Sugar sirloin, which was created at Bastien's Restaurant in Denver, is straightforward to prepare.
It is a piece of meat coated with a marinade that is heavy on white sugar
At Bastien's, sugar steak is only served rare or medium-rare and is only available on the New York strip and ribeye.
While the precise reason for this is unknown, it is likely that cooking a sugar steak past medium-rare.
NY strips and ribeyes have sufficient inherent flavor to withstand the sweet seasoning.
Even though it is renowned for its tenderness, filet mignon is a slender cut of meat.
Less robust in flavor will be a steak with a lower fat content.
The sugar rub used at Bastien's and online variants are quite assertive and require a robust, beefy steak to maintain equilibrium.