I recently bought a 4 pound strip loin roast. I was not sure what it was, but it was cheaper than tenderloin (price for beef tenderloin in China is US$17 per pound). This was about US$ 11 per pound I have googled on this question - some say it is the same as a ribeye, some same as a sirloin. Will the real beef steak please stand up?? It seems to be boneless, if that is any help. What is the best way to cook this - as a roast or as individual steaks? I seldom cook large pieces of meat so am a little anxious about cooking this, but my family's tradition is always to have beef for Christmas dinner. This year Christmas dinner will be this beef for 10 guests. (Note: will have many more dishes along with it, not just the beef
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