A simple dry aged steak with light marbling and no fat cap. These steaks vary in size — a big one is great for grilling and slicing to feed a crowd.
Cooking Instructions: Sirloin top does well on the grill. You can also sear it in a cast iron skillet for two minutes on either side, then put in oven for 6 to 8 minutes at 300 degrees.
Ordering Instructions: The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.