A classic filet mignon measures just 1-inch in diameter because it's typically cut from the smallest end of the tenderloin. Although, in most markets and restaurants steaks cut from the tenderloin that measure 1- to 2-inches thick and 2- to 3-inches in diameter still bear the name filet mignon.
Strip Steaks Are Easy to Cook. Strip steaks are easy to cook on the grill, under the broiler, or on a cast-iron skillet. By comparison, consider porterhouse steaks, which are made up of a strip steak and a tenderloin steak, each with its own cooking time. That makes cooking a porterhouse to a uniform degree of doneness nearly impossible.
Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).