it is the least used muscle on a beef. Since it is used the least, the muscle does not get used hardly at all. This causes the muscle fibers to be "weak", and accordingly soft. Of course, this is the most costly cut of the beef.
As a tip, if you want to go in between the two, you should purchase a PORTERHOUSE steak. Why? The Porterhouse is priced about midway between the Top Sirloin steak and the Filet Mignon. It is usually about $2.00 a pound cheaper than the Filet Mignon, but it INCLUDES the tenderloin on the small section of the Porterhouse steak. So, it can be a good buy. It's just sort of half-way between my two favorites.