1. when i worked at boston pizza back in the day, we put montreal steak spice on it. It's a combo of salt, pepper and a few spices i think.
Grilled it and used this method to tell doneness:
http://www.thecitycook.com/cooking/a...general/000024
stupid fucking method to teach a lazy, tired 19 year old, which 75% of us were at the time.
2. also the thing to look for is the amount of marbling, which is fat, which is awesome
3. ialso believe that with a sirloin, u get all the good shit but because the bone is in, less work for the butcher, so u pay less