"While the budget-friendly Texas Roadhouse may not shell out for USDA prime steaks like high-end steakhouses, it does use quality USDA choice steaks that are almost as good, and all of its steaks are cut fresh in house. Texas Roadhouse also makes its steaks taste better by using simple things like sugar. And when it comes to making the best country fried steak, Texas Roadhouse opts for a cut of beef that is a step above most other recipes, using a sirloin steak."
"Being a way to use cheap meat, country fried steak is more often made with a cube steak, which is a steak from the round that has been tenderized mechanically to make it more chewable. Steaks from the round are cheap because they are both lean and tough. Beyond its price, it's a popular cut for frying because its bland flavor won't matter as much when it's being fried and covered in gravy. It's more of a vehicle for other flavors than a star itself."
"Coming from the larger loin area between the ribs and the rear of the cow (the round), sirloin is from a section that doesn't get a lot of work. This means sirloin steaks are pretty naturally tender. And while they are also a lean cut, they usually have more fat than a cube steak, and are known for meat with a strong, beefy flavor."
Texas Roadhouse uses quality USDA Choice steaks and cuts them fresh in-house rather than purchasing USDA Prime. Simple seasonings such as sugar are used to boost flavor. For country fried steak, the restaurant selects sirloin instead of the more common cube steak. Cube steak is taken from the round, is mechanically tenderized, lean, tough, and inexpensive, making it a bland vehicle for gravy. Sirloin comes from the loin area that sees less work, is naturally more tender, typically has more fat, and delivers a stronger, beefy flavor suitable for frying or searing.
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