When referring to steak, the middle cut of sirloin is commonly known as the “sirloin steak”, while the rib section of beef is often referred to as the “rib steak”.
In English, a sirloin steak is a cut of beef from the middle part of the animal’s back, near the rear. It is typically boneless and can be grilled, broiled, or pan-fried. In France, the term “sirloin” refers to a steak cut between two ribs.