WHAT IS A TOP SIRLOIN STEAK?

The sirloin might just be the most well-known steak of them all. It’s featured on numerous restaurant menus and displayed in the meat counter of any grocery store. For many folks, this is the steak of choice since it’s familiar, readily available and well-priced.


Sirloins are lean and have less marbling than the fancier steaks on the menu. Since the sirloin comes from an area that does a lot of exercise, it has good beef flavor. The downside is they can have a less tender texture. It’s easy to minimize this by choosing top sirloin rather than bottom sirloin.

SHOP TOP SIRLOIN
American Wagyu Black Grade
High Marbling
  1. American Wagyu Top Sirloin
    As low as $18.00 Regular Price $18.00
American Wagyu Gold Grade
Highest Marbling
  1. Top Sirloin
    As low as $22.00
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WHERE DOES THE TOP SIRLOIN COME FROM?

The name sirloin comes from the Middle English surloine, which was derived from the French word surlonge, meaning “above the loin.” The sirloin is part of the loin primal and is located between the short loin and round at the top and back end of the animal. The full sirloin contains top and bottom sections. As the name implies, top sirloins are cut from the top sirloin butt. Steaks from this area more tender than those cut from the lower sirloin.


Top sirloin steaks are sourced from the gluteous medius muscle, specifically the NAMP 184F where it’s called the “Beef Loin, Top Sirloin Butt, Center Cut”. This is a uniform piece of beef that is then cut into individual top sirloin steaks. Since the steaks are round in shape, they are sometimes referred to as a baseball steak or cut.

WHAT MAKES TOP SIRLOIN A GOOD STEAK?

One of the first facts to come up when talking about sirloin steaks is value. The top sirloin is a quality steak priced much less than the well-known, expensive steaks. Another positive attribute of sirloin is its savory taste. The gluteous medius is a muscle that gets a fair amount of exercise which creates a richer profile. Well used muscles also are lean and lower in fat than highly marbled high-end steaks, like a ribeye. If you’re looking for a leaner protein, top sirloin steak is a good choice.


While muscles that work harder have a richer flavor, they can also have a more chewy texture. The Snake River Farms American Wagyu top sirloins have more marbling than conventional sirloins, which makes them tender and juicy. Customers are frequently surprised at the marbling in our top sirloins. For the best eating experience, our Gold Grade top sirloins contain the most intramuscular fat and therefore are much more flavorful and juicy than steaks that grade lower on the USDA scale.

THE BEST WAYS TO COOK A TOP SIRLOIN

The top sirloin is a lean steak that is best prepared using a high heat method. Here are two good methods to try both in the kitchen or outside on a grill.

Indoors: Pan Searing

1. Season a fully thawed sirloin steak liberally with kosher salt.

2. Place a heavy skillet (cast iron or carbon steel are perfect) over medium high heat. Add a good layer of a neutral vegetable oil.

3. When the skillet is hot, add the steak. Sear for 3 to 5 minutes to achieve a golden brown sear, then flip and sear on the opposite side. SRF top sirloins are cut on the thick side, but if you have a thin steak you will want to sear for a shorter amount of time. After both sides are seared, check the steak’s temperature with a meat thermometer. Insert the probe halfway through the steak in the largest section of the sirloin. We recommend a medium rare to medium finish for the best texture and flavor. Here is a guide to temperature:

• Medium rare internal target temp: 125° F
• Medium internal target temp: 130° F

4. If the sirloin is not up to temp after the first flip, turn it over, allow to cook for 1 minute, then check the temperature again.

5. When the steak reaches your preferred temperature, remove it from the skillet, place it on a cutting board and tent it loosely with foil. Allow it to rest at least 10 minutes to allow juices to be redistributed through the meat and the cooking process to continue.

6. Place the steak on a plate and serve immediately.

sirloin-pan-seared
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Outdoors: Direct Grilling

1. Season a fully thawed sirloin steak liberally with kosher salt.

2. Set your charcoal or gas grill to medium heat. Lightly oil the grill grates with a coat of vegetable oil.

3. Place steak on hot grill, close lid and cook for 2 minutes. Lift the steak off the grill, turn 45 degrees, close lid and cook for 2 more minutes.

4. Flip the steak and cook for 2 minutes. Repeat the 45 degree turn, close the lid and grill for 2 more minutes. After both sides have been grilled, check the steak’s temperature with a meat thermometer. Insert the probe halfway through the steak in the largest section of the sirloin. We recommend a medium rare to medium finish for the best texture and flavor. Here is a guide to temperature:

• Medium rare internal target temp: 125° F
• Medium internal target temp: 130° F

5. When the steak reaches your preferred temperature, remove it from the grill, place it on a cutting board and tent it loosely with foil. Allow it to rest at least 10 minutes.

6. After your top sirloin has rested, plate, take to the table and serve immediately.

SOME TOP SIRLOIN TIPS

Here are some of the finer points of preparing and serving a great top sirloin (or any steak for that matter).

1. For the best sear, let your top sirloin air dry in the refrigerator for 12 hours or overnight. Remove steaks from the package, pat dry and place uncovered on a plate.

2. After air drying, remove the steak from the fridge and allow to rest at room temperature for 1 to 2 hours. This allows your top sirloin to become an even temperature and cook more efficiently.

3. Always slice against the grain of the meat — perpendicular to the natural direction of the muscle fibers — for the most tender bite.

4. Finish the cook steak with a nice, flakey finishing salt. This adds a subtle crunchy texture and a nice bit of salinity.