Sirloin Steak

Sirloin steak is a cut of beef taken from the sirloin, a section of the cow’s hindquarter just behind the short loin.

Sirloin steak is a cut of beef taken from the sirloin, a section of the cow’s hindquarter just behind the short loin. In American butchery, it comes from the sirloin primal; in British and some other systems, the naming and exact division of sirloin cuts can differ. It is generally known as a lean, flavorful steak that is often sold boneless and cooked by grilling, pan-searing, or broiling.

Cut and anatomy

Sirloin steak comes from the sirloin section of the beef carcass, located toward the rear of the animal and just behind the short loin in U.S. butchery. The exact boundaries and names of sirloin cuts vary by country and butchery tradition.

Characteristics

Sirloin is usually described as leaner than more heavily marbled steaks, with a strong beef flavour and moderate tenderness. Some sources note that top sirloin is especially valued for being relatively lean while still suitable for steak cooking.

Cooking uses

Sirloin steak is commonly cooked by grilling, broiling, or pan-searing. Because it is lean, it is often cooked to medium-rare or medium to help preserve tenderness.

Naming and regional differences

The term sirloin has different practical meanings across markets, especially between the United States and the United Kingdom. In some systems, cuts marketed as sirloin may correspond to striploin or top sirloin in others.