1144—Grilled Sirloin Steaks and Ribs of Beef

The sirloin steak may be cut either from the upper fillet or the ribs of beef, i.e., between two rib-bones. In order that its cooking may be regular, it should not weigh more than from two to three lbs.

Ribs of beef may also be grilled, provided they be sufficiently tender.

They may be braised, too, and in this case they are served with any of the various garnishes given under Fillet of Beef.